November is the start of the holiday season. To many this means big meals with family gathered around the table. The problem with big meals is that there are often leftovers. Then the question becomes, what do you do with all the leftovers?
Here are a few suggestions.
Let’s start with a salad.
CRANBERRY PECAN TURKEY SALAD
3 c. chopped leftover turkey
1c. mayonnaise
1 tsp. Dijon mustard
1/2 tsp. poultry seasoning
Salt/Pepper – to taste
3 celery ribs – sliced or chopped
1/2 c. dried cranberries
1/2 c. chopped pecans
1/4 c. sliced green onions
1 Tbsp. poppy seeds
Juice of 1/2 a small lemon
Combine all ingredients. Mix well until thoroughly combined. Taste and add salt as needed. Eat as a salad, sandwich, on crackers, or in a wrap.
On to the main course.
TURKEY STUFFING CASSEROLE
Here is a way to also use the leftover stuffing (other than stuffing it in your turkey sandwich with cranberry sauce for lunch).
6 Tbsp. butter (melted)
1 1/2 c. chicken broth
1 box stove top stuffing mix
3 c. cubed leftover turkey
1 10 oz. package of frozen vegetables
2 celery stalks (sliced thinly)
1 tsp. minced garlic
10 oz. canned condensed cream of chicken soup
2 c. gravy (for serving)
1 Tbsp. parsley
Preheat the oven to 350°and spray a 9×13” baking dish with non-stick spray.
Use your own stuffing but if you are using the box stuffing, heat the broth and butter in a pot until it boils. Remove the pot from the burner and add the dry stuffing mix. Gently stir and cover with a lid. Let sit for 5 minutes, then remove the lid and fluff with a fork
In a mixing bowl combine the turkey, vegetables, celery, garlic, and chicken soup. Pour into the 9×13” baking dish and smooth out into an even layer.
Cover with the stuffing and place in the oven for 30-35 minutes until bubbly. Remove from the oven and sprinkle with parsley. Cut and serve.
Now dessert. Relax I’m not using turkey.
LEFTOVER PUMPKIN PIE CAKE POPS OR TRUFFLES
You’ll need 12 lollipop sticks if making the cake pops.
1 ½ c. chopped leftover pumpkin pie, including crust about ¼ of a 9-inch pie
1 c. finely crushed graham crackers
¼ c. vanilla frosting, recipe follows or use store bought
12 oz. white candy coating we used almond bark
½ tsp. pumpkin pie spice
For the frosting
¼ c. unsalted butter, softened
1 c. powdered sugar
1-2 tsp. milk
1 tsp. vanilla extract
First make your frosting. If you’re using store bought, you can skip this step. For homemade frosting, you can make a small batch by mixing ¼ cup of softened butter and 1 cup of powder sugar until smooth. Stir in 1-2 teaspoons of milk if too thick. Stir in vanilla. Then measure out ¼ cup of frosting for this recipe.
In a large bowl stir together pie, graham crackers, and frosting until well combined. Shape mixture into 1 ¼-inch balls. Place on a parchment paper lined baking sheet or tray. Freeze 30 minutes.
Meanwhile, melt coating in microwave for 1 ½ to 2 minutes, stirring every 30 seconds. Stir in pumpkin pie spice. If you are making truffles, dip each pie ball into coating, allowing excess to drip back into bowl. Return to baking sheet. If you like, sprinkle with additional graham cracker crumbs. Repeat with remaining balls and melted coating. Refrigerate for another 30 minutes.
If you’re making the cake pops, dip a lollipop stick into the melted coating about 1 inch, then press a pie ball onto the stick, being careful not to insert stick too far. Dip ball into coating, allowing excess to drip back into bowl. Return to baking sheet. Sprinkle with additional graham cracker crumbs if you like. Repeat with remaining balls and melted coating
Refrigerate for another 30 minutes. Store in refrigerator for up to 3 days.
You can make your own Pumpkin Pie Spice. In a small bowl, place 3 tablespoons cinnamon, 2 teaspoons ground ginger, 1 ½ teaspoons ground nutmeg, 1 teaspoon ground cloves and 1 teaspoon allspice. Whisk it all together. Store in an airtight container or jar.
