Thanksgiving….and the Leftovers

Recipe #1: Spicy Turkey and Bean Soup

  • 2 celery ribs, chopped
  • 1 medium yellow onion, chopped
  • 1 tbsp tomato paste
  • 1 tbsp jarred or canned jalepenos, chopped finely
  • 3 cups homemade turkey stock, plus 1 cup water
  • 1 tsp cumin
  • 3 thyme sprigs
  • 1 tsp fresh rosemary, chopped
  • 2 cups shredded turkey
  • 1 can cannellini beans

Heat some olive oil to a dutch over or heavy saucepan over medium-high heat. Add the onions and celery and cook until softened, about 8 minutes. Add the jalepenos and cook for 2 minutes. Stir in the tomato paste and cumin, and cook for 2 minutes.

Add the rosemary, thyme, turkey stock and water. Stir to combine and bring to a boil. Reduce heat to a simmer, and add the turkey and beans. Cover and simmer for 20 minutes. When done, remove the thyme sprigs and serve.

Recipe #2: Turkey and Stuffing Cakes w/ Cranberry Mayonnaise

  • 1 1/2 to 2 cups leftover turkey
  • 1 cup leftover stuffing
  • 1/4 cup cranberry sauce, plus another 2 to 3 tbsp
  • 1/4 cup pecans, toasted and chopped
  • 1 egg, beaten
  • handful of chopped mixed herbs (I used thyme, rosemary and parsley)
  • 4 tbsp mayonnaise, divided
  • 2 to 3 tbsp cranberry sauce
  • 1 tsp fresh rosemary, chopped
  • chopped parsley, for garnish

Add the turkey to a food processor and pulse until well chopped. Add the herbs and mix. Crumble the stuffing until coarse and add to the turkey-herb mixture. Add the 1/4 cup cranberry sauce, pecans, eggs and 2 tbsp mayonnaise and combine well. Form into patties and place on a wax paper lined baking sheet. Refrigerate these for at least one hour and up to one day.

Meanwhile, puree 2 to 3 tbsp cranberry sauce in a food processor. Mix with the remaining 2 tbsp mayonnaise and 1 tsp fresh rosemary.

Heat oil in a skillet over medium high heat. Add cakes, 2 or 3 at a time, and cook until browned, about 5 minutes. Turn over and cook until browned. Serve with aioli and/or leftover gravy on the side.

Recipe #3: Turkey Curry

  • 1 tbsp unsalted butter
  • 3/4 cups onion, chopped
  • 1 1/2 tbsp fresh ginger, chopped and peeled
  • 1 garlic cove, mined
  • 1 1/2 tbsp flour (gluten free or regular)
  • 2 1/2 tbsp curry powder
  • 3/4 tsp ground cumin
  • pinch of hot red pepper powder
  • 1 1/2 cups chicken or turkey stock/broth
  • 1/3 cup whipping cream
  • 1/2 tbsp tomato paste
  • 2 cups cooked turkey, coarsely chopped
  • jasmine or basmati rice
  • saffron threads

Melt butter in a large skillet over medium heat. Add the onion, ginger and garlic; saute until onion is soft, about 10 minutes. Add the flour, curry powder, cumin and hot pepper; saute 3 minutes. Gradually whisk in broth. Add the cider, cream and tomato paste. Redce heat to medium-low and simmer until the mixture thickens, about 20 minutes. Add the turkey and stir until heated, about 2 minutes.

Meanwhile, cook rice with water and saffron threads.

Spoon curry over rice. Top with shredded unsweetened coconut, if desired.


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