What To Do With Turkey Leftovers From Thanksgiving Feast

Turkey leftover
Turkey leftover

When your turkey is a big bird, there is bound to be leftovers.  The left over could have been avoided if you knew how much turkey to buy. However, if you have turkey leftovers do not worry as there are many ways you can use the meat without your family getting bored with it. Before that here are a few top tips to refrigerate your leftover turkey.

Tips To Refrigerate Turkey Leftover

turkey-in-sealed-containers

  • Before your post-feasting nap, tuck your turkey leftovers in the fridge. Leaving it outside may make it unsafe to eat.
  • Leftover turkey should be consumed with two-three days. However, if you think that’s not possible, then store it in your freezer compartment.
  • Wrap the leftover bird in an aluminum foil or in a air tight container.
  • If you are placing it in the fridge, store it in a sealed container and place it in the middle shelf along with the other ready-to-eat foods.

3 Delicious Turkey Leftover Recipes

 

  • Homemade turkey soup
Creamy turkey soup
Creamy turkey soup

In a heavy-bottom saucepan, throw in even the smallest pieces of the meat including the bones and add some chicken or vegetable broth. The bones give a rich flavor. The bones can be removed later.  To this add cooked rice, vegetables and cream. What you get is a yummy and delicious turkey soup.

  • Post-Thanksgiving Casserole
Leftover turkey transformed into thanksgiving casserol
Leftover turkey transformed into thanksgiving casserole

It’s an easy dish that can be put-together for a Saturday evening. Sauté celery and onion in butter, add the poultry seasoning and sage. Add broth of chicken or vegetables. Bring it to boil before removing from the heat. Combine garlic powder, turkey and cream with the soup. Transfer this to a baking tray. Layer it with mashed potatoes that is combined with cream cheese, salt and pepper. If you want it to be cheesy, sprinkle cheese over it. Bake at 350-degree F for 30-35 minutes.

  • Turkey Club Sandwich

In a bowl, mix mayonnaise, cranberry sauce, Dijon mustard, honey and roasted and chopped pecans/walnuts. Use this mixture to spread on one side of the bread slice. Over this layer lettuce, cheese, tomato, turkey and bacon. On another slice spread the mayo mixture and cover the bread top. Cut it into wedges and serve.

How To Choose The Right Size Thanksgiving Turkey

Roasted turkey
Roasted turkey

The best thing about Thanksgiving Day is the roasted turkey. With the leftover turkey, you make sandwiches for that night and also add it in various dishes for many days after Thanksgiving. If you buy a small bird, it’s going to be a total disaster. Therefore, you need to know how to choose the right measure of turkey to feed your guests on Thanksgiving Day. Remember, when it comes to feeding a crowd, it’s always better to have excess Thanksgiving turkey than having too little.

Thumb Rule To Pick The Right Amount Of Thanksgiving Turkey

The thumb rule for picking the right size turkey is to buy a pound per person. Never go by the size of the turkey.

If your fridge or oven does not have room for a 20-pound bird, buy turkey drumsticks or breast pieces to supplement the whole bird.

Remember the raw turkey shrinks when its cooked. Therefore, a pound of raw turkey is less than a pound when cooked.

Cut the roasted turkey into small bite able pieces so the guests can enjoy a healthy portion of the same.

A portion of turkey has around 291 calories, 13.6 gms of fat and 39 gms of protein.

Fresh Or Frozen : Choosing Your Thanksgiving Turkey

It’s a personal preference whether you want a fresh or frozen turkey. It also depends largely on how soon you plan on cooking your turkey.

Fresh turkeys are the best if you have very little time to before the final preparation.

Frozen turkeys need several days to thaw and you need adequate space in your freezer as you can store weeks well in advance.

As a last note, you need to know how many guests you have for Thanksgiving Feast.

 

Thanksgiving Cookies From Cookie Guru Dorie Greenspan

How about baking jammers for Thanksgiving table
How about baking jammers for Thanksgiving table

Holiday season is here bringing with it a gamut of reasons to bite into something delicious, crispy and sweet. Like Thanksgiving cookies. Dorie Greenspan, a world renowned cookie expert, a three-time winner of James Beard Foundation award and author of 11 cookbooks has launched her latest cookbook by the name Dorie’s Cookies.

Her book is a collection of 170 recipes, ranging from classic graham crackers, and daring Triscuit-and-chutney-filled rugelach to  French vanilla sablés and spicy togarashi meringues that can be paired with cocktails.

Her cookie boutique, Beurre & Sel, in New York that was closed in 2013, was famous for her World Peace Cookies as well as Classic Jammers. She was quick to give a negative reply when queried about opening another cookie boutique.

However, she had thousand tongues when talking about her latest cook book. “It was fascinating. I found that thinking about cookies 24/7 for three years made me more creative than less. The more I thought about cookies, the more I imagined. I could have gone on forever, I think.”

Greenspan encourages home bakers to consider baking cookies for their Thanksgiving table. She stretches on using the traditional flavor for baking Thanksgiving cookies and tarts.

She opines that so much hard work goes into creating beautiful pies that on thanksgiving day it doesn’t get the much-deserved attention as “everyone has already had turkey and stuffing, and … pies are kind of too big at the end!”

According to her, Thanksgiving cookies are much faster to make. Even those who have never baked a pie before can also make a pie crust for Thanksgiving bars. Secondly, you can bake more cookies with the given amount of dough than pies.

This is what she had to tell the home bakers “Cookies and Kindness. Bake some cookies from the book to give to someone.”

Dorie’s Baking Tips

  • Use wine bottles if you do not have a rolling pin.
  • Instead of rolling out the dough after chilling, you can always place the dough between parchment sheets and roll out and then chill it.
  • Use your scoops to scoop out the dough to make the balls. This means you get the same size dough balls and the cookies will all bake at the same time. Not only that children will not fight over who gets the bigger cookie.

How about a few platters of cookies for Thanksgiving Table 2016

Delicious Thanksgiving Salad Recipes for Diabetes

Ingredients for Thanksgiving salad
Ingredients for Thanksgiving salad

No worries if you are a diabetic. There are many diabetic friendly Thanksgiving food including salads, side-dishes, and desserts. You can make an excellent Thanksgiving feast that can be enjoyed by those with diabetics. Try out these healthy Thanksgiving salads.

Crunchy Grapes and Fennel Salads

Grape salad with a twist
Grape salad with a twist

Ingredients

  • Extra-virgin olive oil – 2 tbsp
  • White wine vinegar – 2 tbsp
  • Fennel seeds lightly crushed –  1/2 tsp
  • Salt – 1/4 tsp
  • Kosher salt – as per taste
  • Ground pepper – 1/4 tsp
  • Green and red seedless grapes – 5 cups
  • Celery – 2 stalks finely sliced diagonal
  • Spring onions – 4 nos, finely sliced
  • Slivered almonds – 3 tbsp.

Method

Whisk oil, vinegar, salt, pepper, and fennel seeds in a mixing bowl.

To this add grapes, spring onions, fennel, and celery.

Sprinkle almonds on the top and serve.

Waldorf Salad

Delicious Walfdorf Salad
Delicious Waldorf Salad

Ingredients

  • Orange – 1
  • Sweet red apples diced – 2
  • Celery – 1 cup chopped
  • Raisins – 1/3 cup
  • Chopped walnuts – 1/3 cup
  • Yogurt – 1/4 cup
  • Low-fat mayonnaise – 3 tbsp.
  • Salt – 1/2 tsp
  • Cayenne pepper – as per taste

Method

In a medium mixing bowl whisk, together mayonnaise, yogurt, salt and cayenne. To this add the grated 2 tsp of orange.

Slice between each segment of the orange slices and add this to the mixing bowl. Add celery, raisins, apples and walnuts.

Toss well to combine.

Green Salad with Citronette

Simple green Salad
Simple green Salad

Ingredients

  • Dijon Mustard – 2 tsp
  • Shallot finely chopped – 1
  • Watercress, radicchio – 4 cups
  • Boston lettuce, baby spinach – 8 cups
  • Red onion thinly sliced – 1/3 cup
  • Extra-virgin olive – 1/4 cup
  • Lemon juice – 1/4 cup
  • Orange juice – 1/4 cup
  • Salt and freshly ground pepper as per taste

Method

In a jar, add orange and lemon juices, salt, mustard, and pepper. Close the jar and shake well so as to combine all the ingredients.

Place greens, and onion slices in a large salad bowl. Drizzle the dressing and toss the greens.

You can make this salad dressing a couple of days before the Thanksgiving Day and refrigerate this. Bring it to room temperature before using.

Try these easy to make Thanksgiving Salads for those guests who are suffering from diabetes. There also many gluten-free sides for Thanksgiving

How To Make Thanksgiving Turkey Gravy

Sensational Thanksgiving Turkey gravy
Sensational Thanksgiving Turkey gravy

Turkey gravy is an essential item on the Thanksgiving Day menu. The perfect time to start preparing your turkey gravy is while the roasted turkey is resting on the cutting board to be carved. Allow the bird to rest outside the oven for 20 minutes. Remove the bird on to the cutting board. Transfer the pan drippings into a measuring cup. Then scrape the browned turkey bits from the pan and add it to the measuring cup.

Method To Make Turkey Gravy

Skim 1/4 cup of the fat from the drippings into thick-bottom saucepan.

To this add 1/4 cup of all-purpose flour and stir well.

To the pan dripping in the measuring cup add reduced chicken broth so the entire measure is equal to 2 cups.

Add this to flour mixture in the saucepan and cook while continuously stirring over medium heat until it bubbles.

Strain the turkey gravy into a serving bowl. Add salt and pepper to taste.

Now its ready to serve.

Tips To Make Perfect And Sensational Turkey Gravy

  • De-glaze the pan and use the drippings to add extra flavor to the gravy, if you are making gravy from something that’s been roasted or pan-fried.
  • To make get lump-free gravy, ensure that the corn starch or the all-purpose flour is mixed well with either fat or the cold liquid before cooking it.
  • Use a balloon whisk to stir the gravy while bringing it to boil.
  • Browned bits of turkey, (any meat or poultry) adds flavor to the gravy, so it’s not necessary to strain them out.

Season the gravy with salt and pepper. If you want to thin the gravy add either milk, broth or wine.

How to make turkey gravy without roasting turkey

No turkey roast pan drippings? Nothing to worry. Try this recipe

Ingredients

  • All-purpose flour – 1/3 cup
  • Chicken broth – 3 cups
  • Butter – 1/3 cup
  • Ground black pepper – 1/4 teaspoon
  • Kosher salt to taste
  • Parsley finely chopped – 1 tbsp.

Method

In a thick-bottom saucepan, melt butter over medium heat. Add the flour and whisk until its smooth and it gives out aroma.

To this add chicken broth and pepper.

Allow it to thicken and bubble, while constantly stirring it with a whisk.

Add salt and garnish with parsley.

Share your tips with us on how to make yummy and delicious turkey gravy

Gluten Free Thanksgiving Side Dishes

Gluten free thanksgiving feast
Gluten free thanksgiving feast

There are so many mouth-watering Thanksgiving dishes that are usually out-of-reach for those with a gluten allergy. And this means missing out on some of the staples such as pumpkin pie, cornbread and you name it. For those with gluten allergy there are many unique gluten free Thanksgiving side dishes to add spice to feast this year.

Crunchy Cheesy Asparagus

  • Cheese sticks – 12
  • Asparagus stalks – 12
  • Eggs -2
  • Flour  – 1/2 cup
  • Bread crumbs – 1 cup
  • Oil – for frying

Method

Cut the stalks of the asparagus to match the same length of the cheese sticks.

Make a slit down the center of the cheese sticks. Insert the asparagus stalks into the cheese sticks.

Dip the whole thing in flour and then in the whisked eggs and finally roll it into the bread crumbs.

Do the same for the remaining sticks. Refrigerate them for a couple of hours.

Heat oil in a pan and fry each stick till they are golden brown.

Easy to make Meatloaf

Mouth-watering and basic meat loaf
Mouth-watering and basic meat loaf

Ingredients

  • Ground beef – 1 pound
  • Ground pork (optional)- 1 pound
  • Eggs – 2
  • Bread crumbs – 1 cup
  • milk – 1/3 cup
  • Garlic minced – 3 cloves
  • Ground cloves – 1/4 tsp
  • Ground nutmeg – 1/4 tsp
  • Ground allspice – 1/4 tsp
  • Ketchup – 1/4 cup
  • Mustard – 2 tbsp
  • salt and pepper as per taste
  • bay leaves – 4 to 5

Method

Preheat the oven to 350-degree F. In a mixing bowl, combine milk and bread crumbs and allow it to rest for a couple of minutes.

Add the remaining ingredients and mix well either with your hand or with a hand blender.

Grease a loaf tin and put the meat mixture into it. Press the bay leaves on the top of the meat.

Bake for an hour. Then again for another 15 minutes.

Remove from the oven and allow it to rest for 10 to 15 minutes before serving.

Quinoa Chickpea Salad with Greek dressing

Gluten Free quinoa salad
Gluten Free quinoa salad

Ingredients

  • Quinoa cooked in chicken/vegetable stock – 1 cup
  • Chickpeas – 1 can
  • Greek salad vegetables – Cucumbers, tomatoes, Sweet peppers, onions, olives – 5 cups
  • Green Salad Dressing – 3/4 tsp
  • Fresh herbs, feta cheese as desired

Method

Drain and rinse the chickpeas and transfer it to a large mixing bowl

Cut the vegetables and add it to the bowl.

Add the quinoa, add the dressing and toss well.

There you have a healthy gluten free side dishes for Thanksgiving meal. Share your gluten-free recipes with us.

Delectable Finger Foods For Thanksgiving

Thanksgiving Feast
Thanksgiving Feast

Thanksgiving is a day when you get together with your family.  Why not carry with you an appetizing finger food if you are invited for a Thanksgiving lunch or dinner. Here are a few  recipes of finger food of Thanksgiving.

Sweet Potato wrapped in bacon

Sweetness of the sweet potato and the crisp salty pieces of bacon would make an amazing finger food.

Ingredients

  • Sweet potatoes – 3 large cut into wedges
  • Chili powder -2 tsp
  • Bacon – 1 slice per wedge
  • BBQ sauce

Method

Preheat oven at 400 degrees F. set a tray over the baking grill to catch the bacon grease.

Wrap each wedge with a slice of bacon. Season the wedges with chili powder. you can also use pepper instead of chili powder.

Bake for 30 to 35 minutes until sweet potato is tender and bacon has turned crispy.

Serve it with mayo dip or hot sauces.

Crispy Brussels Sprouts

Ingredients

  • Brussel Sprouts – 1 lb
  • Olive oil, preferably extra-virgin – 2 tbsp.
  • Black pepper as per taste
  • Parmesan cheese grated – 1/4 cup

Directions

Preheat oven to 400 degree F

Cut off the stem and remove the tough outer leaves of the Brussels sprout. Pick off as many tender leaves as possible from the bud.

Place the leaves in a large bowl. Drizzle olive oil and toss until all the leaves are well coated.

Season with salt and pepper.

Spread them evenly on a baking tray. Sprinkle the parmesan cheese and bake for 10-12 minutes.

The Brussels sprouts will turn crispy and would have darkened. They will remain crispy even when they cool.

Sprinkle more Parmesan before serving.

Stacked Potato Gratin

Ingredients

  • Thinly sliced russet potatoes – 2 pounds
  • whole milk – 1 1/2 cup
  • Garlic powder -3 tsp
  • Thyme chopped – 2 tsp
  • Ground black pepper – 1/2 tsp
  • Kosher salt – 1 tsp
  • Nutmeg – 1/4 tsp
  • Finely grated Parmesan – 1/2 cup
  • Gruyere shredded – 1/2 cup
  • Bacon – 2 slices fried and crumbled

Method

Preheat oven to 400-degree F. Grease the muffin tin with cooking spray

Toss the potatoes in milk, garlic powder, thyme, salt, pepper and Parmesan. Divide the potatoes so as to create 12 potato stacks.

Cover with foil and bake for 40 minutes until tender.

Remove the foil and top each potato stack with bacon and Gruyere. Bake until cheese is melted and the sides of the potato slices turn golden.

Garnish with parsley and allow it to cool for 10 minutes before serving.

Herbs To Use In Thanksgiving Recipes

Marinated cottage cheese with chives
Marinated cottage cheese with chives

With Thanksgiving Day around the corner, many of us would be busy making a guest list, and buying ingredients for the Thanksgiving dinner. If you happen to see dressed turkeys in the meat stalls then you know its the month of November.  There are a few herbs that are associated with Thanksgiving food. These herbs add aroma and flavor to the food, giving a festive air to the whole house.

Thyme

Fresh Thyme
Fresh Thyme

One of the popular herbs for marinating or stuffing the turkey is thyme. It blends well with lemon and therefore can be used to make a simple marinade with lemon, thyme leaves and salt. The stems of thyme are woody, so you should use only the tender leaves for cooking.

Parsley

Garnish your feast with freshly chopped parsley
Garnish your feast with freshly chopped parsley

Both flat-leaf and curly parsley are available. To add aroma and flavor and also to garnish, flat-leaf parsley is the best. Choose only the tender leaves while, you can use the stem to flavor stocks.

Rosemary

Sweet smelling Rosemary
Sweet smelling Rosemary

This highly aromatic herb adds savory and flavor to chicken, turkey, beef and pork. To baste on the turkey, add fresh or dry rosemary to melted butter and then rub it thoroughly on the top of turkey. Add a couple of sprigs of rosemary to your table centerpiece, it gives a lovely fall scent to your home.

Sage

Decorate your turkey with sage
Decorate your turkey with sage

A herb that is very popular as Thanksgiving dressing is sage. It complements not only sweet dishes but also all dishes that contain pork, browned butter, cinnamon and nutmeg. To give a holiday fragrance to your home, boil sage and rosemary water in your stove.

Chives

Chives
Chives

These are not only used in turkey but also in vegetables. Since it mixes well with butter and cinnamon it can be used in baked food too. Chives give out a unique flavor when added to baked potatoes or yam.