Tag Archives: leftovers

Thanksgiving Leftovers: Thanksgiving Bundles

Anyone still hungry? Believe it or not, even after eating much more than normally yesterday, I woke up starving! Go figure! I hope everyone had a wonderful and thankful Thanksgiving yesterday! I am sure thankful for the wonderful family and friends we have. This Thanksgiving was spent with our wonderful friends Debbie & Bruce and their handsome bulldog Hudson. This was our 3rd Thanksgiving with them and as always there was lots of laughter, food and booze. Good friends are hard to find these days so when you are lucky enough to find some, hang on to them. We are so thankful we did! This year was a small group, only 5 of us, but you’d think we were feeding 10-15 with the amount of food! I guess we don’t know how to cook for a small group. Oh well, leftovers! Even though we didn’t cook at our own house we got leftovers to go. BUT if you did cook at your house and you have lots and lots of leftovers today’s recipe will give another option of what you can do with them.

I actually always buy a turkey this time of year, you can’t beat the sale price (.59 lb)! I keep it in the freezer till July and then we have a summer Thanksgiving. And this recipe came about from my summer Thanksgiving. I am going to call it Thanksgiving Bundles. It is a cross between a pot pie, a mini calzone or some kind of pierogi. Not sure exactly how to describe it. But those of you who follow my blog know I have become obsessed with the wonton wrappers. Soooo I came up with a stuffed wonton ala Thanksgiving. Though for this recipe I am not using the mini muffin tin. Too small. I used the regular muffin tin but then realized one of the mini wrappers was way too small so I used two wrappers per muffin cup. I just had them half in half out, with enough of the wrapper sticking over the sides so you can fold them over the top when you’re done stuffing! Came out incredible!

There is no real “recipe” for this. You can add whatever you want to your own bundles. But when I made them I had turkey, stuffing, gravy and my Smashed Cauliflower recipe. I didn’t have cranberry sauce but if I did I would have had it on the side. 

Ingredients:

Leftover turkey, stuffing, gravy, potatoes, veggies

Directions:

Chop up the turkey into small pieces or shred.

Chop up any large veggies into small pieces.

Mix the turkey and veggies with the stuffing.

Add some gravy to the mixture to keep it moist. Mix well.

Spray a muffin tin with cooking spray.

In a regular muffin tin, lay two small wonton wrappers so half is in the tin and half hanging over the edge.

Fill the tin with the turkey mixture about 3/4 way full. Press down. Then on top of that place either mashed potatoes or mashed sweet potatoes.

Fold the flaps over (don’t worry if they don’t fold perfectly) and spray a little cooking spray on top.

Bake at 350°F for about 10-15 minutes so everything is heated through.

Serve with cranberry sauce and extra gravy on the side! 

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Back of the Fridge Chicken Soup

Ever have one of those days when you just want to clean everything out of your fridge but you can’t throw it away because it’s still ok to eat? I did that last week. I had a bunch of little containers with leftover veggies, leftover rotisserie chicken from the supermarket and a freezer full of turkey stock I made from the my Thanksgiving in July dinner. You can use whatever you have left in your fridge or freezer and it will be delicious! I had some frozen mushrooms also that I threw in. It was very tasty! We actually had it two nights in a row.

INGREDIENTS:

4 cups chicken or turkey broth or stock

1 8oz. package Tofu Shirataki Noodles, prepared according to package

4 cups mixed veggies of your choice (I used a mix of frozen chopped spinach, broccoli rabe w/chicken sausage, mushrooms, peas, green beans, onion and garlic), chopped into bite sized pieces

1-2 cups chopped leftover chicken, whatever you have is good

1 15-16oz. can cannellini beans drained and rinsed.

½ cup chopped parsley

2-3 tablespoons olive oil

DIRECTIONS:

1. Saute the chopped onion and garlic in the olive oil. When soft pour in broth and rest of the ingredients except for the beans, parsley and noodles.

2. Bring to a boil and then lower heat and simmer for about 15-20 minutes until everything is heated through.

3. Add the beans and noodles and continue to cook for another 5 minutes or so until the beans are heated through. Add the parsley and serve.

4. Serve with parmesan cheese if you like!

Makes 4-6 servings.

Thanksgiving Shepherd’s Pie

Since we had Thanksgiving in July in my house last weekend we now have lots of delicious leftovers. I was trying to think of something great to make with them and came up with this recipe. It is actually leftovers from the turkey dinner and leftovers from a few days before. I had a few containers of leftover vegetables. Stir fry mix with corn, snow peas, beans, water chestnuts, carrots and some green beans. I also had some broccoli and cauliflower from our dinner at Carrabba’s the night before. What I came up with was a Thanksgiving type Shepherd’s Pie! It was so good. It didn’t get rid of all the turkey or gravy leftovers but it was a start! You can use any kind of vegetables you have leftover. You will have a new family favorite!

INGREDIENTS:

Leftover cut up turkey (about 2 cups or so)

Leftover cut up vegetables (about 2 cups)

1 cup leftover turkey gravy

Leftover mashed potatoes

3/4 cup shredded cheddar cheese


DIRECTIONS:

1. Put all the vegetables in a large bowl. Cut up any really large pieces. Add the turkey to bowl. Add the gravy and mix thoroughly.

2. Put all the vegetables into a 2 quart casserole. (Or one that is big enough or small enough to hold them all). Spread the mashed potatoes over the top of the turkey/vegetable mix, like you are frosting a cake.

3. Sprinkle the cheddar cheese over the top and bake in a 350º oven until the cheese melts and the “pie” starts to bubble on the edges. Usually about 30 minutes.

Serves 2-4

Andrea’s Delicious Chicken Salad

I have made this recipe for many years now. I have adjusted things here and there and have finally settled on what works best for us. In this recipe I prefer to use leftover cooked chicken instead of canned chicken. We love getting those huge Perdue rotisserie chickens at BJ’s Wholesale Club for only $4.99! And these chickens are huge. I believe they are about 3 pounds! Definitely more than the scrawny ones you get at the supermarket for twice the price! And with just two of us we always have leftover chicken. So I pick the bones clean of any meat and chop it up with the rest of the leftovers. If I’m in the mood I can make it right away but I usually wait till the next morning to make the salad. It’s best if it can sit for a few hours for all the flavors to blend.  I got the name “Delicious Chicken Salad” from our friend Beverly who is a former co-worker of John’s. He used to share his lunch and everyone loved the chicken salad. I did make it from time to time with canned chicken breast only because I didn’t always have leftover chicken handy. It is so much better with fresh chicken though. If you only have a little bit of chicken leftover adjust the mayonnaise and other ingredients to fit.

Andrea's Famous Chicken Salad

INGREDIENTS:
Leftover cooked chicken breast/dark meat (About 2 cups or so)
1 stalk of celery finely chopped
1 scallion, green and white parts, finely chopped
¾ cup Hellmann’s light mayonnaise
2 teaspoons prepared horseradish sauce (not plain horseradish)
½ teaspoon garlic powder
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped

DIRECTIONS:
1. Chop up the chicken into small chunks. Add rest of ingredients and mix well. If you need more mayonnaise add a little at a time.
2. Let chill for an hour or more.
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