Using Turkey Day leftovers can be a nice, hearty meal or a quick lunch.
Here are recipes contributed by a couple of Lee’s Summit chefs, and other ideas contributed by t he Journal staff or grabbed off the Internet.
Jet Pabst, owner of a Thyme for Everything, a downtown Lee’s Summit retail culinary shop and cooking school, offered several recipes.
Pabst said she’s made this dish for the last 15 years after getting it from her best friend.
Adding turkey to this Zucchini Casserole makes it a meal in itself, she said.
• 1 small yellow onion, chopped
• 3 zucchini, thinly sliced
• 1 cup carrots, grated (left over from garnish tray)
• 3 cups leftover stuffing
• 1 cup Monterey Jack cheese, grated
• 2 cups turkey meat, shredded
• 1 can cream of chicken soup
• 1/2 cup sour cream
Grease an 8 x 8 pan. Preheat oven to 350 degrees. In medium skillet with 2 tablespoons olive oil, sauté onion and zucchini until soft. Mix in carrots, turkey, sour cream and can of soup. In the pan spoon half of the stuffing into the bottom, spread evenly. Top with a zucchini/turkey layer spread evenly. Sprinkle on Monterey Jack cheese. Top with remaining stuffing. Bake uncovered for 20 minutes or until thoroughly heated.
For the original recipe: www.athymeforeverything.-
Apple Cranberry Crisp
• Leftover whole Cranberry Sauce
• 6 apples cored and sliced
• ½ cup sugar
• 1 teaspoon cinnamon
• 1 cup oats
• ½ cup brown sugar
• 1/c cup butter or margarine
• Preheat oven to 350 degrees. Grease 8 x 10 pan with cooking spray. Mix sugar and cinnamon together. Toss apples in sugar mixture. Put apples in pan and top with cranberry sauce. Mix oats, brown sugar and butter together by hand. Sprinkle evenly over top of apple/cranberry. Bake for 20-30 minutes until top is golden and mixture is bubbly.
Sweet Potato Ravioli
Using leftovers of Sweet Potato Casserole
Won Ton wrappers from produce department
Set pan on stove with water and bring to boil. Fill each won ton with tablespoon of sweet potato casserole. Fold in half to make triangle. Wet 2 sides with water and press to seal. Cook 4 at a time in boiling water for about 2 minutes, they will float to top when done. Top with bechamel sauce.
• 4 tablespoons butter
• 4 tablespoons flour
• 1 cup chicken stock (or make stock with turkey carcass)
• 1 cup heavy cream
• Salt and pepper
In sauce pan make your roux, melt butter over medium low heat, stir in flour. Add stock and cream, stirring constantly until smooth. Cook until bubbly, about 3-4 minutes. Season with salt and pepper. (Bechamel Sauce adapted from Jenny Steffens Hobick recipe).
Robyn Altoom, co-owner of Fig Tree Cafe & Bakery, submits this idea.
Turkey and Dumplings
• Leftover turkey
• 1 onion
• 1 celery stalk
• 6 carrots
• 1 quart chicken stock
• 1/2 cup apple cider vinegar
• 1/4 cup milk
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1 tablespoon baking soda
• 1/2 teaspoon thyme
• 1 tablespoon chopped parsley
• 1 1/2 cup flour
• 1/2 cup yellow cornmeal
Put remaining turkey along with turkey bones into a large pot with 1 roughly chopped onion, 1 full celery stalk and 6 carrots (all roughly chopped). Add 1 quart of chicken stock, enough water to cover and 1/2 teaspoon of salt.
Bring to a boil, turn heat to low and simmer for one hour. After 1 hour strain the stock into another pot or large bowl, use 2 forks to shred turkey.
Put turkey and 5 cups of stock back into pot along with 1/2 teaspoon of ground thyme, 1 tablespoon chopped parsley and 1/2 cup apple cider vinegar. Allow to simmer while you prepare dumplings.
For dumplings: combine 1 1/2 cup flour, 1/2 cup yellow cornmeal, 1 tablespoon baking powder, 1 teaspoon salt, 1/2 teaspoon thyme, 1 tablespoon chopped parsley, 1 1/2 cup half-n-half. Stir together dry ingredients, and then stir in half-n-half. Drop by tablespoonfuls into simmering turkey and stock.
Also, before adding dumplings to pot, mix 2 tablespoons flour with 1/4 cup milk, use a mason jar to shake up. Pour into pot along with 1/2 cup heavy cream an stir well, then add the dumplings and simmer partially covered for 15 minutes.
For more information about Fig Tree Cafe & Bakery: www.figtreecafels.com/
Here are some tasty sandwiches:
Turkey Bacon Avocado
Spread mayonnaise on 2 slices of bread, stack on 1 slice Provolone cheese, 4 slices of turkey breast, 1/2 avocado peeled and sliced, a slice of ripe tomato and leaf of lettuce.
Spicy Sweet Turkey
Butter two slices of 1/2-inch thick bread. Put a small skillet on medium heat, but slice of bread in skillet butter down to toast. Layer on top slices of turkey and pepper jack cheese, when first side is brown flip sandwich. Brown each side, 3 to 5 minutes or until cheese is melted, then serve with strawberry preserves on top or side.
Table Leftovers Sandwich
Take 2 slices of multi-grain bread, spread on mayonnaise, between the bread pile on shredded turkey, 1/2 cup of stuffing and 2 tablespoons cranberry sauce.
Cold Turkey Rueben Sandwich
On a slice of rye bread spread Thousand Island dressing, top it with turkey, 1/3 cup of sauerkraut, slice of tomato and Swiss cheese, slap on another slice of rye bread.
Or in the microwave:
• 1 quart turkey broth
• Left-over turkey, white or dark meat
• Mixed, frozen soup vegetables
• 1 cup chopped celery
• 1 cup of chopped onions
• 4 cloves of garlic, minced
• 1 teaspoon cumin
• 1 teaspoon salt and pepper
Put chopped celery, onions and garlic into microwave safe dish with 2 teaspoons of water and cook about 5 minutes. Heat up soup vegetables until thawed. Place all ingredients into large microwave-safe bowl and heat 3 to 5 minutes. Add noodles if you wish.