leftover - What to do with all that food after Thanksgiving

Spanishchef.net recommends these products

leftover – What to do with all that food after Thanksgiving

This time of year, I’m often asked about creative recipes that use leftover ingredients from Thanksgiving dinner.

Here are some tips of how to properly store – and reheat – leftover cooked foods along with some of my favorite recipes to “recycle” your leftover Thanksgiving foods.

Happy holidays to you and yours.

See you at all three Redlands Farmers Markets.

Storing Foods

Proper storage at an even temperature, below 40F is important

Food danger zone: 41F to 135F (never serve foods at these temperatures)

Don’t overcrowd foods in your refrigerator or freezer. Air should circulate freely to keep foods evenly cooked

To prevent freezer burn, use only moisture-proof wrappings such as resealable plastic bags or airtight plastic containers. Remove as much air as possible from bags or containers containing you leftover food.

Some leftover foods, such as seafood (crabcakes) or biscuits should be wrapped individually and then stored. Freeze them on baking sheets, uncovered until firm, then wrap each item in plastic wrap and pack them in a heavy-duty resealable plastic bag.

Reheating leftover Meals

When reheating refrigerated or frozen foods, reheat at lower temperature than original cooking temperature. Never use a higher temperature or the food may be overcooked.

If using a microwave to reheat, use low or medium power. If reheated at high power, the food may overcook on the edges before center is heated through.

Thawing Frozen leftover Foods

In the refrigerator, place the food in the refrigerator for at least 8 hours or up to overnight. This method will preserve the taste, color and texture of food.

In the microwave, place the food in the microwave and heat on low heat or defrost setting. Reheat or cook the food immediately after thawing.

Making Stocks

The thought of preparing stocks and sauces can be intimidating but following these steps can make it quite simple.

Bones are the most important ingredient to making a good stock or sauce. They add flavor, richness and color to the stock.

The best bones for poultry stock (turkey or chicken) are from the neck and back. If an entire carcass is used, it can be cut up for easier handling. Always cut and separate at the joints and never cut in the middle of a bone.

If making vegetable stock, use only 2-3 different types of vegetables for the right flavor mix.

Turkey sweet potato empanadas with gravy

Leftover ingredients: Turkey, Sweet Potatoes and/or mashed potatoes, Green Beans, Gravy

1 cups roasted turkey, fine chop
cup sweet potatoes (or sub with mashed potatoes)
8 oz. (1/2 package) cream cheese, softened
cup cut cooked green beans
1 raw carrot, grated
1 packages refrigerated pie crust
1 large egg, beaten
2 tbsp fresh parsley, chopped
Poppy seeds
Turkey gravy, warmed
Salt and pepper

DIRECTIONS: Preheat oven to 400 F. Stir together: leftover turkey, mashed potatoes, cream cheese, green beans, grated carrot and fresh parsley. Season with salt and pepper to taste. Unroll each pie crust. Lightly roll each into a 12 inch circle. Cut each empanada crust into 6 inch circles using a round cutter. Place about 3 tbsp turkey mixture just below center of each dough circle. Fold dough over filling, pressing and folding edges to seal.

Arrange empanadas on a lightly greased baking sheet. Brush exterior of each empanada with egg. If desired, sprinkle exterior with poppy seeds.

Bake at 400 F for 18 to 20 minutes or until golden brown. Serve with warm gravy. Alternatively, serve empanadas with Chipotle Cranberry Sauce.

Make ahead tip: Unbaked empanadas can be frozen up to 1 month. Bake frozen empanadas 30 to 35 minutes or until golden brown.

Turkey Black Bean Tostadas with Chipotle Cranberry Sauce

Leftover ingredients: leftover Turkey, cranberry sauce

For tostadas:
1 large onion, sliced
1 poblano pepper, seeded and sliced
1 large red bell pepper, sliced
2 tbsp olive oil
3 cups shredded roasted turkey
2 garlic cloves, minced
8 tostada shells
1 cup refried black beans
1 cup crumbled queso fresco (fresh Mexican cheese)
cup loosely packed fresh cilantro
8-10 lime wedges

DIRECTIONS: Preheat oven to 400F. Sautee onion, poblano pepper and red pepper in hot skillet over medium-high heat for approximately 6-8 minutes- or until onion is lightly golden. Stir in turkey and garlic and cook 2-3 minutes or until thoroughly heated. Season with salt and pepper to taste.

Bake tostada shells on a baking sheet at 400F for 3 minutes. Spread shells with refried beans, top with turkey mixture. Drizzle with small amount of cranberry sauce and queso fresco.

Bake at 400 F for 10-12 minutes or until thoroughly heated. Serve topped with fresh cilantro and lime wedges and remaining sauce.

For Chipotle Cranberry Sauce:
1 cup whole-berry cranberry sauce
cup taco sauce or hot sauce (use your favorite, as hot as you like – I prefer Chahoulla sauce)
1 canned chipotle pepper in adobo sauce, minced
1 tsp adobo sauce from canned chipotle pepper
1 tsp chili powder
tsp ground cumin
Combine all ingredients. Cook in sauce pan on low temperature until heated through and thickened.

Mashed Potato Soup with Ham and Biscuits

Leftover ingredients: Ham, Mashed Potatoes, Sweet Peas, Biscuits or Dinner Rolls
1 tbsp olive oil
2 tbsp butter
1 yellow onion, diced
1 cup diced smoked ham
4 green onions, fine slice
1 garlic clove, fine mince
2-3 cups mashed potatoes
14 oz low sodium chicken broth
1 cup milk
cup sweet green peas
2 tsp fresh thyme, fine chop
2 cups biscuits or rolls, torn into cubes
1 cup grated cheddar cheese

DIRECTIONS: Preheat broiler. Preheat 2 tbsp butter in large saucepan. Add diced yellow onion, green onion and ham. Sautee on low-medium heat until golden brown but not burned. Add mashed potatoes, broth, milk, peas and fresh thyme. Bring to a boil, reduce heat. Simmer ten minutes or longer, until thickened. Season with salt and pepper. Spoon soup into oven safe individual bowls. Top each bowl with biscuits/rolls and grated cheese. Place bowls on baking sheet. Broil for 3-4 minutes. Watch closely to prevent burning. If no broil setting, cook in oven for 4-5 minutes at highest temperature setting. After cheese is melted, serve bowls on lined plate with toasted crustinnis or any good crusty bread.

The Farmer’s Chef, Chef Lee Burton can be reached via email at [email protected] or check out his website at www.chefleeburton.blogspot.com.