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Estoy de Acuerdo / Eu concordo / I agree

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Yes, the Holiday season is looking quite different this year due to the COVID-19 pandemic, but I bet, that regardless of where or with whom you have your meal, leftovers will appear!! Generally, by the time your family has reheated the leftovers about twice, they are all ready for something different! Don’t waste them, just turn them into a new taste treat! Here are a few recipes you may want to try.

The Original Kentucky Hot Brown

(Perfect recipe for Holiday leftovers)

from Chef and Author, The Hot Brown: Louisville’s Legendary Open-Faced Sandwich

 

1 quart Hot Brown Sauce

12 slices of fresh white bread, toasted and crusts removed

1 ½ pounds leftover turkey

2 ounces Parmesan cheese, grated

12 Roma tomato wedges

12 slices bacon, cooked crisp

For the Hot Brown Sauce

½ cup flour

½ cup butter

1 quart milk

Salt and pepper to taste

6 ounces heavy cream

6 ounces Romano cheese

For the Sauce; Melt the butter in a pan and mix until smooth. Continue to cook for about three minutes. Add the milk and cook until thickened. Pull from stove then add the heavy cream and Romano cheese stirring until smooth. The Hot brown Sauce is ready to use.

For the Hot Brown Open-Faced Sandwich; cut the toast into triangle wedges and evenly distribute between six oven-proof dishes. Top each dish with about four ounces of turkey then four ounces of Hot Brown Sauce. Bake at 350 degrees until bubbly and golden brown, or about 15 minutes. Top each sandwich with parmesan cheese, tomato wedges, and bacon. Return to the oven for a few minutes. Pull the Hot Browns out of the oven and serve hot.

Zuppa Toscana with Turkey (Keto version)

1 pound ground Italian sausage

4 slices thick-cut bacon

1 pound leftover cooked turkey, shredded

½ cup turkey drippings

1 small onion, diced

3 cloves garlic, minced

1 head of fresh cauliflower, diced

½ cup heavy whipping cream

2 cups kale or spinach, fresh

2 teaspoons salt

1 teaspoon ground black pepper

3 cups water or unsalted chicken broth

Crushed red pepper flakes, to taste

Shredded Parmesan Cheese for garnish

This is my adaption to a Slow Cooker version.

Add broth, onions, garlic, and cauliflower to Slow Cooker on High.

Brown sausage and bacon together, you can cut up the bacon for faster cooking. Once the meat is cooked add sausage, bacon and turkey to Slow Cooker. Once the cauliflower is softened, about 3 to 4 hours on High. Slowly add the heavy cream, and kale or spinach, reset Slow Cooker to low and continue to cook for about 20 minutes, until greens are soft.

Stir in salt, pepper and red pepper flakes, and serve topped with shredded Parmesan cheese.

Leftover Turkey Stew

1 tablespoon olive oil

1 ½ cups chopped onion

4 cups unsalted chicken broth

2 cups leftover gravy

4 cups leftover roasted vegetables cut into bite sized pieces (combination of whatever you have left over from Christmas lunch)

3 cups shredded leftover turkey

2 tablespoons chopped fresh flat leaf parsley

¼ teaspoon salt

¼ teaspoon ground pepper

Heat oil in a large heavy pot over medium-high heat. Add onion, cook, stirring occasionally, until softened and starting to brown, about 6 minutes. Add broth and gravy, let the mixture come to a boil, stirring occasionally. Stir in leftover vegetables and turkey, cook, stirring occasionally, until heated through, 2-3 minutes. Stir in parsley, salt and pepper. Serves 4.

Sweet Potato Hummus

1 medium sweet potato (it can be diced, baked or even from a casserole)

1 (15 ounce) garbanzo beans, rinsed and drained

3 tablespoons lemon juice

3 tablespoons tahini (this is sometimes hard to find, you may substitute peanut butter)

2 tablespoons olive oil

2 tablespoons water

1 clove garlic, chopped

½ teaspoon salt

½ teaspoon paprika

1 teaspoon cumin

1/8 teaspoon ground red pepper

Pita Crackers

If you are using a fresh sweet potato, using a fork, prick skin. Microwave on high for  to 6 minutes. Let cool for five minutes. If the sweet potato is already cooked, measure a generous ½ cup.

If cooked from fresh, cut the cooled potato in half lengthwise. Use spoon to scoop pulp from center.

In food processor, combine potato pulp, garbanzo beans, lemon juice, tahini, olive oil, water, garlic, salt, paprika, cumin, and red pepper. Cover and process until smooth.

Transfer mixture to serving bowl. Serve with pita crackers.

Quick and Easy Ham or Turkey Baked Casserole

8 ounces medium egg noodles, uncooked (this can be substituted with brown rice or a whole wheat pasta)

1 tablespoon vegetable oil

¼ cup chopped celery

¼ cup chopped onion

2 cups cooked ham or turkey, chopped

1 (10 ¾ ounce) can cream of mushroom soup, low sodium or homemade

1 cup sour cream

1 cup shredded cheddar cheese, divided

2 tablespoons chopped pimento, drained

Preheat oven to 375 degrees. Coat a 1 ½ quart baking dish with non-stick cooking spray. Cook noodles according to package.

In a large skillet over medium high heat, heat oil to hot. Add onion and celery and cook 6 to 8 minutes, or until tender, stirring occasionally. Stir in ham or turkey and heat 2 to 3 minutes. Remove from heat and stir in soup, sour cream, ½ cup cheddar cheese, pimento and the noodles. Spoon into a baking dish.

Cover and bake 30 to 35 minutes, or until heated through. Sprinkle with the remaining ½ cup cheese, and bake uncovered, an additional 5 minutes, or until cheese is melted. Serves 4.