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Tomorrow is Thanksgiving. After you run the dishwasher twice, put away the serving pieces, china, silverware and glassware, you will be faced with a mountain of leftovers.
Many of us prepare a bounty of dishes for the holiday because we like to enjoy them the next day. These ingredients can be turned into an array of tasty recipes.
The most obvious is Turkey Vegetable Soup for that big carcass and leftover meat. If you plan to prepare the soup within a day or so, simply wrap the carcass tightly in foil. If not, freeze it for future use. The vegetables are up to you. If you have leftover green beans, add them. Put on a pot of egg noodles or rice and the results will be most rewarding. Since the carcass is large, hack it into two or three pieces so it will fit easily in a stockpot.
The bird can be turned into a stir-fry, a curry dish, croquettes, several types of salads and, of course, sandwiches. The first time I made turkey croquettes, they tasted like library paste. I did not know I had to prepare a white sauce before proceeding.
I’ve made Sweet Potato Souffl� on Thanksgiving from time to time. If I served whole ones, they turn up in a souffl� over the weekend.
Doctor up leftover mashed potatoes and you will have a tasty casserole.
■ Turkey Vegetable Soup ■
Ingredients:
Vegetable oil, to coat the bottom of a stockpot
1 large onion, diced
2 carrots, peeled and diced
3 celery ribs, diced
Kosher salt and freshly ground black pepper, to taste
1 turkey carcass
1 32-ounce package of chicken or vegetable stock
Water, to cover the carcass
Leftover green beans
1 15-ounce can of diced tomatoes, with their juice
2 large bay leaves
3 cups of diced turkey, brought to room temperature
Directions:
Heat the oil over medium-high. Saut� the onion, carrots and celery for about eight minutes. Add the remaining ingredients, except the turkey meat, and stir well to combine. Bring to a boil, then lower the heat to simmer. Cover, with the lid askew, and cook for one hour.
About 10 minutes before serving, add the turkey to the pot. Heat thoroughly.
Serves six.
Note from Phyllis: This is a free-form recipe. Any vegetable you have on hand can be added to the pot. Turnips, parsnips, mushrooms, peas and corn will add flavor.
■ Sweet Potato Souffl� ■
Ingredients:
4 to 6 cooked sweet potatoes
Cinnamon, to taste
3 extra-large eggs, separated
1 stick of unsalted butter
1-1/2 cups of crushed corn flakes
Chopped pecans, pistachios or walnuts, to taste
Directions:
Preheat the oven to 400 degrees.
Process the potatoes in a food processor fitted with the steel blade until they look like baby food. Sprinkle with the cinnamon and blend well.
Whip the egg whites in a large bowl until soft peaks form. Place the yolks in a small bowl and whip with a wire whisk. Add the yolks to the egg whites and gently fold in the potatoes.
Melt the butter in a large skillet over medium-heat. Saut� the corn flakes for a few minutes, or until they look like dark, wet sand.
Pour the sweet potato mixture into a greased 2-quart souffl� dish. Top with the corn flake mixture. Sprinkle on the chopped nuts.
Bake for about 30 minutes, or just until the souffl� puffs up.
Serves six.
Note from Phyllis: I use a hand-held electric mixer to whip the egg whites.
■ Doctored-Up Mashed Potatoes ■
Ingredients:
Leftover mashed potatoes, brought to room temperature
1 stick of butter, softened
1-1/2 cups of half-and-half
1 cup of freshly grated Parmesan
Bread crumbs, kosher salt and freshly ground black pepper, to taste
Directions:
Preheat the oven to 350 degrees.
Blend the potatoes and butter. Add the half-and-half and cheese. Blend well.
Place the potato mixture in a greased 2-quart casserole dish. Sprinkle on the bread crumbs, salt and pepper. Dot the casserole with butter, if desired.
Bake for about 30 minutes, or until heated through.
Serves six.
