Posts Tagged ‘turkey’
Jazz up your Thanksgiving leftovers with this soup using leftover turkey, homemade stock, fresh ginger, wild rice, and basil. So good you’ll want to set aside turkey to make it.
You know you are a food blogger when: you are cooking leftover Thanksgiving recipes before Thanksgiving even occurs because you cooked your Thanksgiving turkey 2 weeks ago. Ah yes the constant dilemma of living up to a month ahead of the holidays. I sometimes feel like the retail stores, pushing Christmas before we’ve even started putting together Thanksgiving plans. But when it comes to recipes, what good is the recipe for the turkey made on Thanksgiving Day posted the day after Thanksgiving? Are your really going to remember to dig out that recipe next year? So the recipes for turkey and all the other usual suspects seen on Thanksgiving tables are posted a at least a week in advance providing time for you fine readers to prepare your own Thanksgiving meal, whether you are hosting or just bringing a side dish or dessert.
Of course one of the best things about Thanksgiving is the leftovers! And my favorite thing to do with leftovers year-round is to repurpose them into an entirely new meal. Last year I threw together a quick single serving turkey noodle soup using leftover veggies, turkey, and even gravy watered down and used as the broth. This year I waved my jazz hands around a bit and made a gingered turkey soup with wild rice, homemade stock, and basil sprinkled on top right before serving (adapted from a recipe I recently saved on Girl Carnivore). The ginger was such a fantastic addition to the flavors of this soup and quickly became my new favorite Thanksgiving leftovers recipe.
How do you like to use your Thanksgiving leftovers?
One year ago: Egg in a Hole Waffles
Save your leftover turkey bones and innards this Thanksgiving and make your own poultry stock to use in your favorite comfort soups and stews during cold month.
When you think of pets, certain toys are associated with cats and dogs. For cats it’s little balls with bells in them, catnip-stuffed animals, and string or wands with a string and a little object on the end. For dogs it’s balls, ropes, bones, kongs, and stuffed animals. While my cat enjoys his share of stringed and jingly things his favorite toys are a fuzzy kong octopus and a tennis ball. He loves rolling on his side/back while hugging either of those objects with his font paws, kicking at it with his back paws, and biting it (it’s obscenely adorable btw but he moves too fast to get pictures). I’m beginning to wonder if he doesn’t think he is a dog. He did spend the first 2 years of his life living with my roommate at the time’s two toy fox terriers. I used to think that he got along so well with them because he thought they were cats, but maybe he thinks he is a small dog? He is awfully needy and by my side at all times. Who knows, he is cute and he is mine.
Anyway, I rambled on about that much longer than I had intended. Originally I had planned on just saying “Hey guess what? My cat’s favorite toy is a tennis ball.” and leave it at that, but apparently I had much more to say on the subject.
Unfortunately Thankfully it has absolutely nothing to do with today’s recipe.
After you gut your turkey next Thursday, cut out its spine (if spatchcocking), and then cook and devour it leaving the bones behind – don’t throw it out! You have some quality ingredients on your hands. I know all that stuff looks gross but I promise, just throw it all in a pot of water with some roasted vegetables and herbs. Not only will your house continue to smell like thanksgiving dinner, you’ll also be on your way to some easy, homemade poultry stock. Then you can use it to make leftover turkey soup, or any of those other cozy fall/winter soups and stews I know you are planning to make in order to survive the cold weather. (Which by the way, my friends in upstate NY got pounded with some serious snow this week. I kind of miss it… and then I don’t.)
Some of my favorite comfort soups that I will make with the stock:
One year ago: Thanksgiving Recipe Roundup (2013)
Two years ago: Peanut Butter Marshmallows
The biggest Thanksgiving problem is always how much oven space and time the turkey hogs. Try this sptachcocked turkey that not only takes up less space but is done in 90 minutes!
Turkey, the Thanksgiving staple. However I actually did try to convince my parents into having smoked ham this year instead but that was meat with instant dismissal. Maybe for Easter. It is true though, all the potatoes, green beans, and stuffing seems better fit for turkey. So a turkey is what I cooked when I hosted Friendsgiving at my friends home, marking only the second time I have ever cooked a Thanksgiving meal and both times in someone else’s kitchen. Thankfully I brought along some trusty OXO tools to make this adventure less stressful than the last time, because cooking in someone else’s kitchen is never as easy as your own.
- Poultry Lifter – This is one heavy duty tool used to lift your turkey unscathed onto the serving platter.
- Twine Dispenser – Although I did not need twine for a spatchcocked turkey this is a really handy tool if you do truss your turkey or use twine in other baking/cooking adventures. Pork loin roulade anyone?
- Angled Baster with Cleaning Brush – Whether you are basting your turkey or sucking up the pan drippings everyone needs a good baster. It even has little feet for resting on the counter.
- 2 Cup Fat Separator – Easily removes fat from pan drippings, comes with it’s own stopper and strainer, had measurement markings, and is heat-resistant.
- Stainless Steel Butter Dish – Pass the butter! And don’t worry about butter fingers with this good grips butter dish.
This turkey, pepperjack, and kale panini perfected with the addition of maple bacon aioli. Spread it on just about anything and you won’t be sorry.
August is National panini month. Paninis are just fancy grilled cheeses and I happen to love all forms of grilled cheese. This particular version was dreamed up when I received a jar of Stonewall Kitchen’s maple bacon aioli. Bacon makes everything better and the sweetness of the maple seemed perfect for turkey. Then I slapped on a little heat with pepperjack cheese and some healthy stuff in the form of kale. Yea it was good, so much so that I also spread it on top of a steak.
But I don’t want to be a tease so I am giving away a jar of the aioli to try out for yourself. Just use the Rafflecopter widget located at the bottom of this post. If you need more motivation, on their website they also had a recipe for hot spinach and artichoke dip with this aioli in it – that has got to be tasty. Get a jar, make it and this sandwich, and then serve it together. And then continue to spread the aioli on everything in sight.
One year ago: Gnocchi with Sausage and Kale
It’s burger month! Crank up your turkey burgers with spicy mustard and sweet potato, served with spicy mustard-mayo and a pretzel roll.
It’s burger month! A month-long celebration of all things burger hosted by Kita (Pass the Sushi & Girl Carnivore) and joined by 30 other bloggers including myself. Every day this month each one of us is sharing a different burger recipe and to make the deal even more delicious we’re hosting a giveaway with prizes to help get your burger on. Just use the Rafflecopter widget located at the bottom of this post.
My burger is actually a turkey burger. A turkey burger mixed with sweet potato and smokey chipotle mustard, topped with a smokey chipotle mustard-mayo, and served on a pretzel bun. While I was at it I marinaded some zucchini and yellow squash in a mixture of olive oil and the same spicy mustard to grill along with the burgers. You may be thinking that mustard in every component is over-kill but I assure you it is not. The mustard added a different kick of flavor to each part. Why not slather the mustard on the burger bun too while you’re at it?
Thanks for chcking out my burger for #burgermonth and an ever bigger thanks to all of the awesome bloggers contributing to this month month burger-fest and of course the fabulous companies that have donated prizes, El Diablo Hot & Spicy Mustard, FireWire Grilling Skewers, Hamilton Beach, KitchenIQ, The Spice House, and Wisconsin Cheese
One year ago: Breakfast Crème Brulee
When I first started this food blogging thing, I submitted several pictures to websites like Tastespotting and Foodgawker only to be consistently rejected. Honestly I cannot blame them as my pictures during those times weren’t that wonderful (as many food bloggers can relate to with their first photos). Now that I have a nice camera and a little more experience, I decided it was time to try them out again. And guess what? I got my first submissions onto both sites yesterday! The Smoked Sea Salt Caramel Dark Chocolate Chip Cookies made it onto both Foodgawker and Tastespotting, and the Cookie Dough Oreo Cake made it onto Tastespotting. Of course several others were rejected but that seems to be pretty typical and I still have plenty of learning to do when it comes to food photography.
Most of the time when my pictures don’t come out perfectly it is because I am in a hurry or don’t have the best lighting. It is especially difficult when you have hungry eaters anxiously waiting to eat the item you are photographing. Take these spaghetti squash lasagna boats for example: the lighting was not ideal but three other people were ready to dig in. I love cooking for more than just myself, but always feel bad making people wait until the photoshoot is done. It is a tricky thing to balance! Lighting aside, these lasagna boats were a delicious, low carb alternative to traditional lasagna with a fun presentation.
One year ago: Cake Batter Chocolate Chip Cookies
Two years ago: Gluten-Free Bananas Foster Muffins
Per the request of my parents I have been cooking healthier meals. The only problem is that they eat about half as much as I do resulting in me feeling like a little piggy. Regardless, I guarantee I am still eating less than I normally did when I was on my own. I know this because I’ve been getting a lot of headaches, which is typical for when I am not eating enough. Sherrill has reminded me on more than one occasion to eat lunch. If any of my former labmates are reading this they will be shocked because I was nearly always the first one to initiate the “Lunch?” conversation. It’s hard to remember to eat when you’re the only one participating!
But yes, healthier meals are going to be spread across this blog on a more regular basis. I actually made this recipe before the meatloaf cupcakes. They were so darn cute I couldn’t wait to post them. These meatballs also deserve your attention, being made with not only ground turkey but also quinoa in case you were short on your protein intake for the day. These meatballs are great served over pasta, but would also make for a great appetizer.
On an unrelated note, if you didn’t watch the Olympics finale for mens snowboarding halfpipe then don’t read any further. Jump to the recipe and ignore all this. All I have to say is – holy crap Iouri. As for Shaun White and the rest of the USA team – there’s always 2018!
I’ve only been here a week and am already loosing track of what day of the week it is, let alone the date. The days are blending together and it’s hard to remember what happened yesterday, or what it two days ago? Speaking of time-warps, I starting digging through my old stuff here and I’ve stumbled across many interesting things: terrible-style clothing from middle school, old tennis and soccer uniforms, prom dresses, and even stuff from former boyfriends. It’s actually been fun recalling memories but now what to do with it all? I think I should just bake up a storm while wearing the prom dresses. I’d totally look like a little baking fairy haha.
Now even though these may look like cupcakes, I did not bake them while wearing a prom dress nor are they sweet dessert items. These “cupcakes” are actually mini meatloaves baked in a muffin pan and topped with whipped sweet potatoes as the “frosting”. I’ve always thought that meatloaves were ugly to photograph and this made for a much more appealing presentation. And I get to say I made/ate cupcakes for dinner O:-).
Two years ago: Valentine’s Day Recipe Roundup (2012)
Last Sunday I showed you how to cook a Thanksgiving meal for two with a little bit leftover to enjoy another day. Today I sharing a fun way to utilize Thanksgiving leftovers, inspired by my grandmother and her ability to make soup out of anything.
When I first decided to make a noodle soup with leftover turkey, I realized that gravy is literally reduced stock (assuming you cook down the turkey juices to make gravy) and therefore could be reconstituted in this soup. Take a moment to bask in my glorious realization. Of course you could use premade stock or a store-bought stock concentrate but if you have gravy you may as well use it! After how delicious my gravy turned out, I couldn’t see how it could possibly be a bad idea.
One year ago: Gluten-Free Ooey Gooey Chocolate Peanut Butter Cake
Two years ago: Pecan Chocolate Chip Gooey Butter Cake
Normally for Single Serving Sunday I try to share recipes that only make one serving, but with the upcoming Thanksgiving feast I decided to do something special – a Thanksgiving meal that serves two. Many recipes for Thanksgiving produce a magnitude of servings, but what about the people out there only cooking for two, or four? This menu I have prepared easily serves 2 with leftovers. Because who doesn’t want leftovers from Thanksgiving? That being said, the turkey could serve four but if you have hearty eaters you may want to double the sides.
This dinner consists of a slow cooker turkey tenderloin with gravy, Greek yogurt-rosemary rolls, bagel-bacon stuffing, roasted brussels, twice baked sweet potatoes, cranberry-pomegranate sauce, and pumpkin crème brulee for dessert. Take a moment to be jealous.
My turkey tenderloin came out so juicy and flavorful that it will be hard to convince me to cook a whole turkey in the future. It literally fell apart when I lifted it out of the pot. By using a slow cooker I was also able to do whatever the heck I wanted in the oven, which is a huge perk for those of us with only one oven (one day I hope to be spoiled with a double oven). Even the gravy was amazing after cooking in all those delicious juices.
As you are aware, I have a habit of adding Greek yogurt to anything I possibly can so it shouldn’t be a surprise that it shows up here in dinner rolls. The rosemary really sold me on these rolls. If you don’t like rosemary, please substitute for another herb because they will rock your world with their subtle herby-ness. You can also prep these the day beforehand and refrigerate before the last rise. The next day, take them out of the fridge about 30 minutes before you want to bake them.
Then there’s the stuffing. I’ve seen stuffing made with all types of bread but this was the first recipe I had seen using bagels. I originally set aside two corn muffins for stuffing, but those were thrown into the freezer once I discovered I could use a bagel instead. I freaking love bagels! And I was not disappointed by the trade-off, especially since there was bacon involved.
For a green side I chose brussels sprouts. Only a couple Thanksgivings ago I discovered that I no longer hated them and actually became obsessed. As a result, they are nostalgic to me at this time of year. Just a simple roasting and a drizzle of balsamic is all they needed.
Growing up we usually had both regular mashed potatoes and mashed sweet potatoes but knew I would burst if I tried to add both onto this already long lineup. I went with a twice baked sweet potato that is topped with pecans and coconut. Although it is less sweet than a marshmallow topping, it has a crunchier topping that will make you forget about those puffy white things (no offense marshmallows, I still love you).
No Thanksgiving dinner is complete without some cranberry sauce. This version uses pomegranate juice for a more complex flavor. This can be made the day beforehand or even a few days before to minimize the amount of work you have to do on the big day. But if you do have to whip it up the same day, rest assured that it will only take 20 minutes.
Of course, once you’ve stuffed your face you’ll still find room for dessert, right? Especially for pumpkin crème brulee. I know you may initially think it’s a crime to not have pumpkin pie but it’s basically pumpkin pie and crème brulee all in one. Are you really going to be upset by having both?
Now for some tips on how I timed everything in order to be hot and ready all at the same time. An hour before turkey is done cooking (mine only took 4 hours), take rolls out of fridge (if prepared the night before), toast the bagel for stuffing, and prep the brussels sprouts. Bake the stuffing and brussels at the same time and with 20 minutes of cook time remaining, add the sweet potatoes and rolls to the oven. At that time, remove the turkey from the slow cooker and prepare the gravy. Slice up the turkey and serve! Then once your belly has digested a little to make room for dessert, torch the creme brulee just before you’re ready to dig in.
One year ago: Buckeye Cupcakes
Two years ago: Apple Blackberry Pie