Okay, last one I swear. It’s just having to eat the same thing four days in a row really gets my creativity going. So in this post for Thanksgiving turkey leftovers, we’re going to make
Homemade Dumplings with Leftover Turkey
So, I’ve got a rule when it comes to creating turkey day leftovers dishes: escape the traditional Thansgiving flavors. On days four through twenty of Turkey Day leftover eating, the problem isn’t that we don’t love turkey, mashed potatoes, gravy, etc. We all still do! The problem is eating the same thing from November 25th to December 25th is boring!!!
So, we are taking Turkey to the Orient with this recipe. It’s just a simple dumpling recipe using storebought gyoza or wonton wraps. No fuss, no muss. Just a delicious turkey dish completely different than what you’ve been eating!
Okay, I don’t know about you, but I am about sick of turkey leftovers. Yes, Thanksgiving dinner was great…like four days ago. But now, I want something new and different. Something that in no way tastes like Thanksgiving dinner. Something like
Turkey Black Bean Soup
Ah…this recipe takes me back. The first article I ever wrote for BIAO Magazine was a Black Friday special that used Thanksgiving leftovers for a quick, healthy meal you could fix after a long day of Black Friday shopping. With that being said, this is not a revisiting of that recipe. It is a reimagining! I am tooking the same basic concept and using more spices and peppers for a Mexican-inspired flavor since, at this point, I do not want to eat anything that even vaguely reminds me of Turkey Day leftovers.
With that being said, if you have some leftover mashed potatoes, we’ll be using them as an optional thing little extra for the bowl!
Quick tip if you still have turkey bones lying around. Whatever you do, don’t throw away those bones. Locked inside your turkey carcass is the key to the most amazing turkey stock you’ve ever had in your life. With that stock you can make delicious gravies, soups, stuffings, vegetables…anything you want. It’s so easy.
So, let’s make
Now, the most basic way to make stock is to just put the bones in a pot, add water, and come back in two hours.
There is nothing wrong with that. It makes good stock, but let’s see if we can’t gild this lily a bit.
Hi everyone. I am alive and well and only slightly frazzled with everything going on. This is the week of Thanksgiving in America so for the next few days we’re going to be talking about how to make Thanksgiving feasts. And then we’ll follow that up with how to turn Thanksgiving feasts into awesome Thanksgiving leftovers.
I wanted to start with the old standby: Green Bean Casserole. Why? 1) Because I love the stuff and 2) Because it’s ridiculously unhealthy as is. Think about it, it is canned green beans (mmm…sodium) and fried onions stewed in cream of mushroom soup. Wait a minute…no wonder it’s so good.
Anyway, my recipe for making Green Bean Casserole is pretty straightforward, but is a whole lot healthier.
You will need:
- 1 bag of frozen green beans
- Juice from 1/2 of a lemon
- 2 tablespoons of olive oil
- 1 medium onion, diced
- 1 tablespoon of garlic powder
- 2 tablespoons of Old Bay
- 2 cans of cream of mushroom soup
- 1 cup of reduced fat chedder cheese (optional)
- 1 cup of oyster crackers or roughly crushed saltines
To make it:
- Preheat the oven to 350 degrees.
- Boil the green beens in salted water for 5-7 minutes or until al dente.
- Drain and add lemon juice. Set aside.
- In a preheated skillet over medium heat, add the olive oil, the onions, and the seasonings. Cook until the onions are soft.
- Combine the green beans, the onions, and the cans of soup in a oven safe dish and bake until the soup is bubbly.
- If cheese is desired, add about five minutes into the baking prcoess.
- Add the crackers right before serving so that they stay crispy.
The key to this recipe for me is the Old Bay seasoning on the onions. It gives them a flavor I prefer to fried onions. To make up for the texture of green bean casserole, I added saltines to the top of the casserole.