Fall is here (like we mentioned last week), which means chunky knits, Halloween, and of course, the Thanksgiving long weekend. We’ve gone from telling our parents we’re thankful for our Barbies and Archie comics to the ill-fated “turkey drop“. These days, Thanksgiving is a time to put on your stretchy pants, sit down with friends and family and have a good time, with an extra day off to recuperate. Whether you’re having turducken, a meat-free dinner or just a plain turkey,
this holiday entails festive fall colours, appreciating who and what’s around
you and, of course, delicious food. Here are some photos that embody
Thanksgiving – and don’t forget the cherpumple for dessert.
It’s happened again. We’ve been eating delicious turkey, stuffing and all that comes with it this past holiday weekend. Reality, however has settled in… what to do with the leftovers? You can only consume so much turkey with the fixings. Time to get a little more creative. We polled the fourth floor, and came up with our top ways to use the pounds of turkey mom has given to us (thanks, ma!).
Ingredients Serves one. 1 cup of turkey meat (white or brown) cut up into 2” slices. 1/2 an apple, cut in thin slices 3 1” strips of Brie 2 slices of your favourite bread. We dig a twelve-grain slice. Butter (to taste) Dijon mustard (to taste)
Preparation Gently fry turkey on a non-stick pan until golden-brown. Butter bread and spread Dijon mustard on one half. Layer apple slices on bottom slice of bread. Alternately place cheese slices and warmed turkey slices on bread. Place on baking sheet, bake in oven at 250 C for 9 minutes or until cheese is melted.
Let cool for a couple of minutes, and enjoy.
Turkey Soup This is probably the most popular fourth floor recipe for leftover turkey, and a few of us have different opinions about the best turkey soup. This one won.
Leftover turkey bones and drippings. Every great soup starts with homemade stock – it’s easy. Half a yellow onion, cut in to quarters 2 large chopped carrots 2 sprigs of parsley 25g of fresh thyme 1 bay leaf 2 celery stalks Freshly ground pepper and salt to taste Shredded turkey meat (enough for four servings) 100g pasta/noodles (per person), cooked and drained
Preparation In a medium sized pot, pour 1 inch of water and warm on medium heat. Add leftover bones and drippings, and bring to a boil. *Mom’s tip: Boiling the bones and drippings in just an inch of water concentrates the flavours and helps make for a richer broth. Once bones have boiled for 15 minutes, remove from pot. Add 3 cups of water. Add onion, parsley, thyme, bay leaf, salt and pepper. Bring all ingredients to a boil, reduce heat and simmer for about 20 minutes, or until carrots are tender. Toss in shredded turkey and stir to warm. Place cooked noodles in bowls and ladle hot soup over top. Serve with toasted garlic bread immediately.
What are you favourite leftover turkey recipes? Comment below or tweet us @rockitpromo.