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What to do with your Thanksgiving leftovers

Posted on Saturday, November 30, 2013 by HylaryL

Dirty Dishes In SinkNow that Thanksgiving is over, the big question on a lot of our minds is what to do with all of those leftovers. There are only so many turkey sandwiches you can eat, and by this point, a lot of us are sick of the traditional Thanksgiving flavors after indulging in two or three plates one plate of delicious food. But what are some ways to spice up your leftovers without having to come too far out of your food coma to think of something creative? Below are a few recipes found using a search of our Santa Clara County Library online newspaper and magazine collection to help you bring new life to that turkey, cranberries and sweet potatoes. Enjoy!

Cranberry Goat Cheese Crostini
Serves 4-6

Ingredients –
1 fresh baguette
¼ cup goat cheeseBaguettes
½ cup of leftover cranberry sauce
Zest from ½ lemon

Directions –

Slice a baguette diagonally into ½ inch rounds. Brush with melted butter and toast briefly until just golden. Spread with goat cheese, top with cranberry sauce and sprinkle with lemon zest.

(From Ebony, November 1, 2011)

 

Enchiladas con Turkey
Serves 6

Ingredients -
3 T corn, or other vegetable oil
1 large onion, chopped
3 cloves garlic, chopped
1 (28 oz) can of enchilada sauce
5 canned plum tomatoes, drained and chopped
1 cinnamon stick of ½ tsp powdered cinnamon
1 ½ tsp finely chopped canned chipotle chilies
½ cup fresh cilantro leaves, chopped
3-4 cups cooked turkey, finely chopped
2 cups grated Monterey Jack cheese
1 cup sour cream
12 Six-inch corn tortillas

Directions -
In a large saucepan, heat oil over low to medium heat. When hot, add chopped onion and cook, stirring for about 5 minutes, or until tender. Stir in garlic. Cook another 2 minutes; add enchilada sauce, tomatoes, cinnamon and chipotle chilies. With heat on Green Enchilada in Panlow, cook 20 minutes; stirring occasionally. Remove from heat and add cilantro. In a medium bowl, combine turkey, cheese and sour cream. Preheat oven to 325 degrees. Heat ¼ inch oil in a small frying pan. Cook tortillas, one at a time, for about 20 seconds; drain on paper towels. Pour some sauce (about ½ inch depth) in a 9 x 13 inch baking dish. Spoon about 3 T turkey mixture along center of each tortilla and roll tortilla. Place seam-side down in a baking pan. Pour sauce on tortillas saving enough to garnish tortillas when serving. Bake tortillas for about 30 minutes, or until heated through. Top tortillas with sauce and sprig of cilantro. Serve with white or Spanish rice.

(From Christian Science Monitor, November 25, 1998)


Twice-Baked Sweet Potatoes
Serves 6

Ingredients –
6 baked sweet potatoes
12 halves scooped out sweet potato skins
Juice of 1 medium orange or to taste
½ tsp grated orange rind
1 tsp grated lemon rindStill life
1 tsp grated fresh ginger root
Pinch of ground nutmeg
2-3 T maple syrup or to taste

Directions -
Preheat oven to 350 degrees. Cut sweet potatoes in half lengthwise; scoop out flesh. Set scooped out skins aside. Puree sweet potato in food processor with remaining ingredients except skins. Spoon puree into skins. Place on light oiled baking sheet; bake until heated through, about 15 minutes. Serve hot.

(From Vegetarian Times, November 1996)

Tagged: Thanksgiving, leftovers, Thanksgiving