Still have leftovers hiding in the back of the fridge?
You’ve stuffed yourself full of all the Thanksgiving fixings. There’s just one problem: there are piles of leftovers crammed in the fridge. But, have no fear, here are some ideas that can help you make good use of the last of the leftovers beyond turkey sandwiches. Glenda Burt, chef extraordinaire, took some time out of her busy pie-making schedule to drum up some ways to no waste your turkey dinner. “I hate wasting food. So, I use a lot of things in different dishes,” she says. To her, turkey broth from the bones is liquid gold. “Keep your bones! It’s great for soup. But since you’re already making a mess with the supper make sure to make extra gravy. It’s great to add into a turkey pot pie and to have for other leftovers,” she said. As for potatoes, those too can be used to make soup. “I’d make like a potato leek soup or even some kind of veggie soup. Sautee up some onions, celery, garlic in some olive oil and use a base of your turkey broth or veggie broth and then puree up the potatoes to make it a bit thicker. It could make a really nice, creamy soup.” For turnips, she suggests making a casserole. Pack down the turnips in a pan, sprinkle brown sugar over top and dried parsley. “Then make maybe a white sauce, which is just flour, butter and milk, but add mozzarella cheese. Then put a layer of bread crumbs over, but make them buttery, and mix it parmesan cheese.” But what can a person do with that leftover bit of cranberry sauce? Glenda uses hers to add to an apple chutney and make a spread on chicken that’s been stuffed with leftover stuffing. She also suggested trying it on salmon. With the recipe flashing before her eyes, she explained, “Take your cranberry sauce, maybe some garlic, ginger, maple syrup and summer it together in a pot. It will already be sweet because of the cranberry sauce but the maple syrup will add to it.” But what if you don’t have time to get all these cool new meals made right after Thanksgiving? “Freeze it all. If you feel like you’re overloaded with left overs, freeze things for later use. The broth from the turkey is gold, but if you don’t have time to boil the bones right now, freeze ‘em, label it, and date it.” Being that it’s the giving season, Glenda also said there’s no better way to spread the message of appreciation than sharing the meal with those who might not have it. “Do up a plate and give it to someone who might be alone at the holidays, someone who might not have a formal meal, or those say in a seniors’ co-op. Food is the best gift you can give someone.”
RECIPE:
•Apple Chutney-Cranberry Spread
•½ seeded lemon
•½ tsp. garlic, minced
•2 ½ cups of apples, chopped but not peeled
•1 cup of brown sugar
•½ cup of currants or raisins (but Glenda prefers currants)
•½ tbsp. gingerroot, copped
•½ tsp. Salt
•1/8 tsp. Cayenne (optional)
•1 cup of apple juice
•1 tbsp. Red pepper, chopped
Directions
Simmer until fruit is tender (10 to 15 minutes) Add ½ to one cup of “leftover” cranberry sauce and heat. Top stuffed, cooked chicken breasts with the spread.