Showing posts with label Thanksgiving Leftovers. Show all posts
Showing posts with label Thanksgiving Leftovers. Show all posts
Tuesday, November 30, 2010
New Podcast Interview on-line: What to do with Thanksgiving Leftovers
I was recently interviewed for about “What to do with Thanksgiving Leftovers…” To hear the podcast, go to kcaaRadio.com, go to Sunday programs, look for real food empire podcast for November 28th. The interview is about an hour long, most of my interview is during the second half. If you have problems locating it, e-mail me for assistance: LFBurton@gmail.com
Another Recipe for Thanksgiving Leftovers . . .
Turkey Sweet Potato Empanadas With Gravy
Leftover ingredients: Turkey, Sweet Potatoes and/or mashed potatoes, Green Beans, Gravy
1 ½ cups roasted turkey, fine chop
½ cup sweet potatoes (or sub with mashed potatoes)
8 oz. (1/2 package) cream cheese, softened
½ cup cut cooked green beans
1 raw carrot, grated
1 ½ packages refrigerated pie crust
1 large egg, beaten
2 tbsp fresh parsley, chopped
Poppy seeds
Turkey gravy, warmed
Salt and pepper
Preheat oven to 400F. Stir together: 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 400F 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.
Leftover ingredients: Turkey, Sweet Potatoes and/or mashed potatoes, Green Beans, Gravy
1 ½ cups roasted turkey, fine chop
½ cup sweet potatoes (or sub with mashed potatoes)
8 oz. (1/2 package) cream cheese, softened
½ cup cut cooked green beans
1 raw carrot, grated
1 ½ packages refrigerated pie crust
1 large egg, beaten
2 tbsp fresh parsley, chopped
Poppy seeds
Turkey gravy, warmed
Salt and pepper
Preheat oven to 400F. Stir together: 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 400F 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.
Another Recipe for Thanksgiving Leftovers . . .
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 ½ cup diced smoked ham
4 green onions, fine slice
1 garlic clove, fine mince
2-3 cups mashed potatoes
14oz low sodium chicken broth
1 cup milk
¾ cup sweet green peas
2 tsp fresh thyme, fine chop
2 cups biscuits or rolls, torn into cubes
1 cup grated cheddar cheese
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.
Leftover ingredients: Ham, Mashed Potatoes, Sweet Peas, Biscuits or Dinner Rolls
1 tbsp olive oil
2 tbsp butter
1 yellow onion, diced
1 ½ cup diced smoked ham
4 green onions, fine slice
1 garlic clove, fine mince
2-3 cups mashed potatoes
14oz low sodium chicken broth
1 cup milk
¾ cup sweet green peas
2 tsp fresh thyme, fine chop
2 cups biscuits or rolls, torn into cubes
1 cup grated cheddar cheese
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.
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