The Day After: What do you do with the leftovers?
- mamachef Nov 23, 2012 07:11 AM
Of course, sandwiches, and soup from the frame - but have you any unusual suggestions about what to do otherwise w/ the rest of the goods?
I love to make ham salad. I dice the ham, then I add some mayo. If I have any kind of cream cheese and olive filling left from stuffed celery, I would add that too . If I had a good leftover creamy salad dressing, some of that would go in. Next comes a bit of celery, salt, pepper, black olives and a handful of grated Swiss. So yummy heaped on a toasted English muffin.
I'm assuming that we're talking here about the traditional American leftovers of turkey? In which case, I'll have to jump us forward a few weeks as turkey is the usual Xmas Day meal in the UK.
Stock from the carcass, of course. And decent pieces of meat go in sandwiches or there's a turkey and chips meal.
The more scaggy bits get mixed with leftover stuffing , any chestnuts, sausages , bits of bacon and a moistening of cream. It gets piled onto a sheet of supermarket ready-rolled puff pastry. The corners of the pastry are then drawn almost together, so you have a sort of open pasty type thingy. It's then baked.
Any leftover veg and spuds - normally crushed together and fried as a sort of "bubble & squeak". Good lunchtime food - needs a slice of ham and a dollop of HP brown sauce. Possibly a poached egg if you feel particularly peckish.
Scaggy bits - love that!! Must try it!
And the veg and spuds one, too: I have a feeling I'll be feeling just that kinda peckish today. I had planned to make the stuffing & bird into croquettes for lunch....but I'm reconsidering, after this. I have some creamed onions, and some plain shredded cabbage that needs a place to be, and they'd both fit in beautifully for this one....
Turkey enchiladas are one of our favorites leftover dishes, either a red or green chile sauce, tacos, too. Sometimes I get a wild hair and mix together diced turkey, sliced black olives, sauteed mushrooms, sauteed diced onions, a few fresh-roasted and diced poblano or Anaheim chiles with some gravy and a little sour cream and serve over rice, pasta,a baked potato, etc., with some parmigiana grated over the top.