Turkey making you too tired to cook? Here are some easy day-after ideas for using up Thanksgiving leftovers.
Mashed Potato Pancakes
Mix leftover mashed potatoes with finely diced ham, shredded Parmesan, and one egg. Chill mixture and then mold into small patties. Dip each patty into flour, then beaten egg, and then bread crumbs and panfry in vegetable oil over medium-high heat until golden brown.
Stuffing Hash
Fry leftover stuffing in olive oil until crisp. Top with a poached egg.
Curried Turkey Salad
Mix 3/4 cup plain yogurt with 2 tablespoons curry powder, 1 tablespoon red wine vinegar, and salt and pepper to taste. Combine with 3 cups cubed turkey, 1/2 cup shredded carrot, ½ cup shredded cucumber, and 1/4 cup dried cranberries. Garnish with chopped cashews.
Cranberry Cheesecake
Top cheesecake with chilled cranberry sauce.
Turkey Lettuce Wraps
Sauté 2 cloves minced garlic, 1 tablespoon grated ginger, and 1/2 teaspoon red pepper flakes in 2 teaspoons peanut oil, until just fragrant. Add 2 tablespoons soy sauce, 1/4 cup hoisin sauce, and 2 chopped scallions and remove from heat. Stir mixture into 3 cups finely chopped turkey, ¼ cup chopped peanuts, and a handful of chopped cilantro. Serve with lettuce leaves for wrapping.
Pumpkin Parfaits
Layer scoops of vanilla ice cream in parfait glasses with crumbled pieces of pumpkin pie. Top with whipped cream and a sprinkle of nutmeg.
Turkey Pierogi
Mix finely chopped turkey and mashed potatoes and season with salt and pepper. Place a tablespoon of turkey mixture in center of a wonton wrapper; brush edges of wrapper with water and fold over to seal; repeat. Cook pierogi in salted boiling water until tender; drain; and then panfry in butter until lightly browned. Serve with caramelized onions and sour cream.
This article originally appeared in the December/January 2010 issue of JBF Notes, the James Beard Foundation member newsletter. Don't miss out on future articles; become a member today!
