The Gourmet Touch: This year, get creative with Thanksgiving leftovers
Nov 27, 2013 | 1429 views |  0 comments | 24 24 recommendations | email to a friend | print
Already thinking about what to do with those Thanksgiving leftovers? After all, there are just so many turkey sandwiches that a person can eat!

This year, why not disguise that turkey by using it in a pot of Brunswick stew? For years I have used chicken and pork in my stew but this year, if there is turkey leftover, I think I will use it and the family won't even know they are eating the remnants of Thanksgiving dinner.

For that special south-of-the-border flavor, you might also use leftover turkey in the following Fiesta Turkey Sticks with Chipotle Sauce.

Another possibility for leftovers is to freeze mashed potatoes to use later as a topping for shepherd's pie. I also like to freeze leftover vegetables of all kinds (a little or a lot) to stir into a big pot of vegetable soup.

In the past, I have saved small amounts (about 1 cup per freezer bag) of cornbread dressing. You might be surprised how good your next pot of potato soup is with just a little dressing stirred into the pot.

If you enjoy experimenting in the kitchen, just think of all the fun you can have with leftovers from the freezer.

4 cups chopped or shredded cooked turkey
28-ounce can diced tomatoes, undrained
8-ounce can tomato sauce (I like the one with roasted garlic in it)
1 cup chopped onion
3/4 cup chopped green bell pepper
2 tablespoons chopped fresh parsley
1/3 cup vinegar (I like rice vinegar but any will do)
2 tablespoons sugar
2 tablespoons flour
2 tablespoons softened butter
1 cup water
1 ½ teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
1/2 to 1 tablespoon Tabasco (or to taste)
1 teaspoon
Worcestershire sauce
1 can shoepeg corn (of if you have leftover corn, just stir in about 1 ¼ cup)

In a large soup pot or Dutch oven, combine chopped turkey, tomatoes, tomato sauce, onion, bell pepper, parsley, vinegar and sugar. Bring to a boil. Reduce heat to medium. Mix flour and butter together until you can't see any flour, and stir into the stew pot. Continue stirring until butter melts. Add water, salt, black pepper, turmeric, Tabasco and Worcestershire sauce. Cook over medium heat for about 30 minutes, stirring as needed. Add corn. Simmer, covered for another 15 minutes, stirring occasionally.

3 cups oil (about ½-inch deep in 10-inch skillet)
1 ½ cups mayonnaise
1/2 cup sour cream
4 teaspoons minced seeded chipotle peppers in adobo sauce
10-ounce can Mexican Rotel diced tomatoes and chilies with lime juice and cilantro
3 cups shredded cooked turkey
1 cup shredded Monterey Jack or cheese of choice
Dozen 8-inch flour tortillas

Heat oil in electric skillet to 375 F. To make the sauce, combine mayonnaise, sour cream, chipotle peppers and drained Rotel. Mix well and set aside.

In another bowl, combine turkey, cheese and 1 cup of the chipotle sauce. Mix well. Spoon about 1/4 of the turkey mixture onto one end of each tortilla (about 1 inch from bottom edge). Roll tightly leaving ends open. Fasten with a toothpick.

Carefully place each filled tortilla into hot oil. Do not overcrowd skillet. Cook until golden brown, turning as needed. Remove each tortilla from skillet and place on paper towels to drain well. Remove toothpicks before serving. Warm the remaining sauce in a saucepan, but do not allow to boil. Serve the sauce in a bowl to be spooned over the turkey sticks.

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