Holiday Leftovers

So, you've survived Thanksgiving (if you're in the U.S.) and you have all those leftovers. What to do with them? True, there's the old pile-a-little-of-everything-on-a-plate-and-nuke-it,-then-veg-out (possibly one of those guilty pleasures we all seem to have). But there are a few other ways to use the leftovers. I've included a few of my favorites, as well as a couple of other dishes, including Turkey Sweet Potato Casserole and Thanksgiving Leftovers Enchilada Pie. Enjoy!

TURKEY-RICE CASSEROLE

Also called Chicken-Rice Casserole.

This has been a favorite of my family for years. I know, I know...if you've followed this blog for a while, you're probably aware that I'm a vegetarian - for most of the year. The only time I really have trouble with that is at the holidays. Siiiiigh... This recipe comes from my very battered 40+-year-old Betty Crocker Cookbook. (Note: The photo in the link is from the 1969 edition of the B.C. Cookbook; mine was a 1972 edition.) Most foodies I know have several cookbooks (several shelves of 'em, in some cases) that we love for different reasons: the one put out by that funky inn we grew up near; the one from Grandma's church; that vegetarian one with the kicking muffin and apple butter recipes. Then there are the one or two (or three) cookbooks that get so used that we don't even have to look up in the index for a particular recipe; we simply look for one of the many pages that have food stains all over them. That's the way my old Betty Crocker Cookbook looks. (One of my sons likes to joke that he can tell which pages have recipes that no one tried out; they're the clean pages!) The cookbook calls it the Chicken-Rice Casserole, but we make it with leftover turkey. Makes 6 to 8 servings

Ingredients

1/4 cup chicken fat or butter

1/3 cup all-purpose flour

1 1/2 teaspoons salt

1/8 teaspoon ground pepper

1 cup chicken broth (you can use 1 chicken bouillon cube in 1 cup boiling water, or use canned chicken broth; I've also used vegetable broth or, in a pinch, water)

1 1/2 cup milk

1 1/2 cups cooked white or wild rice (I use brown rice, as that's the rice I always buy) - see note at end of recipe

2 cups cut-up cooked chicken or turkey

1 can (3 ounces) sliced mushrooms, drained (I never use them, but the recipe does call for them)

1/3 cup chopped green pepper (I usually use any leftover celery instead of pepper, but use whichever you want)

2 tablespoons chopped pimiento

1/4 cup slivered almonds

Directions

Heat over to 350 degrees. Melt chicken fat in large saucepan over low heat. Blend in flour, salt, and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients.

Pour into an ungreased baking dish (10 X 6 X 1 1/2 inch OR 1 1/2-quart dish; if doubling recipe, use a 13 X 9 inch pan). Bake uncovered 40 to 45 minutes.

Note: To get 1 1/2 cups of rice, start with 1 cup water and 1/2 cup rice, with a pinch of salt. Bring water (with salt, if using) to a boil in a small pot, add rice, turn heat down so that rice simmers, and put a lid on it. Check periodically. When water is absorbed (about 30 minutes for non-instant rice), rice is ready. Drain and use. Other liquids can be used, too, in place of water, usually veggie or chicken broth.

THANKSGIVING LEFTOVERS ENCHILADA PIE

This is from Margaux Laskey on The New York Times cooking e-newsletter. Margaux wrote, “This recipe was developed for a special kids' edition of The New York Times, but we've found that people of all ages love it. It sounds a little strange, but we promise you, it’s surprisingly delicious. It’s easy to make, and anything you don't already have on had can be picked up from the corner store. We used leftover turkey, braised greens and mashed sweet potatoes, but feel free to experiment with savory dishes like sautéed brussels sprouts, cornbread stuffing or mashed potatoes. Top your slice with cranberry sauce salsa, a dollop of sour cream and a scattering of roasted pumpkin seeds. (We used a mix of Velveeta, Cheddar and Monterey Jack cheeses because the Velveeta helps prevent clumping, but, if processed cheese bothers you, leave it out and add a half-cup more Cheddar or Monterey Jack.)”

Time: 1 hour; Yield: 6 servings

This can be found at https://cooking.nytimes.com/recipes/1019047-thanksgiving-leftovers-enchilada-pie. (You might seriously consider signing up for their newsletter. It’s fantastic!)

Ingredients

3 tablespoons olive oil, plus more for greasing the pie plate (or nonstick cooking spray)

1/4 cup chopped onion

1/2 teaspoon cumin

2 cups leftover cooked turkey, shredded

Kosher salt and fresh ground pepper

8 5-1/2-inch soft corn tortillas

1 (10-ounce) can red enchilada sauce

2 cups Thanksgiving leftovers (used singly or a combination of sweet potatoes, sautéed greens or corn, or canned black beans, drained)

1 1/2 cups shredded Cheddar cheese or any combination of shredded Cheddar and Monterey Jack

1/2 cup (4 ounces) Velveeta cheese, cut into 1/2-inch cubes

Preparation

Heat oven to 350 degrees. Lightly oil or spray with non-stick cooking spray a 9-inch pie plate. Set aside.

Heat the olive oil in a large non-stick skillet over medium heat. Add the onion and cumin and cook, stirring often, until the onion is softened, about 5 minutes. Mix in the turkey and heat through. Season with salt and pepper, to taste. Remove from heat.

Using scissors, cut corn tortillas in quarters. Set aside on a plate. Combine shredded cheese and Velveeta cubes in a bowl.

Pour enchilada sauce into a low-sided bowl. Briefly dip each tortilla piece into the sauce, being sure to cover it completely. Cover the bottom of the pie plate with several coated tortilla pieces. It’s O.K. if you can see the bottom of the plate in some places, but try to nestle the tortillas right up to the edge of the pie plate to keep the layers separate and to ensure a clean cut.

Layer half the turkey and onion mixture, half the leftovers or beans and a third of the cheese mixture. Add a second layer of tortillas, the remaining turkey, remaining leftovers and another third of the cheese. Top with a final layer of coated tortillas. Pour any remaining enchilada sauce over the top and sprinkle with remaining cheese.

Bake for 25 to 30 minutes. Finish off in the broiler for 1 to 2 minutes, if desired, for a browned and bubbly top. Allow to cool for about 10 minutes before serving, using a serrated knife to cut. Serve with any of the optional toppings or leftover cranberry sauce salsa.

TURKEY SWEET POTATO CASSEROLE

This comes from FamilyTime.com. It starts off, "All your Thanksgiving Day favorites are combined in this savory casserole that's so easy to make, you can enjoy it any time of year. And it goes from start to finish in less than one hour!" Serves 6 (about 1 cup each); Prep Time: 15 minutes; Cook Time: 40 minutes.

To view this online, click here.

Ingredients

2 cups mashed cooked peeled sweet potato

2 tablespoons packed brown sugar1/2 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/3 cup evaporated milk

Swanson® Chicken Stock or 1/4 cup Swanson® Chicken Broth

1 small onion, minced (about 1/4 cup)

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

3 cups cubed cooked turkey

3 tablespoons water

1/4 cup chopped walnuts (optional)

Chopped fresh parsley

Directions

Stir the potatoes, brown sugar, cinnamon, nutmeg and milk in a medium bowl. Spoon the potato mixture around the inside edge of a 10-inch round casserole to form a ring.

Heat the broth and onion in a 10-inch skillet over medium-high heat to a boil. Reduce the heat to low. Cook until the onion is tender, stirring occasionally. Stir in the soup, turkey and water. Cook until the mixture is hot and bubbling. Spoon the turkey mixture into the center of the potato ring.

Bake at 350°F. for 30 minutes or until the turkey mixture is hot and bubbling. Sprinkle with the walnuts and parsley, if desired.

Easy Substitution: You can substitute chicken for the turkey.

SWEET POTATO PANCAKES

This one comes from SeriousEats.com. Serves 2.

To view online, click here.

Ingredients

1 1/4 cups leftover mashed sweet potatoes

1/2 cup sour cream

3/4 cup milk

1 large egg

1 1/2 tablespoons maple syrup, plus more for serving

4 tablespoon butter, divided

1 cup all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

Pinch nutmeg

Pinch cinnamon

Directions

Combine sweet potatoes, sour cream, milk, egg, and maple syrup in a medium bowl. Melt 2 tablespoons butter in the microwave or in a small saucepan and add to mixture. Whisk until homogenous.

Combine flour, baking powder, baking soda, kosher salt, nutmeg, and cinnamon in a large bowl and whisk to combine. Add wet ingredients to dry and whisk until just combined (do not overmix).

Melt 1 tablespoon remaining butter in a large skillet over medium heat and swirl to coat pan. Add four 1/4-cup batches of batter, using the back of a ladel to smooth them out into 4-inch disks. Cook, swirling gently on occasion, until the first side is golden brown, about 2 minutes. Carefully flip and cook until browned un second side and pancakes are puffed, about 2 minutes longer. Transfer to a plate set in a warm oven and repeat until all pancakes are cooked. Serve immediately with extra maple syrup.

CHICKEN RICE CASSEROLE

I know...Another chicken (turkey) rice casserole. This was from an 5-year-old email; I think it came from one of About.com's emailings, though I'm not 100% certain. It starts off, "This super easy five ingredient recipe is pure comfort food." Prep Time: 15 minutes; Cook Time: 35 minutes; Serves 6

Ingredients:

1 cup milk

10 oz. can cream of mushroom soup with roasted garlic

1 cup water

3 cups cooked cubed chicken

6 oz. pkg. long grain and wild rice mix

2 cups frozen peppers and onions, thawed and drained

Preparation:

Preheat oven to 350 degrees. Mix milk, soup and water in large bowl and stir with wire whisk to combine. Add remaining ingredients and stir to blend. Pour into 3 quart glass casserole dish and cover tightly. Bake at 350 degrees for 30 minutes, then remove from oven and stir well. Bake uncovered 30-40 minutes longer until rice is cooked and edges are bubbling, stirring once more halfway through baking time. 6 servings.

TURKEY A LA KING

And one more leftover turkey recipe. This is also from a long-ago email...I think possibly from About.com, though I'm not 100% sure. It starts off, "An easy recipe with leftover turkey and veggies. Serve this turkey over rice or toast."

Ingredients:

1/4 cup butter

1/2 cup chopped green pepper

4 ounces sliced mushrooms

1/4 cup flour

1 1/2 cups half-and-half or milk

1 can (10 3/4 ounces) condensed cream of mushroom soup

1 jar (2 ounces) pimiento strips or chopped

2 1/2 cups cooked cubed turkey

dash onion powder

dash pepper

Preparation:

Melt butter; add green pepper and mushrooms. Cover and simmer 5 minutes. Remove vegetables with slotted spoon. Add flour to butter, cooking and stirring until smooth. Add half-and-half and cream of mushroom soup, stirring until smooth and thickened. Add turkey, pimiento, mushrooms, green pepper, and seasonings. Taste and adjust seasonings. Serve over hot cooked rice, biscuits, or noodles.

TURKEY TIKKA MASALA

This is from Samin Nosrat in The New York Times cooking e-newsletter. Samin wrote, "This twist on the Punjabi-style curry gives a new life to leftover turkey. The turkey is marinated overnight in yogurt, turmeric, garam masala and garlic paste, imparting deep flavors and moisture. Tomatoes and cream add warmth, while serrano peppers give the tikka masala its kick. Serve it alongside steamed basmati rice for a deeply satisfying meal."

Yield: 6 servings; Time: 1 1/2 hours, plus 4 hours' marinating

This was featured in "Thanksgiving Can Be Bland. Your Leftovers Don’t Have to Be.", and can be viewed online at https://cooking.nytimes.com/recipes/1018425-turkey-tikka-masala.

Ingredients

For the marinade:

2 teaspoons garam masala

2 teaspoons ground coriander

2 teaspoons ground cumin

1 tablespoon paprika

4 teaspoons ground turmeric

1 teaspoon kosher salt

6 cloves garlic, finely grated or pounded in a mortar and pestle

4 teaspoons finely grated fresh ginger

1 cup whole-milk yogurt

4 cups cooked turkey (about 1 pound), cut into 1 1/2-inch pieces

For the masala:

4 tablespoons ghee or neutral-tasting oil

1 large onion, thinly sliced

6 cardamom pods, crushed

1 bay leaf

1 teaspoon paprika

1/2 teaspoon red pepper flakes (optional)

1 teaspoon garam masala

1 1/2 teaspoons kosher salt, plus more to taste

2 tablespoons finely grated fresh ginger

4 cloves garlic, finely grated or pounded in a mortar and pestle

2 serrano peppers, finely chopped

2 tablespoons tomato paste

1 (28-ounce) can whole peeled tomatoes

2 cups heavy cream

3/4 cup coarsely chopped fresh cilantro, plus a few sprigs for garnish

Juice of 1 small lemon

Steamed basmati rice, for serving

Preparation

Make the marinade: In a medium bowl, stir together garam masala, coriander, cumin, paprika, turmeric, kosher salt, garlic, ginger and yogurt. Fold in the turkey. Cover and chill for 4 hours or overnight.

Make the masala: On the stove top, heat a Dutch oven or similar pot over medium-high heat. Add 3 tablespoons ghee or neutral oil, then add onion, cardamom, bay leaf, paprika, pepper flakes (if using), garam masala and a pinch of salt. Reduce heat to medium and cook, stirring occasionally, until onions are brown and tender, 10 to 15 minutes, adjusting temperature as needed so the onion doesn’t burn.

Make space among onions in center of pot, and add 1 tablespoon ghee or neutral oil. When ghee has melted or oil begins to shimmer, add ginger, garlic and serrano peppers, and sizzle for about 10 seconds. Combine that mixture with the spiced onions. Stir in tomato paste. Add tomatoes and their juices, crushing them with your hands as you add them. Bring to a boil, then reduce heat and simmer, stirring often, until the liquid is almost gone, 8 to 10 minutes.

Add cream and chopped cilantro to the pot. Season with 1 1/2 teaspoons kosher salt, then taste and adjust seasoning as needed. Simmer over low heat, stirring occasionally, until sauce thickens, about 40 minutes. Discard bay leaf.

In the meantime, line a baking sheet with foil, turn on oven broiler, and arrange an oven rack about 6 inches from broiling unit. Lay the marinated turkey on the foil in a single layer. Stir any remaining marinade into the sauce. Broil until turkey begins to blacken in spots, 6 to 8 minutes. Set aside.

Use a hand-held blender (or blender) to purée the sauce, then add turkey and return the sauce to a simmer for 5 to 10 minutes, stirring occasionally, until just warmed through. Just before serving, stir in lemon juice. Taste and adjust salt as needed.

To serve, garnish with cilantro sprigs. Serve hot, with steamed basmati rice. Cover and refrigerate leftovers for up to 3 days, or freeze for up to 2 months.