by Toby Amidor in Thanksgiving, November 23, 2012
by Dana Angelo White in Healthy Recipes, Thanksgiving, November 20, 2012
Turkey Day leftovers are good on their own, but you can also transform them into something magnificent. Check out our easy, mouthwatering ideas for dressing up your Thanksgiving leftovers.
Use the turkey carcass, leftover dark meat and even leftover veggie sides to whip up this deliciously warming soup.
Recipe:Next Day Turkey Soup
Leftover turkey breast combines with beans, chili peppers, and jack cheese makes a mean chili.
Recipe: Leftover Turkey Chili
Make a delish panini using turkey, stuffing and cranberry sauce.
Recipe: Turkey, Dressing, and Cranberry Panini
Combine chunks of leftover turkey with celery, apple, grapes and pecans for a main-dish salad or light lunch.
Recipe: Waldorf Salad.
by Dana Angelo White in 5-Ingredient Recipes, Thanksgiving, November 25, 2011
Aside from the fabulous flavor, the best thing about grain salad is its versatility. Prepare this recipe for your holiday meal or make it the next day using Turkey Day leftovers. Make it with farro, quinoa, wild rice or any other favorite whole grain.
- Make a homeade stock out of your Thanksgiving leftovers and turn it into 3 easy soups.
You can only heat up a plate of gravy-drenched turkey dinner leftovers so many times! Go a little lighter with your Thanksgiving memories by making any of these 3 easy and tasty soups. They all start out with a fresh pot of stock made with stuff you’ve got lying around the kitchen.
Don’t toss out the remnants of your turkey! Go the extra mile and turn it into an amazingly delicious stock. A large pot, some water and vegetable scraps (you’ve definitely got those around) and you’re set. Let it simmer away while the family settles into a cozy food coma.
Basic Turkey Stock
Makes 2 quarts
1 roasted turkey carcass (from a 10-pound turkey)
2 pounds raw vegetable scraps (carrots, celery, onions, leeks and garlic recommended)
1 tablespoon kosher salt
2 teaspoons black peppercorns
2 bay leaves
Combine ingredients in a large stockpot and add enough cold water to cover. Bring to a slow boil, reduce to a simmer and cook uncovered for 2 to 3 hours. Strain and transfer to quart containers. Store in the refrigerator for up to 1 week or in the freezer for up to 6 months.