Wanna talk left overs? Here's what I'm doing.

O

orchid

Well-known member
I made a 6 lb. roaster with dressing, mash potatoes, gravy, Brussels sprouts and a Waldorf salad. The dressing is getting used every morning fried with a fried egg on top and cranberry sauce. Actually, the only reason John and I make T-Day meal is for the dressing in the morning! Half of the breast was shredded and used in one of our favorite recipes Curious posted. Poblano's stuffed with Cheese and Chicken. The other half is shredded and goes to Richard in Cincy's Coconut and Lime Chicken Tostado's. We look for a reason to make them! The mashed and gravy goes to a recipe I tried one day when I was shopping at Publix that the girl in Apron's had made and is perfect use. I'll post the link to the basic recipe. I make my own chicken tenders with panko breading and baked and use left over mashed potatoes and gravy. I just use a can of drained corn (I like the tri color one. It is so sweet and delicious.) This casserole is just so comforting and delicious! I'm really enjoying left over's. What are you doing?http://www.publix.com/recipes-planning/aprons-simple-meals/homestyle-chicken-tender-bake-with-apple-streusel-pizza

 
We live for the leftovers traditions

The actual Thanksgiving dinner is certainly an anticipated meal. BUT- the leftovers are what thrill us for days. At least in this house. We never tire of turkey.

Leftovers day #1: Cut up turkey in gravy over mashed potatoes and dressing. Cranberries on the side.

Leftovers day #2: Turkey BLT with grilled onions and peperoncini with cranberries on the side and potato chips (serious).

Leftovers day #3: Mashed potatoes made into potato soup, a nice salad with turkey and dried cranberries on it. Day #3 is when I take all the meat off the turkey carcass and put the carcass in the freezer to make soup later.

Leftovers day #4: This one depends on how much is leftover but usually is a kind of small casserole made up of the last of the dressing, turkey, mashed potatoes, gravy and any leftover veg.

I usually end up with turkey at the end but it goes into the freezer for later.

 
How in the world do you make soup with mashed potatoes? I

can't seem to wrap this brain around it. I don't do a turkey anymore because I really don't like turkey after it is frozen. I don't know why but it tastes different so now I just do a chicken. I don't have a problem with frozen chicken though....figure that one out!

 
When I make soup, I always pull out some of the potatoes and carrots to mash -

it thickens the soup and makes it heartier without having to use flour.

 
I make scalloped turkey or chicken...

In a casserole dish, layer gravy-stuffing-chicken-mashed potatoes, then repeat as necessary. I do this at the end of the TG meal, cover and refrigerate. The. When we're ready for it, pop it in a 350 deg oven about 40 min until bubbly. Serve with cranberry sauce. Pure comfort food!

 
I saute celery, onions or leeks, sometimes some chopped carrot and....

cook them down. Add mashed potatoes. Add chicken broth, a bay leaf, sometimes I add a can of creamed corn, bacon and some cheddar cheese to make a chowder. Then fix with seasonings.

 
I hate to be a ditz here but are we talking about my silky smooth

mashed potatoes with plenty of butter and cream? The one I put my gravy over?

 
Here's the simplest version...infinite possibilities... Baked Potato Soup

You can get fancier and add sauteed onion/leek, celery, etc. if you have a mind to.

Baked Potato Soup

1 medium head garlic, 1/4" cut off top
6 lg. baking potatoes (3 pounds) rinsed and pierced once with a fork
4-1/2 cups chicken broth
1/4 tsp. freshly ground black pepper
Optional toppings:
crumbled bacon (real or otherwise); shredded cheddar (real or otherwise); lowfat sour cream;
minced scallions or green onions
SEE NOTE AT END

Heat oven to 400 degrees. Wrap whole garlic bulb tightly in foil. Put garlic and potatoes in oven. Bake 45 min. then remove garlic and cool while continuing to bake potatoes until tender (about 15 min. more). Unwrap garlic and squeeze pulp from bulbs into a 4-qt. pot. Peel half of the hot potatoes, add to garlic in pan and mash until nearly smooth. Gradually stir in broth and pepper. Simmer over medium heat until hot.
Meanwhile, cut remaining potatoes (with skin) into small dice. Stir into soup and cook until heated through. Offer optional toppings to pass around.

NOTE:
Since I like to do things quicker sometimes, I have made these changes with absolutely no change in flavor:
Place garlic in covered bowl and nuke in microwave for 4 min. Set aside to cool and nuke potatoes in microwave until tender. Then proceed with recipe.

 
You must log in or register to reply here.
Back
Top