Thanksgiving Leftovers With a Twist

Here are some recipes we’ve found to make use of those Turkey Day leftovers in  deliciously different ways!

Post-Turkey Day Pierogi

Ingredients:

For dough

2 c. all-purpose flour

1 tsp. kosher salt

2 Tbsp. butter, melted

1 c. full-fat yogurt

1 large egg

Egg wash, for sealing

For filling

1½ c. leftover mashed potatoes, chilled (or sweet potato casserole)

½ c. cooked turkey meat, shredded or chopped

¼ c. onion, diced very fine

3 Tbsp. cranberry sauce

1½ c. shredded white cheddar cheese

1 tsp. salt

1 tsp. black pepper

For serving

½ c. sour cream

1 tsp. Dijon mustard

1 tsp. whole grain mustard

Salt and pepper, to taste

Butter, for the pan

Dried cranberries

Chopped parsley or chives

Preparation:

To make dough: Mix flour and salt together in a mixing bowl. Add yogurt, melted butter, and egg to another bowl and whisk to combine. Pour yogurt mixture into flour and stir until a ball of dough forms. Place dough on counter or a cutting board and knead it for a minute or so with damp hands until it is smooth and elastic. Place dough back in mixing bowl and cover with plastic wrap. Allow dough to rest for 30 minutes. For filling, in a large bowl, mix together potatoes, turkey, onion, cranberry sauce, and cheese until combined. Season to taste with salt and pepper. To make dipping sauce, whisk together sour cream, Dijon and whole grain mustard and season to taste with salt and pepper. Set aside until are ready to serve.

To assemble & cook: Bring a large pot of water to a boil. After dough has rested, roll out on a lightly floured surface until 1/4” thick. Using a 3” biscuit cutter or glass, cut out circles of dough. Place approximately 2 tsp. of filling in center of each circle. Brush edges with egg wash and then fold dough over filling, sealing edges with your fingers. Press edges together with the prongs of a fork to seal well. Set formed pierogi on a sheet tray lined with parchment paper. Continue until all pierogi are formed. Boil pierogi, in batches, in water for about 2 minutes or until they float to the top. Remove with a slotted spoon and return to sheet tray. Heat a large skillet over medium heat and add a couple tablespoons of butter. Once butter is melted, add pierogi to the pan in batches of 6-8. Cook until crispy and golden, about 2-3 minutes per side.

To serve: Drizzle any remaining butter from pan over pierogi. Garnish warm buttery pierogi with cranberries and herbs. Serve immediately with dipping sauce on the side.

Thanksgiving Egg Rolls with Cranberry Dipping Sauce

Ingredients:

For eggrolls

25 egg roll wrappers

1 lb. cooked turkey, cut into thin strips

2 c. mashed potatoes

2 c. stuffing

1 Tbsp. cornstarch

1/4 c. cool water

For dipping sauce

1½ c. canned cranberry sauce (no berries)

1½ tsp. water

1½ tsp. fresh orange juice

1 tsp. orange zest

Preparation:

To make the dipping sauce: Combine cranberry sauce, water, orange juice and orange zest in a microwaveable bowl. Heat in microwave for 40 seconds to a minute. Carefully strain to remove any clumps or pieces of cranberry. Chill in refrigerator until ready to serve.

To wrap egg rolls: Start by stirring together cornstarch and water in small bowl. Lay wrappers on clean, flat surface so a corner is facing you (like a diamond). Dip fingers in cornstarch water and spread on each edge of egg roll wrapper. Spread 1/2 Tbsp. mashed potatoes in corner closest to you. Top with 1/2 Tbsp. stuffing and a few small pieces of turkey. Lift bottom corner up and begin to roll away from you, making sure to tuck the corner. Under as you roll. At the halfway point, fold the left side in and the right side toward the center. Continue rolling away from you until only the final corner is ready to roll. Dip your fingers in the cornstarch mixture again and brush it over final corner. Finish the roll, brush a little more of the cornstarch mixture along the seam, and place seam side down. Make sure to roll tightly, so they don’t fall apart when fried.

To fry eggrolls: Fill a pot with 4-5” of cooking oil. Heat oil to 350F. Gently add egg rolls to hot oil, frying in batches of no more than 3 or 4 at a time, turning occasionally. Fry until golden brown, approximately 2 minutes. Place on paper towels to drain and cool. Serve immediately with cranberry dipping sauce.

Cranberry Turkey Enchiladas 

Ingredients:

2-2½ c. shredded turkey

2 c. (or 1 16 oz. can) whole berry cranberry sauce

1 can (15 oz.) black beans, drained and rinsed

1½ c. salsa

1½ c. shredded pepper jack cheese

1/2 c. sour cream

3-4 scallions, chopped

1/4 c. cilantro, chopped, lightly packed

1 tsp. ground cumin

1/2 tsp. kosher salt

1/2 tsp. cracked black pepper

10-12 (6-inch) flour tortillas

1 tsp. hot sauce

Preparation:

Preheat oven to 350°F and lightly spray a 9x13 inch baking dish with cooking spray. In a large bowl, combine turkey, 1 c. cranberry sauce, beans, sour cream, 3/4 c. cheese, 1/2 c. salsa, green onions, cilantro, cumin, salt, and pepper. Spoon about 1/3 c. of filling into each tortilla and roll tightly. Place seam-side down in the baking dish. In a medium bowl, combine remaining cranberry sauce, salsa, and hot sauce.  Stir to combine and pour over enchiladas. Cover dish with foil and bake 45 minutes. Remove foil, and sprinkle with remaining cheese.  Continue to bake, uncovered, an additional 10 minutes, or until cheese is melted and bubbly. Remove from oven, garnish with additional cilantro and scallions and serve.

Leftover Turkey Curry and Golden Rice

Ingredients:

For curry

2 Tbsp. canola oil

1 Tbsp. unsalted butter

1 large yellow onion, peeled, finely diced

2 large garlic cloves, peeled, finely diced

2” fresh ginger, peeled, grated

1 bay leaf

3 Tbsp. ground almonds

1-2 Tbsp. raw honey or to taste

1 Tbsp. garam masala mild curry powder

1 tsp. ground cumin

1 tsp. coriander seeds, crushed finely

1/4 tsp. ground turmeric

14 oz. can coconut milk

1 c. chicken stock

2 tsp. cornstarch diluted in 1 Tbsp. cold water

1lb. leftover roast turkey

2 large handfuls baby spinach, stalks removed

Pinch crushed chili flakes

Salt and ground pepper

Fresh parsley to garnish

For golden rice

1 Tbsp. canola oil

1 Tbsp. unsalted butter

1 shallot peeled

4 cardamom pods

1 cinnamon stick

1 bay leaf

1/2 tsps ground turmeric

1 c. basmati rice

1 c. hot vegetable stock

Preparation:

Make rice by heating oil and butter in a medium saucepan and adding rice, shallot and all spices. Stir over medium heat to coat rice in butter, oil and spices. Add hot stock and stir. Reduce heat to a simmer and cook, stirring occasionally, until rice is al dente, adding more hot water if needed. Remove from heat and cover. Remove the cinnamon, cardamom and bay leaf and fluff  rice before serving.

Make curry by heating oil and butter in a large casserole. Add onion and cook over medium heat for about 7 minutes or until onion has softened. Stir in garlic, spices and ginger. Add salt and pepper, stir and cook an additional 5 minutes. Add coconut milk, stock and honey and bring to a simmer. Stir in diluted cornstarch and ground almonds. Add turkey and simmer over low heat for 10 minutes. Stir in spinach and cook until wilted, only 1-2 minutes. Serve curry over golden rice, garnished with fresh parsley and a sprinkling of chili flakes.