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all things LOVE, fashion, family, food, and home decor since 2009

29

Nov

2013

Jillian Harris

Food Friday: Thanksgiving Leftovers Menu!

Happy Friday (& long weekend-ing to my American neighbours). Ever wonder what to do with your fridge full of leftovers after those massive holiday meals? No worries because a couple of years back I made some deeeelish culinary creations from my Thanksgiving leftovers, which are still as yummy now as they were when I first whipped them up – trust me, I just re-tested them 😉

I still think that the best part of Thanksgiving is the stuffing (especially if you made mine!) sooo I thought up THE perfect (and easiest) way to enjoy your stuffing for breakfast. SUCCESS!!

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!

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Now, for lunch or dinner I’ve got the perfect gourmet sandwich for you guys, my Post-Thanksgiving Ruben with Cranberry Aioli:

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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.

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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.

See? It’s SO easy and out of all of my soups, this one is by FAR my favorite.

Happy experimenting with your leftovers!!

 

xo Jilly

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  1. […] Potato and Stuffing Patties, Pocket Change Gourmet Chicken Ranch Casserole, Hope in Every Season Stuffing Egg Cups, Jillian Harris Chicken and Stuffing Bake, Anderson & Grant Roasted Butternut Squash with […]

  2. […] Eggs in Leftover Stuffing Cups from Jillian Harris […]

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