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What To Do With All Those Leftovers

After the big holiday meal, you'll have a lot of turkey and trimmings left over.  Here are some great recipes from Amy Sherman, of Cooking with Amy, to use up your leftovers in new delicious meals.

 

To download a PDF of these recipes, click here: Leftovers Recipes


 
Turkey Pot PieTurkey Pot Pies
Serves 6

1/4 cup butter
1 large onion, diced
3 carrots, chopped, about 1 cup
1/2 cup flour
2 cups turkey or chicken broth
1 cup milk
2 cups leftover turkey, diced
1 cup frozen peas
6 biscuits, 1 pkg ready-to-bake biscuits

 

Preheat the oven to 400°F. In a large heavy skillet or saucepan, melt the butter over medium heat. Add the onion and carrots, and cook until soft and golden. Sprinkle in the flour and cook for an additional minute, then whisk in the stock vigorously to avoid any lumps.

 

Whisk in the milk and bring to a simmer, then turn the heat to low and cook until thick but still saucy, stirring often, for 5 - 10 minutes. Stir in the turkey and peas, then season to taste with salt and pepper.  Arrange six ramekins on a baking sheet. Spoon the filling into the ramekins. Roll out the biscuits to fit the top of the pot pies and cover each ramekin.  Bake until the crust is golden and the filling is bubbling, about 20 minutes.

 

Turkey Cranberry Melts
Serves 4

3 tablespoons butter, room temperature
8 slices whole wheat sandwich bread
1/2 cup cranberry sauce
4 turkey slices, about 8 ounces
8 thin slices cheddar, colby or jack cheese, about 4 ounces

 

Spread butter on one side of each slice of bread. Place four slices, buttered side down, on work surface and spread unbuttered side with cranberry sauce. Top with turkey, cheese and remaining bread (buttered side up).
Heat a nonstick skillet or griddle over medium-low heat. Add sandwiches and cook for about 3 to 5 minutes per side, or until bread is golden brown and cheese is melted.

 


Curried Turkey Rice Soup
Serves 4

Broth
1 turkey carcass, broken into pieces 12 cups water (or enough to cover the carcass)
1 onion, peeled and cut in quarters
1 stalk celery, cut in quarters
2 carrots, cut in quarters
1 teaspoon salt

Soup
1 teaspoon oil 1 onion, diced
1 apple, peeled and diced  1 carrot, diced  1 stalk celery, diced  1 teaspoon curry powder 4 cups turkey or chicken broth
1/3 cup rice  1 cups cooked turkey, diced

Broth
Combine turkey, water, onions, celery, carrots and salt in a large pot. Bring the stock to a boil, then lower the heat and cover. Simmer for 1 1/2 hours. Remove lid and simmer for another 30 minutes. Strain the stock, removing the bones and vegetables and skim off the fat.

 

Soup
Heat a soup pot and add a teaspoon of oil. Add the onion, apple, carrot and celery and sprinkle with a pinch of salt. Cook for 5 minutes of until vegetables are softened. Add the curry and stir. Add 4 cups broth and rice and bring to a boil. Lower the heat, to a simmer and cover, cook until the rice is tender. Transfer 2 cups of soup the blender and blend until smooth. Return to pot, add the turkey and heat through. Serve right away or store in the refrigerator for 3 - 4 days, in the freezer for 2 months.

 


Split Pea and Ham Soup
Serves 6

1 Tablespoon oil
1 medium onion, chopped
1 teaspoon salt
3 carrots, diced carrots
1 stalk celery, diced
Bones from the baked ham
1 pound dried split green peas
8 cups water
1 cup leftover baked ham, chopped

Heat 4-quart stockpot on medium heat, add oil. Add the onions and salt and cook until the onions are translucent, 5 minutes.
Add the carrots, celery, ham bones, and 1/2 pound of the split peas. Add 8 cups of water, bring to a boil, then lower heat and simmer uncovered for 40 minutes. Skim off the foam while cooking.
Add the remaining split peas, cover and continue to simmer for another 20 minutes, or until all the peas are soft.  Remove the bones and add the ham. Cook for another 5 minutes, then season to taste with salt and pepper. Serve right away or store in the refrigerator for 4 days or the freezer for up to two months.
 

 

Grilled Ham, Pear & Cheese SandwichesHam Grilled Cheese
Serves 4


3 Tablespoons butter, room temperature
8 slices sourdough or white sandwich bread  Dijon mustard 8 thin slices cheddar, colby or jack cheese, about 4 ounces
1 small pear, peeled, cored and sliced
4 ham slices, about 8 ounces  

 

Spread butter on one side of each slice of bread. Place four slices, buttered side down, on work surface and spread with mustard, then top with cheese, ham and pear slices, and remaining bread (buttered side up).

 

Heat a nonstick skillet or griddle over medium-low heat. Add sandwiches and cook for about 3 to 5 minutes per side, or until bread is golden brown and cheese is melted.
 
 
Ham Breakfast Strata
Serves 6 to 8

Cooking spray
10 eggs
2 cups whole milk
1 tablespoon Dijon mustard
6 cups sandwich style bread, cut into 1-inch cubes
12 ounces leftover baked ham, diced
8 ounces colby, cheddar or jack cheese, thinly sliced or shredded

Spray a 2 - 2 1/2 quart baking dish. In a large bowl, whisk together the eggs, milk and mustard.
Place half of the bread in the bottom of a baking dish. Top with the ham and half the cheese. Repeat with a second layer of bread, pressing down as necessary to fit in the baking pan.
Carefully pour the egg mixture over into the bread and top with the remaining cheese. Cover and refrigerate overnight.
Preheat the oven to 350° F. Remove strata from the refrigerator and let come to room temperature for 15 minutes. Bake the strata, uncovered, until puffed and lightly golden brown, about 1 hour. Let rest for 10 minutes before serving.


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