The Leftover Dilemma

Written Monday, November 9th, 2009 by Anne Coleman

The quickest way to avoid Thanksgiving Day leftovers is to invite many and send home lots. As Thanksgiving is all about being grateful for what we have and sharing with others, inviting extra folks - a college student far from home, a widowed neighbor, anyone who doesn't have a family to celebrate with or even an entire family that doesn't have the means to celebrate - will be the sure cure to having too much food leftover.

However, there are those who actually like, and plan for, Thanksgiving Day leftovers, and I admit to being one of them. These two recipes are my favorites when it comes to using up extra turkey and fixings from the big day - and both are quick to fix, which is even better after a day or two of constant cooking.

Turkey Corn Chowder
Serves: 8

4 slices bacon - diced
1/2 cup celery - small dice
1/2cup onion - small dice
8 cups stock - turkey or chicken
1 clove garlic
2 cups peeled and diced potato - cooked or uncooked
2 cups chopped cooked turkey
1 can creamed corn (or 2 cups)
1/2 can whole kernel corn (frozen or fresh as well)
1 bay leaf
1/2 teaspoon marjoram
1/2t. dill
to taste
roux~ 1/4c. flour 1/4c. oil

Saute bacon, celery, onion & garlic until translucent.
Add stock and potatoes - bring to a boil and reduce to a simmer until potatoes are tender.
Add corn, turkey, and seasonings. Simmer 20 min.
Add roux in a thin stream-whisking constantly.
Cook until thickened, remove bay leaf and serve.

Quick Turkey Tetrazzini

This is on the cheating side of things - using a bottled Alfredo sauce in lieu of cream and cheese to streamilne preparation.

Serves: 4

4 cups cubed, cooked turkey
8 ounces dry linguine, broken in half
1 jar (16 ounces) Alfredo sauce
8 ounces sliced white button mushrooms
1 Tablespoon olive oil
1 clove garlic, minced
1/2 cup white wine
1/3 cup freshly grated Parmesan cheese
Salt and Pepper to taste

Heat oven to 350 degrees F and grease a 2-quart baking dish.
Set 2 quarts of water to boil.
When water boils, add linguine.
While pasta is cooking, saute mushrooms in olive oil until soft. Add garlic and cook for 2 minutes longer.
Remove mushrooms and garlic from pan and add white wine. Over medium heat, stir up any browned bits and then add Alfredo sauce. Remove from heat.
Drain pasta and toss with turkey and prepared sauce. Pour into the prepared baking dish and sprinkle with Parmesan.
Bake uncovered for 25-30 minutes or until top is golden.