Tuesday November 28, 2017
Thanksgiving may be over but the leftovers are not...
Cooking with Kate: Quick and Easy Thanksgiving Leftover Recipes
Thanksgiving may be over, but that leftover turkey is probably still taking up valuable space in your fridge or freezer. Make room for Christmas baking and party food prep by putting your Thanksgiving favorites to good use with these two easy recipes. Even those who are tired of turkey will chow down on these dishes!
Read more: How long should you keep that turkey anyways? Here's ten tips for storing Thanksgiving leftovers.
Quick Turkey Chowder
Serving size: 1 cup | Yield: 8 servings
1 cup green onion, thinly sliced
1 cup celery, thinly sliced
4 tablespoons butter
2 (10.5 oz) cans condensed cream of potato soup
2 (16.5 oz) cans cream-style corn
2 cups turkey or chicken stock (not broth)
½ teaspoon nutmeg
Salt and pepper, to taste
2 cups cooked turkey, ½ inch pieces
2 tablespoons fresh parsley, minced
Find a nearby Brookshire Brothers to pick up any ingredients you don't already have on hand!
- In a large pot over medium-high heat, sauté green onion and celery in butter until celery is almost tender.
- Add potato soup, corn, turkey or chicken stock, and nutmeg. Season generously with salt and black pepper.
- Stirring constantly, bring to a gentle boil. Reduce heat to low and add turkey and parsley.
- Simmer for 5-10 minutes or until turkey is heated through.
Read more: Get the full scoop on how to prepare this soup as a freezer meal. It's quite the rewarding weekend project!
Loaded Mashed Potato Cakes
2 cups cold mashed potatoes
1 cup shredded cheese (cheddar or pepper jack)
½ cup flour
6 strips bacon - Check out our special prices on Wright Bacon in this week's ad!
1 bunch green onion, thinly sliced – white and green divided
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon pepper
2 tablespoon fresh parsley , minced
4 tablespoons butter
Read more: These cakes can be a GREAT party appetizer. Don't forget to also visit our deli for other great appetizers and holiday deli trays!
In a skillet, cook the bacon until crispy and drain on a paper towel until cool. Crumble into small bits. Place the bacon bits into a large bowl. Pour off all but 2 tablespoons of bacon grease from the frying pan and cook the garlic and white parts of the green onion over medium heat until translucent. Add garlic and onions to the bacon along with mashed potatoes, cheese, flour, green onions, spices, parsley, and eggs. Blend well with a spoon or your hands; the mixture will be thick and sticky.
Wash and dry your frying pan, then melt 1 tablespoon of butter over medium heat.
Scoop up about ¼ cup of the potato mixture and form it into a ball. Place it in the hot pan, flattening it out until it is ½ – ¾″ thick. Fry for about 3 minutes on each side, until they are lightly golden brown.
For best results, serve immediately, while hot and crispy, with sliced green onions, sour cream, or ketchup.
View other recipes from Brookshire Brothers Catering Coordinator, Kate Rudasill.
Kate Rudasill, Catering Coordinator for Brookshire Brothers, has been in the food-service industry for the past 14 years. As a graduate of Texas A&M University, a student of The Texas Culinary Academy, and a Nacogdoches, Texas native, Kate grew up with Southern tradition in her blood which caused her to have a deep love for bringing people together with food.
CATEGORIES: Cooking with Kate