Archive for the ‘thanksgiving’ Tag

Thanksgiving Leftovers, 5 ideas and recipes for the aftermath.   1 comment

Some call it Black Friday, others call it the Sale and Shopping Day, but most of us know it as National Leftover Day.
While turkey sandwiches are an American classic, here are the top 5 ideas and recipes for other great ways to use your Thanksgiving dinner leftovers.
1. Thanksgiving Leftover Calzone

Start a new tradition with a Thanksgiving Leftover Calzone.
Trust me, this is the best way to use leftovers ever.
Make a simple pizza dough or use a prepackaged one.
Lay down turkey, then stuffing, mashed potatoes and then drops of cranberry sauce.
Fold over, seal, and brush with some egg wash.
Cook at 350 for 20 minutes or until just brown and then drizzle with gravy.
© 2010 Cooking for Dads
Click here to see a video demo
2.  Turkey and Stuffing Cakes,
1 cup leftover stuffing
1 cup leftover turkey chopped
2 spoonfuls gravy (heated) or chicken broth
1 egg white
a splash or Worcestershire sauce (optional
Stir everything together until stuffing is tender.
Form small patties between hands
Melt a little butter in a frying pan and fry over medium heat 3 minutes a side or until done, flipping once.
Serve hot with a little cranberry sauce.
© 2010 Cooking for Dads
3. Turkey omelets with stuffing.

They are actually very good.
2 eggs, turkey, stuffing and Laughing Cow cheese.
4. Make Thanksgiving Leftover Soup
2 cups hot water
1 handful onions
1/2 green pepper
1/4 cup cheddar cheese
1 chicken bouillon cube
1 carrot
1 stalk celery
2 small tomatoes
1 garlic clove
Place in vitamix (or other powerful blender) and mix on high for 4-5 minutes
Add:
Leftover meat cut up, as much as possible
Leftover corn or veggies
Mix for 5-10 seconds on low
Top off with sprinkle of stuffing.
© 2010 Cooking for Dads
video here – http://twincitieslive.com/article/stories/s1584956.shtml?cat=10743
5. Make a Thanksgiving Leftover Salad with fresh vinaigrette.

Gather all your leftover turkey and anything else solid
Cut up one head of washed romaine lettuce
1 red pepper
2 tomatoes
Any left over cheese cut into chunks
Place in big bowl with meat on top
In small bowl combine…
1/4 olive oil
1/4 cup red wine vinegar (can substitute apple cider vinegar)
1/4 cup sugar
Juice of one lemon or lime
1 spoonful of either dijon mustard or sesame oil.  Mustard for an American flavour, sesame oil for an Asian flavor.
Stir with fork until combined.
Pour over salad right before serving, sprinkle with parmesan cheese and toss.
© 2010 Cooking for Dads
Cook well and have a great holiday season
Rob Barrett
Cooking for Dads

Best way to store Thanksgiving turkey leftovers   Leave a comment

Best Thanksgiving Turkey Ever, Cooking a Turkey in a Salt Crust   Leave a comment

You might think this would come out salty, but you’d be wrong.

Posted November 17, 2010 by cookingfordads in Uncategorized

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Thanksgiving on a Stick   Leave a comment

Advanced Turkey Cooking Tips   Leave a comment

Cooking a turkey is one of my favorite things to do. I highly recommend one person make the turkey and another take on the sides.

If you’ve never made a turkey before follow the link below. It’s an easy step by step video recipe that will help anyone have a great, delicious Thanksgiving Turkey.

http://www.youtube.com/watch?v=0oZ2fisRW2Q

If you’ve made a turkey lots of times before but want some new ideas, here are some options for that wonderful traditional bird.

1. Try a brine. It’s a salty mix that you soak your thawed turkey in for 12 – 24 hours. This is a store bought one but there are lots of recipes on the web for brines. Basically, disolve the brine in a gallon of boiling water, let it return to room temp (for me that means putting ice in it until it cools.) add aonther gallon of water (minus the ice :-)) Put turkey in bucket and pour brine over turkey and make sure turkey is completely covered. Put in the refrigerator (or if you live in Minnesota, out on the deck or anywhere that’s not inside. :-)) for 12 – 24 hours.

I of course didn’t plan far enough ahead so It only brined for 5 hours.

2. place butter under the skin. Use a rubber spatula to loosen the skin on the breast and spread a layer of butter under skin. Make sure the skin doesn’t get punctured.

3. Slice a lemon and an orange and put it in the cavity. It gives a sparkly top end to the taste. I highly recommend it.

4. add one or two handfuls of pomegranate seeds to the stuffing. add it right after you finished fluffing it with a fork and it’s still hot. Add the seeds and stir. That way a little of the juice gets mixed in with the stuffing but the seeds maintain integrity.

Here’s a video where all of these are shown.

http://www.youtube.com/watch?v=psnsFl62Bx0

Have a great Thanksgiving,

Cook well,

Rob Barrett

Cooking for Dads