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LUXURY WITH LEFTOVERS

It’s Thanksgiving Day and you’ve bought the bird and probably have it oven ready if not already roasting. If you still need help in prepping or cooking a turkey click  Nov. 28, 2018 now for a comprehensive overview on all aspects of dealing with a turkey, buying, prepping, stuffing, cooking, carving, stripping, storing the meat, and repurposing leftovers,. 

If you haven’t decided on a stuffing go to Nov. 10, 2022 or the other 3 links listed below for suggestions. Otherwise, this is a reprint of the post oven portion of my article for N0v. 25, 2021. I’d written so many postings on turkey over the years; how to buy, prep, stuff, cook, carve, strip the carcass, preserve  the meat and use left-overs-enough recipes for left-overs to fill a book-I decided to give a ‘Cliff Notes’ on The Turkey Experience. I’m summarizing the steps of the process and include links to specific posts

This way you can easily locate answers to any questions you have, get help or find suggestions you need and go directly to the specific posting(s). After all, anyone responsible for holiday meals has no time to waste searching for things. 

First of all, I want to state my approach to turkeys is bigger is better because they s-t-r-e-a-c-h. I love leftovers, they make wonderful impromptu meals and it’s relaxing to know you have the basis of dinner on hand. A larger bird can give you that with only a bit more cooking time and no extra effort. The cooked meat freezes well and given the seasonal prices now, getting a larger one is an economy. So before you cut back on size of the entrees for holiday dinners this difficult year, consider that turkey is the perfect entrée for all winter holidays and the most economical if you take advantage of the pre-Thanksgiving prices on frozen birds. Extra stored meat is a saving, not a waste.

When planning ahead, always choose the plumpest bird, follow the handling directions and cook as instructed for times and temperatures, especially noting the differences between stuffed and unstuffed birds. I explain each of these steps in detail in my post for Nov. 15, 2012.

To simplify things, here is a roasting chart from famous food writer and teacher David Joachim’s book, 5,000 Food Tips and Tricks. The cooking times are a bit longer than other charts and I truly believe safer. The oven temperature is 325 deg. and the temperatures required for doneness are 180 deg. for the breast and 165 deg. for the stuffing.

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Weight           Fridge defrosting               Cold water defrost        Roasting unstuffed             Roasting stuffed
_____________________________________________ _______________________________________

5-7lb.                 16-22 hr.                              3-5 hr.                        1 ½ -2 hr.                               2-2 ½ hr.
7-9 lb.                18-24 hr.                              4-6 hr.                        2-2 ½ hr.                                2 ½ -3 hr.
9-11 lb.              24-36 hr.                              8-10 hr.                     3-3 ½ hr.                                 4-4 ½ hr.
12-15 lb.            36-48 hr.                              10-14 hr.                   3 ½ -4 hr.                                4 ½ -5 hr.
16-20 lb.             48-64 hr.                             16-20 hr.                   4-6 hr.                                     5 ½ -7 hr.  
_____________________________________________________________________________________

Stuffings, both for cooking in bird and separately, are discussed in my posts for Nov.19, 2012  Nov. 3, 2016,  Nov. 19, 2020 and Nov.10,2022. The first post gives the fundamentals of stuffing making and the basic recipe for bread stuffing which can be modified in so many ways. The more recent post explores  different stuffing recipes, among them Wild Rice, Squash, Mushroom and Cranberry, with an eye to trying something new to brighten the holidays. The most important things to remember in dealing with stuffing is that always stuff the bird just before placing in the oven and all stuffing, regardless of ingredients, must register 165 deg. to be considered cooked through and ready to be served. Finally, be sure to remove stuffing as soon as the dinner is over and store separately. For freezing tips, see the storing section below.

Gravy is another important accompaniment to a roast, especially turkey. It’s important to remember that gravy is an accessory not a star, but still a deal breaker. Unless it complements the entrée, is compatible with the other dishes and has a pleasing texture, it can ruin the meal. The first two requirements aren’t much concern, especially if the gravy base is the juice rendered by the meat. The last can be more difficult. For example a little fat from the roast can give it a silky texture, just as a pat of butter smooths a sauce, but too much can cause it to break, or separate, making it appear, and taste, greasy. Also, improper introduction or cooking of the thickening agent can make gravy lumpy and unappetizing.

Both problems can be easily solved. A large amount of excess fat can be removed by slightly chilling the rendered juice and spooning it off, a light film by gently drifting strips of paper towel across the top of the reserved juice, 4-5 strips usually suffice. To avoid lumpy gravy, dissolve the thickener in cold liquid before adding it to the saucepan and whish constantly until desired density is reached.

I discuss these problems, specifically different ways of thickening and how to avoid errors, in my post of Nov. 20,2014, more recently on   Feb. 17,2022,  Feb. 24,2022  and in depth generally for both sauces and gravies, with many recipes and variations in my book Savvy Sauces and Gravies available at dinnerwithjoy.com/booksproducts/ and Amazon. It’s also part of my book Food Facts for Millennials available at the above sites and summarized in my post of June 7, 2018.

Carving a turkey is not difficult. There are 2 main methods, one traditional and the other more recent, either way the first move is to remove the wing and leg, with thigh, by slicing through the joints, on one side to give clear access to the breast. Then either slice the meat off the breast parallel the breast bone, in clean strokes or make one slice through the lobe along the breastbone and another along the bottom perpendicular to the backbone, removing the entire lobe, which can then be sliced crosswise. The thigh meat can be sliced separately. Repeat on the other side. 

I do this in the roasting pan, but you may need to move the bird to a board for the second method of carving. For this it’s easier to mound at least the first serving of stuffing on the serving platter before you start to carve.

Stripping the carcass sounds more labor intensive than it is. (See post for Nov. 28, 2019) Set out a plate, size dependent on the amount of meat left on the carcass, and cut, or pull the meat off the bones, putting it on the plate. Toss the bones pieces of cartilage, joints, and any pieces of skin in a large pot as you go. When finished stripping, cover the pot contents with water, bring to a boil, reduce heat and simmer about 2 hours. This will make soup or stew base. When it is finished, strain and store in plastic containers with lids and freeze. Do not skim it. The fat will form a hard layer on top which keeps the broth fresh and can easily be scraped off before thawing for use.

Tip for freezing stuffing. Store stuffing in plastic containers with lids and cover with a few tablespoons of the broth. This prevents the stuffing from drying out and locks in flavor and texture. Use within 3 weeks.

To freeze the meat, I divide it into piles, small, for soups and chilies, medium, for stews and casseroles, and large, for pan sautés or sauced dishes.  I use plastic wrap to seal it into size-labeled 2-portion packages, and freeze the packages in bags. Depending on the turkey and the number of guests I served, I usually count on having the basis for 10-15, 2-serving meals on tap. It’s a real stress saver in the weeks ahead and a great reward for having cooked a big bird.

I do love leftovers and I’ve written posts focused on leftover turkey recipes over the years, each discussing a different aspect of transforming leftovers into delicious, fresh appearing meals. There’s no excuse for re-runs or boredom, or reason not to enjoy the leftovers for months. As I said turkey freezes very well. 

Below I list links to my turkey leftover posts along with the recipe contents in each. I’ve deleted repeats but you’ll find there are plenty of recipes to serve up the leftovers of more than one bird in style. As I said above, this post is a condensed version of dealing with leftovers, the other texts are more specifically focused on the details of the process not only of prepping but also of stripping the carcus. Some have specific focus; for example Nov. 20, 2014 and Nov. 27, 2014 discuss boiling the bones for soup and gravy base and using gravies and sauces in leftover recipes.

LINKS

Dec. 21, 2011        Nov. 15, 2012     Nov. 19, 2012           Nov.29, 2012         Dec. 2, 2013         Nov. 20, 2014   Nov.27, 2014      Nov. 18, 2015        Nov. 3, 2016    Nov.24, 2016       Nov.23, 2017        Nov. 22, 2018    Nov.21, 2019       

RECIPES
Recipes Targeting Different Meat Sizes — Nov. 25, 2021
SMALL
Stuffing Soup: 6 servings   Dec.21.2011
Enchiladas: Serves 4   Nov.23,2017
Italian Chicken or Turkey Bundles: Serves 5—Freezes*This recipe is adapted from The U.S. Personal Chef Ass. Collection   Nov. 23, 1017
MEDIUM
Hot Chicken or Turkey Salad:  Serves 6   Nov. 21, 2019
Turkey, Pear and Pasta Salad: Serves 6-This recipe builds on the classic pears, blue cheese and walnuts salad combination.  Nov. 23, 2017
Medium size pieces of leftover turkey are great for pastas, pizzas and stir-frys. Included are recipe suggestions for each.
Turkey Curry—Serves 4     Nov.29, 2012 
Turkey with Walnuts (Tetrazzini): Serves 4  Nov. 22, 2018
Turkey with Sundried Tomatoes and Sour Cream:– Serves 4– Nov. 18,2015
LARGE
Turkey Divan: Serves 4*   Nov. 18, 2015
Chicken or Turkey a la King Pierre—Serves 4   Nov.22, 2018
This recipe is based on the dish served in the Café Pierre in the Hotel Pierre in New York City and is as suitable for entertaining as for a simple dinner at home.
PAN SAUCES —The majority of recipes with sauces that are intended for pork, veal and poultry can be adapted to use leftover turkey. The simplest and quickest are the pan sauces that develop from recipes that start with the meat being browned by sautéing and removed from the pan first. Just assume the meat is brown and pick up the directions from there, then put it in the pan at the end to absorb flavor and heat through.  Nov. 24, 2016      
Turkey in Orange Sauce – Serves 4—Variations included

Turkey Leftovers From Elegant To Everyday –Nov. 21, 2019
Salad wih Grapes
Turkey, Pear and Pasta Salad
Hot Turkey (Chicken) Salad
Turkey with Mushrooms in Cream Sauce
Turkey with Olives
Sauces-Basic White, Orange, Normandy and Sour Cream
Trkey with Sundried Tomatoes in Sour Cream
Turkey Divan
Stuffed Portabllos
Turkey Hash
Classic Fajitas
Lasagna
Turkey Stir-Fry
Ravioli with Lime-Balsamic Dressing
Tukey Stir Fry
Enchiladas
More Suggestions

How to Make Magic with Leftovers – Nov.24, 2016
Detailed directions on freezing turkey mear and bone broth      Great Gravey– Nov. 20,2o14
Difference between gravey and sauce; directions for making both , including basic recies for gravies and the % Frech Mother Sauces. Introduction to my book Savvy Sauces and Gravies available in tis site’s Books/Products section.

MAKE AHEAD/ TRANSPORTABLE FESTIVE SIDE DISHES14

Our lifestyle doesn’t allow anyone hosting a holiday dinner to give it the attention, let alone the time, preparing for that type of event demands. As a result, families tend to gather in smaller groups or to provide the meal communally. For Thanksgiving, the second solution is a return to its roots according to legend and can be lots of fun on this casual holiday, offering a larger menu variety than a set menu does.

For this type of Thanksgiving dinner, side dishes not only have to be appropriate to autumn, they have to be able to be transported or to be held for serving, which means prepped ahead and quick cooking or re-heat able. It’s an asset if the recipes are easy to assemble, cook, serve, clean-up and oh yes, be tempting and delicious too.

I have several posts which give elegant side dish presentations for Thanksgiving, including au Gratins. Check out   Nov. 5, 2020,     Nov. 14, 2019,    Nov. 9,2017(au Gratins),      Dec. 15, 2016,    Nov. 10, 2016,    Nov.  13, 2014.      Many of them are equally as easy to prep ahead, or transport and you may find ones you prefer. They are all recipes exceptional for their suitability and simplicity in assembly, preparation, cooking, serving and clean-up, while still providing outstanding flavor and festive presentations.  Most are suitable for other occasions as well.

Although sometimes the organizer makes all the arrangements, more often the event resembles a covered dish supper raising the problem of space; not only if the kitchen is large enough for all the helpers to move or if there is sufficient working room on the counters, but also the capacity of the appliances, the fridge, oven(s) and stove top. I have a friend who fills the summer drink coolers with ice and asks a few people to bring their counter-top ovens and/or microwaves, but she has a huge kitchen.

Ideally, the only dinner item to be completely cooked from start to finish in the host kitchen, is the turkey. Everything else should arrive needing only the finishing touches or a short time to cook. Double baked items, like stuffed potatoes, and au gratins are good for this (see posting for Nov. 9, 2017). So are simply cooked vegetables which can be easily reheated in the microwave.  My Spinach Pie and Corn Pudding are two of them. Next week, I’m dealing with stuffings which can be made ahead and served with the bird.

Otherwise, you’ll find enough recipes in this posting to fill your Thanksgiving menu and start you winter holiday ones, along with directions to make ahead and finish on site at serving time. Most dishes can be made up to three days ahead, and then brought to room temperature before finishing. Of course, if they’re made that day, they won’t need refrigeration. So whether you plan to host or contribute to the holiday meal, make your day more relaxing by doing the work in advance.

RECIPES

Kale Au Gratin: Serves 8-Adapted from Try-Foods Intl. Inc.
8 cups kale-heavy stems removed and chopped
2 leeks trimmed and thinly sliced
2 Tbs. butter+ ½ Tbs.
1 cup half and half
2 Tbs. flour
Salt and pepper
½ cup shredded sharp cheese
1/3 cup seasoned breadcrumbs-preferably wheat
Blanch kale in boiling water 2 min. drain, run under cold water, drain again and place in a lightly greased 1 quart casserole. Melt 1 Tbs. of butter in a sauté pan and cook the leeks about 5 min. Transfer them to the casserole. Melt the rest of the butter in the sauté pan, stir in the flour to make a paste and add the milk, stirring until the sauce thickens, then add the cheese. Stir into the kale and leeks, top with breadcrumbs and bake at 340 deg. 15-20 min. until brown and bubbly. To make ahead, reserve crumbs, store chilled, bring to room temperature, add crumbs and bake on site.

Turnips Au Gratin: Serves 4– From Try Foods Intl. Inc
1 ½ lb. turnips- peeled and thinly sliced*
1/3 cup turnip greens reserved and chopped*
¼ cup finely diced onion
¼ cup heavy cream
½ cup grated Parmesan cheese
Salt and pepper
3 Tbs. seasoned breadcrumbs
Layer a quarter of the turnip slices in the bottom if a greased casserole. Sprinkle with 1 Tbs. EACH onion, cream and cheese, 1/3 of the greens and seasonings to taste. Repeat layers 3 times, topping with remaining cream, cheese and breadcrumbs. Cover and bake 350 deg. 30 min. Uncover and bake 15 min. more until golden. If making ahead, do the second baking before serving.
*Kohlrabi can be used in place of turnips but remember they lose about half their weight in peeling so buy an adjusted amount.

Two Potato Au Gratin: Serves 6– From Home Journal Cookbook
1 ½ lb. sweet potatoes-peeled and in ¼ inch slices
1 ½ lb. white potatoes in peeled and in ¼ inch slices
2 scallions trimmed and sliced thin
4 Tbs. flour
2 cups skim milk
Salt and pepper
1 Tbs. butter
½ cup grated Parmesan cheese
Boil potatoes in water for about 5 min. until crisp tender, drain. Spoon with scallions into a greased 8 inch square casserole and dot with butter. Combine flour and milk in a saucepan and bring to a simmer, stirring constantly, until thickened, about 5 min. Season to taste and pour over vegetables. Top with cheese. Bake in a 325 deg. oven 20-25 min, until golden and bubbly. If making ahead do the baking just before serving.

Cauliflower au Gratin: Serves 4-6 – Can easily be doubled
1 lg. head cauliflower
1 cup milk
2 Tbs. flour
2 Tbs. butter
1/4 cup shredded cheddar cheese
1/2 envelope chicken bouillon granules
3 Tbs. shredded Parmesan cheese
Paprika and dried parsley for garnish
Cut green leaves off head and cut the core even with the stalks of the flowerets. Boil the head in lightly salted water to cover for 15 min. starting with the top down for 5 and then turning it bottom down. Remove from pot and stand on bottom in a lightly greased casserole. Make a white sauce by melting the butter, whisking in the flour to form a roux, or paste, and then adding the milk and whisking to dissolve any lumps. Bring to a simmer over medium high heat, stirring constantly and continue to stir until sauce thickens. Add cheddar cheese and stir to melt. Pour sauce over the cauliflower, sprinkle with Parmesan and garnish with paprika and parsley. Bake at 350 deg. for 30-40 min. until lightly browned and bubbly. Can be made ahead until just golden, chilled, brought to room temperature and browning finished in an oven on site.
Variation: Cauliflower Polynesian: Serves 4
1 large head cauliflower –optionally divided into flowerets
½ tsp. garlic powder
1Tbs.oil
¼ cup melted butter
½ cup plain breadcrumbs
2 Tbs. grated Parmesan
Salt and pepper
Paprika and dried parsley for garnish
Boil cauliflower, use some of the oil or crease the casserole. Mix the oil and butter; pour over the cauliflower. Mix seasonings with breadcrumbs, sprinkle over cauliflower. Top with cheese then garnishes. Bake at 350 deg. until golden. 

Fennel, Tomato and Garlic Gratin: Serves 4. Another recipe from Bay Books
2 lb.4 oz. . fennel bulb
1 large red onion halved lengthwise and thinly sliced
1/3 cup olive oil
2 garlic cloves-crushed
1 lb. 2 oz. tomatoes-peeled and chopped
Gratin Topping
2 ¼ oz. fresh white bread (3-4 slices) made into crumbs in a processer =about 1-1 ½ cups
2/3 cup grated Parmesan cheese
1 garlic clove crushed
2 tsp. lemon zest tsp. lemon zest
Peel tomatoes by dipping into boiling water for 10-20 sec., roughly chop. Cut fennel bulbs in half lengthwise and thinly slice with a mandolin or knife. Sauté the onion in the oil until just softened, about 2-3 min. add garlic and cook 2 min. add funnel and cook 7 min. stirring frequently until soft and golden.
Add tomatoes and cook 5 min. or until tomatoes are soft. Pour mixture into a buttered 8 ½ inch square pan. Toss together all the gratin ingredients and scatter over the dish. Bake in a preheated 400 deg. oven until top is golden and crisp, about 15 min. Serve hot.

Tipsy Sweet Potatoes: Serves 4
4 baked sweet potatoes -meat removed and shells reserved
1/3 cup brown sugar
¼ tsp. nutmeg
/2 tsp. cinnamon
1/3 cup raisins
½ cup 2% milk
¼ cup bourbon
Combine meat from potatoes with other ingredients and fill shells, or optionally put into  casserole dish. If not serving at once, store covered, chilled for up to 3 days. Bring to room temperature before reheating gently
NOTE: For double baked recipes* oven baking hardens the skin into a shell which holds up better.
Wash potatoes and rub with butter, margarine or oil and bake at 425 deg. for 40-60 min. until they give way when gently squeezed. Cut an oval in the top of each shell and spoon out the meat. Mash with a bit of butter and, optionally adding other ingredients, refill the shells, mounding on top. Potatoes can be prepped ahead, wrapped in plastic wrap and frozen or chilled, then baked the second time just before serving. Alternatively, for immediate serving, freshly baked potatoes can be simply split, slightly fork mashed and the toppings added. DO NOT MICROWAVE potatoes, the skins become too soft and spit.
*When double baking potatoes, apply heavier garnishes, chopped nuts, fruits, zested or sliced peel before freezing. Light garnishes, powdered spices and dried herbs can be added before the final baking.

Green Beans Genovese: Serves 6 – From Try Foods Intl. Inc.
2 lb. whole green beans
1 Tbs. oil
2 cloves minced garlic
3 mashed anchovy fillets
1/3 cup Italian parsley chopped
Freshly ground black pepper
Boil beans until crisp tender, about 7 min., run under cold water and drain. Sauté garlic in oil until golden; add beans, toss and heat through, toss with anchovy, parsley and pepper. Serve hot. If making ahead, reserve last 3 ingredients, reheat gently in the microwave and toss with reserved items.

Green Beans, Pecans and Blue Cheese: Serves 4 From Try Foods Intl. Inc
1 lb. green beans cut in 1 inch pieces
½ cup pecans
Salt
1 Tbs. oil divided
1 tsp. EACH Dijon mustard and cider vinegar
2 tsp. grated shallot
1 ½ oz. crumbled blue cheese
Boil beans until crisp tender, about 7 min., run under cold water and drain. Sauté pecans in 1 tsp. oil with salt, stirring, about 2 min. Cool on paper towels. Whisk oil, vinegar, mustard and shallots in a bowl,
add beans and toss. Combine cheese with half the nuts, sprinkle over bowl and top with remaining pecans. If making ahead, chill beans and save the last two steps until serving time. Serve at room temperature.

Broccoli with Cranberries, Apples and Almonds: Serves 8
3 large heads of broccoli separated into flowerets
1 large Granny Smith apple-cored and diced
1 Tbs. lime juice
5 oz. slivered, toasted almonds
1 cup dried cranberries
3 Tbs. Balsamic Vinaigrette-commercial is fine
Marinate apple in lime juice. Drip broccoli into boiling water, turn off heat and leave for 2min. then drain and cool. Toss broccoli, apple with juice, and cranberries with vinaigrette. Top with almonds. Serve at room temperature. If making ahead, chill broccoli with dressing and reserve fruits and nuts to add before serving.

Quick Corn Pudding: Serves 6
(2) 14 oz. cans creamed corn-yellow is prettier
(1) 14 oz. can whole corn
2 eggs lightly beaten
Cinnamon for garnish
Combine ingredients in a lightly greased 12 quart casserole, sprinkle with cinnamon. Bake at 350 deg.for 30 min. or a microwave for 8-10 min. For easy transport, take the mixed ingredients in a plastic container and the casserole separately. Cook on site. Serve hot.

Spinach Bake: Serves 4
(1) 10 oz. package frozen chopped spinach-thawed-excess water drained off
1 envelope beef or chicken bouillon granules
1 egg slightly beaten
pinch nutmeg
Mix first 2 ingredients, pour into a lightly greased casserole, sprinkle with nutmeg and bake 30 min.in a 350 deg. oven until set, or microwave 8-10 min. Serve hot. Transport as for corn above.
NOTE: This can also be made with equal quantity of frozen chopped kale, but kale being coarser textures must be boiled the time specified on the package before proceeding or the silkiness of the finished dish is lost.

Roasted Balsamic Brussels Sprouts with Bacon or Walnuts: Serves 6-8
1 lb. Brussels sprouts-trimmed, par boiled 5 min. or frozen-thawed
1 ½ Tbs. oil
1 Tbs. balsamic vinegar
1tsp.dried rosemary
¼ cup cooked crumbled bacon
1/3 cup chopped, toasted walnuts
Drain and dry sprouts, toss with next 3 ingredients. Spread on a baking sheet and bake at 375 deg. for 30-35 min. tossing twice. Toss again with bacon or walnuts, saving a few for garnish and serve warm. For transport, bake sprouts and reheat in microwave before tossing with nuts or bacon.

Cheesy Squash and Kale: Serves 8
1 lb. fresh kale, heavy stems removed chopped in large pieces
2 acorn squash peeled and cut in ¼ inch slices-equal amount of another squash can be substituted
1 medium onion- sliced
1 (12 oz.) can evaporated milk
2 Tbs. flour
2 Tbs. grated Parmesan
Salt and pepper
½ cup shredded sharp cheddar cheese
Lightly grease a 11X7 inch baking dish, layer ½ the squash, slightly over-lapping, in the bottom; sprinkle with flour and Parmesan; arrange kale and onion over top,  add seasonings and then layer the remaining squash. Pour the milk over all and top with the cheddar cheese. Bake at 400 deg. for 45 min. until hot and bubbly. Store chilled, covered. Reheat gently in a microwave.