Thanksgiving Leftover Recipes
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The Great Pumpkin Pancakes
? cup of unsalted butter - (1 ½ sticks)
1 ½ cups of all-purpose flour
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? cup cornmeal
? cup plus 1 TBSP sugar
1 TBSP baking powder
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1 tsp salt
2 tsp powdered ginger
2 tsp ground cinnamon
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Pinch of ground clove
Pinch of ground allspice
2 large eggs
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1 cup of canned pumpkin puree
1 ¾ cup whole milk
1. In a small saucepan melt ½ cup of the butter and set it aside to cool
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2. In a large bowl mix the flour, cornmeal, sugar, baking powder, salt, ginger, cinnamon, clove and allspice, then sift to combine thoroughly
3. In a separate mixing bowl beat the eggs and mix in the pumpkin puree. Blend thoroughly with a wooden spoon until smooth and combined. Slowly add the cooled butter. Add the milk
4. Add the pumpkin mixture to the dry ingredients and stir until just mixed
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5. On a griddle or in a nonstick skillet melt 1 tablespoon of the butter over medium heat. Scoop ¼ to ½ cup of batter onto the surface and cook for about 1 minute or until small air holes appear on the surface of the pancake. Flip the pancake and cook for 1 minute more until cooked through. Repeat to cook the remaining pancakes adding more butter to the pan as needed.
Cranberry Butter
1 cup of butter, softened
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1 cup of cranberry sauce
1. Combine ingredients and mix until well combined.
Turkey Hash
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3 cups of cooked turkey, cubed
1 cup of white potato
1 cup of sweet potato
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? cup of cooked beets (optional)
1 cup of onion, diced
3 TBSP of butter
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Salt and pepper to taste
1. In a large skillet over medium-high heat melt butter until foamy
2. Add onion and sauté until softened
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3. Add all other ingredients and cook until well browned
Turkey Shepherd's Pie
This is the most flexible recipe imaginable
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Turkey
Leftover vegetables (potato, sweet potato, carrots, green beans, onions etc.)
Leftover gravy
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Mashed potatoes
1. Use a 2 to 1 ratio of turkey to vegetables (use whatever leftover veggies you have)
2. Place turkey and mixed veggies in a casserole dish
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3. Add turkey gravy to just cover the mixture
4. Top with mashed potatoes
5. Bake in 375 degree oven for 20 minutes
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Stuffing Frittata
2 cups of sausage stuffing (or whatever stuffing you have left)
6 large eggs
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3 tablespoons of milk
? cup of shredded cheese of your choice
Salt and pepper to taste
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1. In 10-12 inch skillet over medium heat add stuffing. Break it up in the pan and allow to heat through 2-4 minutes.
2. Meanwhile combine eggs, milk, cheese, salt & pepper and whisk to combine
3. Add egg mixture to skillet and cook until bottom sets - about 3 minutes
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4. Bake in 350 degree oven for approximately 15 minutes until cooked through and golden brown on top.
5. Slice in wedges and serve.
Turkey Chili
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2 lb. cubed or shredded turkey
3 tbsp. oil
1 onion, sliced
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2 cloves garlic, chopped
2 tsp. ground cumin
2 tsp. chili powder
2- 15 ounce cans of beans (black, kidney, navy or garbanzos work well)
14.5-oz. can diced tomatoes
Tortilla chips, shredded cheddar cheese and sour cream for garnish
1. Brown turkey in oil; add onion, garlic and spices and cook.
2. Add beans, tomatoes and 1 cup water; bring to boil.
3. Simmer until thick.
4. Serve in bowls and garnish with chips, cheese and sour cream