What leftovers? Post-Thanksgiving tips and recipes
With Thanksgiving just around the corner, you are probably still thinking about Thursday's menu. But what about Friday? And the day after that, and the day after … well, you know how leftovers can be.
We talked to some Dee Nierzwicki, innkeeper at Pedal'rs Inn Bed and Breakfast in Wales for some tips on making that holiday dinner go smoother - and to help you out after the holidays. Jeff Maura of FoodNetwork's "Sandwich King" also weighed in.
Make a to-do list with what can and can't be prepared ahead.
Pull out the recipes and make a shopping list; don't forget ice.
Prechop as many things as you can and prepare any make-ahead dishes (mashed potatoes, desserts, stuffing) a day or two before and refrigerate until needed.
On the day of your big dinner, take the prepared dishes out of the fridge early and bring them to room temperature. This will cut down on coking time.
Don't be afraid to ask for help. You don't have to make it all. Ask friends or family to bring a dessert, an appetizer or salad.
Nierzwicki sent in this holiday tip and recipe and added, "Doing something during the holidays that makes things efficient is what works best for everyone. This recipe for holiday relish is helpful for me in three ways: It is fantastic as a hostess gift for the holiday parties with friends or family, it works well for the last-minute gift; it's just not possible to overlook it on the holiday day to accompany the turkey or ham, and there is no way that breakfast turkey sausage or a turkey sandwich can do without it. I hope you enjoy it. And to top it all off, it is so incredibly easy to make."
Holiday cranberry oven relish
1 12-ounce bag of cranberries
½ can of crushed pineapple
1¼ cups of sugar
2 tablespoons of frozen orange juice concentrate, thawed
2 Tablespoons of Grand Marnier, Cointreau or other orange-flavored liqueur
Preheat oven to 325 degrees F.
Place cranberries in a single layer in an 8x8x2-inch glass baking dish. Spoon the crushed pineapple over the cranberries in scattered amounts, then sprinkle the sugar over the top of berries and pineapple. Drizzle the 2 tablespoons of orange concentrate over the sugared fruit and cover the glass dish tightly with foil to trap moisture. Bake for 1 hour then remove the foil. When done, the berries should be very soft, and the juice should be bubbling. Mix in the orange liqueur, let cool, cover and refrigerate until ready to use.
Our next recipe leftover comes from Sandwich King Jeff Mauro and is a great way to use that leftover turkey, stuffing and gravy and works great with Nierczwicki's cranberry relish. The twist, the "bread" portion of the sandwich is made from the stuffing patties.
Open-Faced Turkey Stuffing Patty with Gravy and Cranberry Sauce
4 slices bacon
2 cups leftover stuffing (should be a moist bread based stuffing)
Canola oil, if needed
12 fresh sage leaves (optional)
8 ounces leftover turkey meat
1 cup leftover turkey gravy, heated through
½ cup holiday cranberry oven relish
Cook the bacon in a skillet until extra crispy, then transfer it to a paper-towel-lined-plate to drain.
Reserve the bacon dripping in the skillet.
While the bacon is cooking, pack a 1-cup dry measure measuring cup tightly with a half-cup of your leftover stuffing. Flip the stuffing onto a flat surface and press down into a 4-inch-wide-burgerlike patty, using a flat spatula. Repeat until you have four patties.
Heat the reserved bacon fat in the skillet over medium heat and carefully lay two patties in the skillet and cook until golden brown, 3 to 4 minutes each side. Transfer the patties to a plate and repeat with the remaining two patties.
Add oil to the skillet if needed. Add the sage and fry, about 30 seconds. Transfer the sage to a paper-towel-lined-plate using a slotted spoon.
Divide the turkey meat onto each patty and pour gravy over the top.
Crumble 1 crispy bacon slice over the turkey, dollop with the holiday cranberry sauce, garnish with the sage and enjoy.
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