Saturday, November 28, 2009

Turkey Day Take 2, Part 3

Today I had several friends over for a sewing and craft day. It was great fun and I hope that we can do it again soon. This morning before everyone got here I put on a pot of White Chili and let it simmer all day. When it came time for dinner all I had to do was put out bowls and some cheese for everyone to grate on top of their soup. No pictures today since I was having too much fun sewing and hanging out with friends.

I think I am about ready to freeze what is left of the turkey so there might not be any more Turkey Day Take 2 posts. I've done pretty good at using up the leftovers though. All the mashed potatoes are gone, the broth is gone, the pumpkin cake is gone, and there is only a little cranberry sauce left and some stuffing.

White Chili

3 cans Great Northern Beans
4 cups cooked chicken or turkey, chopped
1 T olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 (4oz) cans chopped mild green chilies
2 tsp ground cumin
1 1/2 tsp dried oregano, crumbled
1/4 tsp cayenne pepper
1 (46oz) can chicken broth
12 oz shredded Montery Jack Cheese

Saute onions about 10 min, add garlic, chilies and spices, cook 2 more minutes, add undrained beans and broth and bring to a boil, reduce heat and add chicken. Top individual servings with cheese.

Notes: I have used a 1# bag of dried beans instead of the canned. I soak them over night and then cook the chili all day on low in the crock pot. Today I used the last of the turkey broth instead of canned broth. If you want more heat you can add a finely minced jalapeno pepper.

Friday, November 27, 2009

Turkey Day Take 2, Part 2

I have heard of potato pancakes for years, but have never made them or even tried them. Since I had leftover mashed potatoes I decided to try to make them. I searched the internet for recipes and found this one which I modified (don't I always?).

Loaded Mashed Potato Pancakes

approx 2 C mashed potatoes (I use cream cheese in my mashed potatoes)
1 egg
1/4 C flour
1/2 C shredded cheese (I used marble cheddar)
2 T chopped onions
5 slices bacon

Fry bacon in skillet, drain bacon on paper towels then chop or crumble into small pieces.
In bacon drippings saute onions until translucent.
Combine mashed potatoes, egg, flour, cheese, cooked onions and bacon and mix until combined.
Using large scoop scoop out potato mix and flatten with wet hands (about 1/4" or so thick).
Fry in bacon drippings until brown and crispy on both sides, drain on paper towels.
Serve with sour cream.

They might not look great but I assure you they were! They tasted like potato skins that you get in restaurants. The kids liked them too. Best of all the leftover mashed potatoes are now gone.

Turkey Day Take 2, Part 1

Yesterday I made sure to clean up as I went and that I had an empty dishwasher before dinner began. Even so I was left with a big mess this morning.

I know that the big dilemma from Turkey day is what to do with the leftovers. So to give you ideas (and to remind myself next year) I am going to post some recipes of what I am doing with the leftovers. First of all, last night I took all the turkey off the bird and threw the bones, skin, and the giblets that I had saved into my crock pot. I covered it all with water and let it cook all night. This morning I used tongs to pull out the bones and big pieces and then strained the broth into a large container that I put in the fridge.

This morning I made cranberry bread using leftover cranberry sauce. I modified the recipe from this one.

Cranberry Bread

1/2 C butter
1 C white sugar
2 eggs
1 tsp vanilla
Zest of 1 orange finely minced
2 C all purpose flour
1 tsp baking powder
1 tsp baking soda
1 C plain yogurt
1 C Cranberry sauce

1. Preheat oven to 350 degrees, Grease and flour bread pan

2. In a large bowl cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla and orange zest. Combine four, baking powder, baking soda and salt, stir into creamed mixture alternately with the yogurt.

3. Pour 1/3 of batter into pan swirl 1/2 of the cranberry sauce into the batter. Repeat ending with the batter on top.

4. Bake 55 minutes, until golden brown.

After I finished making the bread I put a pot of turkey noodle soup on the stove to simmer. I used the broth I made this morning, I chopped up the leftover carrot and celery sticks and extra chopped onions that I cut when making the stuffing. I'll let the soup simmer all morning and I'll put the noodles in right before we are ready to eat.

Thomas Sholar's Chicken and Rice Soup
(or chicken noodle or turkey noodle)

1 1/2 C chopped cooked chicken
1 C chopped carrots
1 C chopped celery
1/2 C chopped onion
2 T dried parsley
2 tsp chicken flavor base
1 tsp garlic powder
1 tsp onion powder
10 C vegetable broth (I used the turkey broth I made this morning, I also don't add all 10 cups, I like mine with less liquid)
Salt to taste
3/4 C rice or 1 cup orecchiette pasta

Combine all ingredients, bring to boil, cover and simmer at least 45 minutes, add noodles or rice shortly before serving (go by package cooking times).

Thursday, November 26, 2009

Happy Thanksgiving!

The kids and I are having dinner at my house with H and her family this year. The turkey is in the oven and the kitchen is clean. Just waiting 'til dinner time.

Here is a cranberry sauce recipe that I made this year:

Cranberry Sauce

1lb fresh cranberries
2 C sugar
1/2 C fresh OJ
1/2 C cranberry juice
Zest of 1 orange
1C dried cherries

Rinse, pick over cranberries and drain
Put all ingredients except cherries in a sauce pan on medium heat, boil until cranberries pop
Skim off any foam
Stir in cherries
Refigerate covered when cool

Make ahead, can freeze.