Happy Boxing Day to YOU!!! I hope you all had a very Merry Christmas and it was everything you had hoped for! My Christmas has been wonderful and for a change we went to Calgary to spend it with Justin’s family. Our bellies were SO full last night and we had SO many leftovers today so I thought I would share with you my favourite leftover recipes.
My stuffing is still my favourite part of the meal and this creation is the perfect and easiest way to be able to enjoy it for breakfast! I scooped out a little stuffing in some pre-oiled pans (spray oil works best) and created a “nest” for the little egg to sit in.
I cracked an egg in the nest and baked it at 375 for about 12 minutes or until the egg was medium/ soft poached to the touch. They were a hit!
Now, for lunch or dinner I’ve got the perfect gourmet sandwich for you guys, my leftover Ruben with Cranberry Aioli:
Here’s what you need:
Multi Grain Artesian Bread (buttered)
Leftover turkey
2 tablespoons Cranberry Aioli (fancy word for infused mayo- just mix a tablespoon of left over cranberry sauce with 1/4 cup mayo)
Sauerkraut
White cheese (I used emmental but regular Swiss, mozzarella or white cheddar work too)
And there’s only one step:
Grill in a pan like a grilled cheese… and enjoy!
And lastly, for a warm cozy dinner by the fire I’ve got my Leftover Cream of Turkey Soup.
This recipe, is one of my favorite recipes from my childhood. Soups are a fabulous way to reinvent leftovers and they’re also incredibly simple if you remember it’s like a pendulum: too salty? Add more water. No flavor? Add more stock. Most of my soups start out the same – with onions, celery and carrots (which is actually called Mirepoix in French).
Ingredients:
Turkey carcass
1.5- 2 cups of turkey meat, cubed
2 cups of Mirepoix (equal amounts of celery, carrot and onions all diced)
1/4 cup of frozen corn niblets
2/3 cup of white (or multi grain) uncooked rice
1 cup of half and half cream
Salt & pepper to taste
*optional additional chicken stock to taste (Knorr)
Instructions:
So this recipe starts out with you using the Turkey Carcass. That’s right… Don’t throw it out! The turkey carcass contains tons of flavors that will make up of your soup stalk. If all of your meat isn’t already removed – do so and chop it into bit size pieces.
1. Start by boiling your carcass in a stock pot for about 30-45 minutes
2. After your carcass is boiled, strain out all the excess fats/bones etc until you are left with your turkey stock only.
3. From there its easy street- just add the Mirepoix and additional chicken stock for seasoning (give it a taste) and cook for about 10 minutes on medium until they are tender.
4. Then add the corn, turkey bites, half & half and rice.
5. Let simmer for about 15 minutes until rice is tender.
What are some of your favourite leftover recipes!?
xo
Jilly
