Leftovers

One of the yummy things about holiday meals is the Leftovers. Here are a few things to do with those leftovers, including Turkey and Veggie Alfredo Pot Pie and Turkey-Rice Casserole. Enjoy!

TURKEY CLUB SOUP

This yummy recipe is from Betty Crocker. It begins, "All of the classic club sandwich ingredients – bacon, turkey, tomato and cheese – come together in this satisfying soup."

Prep Time: 25 minutes; Total Time: 55 minutes; Makes 7 servings

To view this online, click here.

Ingredients

Croutons

3 cups cubed (1-inch) French bread

1/4 cup butter, melted

1 tablespoon chopped fresh parsley leaves

1/2 teaspoon finely chopped garlic

Soup

6 slices bacon, chopped

1 large onion, chopped (1 cup)

1 medium carrot, coarsely chopped (1 cup)

2 teaspoons finely chopped garlic

3 cups Progresso™ unsalted chicken broth (from 32-oz carton)

8 oz prepared cheese product, cut into cubes (from 1-lb loaf)

1 lb smoked turkey breast, coarsely chopped (3 cups)

1 medium tomato, chopped (1/2 cup)

2 cups fresh baby spinach leaves

1/4 teaspoon salt

Chopped avocado, if desired

Directions

Heat oven to 375°F. In medium bowl, mix Crouton ingredients until bread is well coated. Spread in ungreased 15x10x1-inch pan. Bake 15 to 18 minutes, stirring occasionally, until golden brown and crispy. Set aside.

Meanwhile, in 5-quart Dutch oven, cook bacon over medium-high heat 4 to 6 minutes, stirring occasionally, until bacon is crisp. Remove bacon to paper towel-lined plate, leaving bacon drippings in Dutch oven; set cooked bacon aside.

Return Dutch oven to stove; reduce heat to medium. Add onion, carrot and garlic to bacon drippings. Cook 2 to 3 minutes, stirring occasionally, until vegetables are softened. Stir in chicken broth. Heat to boiling; reduce heat to low. Cook uncovered 10 minutes, stirring occasionally. Slowly stir in cheese, stirring constantly with whisk, until cheese is melted. Stir in turkey. Add tomato, spinach and salt; cook 3 to 5 minutes longer or until heated through and spinach is wilted.

Serve soup topped with croutons, bacon and chopped avocado.

Tips from the Betty Crocker Kitchens

tip 1

Reheat cream or cheese soups slowly. Boiling can case the soup to separate and curdle.

tip 2

Ask for thick slices of turkey breast at the deli, then chop them at home. Or use leftover turkey breast that you have on hand.

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 AND VEGGIE ALFREDO POT PIE

This is from Betty Crocker, and begins, "Let help you give a new look to your holiday leftovers. This creamy vegetable and turkey casserole is easy to make for busy days. "

Prep Time: 20 minutes; Total Time: 40 minutes; Servings: 5

To view this online, click here.

Ingredients

1 bag (12 oz) frozen broccoli, carrots, cauliflower & cheese sauce

1 tablespoon butter1/2 cup chopped onion

1/2 cup chopped red bell pepper

1 jar (15 oz) Alfredo sauce

2 cups cubed cooked turkey

3 tablespoons chopped fresh basil leaves

1/4 teaspoon freshly ground black pepper

2 cans (6 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (5 Count)

2 tablespoons shredded fresh Parmesan cheese

Instructions

Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook frozen vegetables as directed on bag for minimum time.

Meanwhile, in 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Cook onion and bell pepper in butter about 5 minutes, stirring occasionally, until tender. Stir in Alfredo sauce, turkey, cooked vegetables with sauce, basil and black pepper. Cook until mixture is thoroughly heated and bubbly, stirring constantly. Spoon into baking dish.Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange around edge of baking dish, overlapping slightly. Sprinkle with Parmesan cheese.

Bake 18 to 20 minutes or until biscuits are golden brown.

BEST THANKSGIVING LEFTOVERS SANDWICH

This is from Sohla El-Waylly in The New York Times cooking e-newsletter. Sohla wrote, "The sandwich you make with all the prized leftovers the day after Thanksgiving might be even better than the main event. Assembling this leftover Thanksgiving sandwich is easy, but the details matter. The white and dark turkey meat each get special love and attention: The breast is warmed in butter, while the dark meat is shredded, then warmed in gravy. This club ditches the usual third slice of bread for a slab of crisp, fried stuffing instead. When heating the stuffing, make sure your pan is good and hot so the stuffing fries up fast without falling apart in the skillet. A generous swipe of cranberry mayo brings the whole thing together."

Yield: 4 sandwiches; Time: 20 minutes, plus overnight chilling

This was featured in "3 Brilliant Ways to Transform Leftover Stuffing", and can be found online at https://cooking.nytimes.com/recipes/1021605-best-thanksgiving-leftovers-sandwich.

Ingredients

2 tablespoons unsalted butter, plus more for greasing the pan

4 cups leftover stuffing

1/2 cup mayonnaise

1/2 cup homemade, canned or jarred cranberry sauce

1 cup shredded dark-meat turkey

1/2 cup leftover gravy

4 teaspoons neutral oil

1 cup sliced turkey breast

Kosher salt and freshly ground black pepper

8 slices sandwich bread (preferably 4- to 5-inch square slices), toasted if desired

2 cups assorted Thanksgiving leftovers (any combination of cooked green beans, sweet potatoes, mashed potatoes or other sides), warmed

Preparation

Grease a 8- or 9-inch square baking pan with butter, then line it with parchment paper, covering the bottom and 2 sides with one sheet, creasing it into the corners to ensure a snug fit. If the stuffing is cold, warm it in the microwave for 1 minute or covered in a 350-degree oven for 15 minutes.

Put the stuffing into the prepared pan and press into an even layer using an offset spatula or the back of a spoon. Top with a sheet of parchment and press firmly with your hands, tightly compacting the stuffing. If you have a second pan of the same size, use that to pack down the stuffing. Cover and chill overnight.

The next day, prepare your sandwich fillings: In a small bowl, whisk together the mayonnaise and cranberry sauce. Set aside.

In a small saucepan, combine the shredded dark-meat turkey and the gravy. Gently heat over medium-low, stirring occasionally, until warmed through, about 5 minutes.

In a large nonstick skillet or well-seasoned cast-iron skillet over medium-high, warm the oil until hot and shimmering. (The stuffing needs to be cooked hot and fast, or it will stick to the skillet and fall apart.) Meanwhile, remove the stuffing from the pan by lifting the parchment overhang, and cut the stuffing into four squares.

Cook stuffing until browned and crisp on one side, gently pressing it down using the base of the baking pan you chilled it in, about 1 minute. Using a flat spatula, quickly flip each piece of stuffing. Cook the other side until browned and crisp, about 1 minute. Transfer to a plate.

In the same skillet, melt the 2 tablespoons butter over medium-low heat until foamy. Add the sliced turkey breast, flipping occasionally until warmed through, about 3 minutes. Season with salt and pepper.

Assemble the sandwiches: Evenly spread 2 tablespoons of cranberry mayonnaise on 1 side of each slice of bread. Divide the buttery sliced turkey over the 4 slices of bread. Divide half the assorted leftovers on top of the white meat, then top each with a slab of crisp stuffing.

On top of the crisp stuffing, evenly divide the gravy-dressed dark meat and the remaining assorted leftovers. Top with remaining mayo-slathered bread. Using a sharp serrated knife, cut each sandwich on the diagonal and serve right away.

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.

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

One of the best things about holiday food is all those leftovers. Today's post, a rerun from November 28, 2014, is full of really good recipes to use up some of your Thanksgiving leftovers, including Turkey Sweet Potato Casserole and Turkey a la King. Enjoy!

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. 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 50+-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.

CHICKEN DINNER PIE

This was on the same page of my old Betty Crocker Cookbook. If you find the appropriate copy, these two recipes would be on page 307.

This recipe makes 6 servings

Ingredients

Pastry for 9-inch Two-crust pie

2 tablespoons butter or margarine

2 tablespoons four

1 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon thyme

1/2 cup chicken broth

1/2 cup light cream

2 cups cubed cooked chicken or turkey

1 can (1 pound) peas and carrots, drained, or 1 package (10 ounces frozen peas and carries, cooked and drained

1 can (8 ounces) small whole onions, drained

Directions

Heat oven to 425 degrees F. Prepare pastry as directed except - roll 2/3 of pastry for bottom crust; fit into 9-inch pie pan. Roll remained into rectangle, about 10 X 6 inches. Cut rectangle into 12 strips.

Melt butter in saucepan over low heat. Blend in flour, salt, pepper and thyme. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in checken broth and cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables.

Pour into crust-lined pie pan. Place 7 strips of pastry across filling; arrange remaining strips crisscross to make lattice top.

Trim; turn edge of bottom crust over strips. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake 35 to 40 minutes, or until golden brown.

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. 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.

Holiday Leftovers

One of the best things about holiday food is all those leftovers. Today's post, a rerun from November 28, 2014, is full of really good recipes to use up some of your Thanksgiving leftovers, including Turkey Sweet Potato Casserole and Turkey a la King. Enjoy!

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. 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.

CHICKEN DINNER PIE

This was on the same page of my old Betty Crocker Cookbook. If you find the appropriate copy, these two recipes would be on page 307.

This recipe makes 6 servings

Ingredients

Pastry for 9-inch Two-crust pie

2 tablespoons butter or margarine

2 tablespoons four

1 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon thyme

1/2 cup chicken broth

1/2 cup light cream

2 cups cubed cooked chicken or turkey

1 can (1 pound) peas and carrots, drained, or 1 package (10 ounces frozen peas and carries, cooked and drained

1 can (8 ounces) small whole onions, drained

Directions

Heat oven to 425 degrees F. Prepare pastry as directed except - roll 2/3 of pastry for bottom crust; fit into 9-inch pie pan. Roll remained into rectangle, about 10 X 6 inches. Cut rectangle into 12 strips.

Melt butter in saucepan over low heat. Blend in flour, salt, pepper and thyme. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in checken broth and cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables.

Pour into crust-lined pie pan. Place 7 strips of pastry across filling; arrange remaining strips crisscross to make lattice top.

Trim; turn edge of bottom crust over strips. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake 35 to 40 minutes, or until golden brown.

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. 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.

Holiday Leftovers

I hope your Thanksgiving was good, even if it was different during these strange times.

Ours is usually good. For my take on Thankgiving, check out Another Thanksgiving Come and Gone, followed by Yesterday's Meal - Another memory in the making. Then, check out Thanksgiving Stories and Meals. The point is, we all have memories of different holidays. Even if those memories aren't the fireworks-and-tons-of-merriment kind, but more subtle, they're still there for the making.

Okay, enough reminiscing. Here's to 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.

What a Turkey!

When I was growing up, turkey was reserved for holidays, especially Thanksgiving and (occasionally) Christmas. But really, there's no reason why you can't enjoy turkey year-round. Check out today's six turkey recipes, including Sweet Potato and Mustard Turkey Burgers and Baked Turkey Enchiladas. Enjoy!

TURKEY MACARONI CASSEROLE

This comes from Diana Rattray, a contributor at The Spruce Eats. She wrote, "This easy turkey and macaroni casserole is an easy and tasty combination of ingredients. The sauce is made with cream of chicken soup and cheddar cheese. It's topped off with sliced or slivered toasted almonds for extra texture."

Prep Time: 20 minutes; Cook Time: 40 minutes; Total Time: 60 minutes; Makes 6 servings

To view this online, go to https://www.thespruceeats.com/turkey-macaroni-casserole-3061814.

Ingredients

2 cups uncooked macaroni

1/4 cup butter

1 1/2 cups celery (chopped)

1/2 cup green bell pepper (chopped)

1/2 cup onion (chopped)

2 (10 3/4 ounce) cans condensed cream of chicken soup

2/3 cup milk

2 cups cheddar cheese (shredded)

1 1/2 to 2 cups cooked chopped turkey

1 (4-ounce) jar chopped pimiento (drained)

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/2 cup toasted sliced almonds

Directions

Gather the ingredients.

Cook and drain macaroni following package directions.

To toast nuts, spread out in a single layer on a baking sheet. Bake in a 350 F oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

Preheat the oven to 350 F and butter a 3-quart casserole.

In a medium saucepan, melt butter over medium-low heat. Add celery, green pepper, and onion; cook until tender.

Blend in soup, milk, and shredded cheese. Cook, stirring, until cheese is melted.

Combine the cheese mixture with the cooked and drained macaroni, pimiento, turkey, salt, and nutmeg.

Transfer to the prepared casserole; top with toasted almonds if using.

Bake in the preheated oven for 30 minutes, until hot and bubbly.

Serve with a side salad, if desired.

BAKED TURKEY ENCHILADAS

This is also from Diana Rattray. She wrote, "Turkey enchiladas are made with leftover turkey, cheese, sour cream, and tortillas. Serve these flavorful turkey enchiladas with rice and refried beans.

"Enchiladas are typically made with corn tortillas, but you can use corn or flour in these turkey enchiladas. The easy sauce is made with mild chile peppers, but if you like a little heat, add some finely chopped jalapeno rings."

Prep Time: 20 minutes; Cook Time: 62 minutes; Total: 82 minutes; Makes 6 servings

To view this online, go to https://www.thespruceeats.com/baked-turkey-enchiladas-recipe-3061803.

Ingredients

3 cups turkey (shredded)

2 cups sour cream

2 1/2 cups cheddar cheese (shredded or a Mexican blend of cheeses, divided)

1 teaspoon salt

12 (10-inch) tortillas (corn or flour)

1/3 cup corn oil

For the Sauce

2 cans mild green chile peppers (4 ounces each)

Ingredients

1 clove garlic (minced)

2 tablespoons extra virgin olive oil

1 1/2 pounds stewed tomatoes

2 cups onion (chopped)

1 teaspoon salt

1/2 teaspoon oregano

1/2 cup water

Directions

Gather the ingredients. Preheat the oven to 350 F.

Lightly grease a 9x13x2-inch baking pan.

Combine the shredded turkey with sour cream, 2 cups of the shredded cheddar cheese, and salt. Stir to blend thoroughly.

Heat the oil and dip tortillas in until soft and drain. Or, follow package directions for heating tortillas in the microwave oven or conventional oven.

Stuff the warm tortillas with turkey mixture and roll up. Arrange the filled rolls seam side down, side-by-side in the prepared baking pan.

Gather the sauce ingredients.

In a skillet, saute the chile peppers with garlic in the olive oil for 2 to 3 minutes. Add the stewed tomatoes, onions, salt, oregano, and water. Simmer uncovered until the sauce is reduced and thickened, or about 1/2 hour.

Pour the chile sauce over enchiladas and bake them for about 30 minutes, or until hot and bubbly.

Sprinkle with the remaining 1/2 cup of shredded cheese and return them to the oven for a few minutes, or just until the cheese has melted.

Let the casserole stand for about 5 minutes.

Serve and enjoy!

Recipe Variations

Make the enchiladas with cooked shredded chicken instead of turkey. Chicken thighs make a good filling.

Replace the cheddar or cheddar jack cheese with pepper jack or a taco seasoned blend.

Add a few tablespoons of chopped fresh cilantro to the filling.

Garnish the enchiladas with 1 tablespoon of chopped fresh cilantro or some sliced green onion tops when they come out of the oven.

Add 1 cup of cooked or canned black beans or pinto beans to the turkey filling or replace some of the turkey with the beans. It's a good, budget-friendly way to stretch the turkey.

TURKEY BURGERS

4 Servings

Source: Light and Easy Diabetes Cuisine

Find this recipe at: http://diabeticgourmet.com/recipes/html/423.shtml

Ingredients

1 egg white

1 thin slice whole-wheat bread

1 small onion, grated

1 pound ground turkey

2 teaspoons ground coriander

Salt to taste

1 teaspoon pepper

1/4 teaspoon ground nutmeg

2 teaspoons virgin olive oil

Directions

In a large bowl, lightly beat egg white.

Tear bread into small pieces; soak in egg white 1 minute. Add remaining ingredients, except oil and thoroughly mix. Shape into four patties.

In a large non-stick skillet, heat oil. Cook patties over medium heat about 10 minutes on each side until cooked through.

Nutritional Information Per Serving: Calories: 208; Protein: 17 g; Fat: 14 g; Sodium: 195 mg; Cholesterol: 48 mg; Carbohydrates: 5 g, Exchanges: 3 Meat

SWEET POTATO AND MUSTARD TURKEY BURGERS

This is from Taste for Life, and begins, “These burgers are moist and juicy and have a savory flavor that comes from a secret ingredient: A hefty amount of mustard. Half a cup may seem like a lot of mustard, but it’s what makes these burgers outstanding. Using grated sweet potato instead of traditional flour or breadcrumbs adds extra fiber and nutrients.”

Prep Time: 40 min prep time; Number of Servings: Makes 4 to 6 burgers

Recipe Source: The Living Kitchen by Tamara Green, BA, CNP and Sarah Grossman, BA, CNP ($28, Appetite, 2018)

To view this online, click here.

Ingredients

1/2 cup grated yellow onion

1 cup grated peeled sweet potato

1 lb ground turkey

1/2 cup finely chopped fresh parsley

1/3 cup spinach, finely chopped

1/2 cup gluten-free whole-grain mustard

1/2 tsp sea salt

Pinch of black pepper

Directions

Preheat oven to 375°. Line a baking sheet with parchment paper.

Use the grating attachment on your food processor and grate onion and sweet potato. You can also do this by hand with a box grater.

Mix all ingredients together in a large bowl until everything is well combined.

Measure 1/4 to 1/2 cup of burger meat and shape into a patty. Place on baking sheet and repeat.

Bake in oven for 25 to 30 minutes, or until top begins to get slightly golden. You can flip burgers halfway through cooking time if you want even caramelization on both sides.

These burgers can be stored in an airtight container in the refrigerator for 4 days. You can also make a big batch and keep them in the freezer for 3 to 4 months for a quick meal option.

TURKEY TACO SOUP

This comes from Laurel Randolph, one of the writers on The Spruce. Laurel wrote, “Taco soup is an easy, one-bowl version of everyone's favorite dinner: taco night. All of the ingredients simmer together to make a robust, flavorful soup that's especially good with a side of crispy tortilla chips. And with only one dirty pot and a few dirty soup bowls, it's totally carefree. The typical ground beef is replaced with shredded turkey for a lighter meal—or you can replace it with cooked chicken, if that's what you have on hand.

“We love to make this soup after Thanksgiving, when we have leftover turkey to use up and we want to do as little cooking as possible. It's a great way to repurpose cooked, shredded breast or dark meat to create a totally different dish. No one will be complaining of leftover fatigue with this recipe.”

Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: Serves 3 - 4.

To view this online, click here.

Ingredients

1 tablespoon canola (or grapeseed oil)

1 small red onion (diced)

1 green bell pepper (diced)

1 jalapeño (seeded and minced)

3 garlic cloves (minced)

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1 (14.5 ounce) can diced tomatoes (with juice)

1 (15 ounce) can pinto beans (rinsed and drained)

1 cup packed shredded cooked turkey

3 cups turkey or chicken broth

Salt and pepper

1 avocado (diced, or sour cream for serving)

Optional: Chips (for serving)

Directions

Preheat a large, heavy-bottomed pot over medium heat. Add the oil followed by the onion. Sauté for 2 minutes.

Add the bell pepper, jalapeño and garlic. Sauté for 2 more minutes.

Add the chili powder, cumin, and oregano and cook, stirring, for 1 minute.

Add the tomatoes and juice, pinto beans, turkey and broth, and stir. Season with salt and pepper.

Turn up the heat and bring to a simmer.

Turn the heat to low and let simmer, uncovered, for 10 minutes.

Serve topped with diced avocado or a dollop of sour cream and tortilla chips.

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!"

Of course, you can fix this any time of year; no need to wait until Thanksgiving! 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.

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.

Leftovers - Double-Post Thursday

Besides being Diabetic Thursday, it's also Double-Post Thursday. Today's double post deals with leftovers.

In case you still have leftovers from Christmas dinner, here are six recipes that help use up the leftovers. It's a repeat of Saturday, December 26, 2015's post. If you fixed a turkey yesterday, you're in luck; leftover ham or other meat will need another way of finding out how to use leftovers. (Ham works well in omelets!)

But now, 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 Chicken Dinner Pie and Turkey Sweet Potato Casserole. 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. 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

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 notes 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

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.

Also, I almost always double this recipe so that everyone can come back for seconds.

CHICKEN DINNER PIE

On the same page of my old Betty Crocker Cookbook. I really wish I could tell you which issue of the B.C.C. this is, but the cover and copyright page (as well as several other pages) have long since fallen off...This version was bought in late 1973, and had come out a year or two earlier. If you find the appropriate copy, these two recipes would be on page 307.

This recipe makes 6 servings

Pastry for 9-inch Two-crust pie

2 tablespoons butter or margarine

2 tablespoons four

1 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon thyme

1/2 cup chicken broth

1/2 cup light cream

2 cups cubed cooked chicken or turkey

1 can (1 pound) peas and carrots, drained, or 1 package (10 ounces frozen peas and carries, cooked and drained

1 can (8 ounces) small whole onions, drained

Heat oven to 425 degrees F. Prepare pastry as directed except - roll 2/3 of pastry for bottom crust; fit into 9-inch pie pan. Roll remained into rectangle, about 10 X 6 inches. Cut rectangle into 12 strips.

Melt butter in saucepan over low heat. Blend in flour, salt, pepper and thyme. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in checken broth and cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables.

Pour into crust-lined pie pan. Place 7 strips of pastry across filling; arrange remaining strips crisscross to make lattice top.

Trim; turn edge of bottom crust over strips. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake 35 to 40 minutes, or until golden brown.

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.