Have turkey leftovers? We’ve got ideas for you–5 great ones that are beyond those delicious turkey-cranberry sauce-stuffing sandwiches–and they are contributed by Catherine Callahan from “Billions” on Showtime. Without further ado, here are your turkey “do-overs”:
Written by Catherine A. Callahan, Guest Writer for Macaroni Kid – Yonkers
1- Slow Cooker Indian Style Didn’t use the second turkey? Throw some legs, thighs, any favorite in the slow cooker and add the liquid flavor of your choice on low heat for at least 2 1/2 -3 hours (Longer for thicker pieces). I like to add Maya Kaimal’s jarred or refrigerated Indian sauces to any meat. From Curry to Butter Masala, they are so rich and delicious and–most of all–so EASY. They can be found at your local grocer. If you have any leftover rice, just throw it on top of that, or I like to order the “Sides in a Snap” from Fresh Direct. www.freshdirect.com. So when it’s cold or you have the little ones at home, just have it delivered to your door. They now offer same day in some locations!
2- Kale and Sweet Potato Hash (vegan and gluten-free) Skip the turkey on this one and just use your sides. If you need meat in your life, you can add this as your side dish to any leftover turkey to make a complete meal. Sauté some fresh kale and throw in some of your leftover sweet potatoes in a skillet over medium heat. Chop up larger sweet potato chunks into nice little morsels. I also like some flavor, so chopped onions don’t hurt. Don’t forget the olive oil in the pan to get things started! BONUS: Have any leftover dried cranberries, fresh apples, or walnuts? Toss those in the last minute of cooking until slightly warm.
3- Cauliflower Sweet Potato Sliders I like to make mashed cauliflower instead of mashed potatoes sometimes for Thanksgiving just to feel a little better about myself. It really is delicious, and you won’t miss the potatoes too much. or just have a little scoop of both! If you have any left over, just add that to your chunky mashed sweet potato, put a 1/3 cup of flour and egg to make it stick and place it gently on a hot pan for about 2-3 minutes to sear. Have that oven ready at 425 degrees F with a pan lined with parchment paper (these guys are delicate). Take your time with the transfer and bake for 10 minutes. Add any spice you want to the mix before searing/baking. I like the tried and true powders: onion, garlic, cumin, S&P. Condiment options: Avocado, sriracha mayo, sprouts or crispy lettuce for crunch. Is it after Thanksgiving yet? YUM
4- Chilin’ Turkey This is just a really easy Chili with Turkey. Chopped onion, leftover turkey ( can you spare at least one lb?), 2 tablespoons chili powder, 2 teaspoons ground cumin, 3 tablespoons tomato paste 1 (28-oz.) can diced tomatoes 1 (16-oz.) can of red kidney beans, rinsed and drained, 1 cup chicken broth OR 1 cup beer*( * if leftover of course!) S&P. Sear the onion and turkey before bringing it all to a boil, and let it simmer for about 30 mins. I like the flavor, so I put chopped scallions and sour cream on top. #nomnomnom
5- PIZZZZAAAAA I mean….come on. For this one, you can also leave the turkey behind–or not. If eggplant is on the menu at Thanksgiving, save a few slices for some low carb pizzas! Bring that oven back to 425 degrees F and brush some olive oil on both sides of the eggplant. S&P and heat for about 8-10 mins. Turn over, and add some sauce, shredded mozz, and garnish with fresh basil for 3-5 mins to deliciousness.