by Kelly Senyei, Gourmet
Just because Thanksgiving is still several days away, doesn't mean we can't start preparing for one of my personal favorite parts of the year's biggest feast: the leftovers. Find inspiration for adding creative twists to what's left from the big bird, mashed potatoes, cranberries, and more with eight of our top recipes starring Thanksgiving leftovers.
by Romulo YanesTURKEY HASH
recipe by Melissa Roberts
Thanksgiving turkey makes its way into a breakfast favorite. And we add crisp, fruity Cubanelle peppers, instead of everyday bell peppers, to make this dish really special.
ACTIVE TIME: 25
MIN START TO FINISH: 1 HR
* 1 1/2 lb medium Yukon Gold potatoes
* 7 tablespoons unsalted butter, divided
* 1 medium onion, finely chopped
* 2 Cubanelle peppers (Italian green frying peppers),
* 1 cup shredded cooked turkey (preferably dark meat)
* 4 large eggs
* Generously cover potatoes with cold water, then simmer, partially covered, until just tender, 20 to 25 minutes. Drain. Cool slightly, then peel and coarsely grate with a box grater.
* While potatoes cool, melt 6 tablespoons butter in a 12-inch nonstick skillet over medium-high heat and cook onion and peppers, stirring occasionally, until golden brown, 8 to 10 minutes. * Add potatoes, turkey, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, turning occasionally, until browned in spots, 15 to 20 minutes. Transfer hash to plates. * Fry eggs in remaining tablespoon butter in skillet over medium heat. Serve on top of hash.
by Romulo YanesTURKEY NACHOS
recipe by Lori W. Powell
The double kick of jalapeño Jack cheese and pickled jalapeño in these nachos enlivens leftover turkey.
SERVES: 6 TO 8 (HORS D'OEUVRE)
ACTIVE TIME: 35 MIN START TO FINISH: 45 MIN
* 1/2 lb leftover roast turkey meat, shredded
* 1 1/2 tablespoons fresh lime juice
* 2 tablespoons vegetable oil
* 3 bell peppers (preferably red and orange), finely chopped
* 1 garlic clove, finely chopped
* 1/4 teaspoon ground cumin
* 1 teaspoon dried oregano, crumbled
* 1 (15- to 16-oz) can black beans, rinsed and drained
* 4 oz corn tortilla chips (not low-fat)
* 2 cups grated jalapeño Jack cheese (8 oz)
* 1/4 cup chopped scallion greens
* 1/2 cup chopped fresh cilantro
* 1 cup sour cream
* 2 to 3 teaspoons finely chopped pickled jalapeño
Accompaniment: tomato salsa
* Preheat oven to 450°F.
* Toss turkey with lime juice and season with salt and pepper.
* Heat 1 1/2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bell peppers, stirring, until crisp-tender, about 3 minutes. Transfer to a bowl. Heat remaining 1/2 tablespoon oil in skillet over moderate heat and cook garlic, cumin, and oregano, stirring, 1 minute. Stir in beans and cook, stirring, until heated through, about 1 minute. Season with salt and pepper.
* Make 2 layers each of corn chips, sautéed peppers, beans, turkey, cheese, scallion, and cilantro in a 3-quart shallow baking dish. Bake nachos in middle of oven until cheese is melted, 6 to 10 minutes.
* Stir together sour cream and jalapeño to taste and serve on the side along with salsa.
by Romulo YanesTURKEY REUBENS
recipe by Melissa Roberts
Put your Thanksgiving leftovers to good use in this updated deli favorite. With sliced turkey, melted Swiss, and tangy dressing on hearty rye bread, who needs pastrami?
View more of our favorite recipes from the November 2008 issue, and watch the cooks in The Test Kitchen taste this sandwich.
MAKES: 2 SANDWICHES
ACTIVE TIME: 15 MIN
START TO FINISH: 15 MIN
* 1/3 cup mayonnaise
* 1 tablespoon ketchup
* 1 tablespoon sweet pickle relish
* 2 teaspoons cider vinegar
* 4 slices rye bread
* 6 oz sliced cooked turkey
* 3/4 cup drained sauerkraut
* 1/4 lb sliced Swiss cheese (4 or 8 slices)
* 3 tablespoons unsalted butter
* Whisk together mayonnaise, ketchup, relish, vinegar, and 1/8 teaspoon each of salt and pepper. Spread on bread and make sandwiches with turkey, sauerkraut, and cheese.
* Melt butter in a 12-inch nonstick skillet over medium heat, then cook sandwiches, turning once, until bread is golden and cheese is melted, about 6 minutes total.
by Stephanie FoleyTUSCAN TURKEY SOUPY NOODLES
recipe by Kemp Minifie
Turkey soup may be the end of the line for turkey leftovers, but it doesn't have to be boring and predictable. The hearty essence of the roasted holiday bird is concentrated into a deeply satisfying broth, thick with noodles and laced with garlic, rosemary, and tomatoes. This is a guaranteed crowd pleaser whether it's just the family or a last minute gathering of friends. And thanks to the ready availability of turkey wings, executive food editor Kemp M. Minifie bets you won't want to wait until next Thanksgiving to make it again.
Learn why making this rich, restorative soup is Minifie's favorite Thanksgiving ritual.
SERVES: 8 TO 10
ACTIVE TIME: 40 MIN
START TO FINISH: 3 1/2 HR
* Carcass from a 12- to 14-lb roast turkey, including skin, or 6 lb turkey wings
* 4 qt water
* 2 medium leeks, greens reserved and white and pale green parts washed (see Cooking Tips) and chopped
* 6 large garlic cloves, finely chopped
* 1/4 cup olive oil
* 1 medium onion, chopped
* 1 1/2 tablespoons chopped rosemary
* 3 carrots, chopped
* 3 celery ribs, chopped
* 1 (28-oz) can whole tomatoes in juice, drained and chopped
* 8 oz dried egg pasta squares (such as Cipriani brand tagliardi), or dried no-boil egg lasagne sheets (such as Barilla), broken into roughly 1- to 1 1/2-inch pieces
* 5 to 8 oz baby spinach
Accompaniment: grated Parmigiano-Reggiano
* Break down carcass into smaller pieces. Simmer carcass, water, reserved leek greens, and 1/2 tsp salt in a 7- to 10-qt heavy pot, uncovered, skimming froth, 3 hours.
* Discard large bones with a slotted spoon or tongs, then strain stock through a large sieve into a large bowl (discard solids).
* If stock measures less than 10 cups, add water. If it measures more, boil until reduced.
* If using stock right away, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. If not, chill (covered once cool) before removing fat. (It will be easier to remove when cool or cold.)
* Cook garlic in oil in cleaned pot over medium heat, stirring, until pale golden, about 1 minute. Add onion and 1/4 tsp salt and cook, stirring occasionally, until golden, 5 to 8 minutes. Stir in chopped leeks and rosemary and cook, covered, stirring occasionally, until leeks are softened, about 5 minutes. Add carrots, celery, and 1/4 tsp salt and cook, stirring occasionally, 3 minutes. Stir in tomatoes and stock and simmer, uncovered, stirring occasionally, until vegetables are tender, about 20 minutes. Season with salt and pepper.
* Stir in pasta and briskly simmer soup, stirring occasionally, until pasta is al dente. Add spinach and stir until wilted.
See more: The Ultimate Roast Turkey Recipe
by Romulo Yanes TURKEY CHILI
recipe by Melissa Roberts
This fragrant, low-fuss soup warms and fills with chunks of turkey and the smoky burn of chipotle chiles.
SERVES: 6 TO 8
ACTIVE TIME: 20 MIN
START TO FINISH: 45 MIN
* 1 large white onion, coarsely chopped
* 2 bell peppers (any color), cut into 1-inch pieces
* 3 tablespoons vegetable oil
* 1 tablespoon chili powder
* 1 teaspoon chipotle chile powder
* 2 teaspoons packed brown sugar
* 1 (28-oz) can whole tomatoes in juice
* 1 (19-oz) can black beans, rinsed and drained
* 1/2 cup water
* 2 cups cooked turkey, cut into 1-inch pieces
Accompaniments: sour cream; sliced avocado; chopped white onion; lime wedges
* Cook onion and peppers in oil in a heavy medium pot over medium heat, stirring occasionally, until golden, 12 to 15 minutes. Add spices and brown sugar and cook, stirring, until fragrant, about 1 minute. Add tomatoes with juice, breaking them up with back of a spoon, then add beans, water, and 1 tsp salt and simmer, covered, 15 minutes.
* Stir in turkey and let stand, covered, until heated through, 5 minutes.
by Romulo Yanes TURKEY POTPIE WITH CHEDDAR BISCUIT CRUST
recipe by Ruth Cousineau
This recipe could easily become a year-round favorite-simply substitute supermarket rotisserie chicken for the turkey. And as a special treat for the kids (or the kid in you), make individual-size pies, using eight 10- to 12-ounce gratin dishes.
ACTIVE TIME: 1 HR
START TO FINISH: 2 1/2 HR
* Carcass and skin from a 12- to 14-pound roast turkey
* 10 cups water
* 1 medium onion, coarsely chopped
* 2 large carrots, cut into 1/2-inch pieces
* 2 celery ribs, cut into 1/2-inch pieces
* 1 large parsnip (peeled), cored and cut into 1/2-inch pieces
* 1 teaspoon chopped thyme
* 3 tablespoons unsalted butter
* 1/2 lb mushrooms, trimmed and quartered
* 1/4 cup all-purpose flour
* 4 cups roast turkey meat, cut into 1/2-inch pieces
* 1 (10-ounce) package frozen baby peas, thawed
For Biscuit Crust
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 1 cup coarsely grated extra-sharp Cheddar
* 1/4 cup grated Parmigiano-Reggiano
* 3/4 stick cold unsalted butter, cut into 1/2-inch pieces
* 1 1/4 cups well-shaken buttermilk
* Separate parts of carcass and put, along with skin, in an 8-quart pot. Cover bones with water and simmer until liquid is reduced by one third, about 1 1/2 hours. Strain through a fine-mesh sieve into a large bowl. Set aside 3 1/2 cups stock (reserve remainder for another use).
* Cook onion, carrots, celery, parsnip, and thyme in butter with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 12-inch-wide shallow pot (3- to 4-quart), covered, over medium heat, stirring occasionally, until vegetables are almost tender, 10 to 12 minutes. Add mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes.
* Sprinkle with flour and cook, stirring constantly, 2 minutes. Stir in stock (3 1/2 cups), scraping up any brown bits, and bring to a boil, stirring, then simmer until slightly thickened, about 3 minutes. Stir in turkey, peas, and salt and pepper to taste. Reheat over low heat just before topping with biscuit crust.
Make Biscuit Crust and Bake Pie:
* Preheat oven to 400°F with rack in middle.
* Sift together flour, baking powder, baking soda, salt, and pepper into a medium bowl. Add cheeses and toss to coat. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms. Drop biscuit dough onto filling in 8 large mounds, leaving spaces between biscuits.
* Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving.
* If using carcass and meat from a brined turkey, filling may need little or no salt. Filling can be made in a 12-inch skillet and transferred to a 13- by 9-inch baking pan before topping with biscuit dough.
* You can substitute another turkey stock or reduced-sodium chicken broth for the stock in this recipe. You can also make stock using leftover cooked chicken in place of turkey.
See more: Gourmet's Classic Comfort Foods
by Romulo Yanes ECUADORAN POTATO CAKES WITH PEANUT SAUCE
recipe by Melissa Roberts and Maggie Ruggiero
Wait until you try these llapingachos. The name may be hard to pronounce ("yop- in-GAH-chos," if you were wondering), but these mashed-potato patties from the mountains of Ecuador have a crisp exterior and a warm, cheese-laced pillowy middle that might be better served by a word that's much easier to say: perfecto.
SERVES: 4 (SIDE DISH)
ACTIVE TIME: 45 MIN
START TO FINISH: 1 HR
* 1 1/2 lb Yukon Gold potatoes
* 1 garlic clove, finely chopped
* 1/3 cup plus 1/2 cup finely chopped scallions, divided
* 6 tablespoons annatto oil, divided
* 1/2 teaspoon ground cumin
* 1 medium tomato, chopped
* 3/4 cup milk
* 1/2 cup crunchy peanut butter
* 6 oz Münster cheese, coarsely grated (2 cups)
* Peel potatoes and cut into 1-inch pieces. Cover potatoes with cold water in a medium pot, then stir in 1 teaspoon salt and simmer until very tender, about 18 minutes.
* While potatoes simmer, cook garlic and 1/3 cup scallions in 2 tablespoons annatto oil in a small saucepan over medium heat, stirring, until softened, about 2 minutes. Stir in cumin and 1/4 teaspoon pepper and cook, stirring, 1 minute. Add tomato and cook, stirring, 2 minutes. Add milk and bring to a bare simmer, then remove from heat and stir in peanut butter until combined well. Keep peanut sauce warm, covered, off heat.
* Drain potatoes, then mash in a bowl.
* Cook remaining 1/2 cup scallions with 1/4 teaspoon salt and 1/4 teaspoon pepper in 2 tablespoons annatto oil in a small saucepan over medium heat, stirring, until scallions are softened, then stir into potatoes along with cheese. Form potato mixture into 8 balls and flatten each into a 3-inch patty.
* Heat 1 tablespoon annatto oil in a 12-inch nonstick skillet over medium-high heat until hot, then fry cakes in 2 batches, turning over once, until crusty, about 6 minutes per batch. Add remaining tablespoon annatto oil for second batch.
* Gently reheat peanut sauce, thinning to a creamy consistency with a little water if necessary. Season sauce with salt and serve with potato cakes.
by Roland BelloCHOCOLATE CRANBERRY CAKES WITH BOURBON WHIPPED CREAM
recipe by Paul Grimes
These luscious cranberry-studded cakes enriched with bourbon and pecans break away from traditional pumpkin pie without eliminating all those beloved ingredients that say Thanksgiving.
ACTIVE TIME: 1 HR
START TO FINISH: 2 1/4 HR
* 1 1/4 sticks (10 tablespoons) unsalted butter
* 2 tablespoons all-purpose flour plus additional for dusting molds
* 1 cup dried cranberries (4 1/2 oz)
* 1/4 cup plus 2 teaspoons bourbon
* 7 oz fine-quality bittersweet chocolate (not more than 60% cacao if marked), chopped
* 1/4 cup pecans, toasted and cooled
* 3 large eggs, separated
* 1/2 cup packed light brown sugar
* 1/2 cup chilled heavy cream
* 1 teaspoon confectioners sugar plus additional for dusting
Special Equipment: parchment paper; 4 (4- by 1 1/4-inch) tartlet molds with removable bottoms or 4 (8-oz) ramekins (4 inches across and 1 1/4 inches deep)
* Put oven rack in middle position and preheat oven to 350°F.
* Cut out 4 rounds of parchment paper to fit just inside bottom of each mold, then set rounds aside. Melt 2 tablespoons butter, then brush molds with some of it. Line bottom of each mold with a round of parchment and brush parchment with some melted butter. Chill molds 5 minutes (to set butter), then brush parchment and side of each mold with more melted butter. Chill molds 5 minutes more. Dust molds with flour, knocking out excess, and set aside.
* Simmer cranberries and 1/4 cup bourbon in a small saucepan over low heat until cranberries are tender and bourbon is absorbed, about 5 minutes. Remove from heat.
* Melt chocolate and remaining stick butter in a small heavy saucepan over low heat, stirring constantly, until smooth. Remove from heat and cool 10 minutes.
* Pulse pecans with flour (2 tablespoons) in a food processor until finely ground, being careful not to process to a paste.
* Beat together yolks and brown sugar in a large bowl with an electric mixer at medium speed until thick and pale, about 2 minutes. Add chocolate mixture and beat until just combined, then stir in pecan mixture and cranberries.
* Beat whites with a pinch of salt in another bowl using cleaned beaters until they just hold stiff peaks. Fold one third of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.
* Divide batter among molds (they will be very full), then put molds in a shallow baking pan and bake until a wooden pick or skewer inserted into center of a cake comes out with tip wet and remainder of pick dry, about 25 minutes. (Batter will rise above rims but will not spill over.) Transfer cakes to a rack and cool in molds 30 minutes. (Cakes will continue to set as they cool.)
* Beat cream with confectioners sugar and remaining 2 teaspoons bourbon in a small bowl using cleaned beaters until it just holds soft peaks.
* Remove side from each mold, then slide each cake from bottom onto a dessert plate, discarding parchment. Lightly dust each cake with confectioners sugar and serve with a dollop of bourbon whipped cream.
* Cakes are best eaten the day they're made but can be baked (but not unmolded) 1 day ahead (texture will become more dense). Cool completely, uncovered, then keep in a sealed large plastic bag at room temperature.
* To make a single, larger cake, the batter can be baked in a 9 1/2-inch round tart pan with a removable bottom, about 25 minutes.
More from Gourmet:
5 Essential Thanksgiving Sides, 5 Ways
Turkey Roasting Tips
Top 10 Timeless Recipes
12 Favorite Pumpkin Dishes
by Kelly Senyei, Gourmet