Leftover Thanksgiving Hash

23 11 2014

Thought I’d kick off Thanksgiving week with a meal that features leftover turkey, perfect for brunch or dinner the day after the big feast! Hash is so versatile, making it a great vehicle for using up leftovers or random ingredients you have lying around. You can use any leftover roasted potato you have, roasted chicken in place of the turkey, as well as any green you have in place of the cabbage. Easy and delicious!

Leftover Thanksgiving Hash

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • 1 medium-large sweet potato, peeled, diced and roasted (or any leftover roasted potato)
  • Olive oil
  • Fresh sage, chopped
  • Kosher salt
  • Granulated garlic
  • Half a small-medium onion, chopped
  • 2 garlic cloves, minced
  • Pinch red pepper flakes
  • 1 apple, diced
  • 1 cup shredded Napa cabbage
  • Roasted turkey, shredded or diced
  • 2 eggs, fried, poached or however you like it
  • Black pepper

Preheat oven to 400. Toss diced sweet potatoes with a little olive oil, two leaves of fresh minced sage, salt and granulated garlic to taste. Spread in a single layer on a baking sheet lined with a silpat and roast for about 20 minutes until soft and browned, turning once half-way through. Remove from oven and set aside.

Meanwhile in a large skillet, heat some olive oil (a few turns of the pan) over medium. Add onion and cook until beginning to soften, 3-5 minutes. Add garlic, red pepper flakes and a few minced sage leaves and cook until fragrant, another minute. Add apple and cabbage and cook until apple begins to soften and cabbage wilts, 3-5 minutes, stirring occasionally. Season with salt to taste.

Add roasted sweet potatoes and turkey and cook until everything is hot and combined, a few minutes. While the hash if finishing, cook eggs however you like them, such as fried or poached.

Dish out the hash and top with cooked egg. Season egg with salt and pepper to taste. Serve with hot sauce.

Zucchini Boats With Leftover Thanksgiving Stuffing

3 12 2013
I had another good day of traffic on the blog, so I figured I might as well continue with the T-Day leftover theme! Tonight’s dinner features leftover Thanksgiving stuffing, tucked into zucchini boats. People are usually pretty black and white when it comes to leftovers, either you love or hate them. I’m on the side of love, because it’s another way for me to express my creativity!
Zucchini Boats With Leftover Thanksgiving Stuffing

Zucchini Boats With Leftover Thanksgiving Stuffing

The following serves 2 (compliments of This Girl’s Gotta Eat):

  • 2 medium-large zucchini, halved lengthwise (1 zucchini per person)
  • Olive oil
  • Salt and pepper
  • Leftover Thanksgiving stuffing – however much you can fit in the boats!
  • Leftover turkey, chopped (if you don’t have any leftover just omit it)
  • Shredded mozzarella cheese
  • Grated parmesan cheese
  • Turkey bacon crumbles
  • Parsley, chopped

Preheat oven to 350.

Cut the zucchini in half lengthwise. Scoop out the center where the seeds are with a spoon, place in a bowl and set aside. Drizzle the zucchini halves with a little olive oil and season with salt and pepper. Bake for 15 minutes.

Combine the leftover stuffing with the scooped-out zucchini, a little shredded cheese and a little parmesan. If you still have leftover Thanksgiving turkey you can throw in some of that too.

After 15 minutes, remove the zucchini halves from the oven and place the leftover stuffing mixture in the center of the boats (as much as you can fit or like), then top with a little more shredded cheese.

Place the stuffed zucchini back in the oven and bake for another 15-20 minutes, until stuffing is warmed through and cheese is bubbly. Remove and drizzle with olive oil, a sprinkling of turkey bacon crumbles for some crunch as well as parsley for garnish.

Lemon and Orzo Soup With Kale and Chicken (or Turkey)

2 12 2013

I logged onto my blog today to see a slew of visitors checking out my Turkey Tetrazzini recipe I posted about last year (https://thisgirlsgottaeat.wordpress.com/2012/12/28/turkey-tetrazzini/). Thank you for visiting, makes me feel all warm and cozy….just like a homemade soup! I’ve been on a let’s-eat-out-of-a-bowl-kick lately! And all the recent visits inspired this soup, which is light and lemony, and a great use for leftover chicken or turkey during the holidays! Enjoy, and thanks again for stopping by 🙂

Lemon and Orzo Soup With Kale and Chicken (or Turkey)

Lemon and Orzo Soup With Kale and Chicken (or Turkey)

The following serves 2-3 (compliments of Cuisine at Home and This Girl’s Gotta Eat):

  • 3/4 cup diced onions
  • 1/4 cup each of diced carrot and celery (didn’t have these veggies so I used leftover roasted cauliflower)
  • 1 Tbsp olive oil
  • 1/2 Tbsp minced fresh garlic
  • 1/2 Tbsp minced thyme
  • 1/2 tsp red pepper flakes
  • 4 cups low-sodium chicken broth or homemade stock
  • 1/2 cup dry orzo
  • 2 cups diced cooked chicken or turkey
  • 1/2 to 1 package fresh baby spinach (I used kale instead)
  • 1 Tbsp lemon zest
  • 2-3 Tbsp fresh lemon juice
  • Salt and pepper to taste

Saute onions, carrot and celery in oil in a large pot over medium-high heat until softened, 7-9 minutes. (And don’t feel trapped by the recipe, if you don’t have all the veggies it calls for, sub for something else like me – I used cauliflower instead of the carrot and celery!).

Add garlic, thyme and pepper flakes to pot, cook until fragrant, 1 minute. Add broth and bring to a boil. Stir in orzo, cook until al dente, about 7 minutes.

Stir in chicken or turkey, spinach, zest and lemon juice. Cook briefly until chicken or turkey is heated through. Off heat, season with salt and pepper to taste. Serve with additional zest if desired and grated parmesan cheese.

Note: the broth in my picture is dark because I used homemade stock. The broth will be lighter if you’re using boxed broth.

Turkey Tetrazzini

28 12 2012

Turkey Tetrazzini is a great go-to recipe to help use up your holiday leftovers! Below is a Rachel Ray rendition, as well as a few notes on how I incorporated leftovers. I love the idea of turning leftovers into great casseroles I can freeze and use later 🙂

Turkey Tetrazzini

Turkey Tetrazzini

The following serves 4 (compliments of Rachel Ray):

  • 8 ounces linguine pasta, broken in half (I used leftover whole wheat spaghetti that was already cooked, I just cut it up with a large knife)
  • 3/4 pound skinless, boneless turkey breast, cut into 1/2-inch chunks (I used leftover deep-fried turkey from our Christmas dinner)
  • Salt and pepper
  • 6 tablespoons butter or I can’t believe it’s not butter
  • 8 ounces small white mushrooms, quartered
  • 1 tablespoon chopped fresh thyme
  • 3 tablespoons flour (I used whole wheat flour)
  • 2 cups milk (I used skim milk)
  • 1 cup chicken broth
  • 1 cup grated parmesan cheese
  • 1 cup frozen peas
  • 1/2 cup seasoned breadcrumbs
  • Olive oil
Preheat the oven to 400 degrees . Grease a 9-by-13-inch baking dish. Cook the pasta according to package directions until just barely al dente; drain. Or use leftover pre-cooked pasta, roughly cut.
Meanwhile, season the turkey with salt and pepper. In a large skillet, heat 1 tbsp. butter over medium-high heat. Add the turkey and cook until browned, 1 to 2 minutes. Transfer to a bowl. You can use leftover turkey here instead, chopped.
Add 2 tbsp. butter to the skillet. Add the mushrooms and thyme; season with salt and pepper. Cook until the mushrooms start to soften, about 3 minutes. Transfer to the bowl with the turkey.
Melt the remaining 3 tbsp. butter in the skillet. Whisk in the flour and cook for 1 minute. Whisk in the milk and broth and bring to a boil, then simmer for 2 to 3 minutes to thicken. Stir in 1/2 cup parmesan and the peas and carrots. Season with salt and pepper. I also grated some nutmeg into the sauce as well.
Add the pasta and turkey-mushroom mixture to the sauce and toss well to combine. Transfer the pasta mixture to the prepared baking dish. Add 1/2 cup seasoned dried breadcrumbs and 2 tbsp. EVOO to the remaining 1/2 cup parmesan, sprinkle the top of the casserole with the breadcrumb / cheese mixture. Bake until the top is golden-brown and the sauce is bubbling, 12 to 15 minutes (shorten the baking time by at least 5 minutes if you’re planning on freezing this for later).
To freeze: Double-wrap (in plastic wrap and foil) the cooled dish and freeze for up to 2 weeks. To reheat: Preheat the oven to 400 degrees . Unwrap the foil, discard the plastic and re-cover with the foil. Bake until the center is warm, 30 to 35 minutes; uncover and bake for 10 to 15 minutes to recrisp the topping.