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Queens Chronicle

Turkey sandwiches again?! It doesn’t have to be

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Posted: Wednesday, November 27, 2019 10:30 am

In The World’s Borough, not everyone celebrates Thanksgiving the same way, or eats the same food. But for those traditionalists who do the turkey, stuffing, mashed potatoes, cranberry sauce and so on, here are some possible recipes for the inevitable leftovers. They only involve a few basic items that may not have been part of the big meal.

They’re all from foodnetwork.com, which along with countless other sites offers a slew of leftover recipes you can browse through to find just what suits your mood. This first one comes courtesy of Giada De Laurentiis.

Turkey Bolognese

• 1/4 cup extra-virgin olive oil

• 1 onion, chopped

• 4 garlic cloves, minced

• 1 carrot, peeled and finely chopped

• 1 celery stalk, finely chopped

• 1 pound shredded cooked turkey (preferably dark meat)

• 3 cups marinara sauce

• 1/4 cup chopped fresh basil leaves

• salt and freshly ground black pepper

• 1 pound spaghetti

• freshly grated Parmesan

Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper.

Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.

And here are two from Sunny Anderson.

Fried Stuffing Bites with Cranberry Sauce Pesto

• oil, for frying

• leftover stuffing

• 2 eggs

• 2 teaspoons milk

• 1 cup seasoned bread crumbs

• 1 cup cranberry sauce

• 1/2 teaspoon ground black pepper

• 1/2 cup walnuts

Preheat oil to 350 degrees.

Cut leftover stuffing into bite-sized cubes and set aside. In a small bowl whisk eggs and milk. Coat each stuffing bite with this egg wash, then dredge in the bread crumbs until fully coated and set aside.

In a food processor blend cranberry sauce, pepper and walnuts and set aside.

Once oil is at temperature fry each piece of stuffing until golden brown about 4 minutes. Drain on a paper towel and serve with cranberry pesto.

Turkey and String Bean Pot Pies

• 4 servings or 4 cups leftover green bean casserole (recommended: Campbell’s Soup recipe)

• 1/2 cup milk

• 1/2 cup turkey, beef, or chicken stock

• 1 cup roasted turkey meat, chopped

• 2 standard puff pastry sheets

Preheat oven to 350 degrees.

In a medium bowl lightly blend leftover green bean casserole with milk, stock and turkey. Using the puff pastry, cut out 6 (4-inch) disks from each sheet. Lightly press the disks into the bottom and up the sides of 6 (1-cup) muffin tins, leaving about 1/2-inch crust over the edge to secure the top. Press the tines of the fork into the bottom and the sides to dock the pastry. Fill each cup to the top and cover with another cut circle. Secure the edges by pinching together. Cut a small hole in the top for steam. Bake for 30 minutes or until crust is golden brown.

This article originally ran Nov. 22, 2018.

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