You’ve got survived making one enormous meal. Now it is time to take care of the leftovers.
If there’s one factor about Thanksgiving so many individuals get pleasure from as a lot because the Thanksgiving meal or gathering, it is having leftovers for the subsequent few days.
Having Thanksgiving leftovers, from mashed potatoes and gravy, to greens, and, in fact, turkey, offers you a head begin on meals. The choices are huge. Take into consideration making soups, sandwiches, salads and pot pies.
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However first, do not let these leftovers linger round too lengthy. The U.S. Division of Agricultural (USDA) recommends utilizing leftovers which were saved correctly inside three to 4 days or freezing them.
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Here is a pattern of easy methods to retailer and the way lengthy leftovers will hold. Additionally, we have added a number of favourite recipes and concepts for utilizing leftovers.
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Turkey meat ought to be picked from the carcass after the meal. Do not retailer the entire turkey within the fridge with the meat nonetheless on it.
When utilizing leftover turkey in recipes, remember the fact that it simply must be reheated as a result of it is already cooked.
It is best to make use of frozen leftovers inside a number of months, however the USDA says leftovers frozen beneath 0 levels are protected indefinitely, however the high quality could also be impacted.
What to know
Reheat leftovers to 165 levels within the oven, microwave, or stovetop.
Cooked mashed potatoes or candy potatoes freeze properly in an hermetic container however go away about half-inch of headspace on the high. They’re going to hold for 10-12 months. Reheat the potatoes with 1-2 tablespoons of milk, cream, or water to stop sticking.
Cranberries will hold within the fridge for as much as two weeks or frozen for as much as one 12 months.
Leftovers Pot Pie inspired by Kid Rock’s mom
Turkey Soup with Stuffing Dumplings
Makes: 8 one-cup servings / Preparation time: Quarter-hour / Whole time: 1 hour
1 tablespoon unsalted butter
1 tablespoon olive oil
3 carrots, peeled, diced
1 small onion, peeled, diced
2 tablespoons all-purpose flour
6 cups fat-free, less-sodium hen or turkey broth
1 cup low-fat milk
1 medium to massive russet potato, peeled, diced small
2 cups shredded, cubed or bits and items of cooked turkey
1 teaspoon poultry seasoning
1/2 packet (0.87-ounce) turkey gravy combine
1 cup frozen peas
Salt and pepper to style
FOR SERVING (OPTIONAL)
Pastry crisps (see instructions)
French-fried onions
In a soup pot, warmth the butter and olive oil over medium warmth. Add the carrots and onion and sauté about 5 minutes. Sprinkle with flour. Stir within the broth and milk and warmth to only a boil. Stir within the potato, leftover turkey, poultry seasoning, and turkey gravy combine. Scale back warmth, cowl barely and simmer for about half-hour.
Whereas the soup simmers, if desired, make pastry crisps for serving by chopping ready-to-roll refrigerated pie crust into wedges. Place on a foil or parchment-lined baking sheet. Bake at 350 levels till browned, about 12-Quarter-hour. Take away from oven and funky.
To complete the soup, stir within the peas and simmer for an additional 5 minutes. Season with salt and pepper. Serve topped with french-fried onions and pastry crisps, if desired.
From and examined by Susan Selasky for the Free Press Check Kitchen. Evaluation per 1-cup serving.
196 energy (25% from fats), 6 grams fats (2 grams sat. fats), 20 grams carbohydrates, 17 grams protein, 322 mg sodium, 40 mg ldl cholesterol, 3 grams fiber.
Makes: 4 / Preparation time: Quarter-hour / Whole time: half-hour
2 celery ribs, sliced 1/8-inch thick
1 leek (white half solely)
5 tablespoons unsalted butter, softened, divided
Salt and freshly floor pepper to style
6 ounces white cheddar cheese, shredded (or use Bravo Farms sage cheddar cheese)
2 tablespoons chopped contemporary sage
8 slices favourite bread akin to a French or sourdough, minimize 1/2-inch thick
1/2 pound roasted turkey, coarsely shredded
8 contemporary sage leaves, elective
Peel the celery and minimize off the massive white finish. Slice the inexperienced half throughout (width-wise) into 1/8-inch-thick slices. Lower the leek in half lengthwise, retaining the sunshine inexperienced and white elements. Lower into 2-inch-long items, then into matchstick-size strips. Wash the leek strips completely.
In a small pan over medium-low warmth, soften 3 tablespoons of the butter. Add the celery and season with salt and freshly floor black pepper. Cowl the pan and cook dinner about 3 minutes till the celery is barely tender. Add the leeks to the celery, stir properly and canopy. Proceed to cook dinner till each are tender with out coloring.
Place the white cheddar cheese in a bowl and blend within the sage. (Don’t use the contemporary sage if utilizing the cheddar already seasoned with sage.)
To assemble the sandwich: Frivolously butter one aspect of every slice of bread. Place half of the bread slices buttered-side-down and evenly unfold 1 ounce (or extra as desired) of the cheese, then layer some shredded turkey on high of the cheese and add a few of the celery combination. High with about 1 ounce extra cheddar on high of the turkey. High with one other slice of the bread with the buttered aspect up. Place 2 sage leaves, if utilizing, on high of the slice of bread earlier than grilling.
Grill the sandwiches in a reasonably scorching skillet or panini grill for 4-5 minutes till the bread is golden brown and the cheese has melted. If working in a skillet, flip sandwiches over midway by grilling. Lower the sandwiches in half on the diagonal and serve scorching.
Tailored from “The Macy’s Culinary Council Thanksgiving & Vacation Cookbook” (Guide Kitchen, $24.95). Examined by Susan Selasky for the Free Press Check Kitchen.
576 energy (50% from fats), 32 grams fats (18 grams sat. fats), 38 grams carbohydrates, 33 grams protein, 791 mg sodium, 117 mg ldl cholesterol, 3 grams fiber.
Makes: 12 / Preparation time: 25 minutes / Whole time: 1 hour, 10 minutes
Right here’s a option to make turkey sandwiches for a crowd. These additionally make nice use of leftover rolls and cranberry sauce.
12 smooth white dinner rolls or slider buns
6 tablespoons Dijon mustard, divided
3/4 cup cranberry sauce
12 slices (about 1/4-inch-thick) leftover turkey
12 skinny slices provolone
Pepper to style
4 tablespoons unsalted butter
2 tablespoons finely chopped onion
1 tablespoon poppy seeds
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
Preheat the oven to 350 levels.
Slice rolls in half horizontally. Unfold 4 tablespoons Dijon on minimize sides of roll tops and bottoms. Place a dollop of cranberry sauce on the highest inside roll. Prepare roll bottoms, minimize aspect up and aspect by aspect, in 13-by-9-inch baking dish. Place turkey slices on the roll backside. Fold the cheese slice in thirds and place over turkey. Season with pepper and cap with roll tops.
Mix butter, onion and poppy seeds in bowl. Microwave till butter is melted and onion is softened about 1 minute. Whisk Worcestershire, garlic powder and remaining 2 tablespoons mustard into butter combination till mixed. Generously brush tops and edges of sandwiches with all of butter combination. Spoon any remaining solids over sandwiches.
Cowl dish with aluminum foil and let sit for 10 minutes to permit sandwiches to soak up sauce. Bake for 20 minutes. Uncover and proceed to bake till cheese is melted round edges and tops are barely agency, 7 to 9 minutes. Let cool for 10 minutes. Serve.
Prepare dinner’s be aware: Sandwiches will be brushed with sauce, coated and refrigerated as much as 1 day prematurely. Convey to room temperature earlier than cooking.
Tailored from Prepare dinner’s Nation journal. Examined by Susan Selasky for the Free Press Check Kitchen.
