One of the things I love most about the holidays is leftovers! And this is a fabulous way to make use of your leftover cranberry sauce and leftover turkey!
Turkey Salad Wraps with cranberry vinaigrette
Showing posts with label leftovers. Show all posts
Showing posts with label leftovers. Show all posts
MMMmonday - Turkey Soup and Linky
You can use more or less of the stock. It all depends on the consistency you desire. Some people prefer a thicker stew-like
consistency.
Turkey and Vegetable Noodle Soup
1 1/2 pounds leftover turkey or cooked chicken - you can also substitute ground turkey, chicken or beef and saute it with the onions and garlic
2 yellow onions (peeled and coarsely chopped)
1 to 3 garlic cloves (to taste, peeled and pressed)
3 quarts chicken or turkey stock (or vegetable stock or water)
12 ounces dry egg noodles
2 cups fresh or frozen corn
2 cups seeded and diced tomatoes
1 tablespoon Worcestershire sauce
Salt and freshly ground black pepper (to taste)
Parmesan cheese (for serving)
Saute the onions and garlic in a 5- to 6-quart heavy soup pot over medium heat until the onions are translucent. Add the turkey, stock,
egg noodles, corn, tomatoes, Worcestershire sauce, salt and pepper, and then cover cook the soup for 25 to 30 minutes, until noodles are cooked. Equally divide the soup among 6 to 10 soup bowls. Sprinkle some parmesan cheese over the soup, and then serve immediately. Serves 6 to 10.
Don't forget to link up your favorite recipes on the linky!
consistency.
Turkey and Vegetable Noodle Soup
1 1/2 pounds leftover turkey or cooked chicken - you can also substitute ground turkey, chicken or beef and saute it with the onions and garlic
2 yellow onions (peeled and coarsely chopped)
1 to 3 garlic cloves (to taste, peeled and pressed)
3 quarts chicken or turkey stock (or vegetable stock or water)
12 ounces dry egg noodles
2 cups fresh or frozen corn
2 cups seeded and diced tomatoes
1 tablespoon Worcestershire sauce
Salt and freshly ground black pepper (to taste)
Parmesan cheese (for serving)
Saute the onions and garlic in a 5- to 6-quart heavy soup pot over medium heat until the onions are translucent. Add the turkey, stock,
egg noodles, corn, tomatoes, Worcestershire sauce, salt and pepper, and then cover cook the soup for 25 to 30 minutes, until noodles are cooked. Equally divide the soup among 6 to 10 soup bowls. Sprinkle some parmesan cheese over the soup, and then serve immediately. Serves 6 to 10.
Don't forget to link up your favorite recipes on the linky!
MMMmonday - Ideas for Leftover Cranberry Relish and a linky
Every Christmas I make both a fresh whole berry cranberry relish and open a can of the jellied sort for those who like it... what inevitably happens is that we have leftovers these days with only six at the dinner table... so after Thanksgiving I went on the hunt for things to do with leftover Cranberry relish and here are a few of my favorites:
From one of my favorite sources, The Chef at wwrecipes, came this one...
This recipe is simplicity itself, perfect for the cook who has spent the past two or three days conjuring up a Thanksgiving feast. Use any leftover cranberry relish you have on hand. I particularly like the fresh berry types, but the canned preparations do just fine in this recipe.
Cranberry Sauce Sour Cream Brulee
2 cups (500 ml) cranberry relish, or other fresh or frozen (and thawed) fruit
1 cup (250 ml) sour cream
1/2 cup (125 ml) brown sugar
Place the cranberry relish or other fruit in the bottom of a shallow baking dish, or in 4 individual ramekins. Spread the sour cream on top, and sprinkle the brown sugar over the sour cream. Place about 3 inches (8 cm) below a preheated broiler for about 1 to 2 minutes, until the sugar has caramelized. Serves 4.
Morning After Cranberry Muffins from SeriousEats.com
1 cup flour
1/2 cup whole-grain wheat flour
1 cup oats
1/3 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 ½ cups of leftover cranberry sauce
1/2 cup skim milk
1/3 cup vegetable oil
1 egg
PROCEDURES
1 Heat oven to 400°F. Line muffin tin with paper baking cups.
2 In a large bowl, combine regular flour, whole-grain flour, oats, brown sugar, baking powder, cinnamon, baking soda and salt; mix well. In medium bowl, combine milk, oil, cranberry sauce and egg; blend well. Fold into dry ingredients all at once; stir until dry ingredients are moistened.
3 Fill muffin cups about three-quarters full.
4 Bake 20 to 22 minutes or until golden brown. Break off that seductive muffin top, then inhale the rest!
This was a great idea from bakingbites.com (and there are 4 others there too!)
Cranberry Swirl Bread. No recipe needed for this idea, because you start with whatever your favorite muffin or quick bread recipe is. Make your regular banana bread loaf (or try mine) and instead of pouring all of the batter into a loaf pan, pour half in and then add a layer of cranberry sauce before adding the rest of the batter. This will give you a great swirl that is tasty with banana breads, ginger breads and all kinds of coffee cake.
What do you do with leftover cranberry relish or sauce?
And don't forget to add any other favorite recipe to this month's linky and pop by and check out what others have shared:
From one of my favorite sources, The Chef at wwrecipes, came this one...
This recipe is simplicity itself, perfect for the cook who has spent the past two or three days conjuring up a Thanksgiving feast. Use any leftover cranberry relish you have on hand. I particularly like the fresh berry types, but the canned preparations do just fine in this recipe.
Cranberry Sauce Sour Cream Brulee
2 cups (500 ml) cranberry relish, or other fresh or frozen (and thawed) fruit
1 cup (250 ml) sour cream
1/2 cup (125 ml) brown sugar
Place the cranberry relish or other fruit in the bottom of a shallow baking dish, or in 4 individual ramekins. Spread the sour cream on top, and sprinkle the brown sugar over the sour cream. Place about 3 inches (8 cm) below a preheated broiler for about 1 to 2 minutes, until the sugar has caramelized. Serves 4.
Morning After Cranberry Muffins from SeriousEats.com
1 cup flour
1/2 cup whole-grain wheat flour
1 cup oats
1/3 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 ½ cups of leftover cranberry sauce
1/2 cup skim milk
1/3 cup vegetable oil
1 egg
PROCEDURES
1 Heat oven to 400°F. Line muffin tin with paper baking cups.
2 In a large bowl, combine regular flour, whole-grain flour, oats, brown sugar, baking powder, cinnamon, baking soda and salt; mix well. In medium bowl, combine milk, oil, cranberry sauce and egg; blend well. Fold into dry ingredients all at once; stir until dry ingredients are moistened.
3 Fill muffin cups about three-quarters full.
4 Bake 20 to 22 minutes or until golden brown. Break off that seductive muffin top, then inhale the rest!
This was a great idea from bakingbites.com (and there are 4 others there too!)
Cranberry Swirl Bread. No recipe needed for this idea, because you start with whatever your favorite muffin or quick bread recipe is. Make your regular banana bread loaf (or try mine) and instead of pouring all of the batter into a loaf pan, pour half in and then add a layer of cranberry sauce before adding the rest of the batter. This will give you a great swirl that is tasty with banana breads, ginger breads and all kinds of coffee cake.
What do you do with leftover cranberry relish or sauce?
And don't forget to add any other favorite recipe to this month's linky and pop by and check out what others have shared:
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