Comments on: real life test kitchen: leftover love

By: Emily

Emily — Mon, 26 Nov 2007 19:56:18 +0000

Turkey a la king is good. Warm leftover turkey meat in a white sauce (either milk based or stock based). A stock based white sauce is what I grew up with, but I’m sure milk based would work. Season the sauce appropriately… garlic if you like garlic, or nutmeg, or clove, or pepper… Make sure there’s a bit more zing than just the roux and the liquid.

Very nice as it’s unlikely to terrorize small children, even ones in the picky stage.

By: Jill A.

Jill A. — Mon, 26 Nov 2007 16:12:02 +0000

Stock, of course the next day. It freezes so well and is always handy. Last night I made a gravy out of leftover schmaltz (from Rosh Hashonah chicken soup) and onions and chicken stock, and diced up the turkey and let it simmer in that until heated. That over leftover mashed potatoes was perfect for the cold weather we had last night. Also, took the carrots and heated them in a saucepan with a tablespoon of butter and a splash of balsamic vinegar.

Have you ever tried making muffins out of leftover stuffing? just press them into muffin cups and bake for 10-15 minutes. you can mix in whatever veggies (pureed works well) or tuck in some chopped turkey into the center. They’re fantastic heated with some cranberry sauce on the side

By: mamacita

mamacita — Mon, 26 Nov 2007 15:49:34 +0000

Make a turkey tetrazzini and put it in the freezer for later.

By: Erica P.

Erica P. — Mon, 26 Nov 2007 15:33:17 +0000

Bethany-
We had 14 people…. and food for at least 25. It was a bit excessive, but everything was so good we were happy to have plenty of leftovers. Most of it has been devoured by now and some has made its way to the freezer (the pumpkin nutmeg rolls freeze wonderfully and reheat in just a few minutes so I often make a double batch just for that reason) I do think next year we’ll aim for a 20lb. turkey instead.

By: Angela M.

Angela M. — Mon, 26 Nov 2007 15:24:49 +0000

Soup is my favorite, too! Angela M says:
I love making turkey soup the next day with the leftovers! I love to make a big batch, then freeze it and be happily reminded of the holiday all winter long. Here’s a quick how-to: Simmer bones and all that’s left in the bird in a pot of water (start off cold) for an hour and half. Add chopped veggies, like an anise bulb, onion, celery, green beans, whatever floats your boat. Also, a small can of chopped tomatoes. Cook for another half hour, skimming off the top if it looks fatty. Drain the veggies from the broth, let them cool down a bit and put them in the food processor. Chop ‘em down real small and then add back to broth. Put in macaroni — I use orzo — and turn up the heat a bit (if it’s too low it will get starchy). Add a little chicken broth if you’d like it be more soupy. Serve with a sprinkle of parmesan cheese on top. In February you’ll be so glad you did this!

By: bethany

bethany — Mon, 26 Nov 2007 15:12:57 +0000

MMMMMMM…all your ideas for leftovers (and your originals) as well as shannon’s ideas sound SOOOOO good that I am jealous all the leftovers are at my mom’s in connecticut. maybe I can just help you eat your left overs! ;) do you mind me asking how many people you had over to enjoy your feast that seems like it could feed the town?

By: Shannon

Shannon — Mon, 26 Nov 2007 13:43:44 +0000

We always make very simple turkey soup. Turkey broth plus shredded turkey, tomato juice, seasoned salt, and whatever veggies you want. I just added potatoes and corn this year. So good. This year, my boyfriend made potato pancakes with the leftover mashed potatoes.