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The Day After: Great Recipes for the Leftovers
Front-Ranger:
Okay, how about the week after? There was a package of smoked salmon and a wonderful head of golden cauliflower that I didn't have time to deal with during the holidays...they are about to become a wonderful meal for me and me only!!
Sason:
Yum! I love smoked salmon and cauliflower, but I've never had them together.
What did you make from them, Lee?
southendmd:
It's leftover time. Reheated turkey is usually a sad affair, and I don't care for the traditional turkey sandwich.
Of course, I made turkey soup on Thursday night with the carcass and lots of veggies and herbs (I like to stud an onion with a couple of cloves). I like to strain it and just eat it plain with chopped parsley; it's heaven on a cold day.
Tonight, I decided to make a turkey pot pie. So easy. Just shred the turkey. Sauté leeks, shallots, celery, carrots and mushrooms in butter and add some herbs. Make a sauce velouté (it's just a béchamel made with turkey stock instead of milk). Assemble and top with frozen puff pastry. I can't wait!
southendmd:
I also had too much bread for stuffing, so I made a raspberry pecan bread pudding. I soaked the old bread cubes in milk, added eggs beaten with sugar and vanilla, cinnamon and allspice. Toss together, spread in a buttered dish and stud the top with chopped pecans and raspberries (they were on sale today--two for $3!). Of course, you must serve this with bourbon sauce!
Front-Ranger:
Yum! I'm taking the Pioneer Woman's suggestions and making Turkey Tetzrazini and Turkey Spring Rolls.
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