We all know that leftovers can be the best part of Thanksgiving.
Make up a batch of soup to use up your leftovers.
You can add just about anything to this soup!
Thanksgiving leftovers for me are generally a sandwich. I love leftover turkey sandwiches. With cranberry sauce and a slice of dressing and a little gravy on the side for dipping.
I always make a whole turkey, but the dark meat gets left aside.
Get the most out of your turkey! It's also a great way to use up what's left in the fridge.
If you have a pressure cooker, it takes no time at all to make a batch of soup.
I made double stuffing this year and thought I would use some of it to top off this delicious left-over turkey soup.
NEXT DAY TURKEY SOUP
1 Turkey carcass
1 carrot, roughly chopped
1 stalk celery with leaves, roughly chopped
2 cloves garlic
3 scallions, roughly chopped
2 Tbsp. turkey fat drippings (skim off the top of your gravy)
10 cups water
Place all ingredients in pressure cooker. Cover, bring to high pressure and cook for 30 minutes. Let pressure come down naturally. If you don't have a pressure cooker, you'll have to simmer this stock for about 3 hours.
Remove bones and large pieces of turkey. Strain remaining stock through a cheesecloth. At this point you can add whatever veggies you have left from Thanksgiving or in the fridge.
2 carrots, sliced
2 celery stalks, sliced
1/2 tsp. thyme leaves
2 cups leftover turkey
1/2 cup white rice
1 cup leftover stuffing
Bring stock to a simmer. Add vegetables, thyme and white rice. Simmer on low for about 30 minutes.
Cut up leftover stuffing into cubes. Saute in about 1 Tbsp. unsalted butter until browned and crispy.
The most requested dish at Rao's in New York City.
Chicken broiled with a tangy lemon, olive oil and garlic sauce.
This dish seems to go out to almost every table.
1 cup fresh lemon juice 1/2 cup extra-virgin olive oil 1/2 tbsp. red wine vinegar 4 cloves garlic, peeled and minced 1/4 tsp. dried oregano Salt and freshly ground black pepper 1 2 1/2-lb. chickens with legs, thighs, and wings separated and breasts quartered on the bone 1/4 cup chopped fresh parsley
Place oven rack in the upper third of the oven, and preheat broiler for at least 15 minutes.
Whisk together lemon juice, oil, vinegar, garlic and oregano in a 2 cup measuring cup. Season the salt and pepper.
Place chicken skin side down, on a baking sheet and broil for 15 minutes. Turn chicken skin side up and broil until skin is crisp and golden, about 15 minutes more.
Remove chicken from broiler. When cool enough to handle, cut into serving pieces. Pour over lemon mixture. The chicken was not quite cooked through at this point.
Broil additional 5-7 minutes on each side until chicken is browned and cooked through.
Every Korean meal includes anywhere from 2 to 12 side dishes (banchan). The most important and well known is Kimchi, of which there are 100+ varieties. This pickled and fermented cabbage is the most popular. This hot, spicy, garlicky dish is incredible over rice, paired with meat, or just on its own.
Kimchi is usually made without vinegar and needs to sit for 2-3 days to ferment.
This is a quick version that is ready to eat in about 4 hours.
You can make this as spicy and you like by adjusting the amount of Chili Garlic Sauce.
If you are not a fan of fish sauce, which is used in most Asian dishes, or if you can't find it in the Asian section of your market, I found a great substitute. One of the ingredients in Worcestershire sauce is anchovies, a small amount makes a great substitute for the fish sauce.
1 medium head Napa Cabbage
2 Tbsp. sea salt
1 Tbsp. sugar
2-3 cloves garlic
2 Tbsp. finely grated fresh ginger
1/4 to 1/2 cup Chili Garlic Sauce (Sambal Oelek)
1/4 cup Miso or Vegetable Broth (in place of fish sauce)
1/4 cup reduced sodium soy sauce
1/4 cup rice wine vinegar
1 Tbsp. sugar
3 dashes Worcestershire sauce
Cut the cabbage in half (lengthwise), then into quarters, and then chop it into 1-inch pieces.
In a large mixing bowl, toss the cabbage with the sea salt and sugar.
Cover with plastic wrap and place in the refrigerator, allowing the moisture to be drawn out of the cabbage - about 2 hours.
Rinse well under cold water.
In a food processor, combine the garlic, ginger, chili sauce, vegetable broth, Worcestershire sauce, soy sauce, rice wine vinegar and sugar and pulse to combine.
Toss the cabbage with the chili sauce mixture. Pack into jars and refrigerate for at least 4 hours. This will keep up to a month refrigerated.
I've seen many a "poke cake" and have yet to make one (it's true!) They always looked a little too sweet for me. My blogger buddy Brandi over at The Country Cook has more poke cake recipes than you can shake a stick at! Head on over for all her poke cake recipes!! We don't have a lot of sweet tooths here - in fact I still have leftover Halloween candy - of which Mounds and Almond Joy, which are my favorites, are still in a little bowl on the dining room table. When I saw this recipe for Mounds Poke Cake I just couldn't resist.
This cake is not overly sweet with just a hint of coconut flavor.
I barely got to take this photo - it was gone in no time!
What I loved most about this cake was that it is chilled.
The creamy topping and cool coconut cream and condensed milk really made this a delicious cake!
MOUNDS POKE CAKE 1 box chocolate fudge cake mix 1-14 oz. can sweetened condensed milk 1-6 oz. can cream of coconut 1-9 oz. Extra Creamy Cool Whip 1 cup sweetened coconut flakes
Bake cake using package directions in a 9×13 pan. Remove cake from oven. While still hot use a fork to poke holes in top of cake. In a bowl, combine sweetened condensed milk and cream of coconut. Pour mixture over cake, spreading evenly so it will soak into holes. Cool completely. Top with Cool Whip and then coconut flakes. Chill overnight.