What to do with all these leftovers?
The holiday is only three days away and after giving thanks everyone is already thinking about the leftovers. Instead of eating the same ole meal the next day — reinvent your Thanksgiving dishes with these four creative, easy day-after meals!
Turkey & Cranberry Burrito
Recipe Courtesy of Celebrity Chef, Jon Ashton
Serves 4; Prep time: 10 minutes
3 tablespoons olive oil
2 medium-size fresh poblano chiles, seeded, sliced thinly
1 onion thinly sliced
2 garlic cloves, minced
1 3/4 teaspoons ground cumin
1 3/4 teaspoons chili powder
1 cup frozen corn kernels
1/2 cup cranberry sauce
3 cups cooked turkey
2 tablespoons van Gogh double espresso vodka or regular espresso
6 burrito-size flour tortillas
2 cups cheese (choose your favorite)
3/4 cup chopped fresh cilantro
Heat oil in large nonstick skillet over medium-high heat; add poblano chiles and onion sauté until beginning to soften and brown, about 2 minutes. Add garlic, cumin, chili powder and corn; season with salt and pepper. Cook for 3 minutes.
Add cranberry sauce; cook 1 minute. Stir in turkey and double espresso sauté until heated through, about 3 minutes. Season to taste with salt and pepper; remove from heat; cover to keep warm. Working with 1 tortilla at a time, heat tortillas over open flame or in microwave Spoon turkey mixture in strip down center of each tortilla; top with cheese and cilantro. Fold in sides of tortilla over filling; roll up, enclosing filling
Turkey Cranberry Risotto + Wine Pairing
Recipe Courtesy of Clos du Bois
Serves: 4; Prep time: 30 minutes
3 Tbsp. olive oil
1 onion, diced
1½ C. Carnaroli or Arborio rice (Long Grain white rice works just fine, too)
1 Tbsp. minced fresh sage leaves
½ C. dried cranberries
5 to 6 C. turkey stock, hot (substitute chicken broth if necessary)
1½ C. cooked dark turkey meat, shredded
3 oz. smoked goat feta or dry Jack cheese, grated
Fresh sage leaves, for garnish
Heat the olive oil in a large, deep saucepan set over medium heat, add the onion and sauté until it is soft and fragrant, about 8 minutes.
Add the rice and sauté for 2 minutes, stirring continuously, until each grain begins to turn milky white. Season with salt and pepper, add the sage and cranberries, and stir. Begin to add the stock, ½ cup at a time, stirring after each addition until all of the liquid is absorbed. Continue adding stock and stirring until the rice is just tender but not at all mushy, about 18 to 20 minutes. Just before making the final addition of stock, stir in the turkey meat and the cheese; add the remaining stock, taste and adjust the seasoning. Ladle into warmed soup plates, garnish with fresh sage leaves, and serve immediately.
Clos du Bois 2007 North Coast Pinot Noir
The silky texture, natural complexity and relatively low tannin of Clos du Bois 2007 North Coast Pinot Noir make it a perfect pairing for this dish.
Blackberry Rice Turkey Salad
Recipe Courtesy of Driscoll’s
Prep time: 10 minute plus rice cook-time
1 package (6 ounces) Driscoll’s Blackberries
3 cups whole grain brown and wild rice, cooked
1 1/2 cups turkey, cooked and cubed
1 cup celery, thinly sliced
3/4 cup radish, thinly sliced
1/3 cup glazed walnuts, coarsely chopped
1/3 cup olive oil
1 teaspoon Dijon mustard, coarse ground
2 tablespoons lemon juice
1 teaspoon fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
Mix blueberries, rice, turkey, celery, radishes and walnuts in medium bowl.
Stir in just enough vinaigrette to moisten salad. Serve or refrigerate until serving.
Whisk olive oil, mustard, lemon juice, thyme leaves, salt and pepper in a bowl until blended. Refrigerate any leftovers.
Terrific Turkey Tetrazzini
Recipe Courtesy of Kikkoman
Serves 8; Prep time: 30 minutes
3 pounds turkey, cooked
6 tablespoons butter or margarine
6 tablespoons flour
1 cup chicken broth
2 cups Kikkoman Pearl Original Soymilk
Salt and pepper to taste
1 cup parmesan cheese
1 pound sliced mushrooms
1 pound spaghetti
Cut turkey into bite sized pieces. Melt butter in a saucepan, then stir in flour; cooking until it starts to bubble. Gradually add chicken broth, stirring until sauce thickens, then add soymilk; salt and pepper and cheese. Add turkey and mushrooms and slowly simmer. Meanwhile cook pasta according to package instructions, drain and stir into the turkey mixture. Pour into a non-stick baking dish. Bake at 450° approximately 30 minutes until heated thoroughly and cheese has melted.