by Mark Bittman, NY Times
Everyone (yes, literally) says that leftovers are “the best part of Thanksgiving,” but I’m not psyched for dry meat on bread with a ton of mayonnaise, or even that exotic alternative, cranberry sauce.
And yet. There you are with four pounds of turkey, a pile of meaty bones, cranberry sauce destined to hang around until February and your grandmother’s stuffing, which wasn’t easy to make. Oh, and mashed potatoes, an always-challenging leftover.
Fear not. Here are 20 (you read that right) handy-dandy minirecipes designed to stimulate both your overindulged appetite and your tryptophanned-out brain. Although they may need adjustments based on your original recipes — stuffing, for instance: cornbread or Pepperidge Farm? — the range is broad enough for you to find a few things that work.
TURKEY
Turkey-Noodle Soup With Ginger
Cook chopped onion, carrot, celery, garlic and ginger in neutral oil until soft, then add chicken or turkey stock and bring to a boil. Cook pasta in boiling salted water until almost done; drain and stir it into the soup, along with shredded turkey; heat through. Garnish: Parsley or cilantro.
STUFFING
Eggs Baked in Stuffing
Pack a layer of stuffing into the bottom of a well-greased baking dish or ramekins. (If you have time for a layer of caramelized onions, even better.) Make indentations and crack eggs into them and sprinkle with grated Parmesan or other cheese; bake at 375 until the eggs are just set, 10-15 minutes.
MASHED POTATOES
Mashed-Potato Pierogi
Cook chopped onion and garlic in butter until soft; stir into mashed potatoes. Fill wonton skins with a spoonful of the potato mixture (don’t overstuff); fold over and seal the edges with a little water. Working in batches, sauté in butter, or steam, or fry in an inch or two of hot oil until golden brown. Garnish: Sour cream and chopped dill.
Read more:
Photos: Yunhee Kim for The New York Times. Food Stylist: Maggie Ruggiero. Prop Stylist: Megan Hedgpeth.
Everyone (yes, literally) says that leftovers are “the best part of Thanksgiving,” but I’m not psyched for dry meat on bread with a ton of mayonnaise, or even that exotic alternative, cranberry sauce.
And yet. There you are with four pounds of turkey, a pile of meaty bones, cranberry sauce destined to hang around until February and your grandmother’s stuffing, which wasn’t easy to make. Oh, and mashed potatoes, an always-challenging leftover.
Fear not. Here are 20 (you read that right) handy-dandy minirecipes designed to stimulate both your overindulged appetite and your tryptophanned-out brain. Although they may need adjustments based on your original recipes — stuffing, for instance: cornbread or Pepperidge Farm? — the range is broad enough for you to find a few things that work.
TURKEY Turkey-Noodle Soup With Ginger
Cook chopped onion, carrot, celery, garlic and ginger in neutral oil until soft, then add chicken or turkey stock and bring to a boil. Cook pasta in boiling salted water until almost done; drain and stir it into the soup, along with shredded turkey; heat through. Garnish: Parsley or cilantro.
STUFFING
Eggs Baked in Stuffing
Pack a layer of stuffing into the bottom of a well-greased baking dish or ramekins. (If you have time for a layer of caramelized onions, even better.) Make indentations and crack eggs into them and sprinkle with grated Parmesan or other cheese; bake at 375 until the eggs are just set, 10-15 minutes.
MASHED POTATOES
Mashed-Potato Pierogi
Cook chopped onion and garlic in butter until soft; stir into mashed potatoes. Fill wonton skins with a spoonful of the potato mixture (don’t overstuff); fold over and seal the edges with a little water. Working in batches, sauté in butter, or steam, or fry in an inch or two of hot oil until golden brown. Garnish: Sour cream and chopped dill.
Read more:
Photos: Yunhee Kim for The New York Times. Food Stylist: Maggie Ruggiero. Prop Stylist: Megan Hedgpeth.
