This holiday season, we are sharing recipes, tops and tools to make food simple in your house. We started last week with our Stress-Less Thanksgiving Feast and today are sharing “Three Ways to Repurpose Leftovers”. I hope you enjoy them.
Active Cooking Time: 20 minutes
Passive Cooking Time: 4-6 hours
1 LB Ground Turkey
1 Sweet Onion
1 Celery Stalk
1 Delicata Squash (or other squash)
1/2 LB Green Beans
2 Garlic Cloves
3 Sprigs of Thyme
16-oz Vegetable Broth (or Chicken)
1 28-oz Diced Tomatoes with Basil
1/4 Cup Sundried Tomatoes (optional)
2 Bay Leaves
1 TBS Salt
1/2 TBS Pepper
1 Large Container with Lid
Brown ground turkey.
Place the following in your crockpot:
Dice 2 carrots, 1 celery stalk and 1 sweet onion.
Cut 1 delicata squash in half, remove seeds, then slice into half-moons.
Slice green beans in half.
Finely chop 2 garlic cloves.
Remove leaves from 3 sprigs of thyme, then chop.
To the veggies and herbs, add 1 LB browned ground turkey, 2 bay leaves, 1 TBS salt, ½ TBS pepper, 16-oz vegetable broth, 28-oz diced tomatoes, ¼ cup sundried tomatoes
Cover and cook on HI for 4 hours, or low for 6. TIP: I prefer 6 hours.
Transfer to large container with lid, seal and refrigerate.
Good for up to 7 days in the fridge. Portion out, reheat on stovetop or microwave and serve.
Thanksgiving Croque Madame
Makes 4 servings
4 Sliced Leftover Turkey
Sourdough Bread, sliced
4 Slices Gruyere (or other favorite cheese)
Salad Greens, or leftover roasted vegetables
To a hot pan, add a little butter or oil and add the eggs. Cover if possible and cook until crispy.
Turn second pan on over medium heat and add butter or oil. When hot, place two slices of bread in the pan and grill until crispy.
Turn over one piece of bread and place cranberry sauce, greens, cheese on top of it, followed by a slice of turkey. Then place the other piece of bread (grilled side down) on top of the turkey.
Turn entire sandwich over and place fried egg on top. Grill another 3 minutes or until desired crispiness is reached on the bottom.
Transfer to a plate. Repeat until all sandwiches are made. Slice in half and enjoy!
3 Cups of Stuffing
Leftover Roasted Vegetables (if you have them), cut into bite size pieces
4 Slices of Bacon (or breakfast sausage)
Your choice of 4 Eggs or Leftover Turkey (or other meat of choice)
1 tbsp Butter or Oil
Heat a pan over medium heat, using scissors, cut bacon into 1/2″ pieces directly into the pan and cook until crispy. (or cook the sausage)
TIP: if there is a lot of fat in the pan once the bacon is cooked, remove the bacon, pour out most of the fat and return the pan to the stove with the bacon.
Add stuffing and vegetables to the pan combining it with the bacon until it it hot and lightly crispy. Spread hash out evenly over the pan and crack eggs into the pan, cover and cook about 4 minutes until whites are cooked through.
Remove and top with a dollop of cranberry sauce. Enjoy!