Recipes For Thanksgiving Leftovers

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Happy Thanksgiving! I am thankful for you, the readers of this column. Today is the perfect day to announce I’d love to hear from you because I’m in the process of writing a new cookbook, a collection of recipes from this column. Please send me your favorite recipe and/or recipes and why you love it. Contact me via email at sarlincookingwithclass@verizon.net or drop me a note at Janeen Sarlin/Cooking With Class, Inc. 110 East End Ave, NY, NY 10028. I look forward to hearing from you!

Here are a few suggestions of what to do with Thanksgiving dinner leftovers.

Twice-toasted turkey stock is a flavorful rich colored stock that is the result of roasting the meatless carcass once more. It’s a delicious soup base.

For a creative luncheon entrée, fill green bell pepper halves with leftover turkey made into a salad flavored with curry and ginger. Or a sweet potato, green bean and rice salad in red bell peppers.

This “hash” of leftover vegetables—no matter what variety of vegetable they are—and fresh kale is perfect for supper over the weekend. Add a fresh green salad and serve leftover pumpkin and pecan pie for dessert. Happy Thanksgiving and bon appétit!

Twice Roasted Turkey Stock(About 2 quarts)1 large turkey carcass, all meat removed. (Can be stored in freezer until ready to make the stock.)

Sea salt to taste

1 large onion, halved and studded with 2 whole cloves

2 carrots, peeled and roughly chopped

2 stalks celery, roughly chopped

Pouch of bouquet garni: 1 bay leaf, 1/2 teaspoon thyme, sage, black peppercorns, several parsley stems tied together with kitchen twine or wrapped in cheesecloth and tied with string.To prepare:Preheat oven to 425 degrees F.

Place turkey carcass in roasting pan, sprinkle it with salt and pepper to taste; if desired, add a dusting of flour.

Roast, turning the carcass over every-so often until the bones are mahogany brown color, about 40 to 50 minutes.

Remove the carcass from the oven; transfer it to a large stockpot over high heat.

Add onion, carrot, celery, and bouquet garni plus enough cold water to cover the bones by about two inches.

Cover the pot and bring to a boil.

Reduce the heat and simmer with the lid ajar about five minutes to one hour.

Taste and adjust the seasonings.

If the stock seems bland or has little flavor, continue simmering until it is flavorful.

Strain out bones and vegetables and discard.

Pour the liquid through a double thickness of cheesecloth lined strainer.

Taste the stock and adjust the seasoning with salt and pepper.

Transfer to freezer-proof containers and store in the freezer.Turkey Salad In Bell Peppers(Serves 6)4 generous cups cubed roasted cooked turkey—light and/or dark meat

1 small red onion, chopped

1 bunch scallions, trimmed and sliced

2 stalks celery with leaves, chopped

About 2/3 cup good quality mayonnaise

Juice of one lemon

Sea salt and freshly ground black pepper, to taste

1/2 teaspoon—or more to taste—curry powder, coriander, cardamom, cumin

1 teaspoon dry mustard

2 tablespoons chopped crystallized ginger

About 1/4 cup chopped sweet pickles

Fistful flat leaf parsley leaves, chopped or fresh dill to taste

1/2 cup sundried cranberries

3 large green (or red) bell peppers, halved lengthwise, cored and seeded

Sliced almonds, roasted for garnish.

About 3 cups baby arugulaTo prepare:In a mixing bowl, toss turkey, onion, scallions, and celery together.

In another bowl, whisk mayonnaise, lemon juice, salt, pepper, curry powder, coriander, cardamom, cumin, dry mustard, ginger, and sweet pickles together.

Taste and adjust the seasonings.

Add only enough dressing to bind the salad together.

Taste again and adjust the seasonings.

Stir in cranberries, adding more if desired.

Can be done ahead and refrigerated.

To serve, mound turkey salad into bell pepper halves, garnish with almonds and serve on a bed of arugula.Kale And Leftover Vegetable Hash(Serve 4)About 2 tablespoons olive oil

About 3 tablespoons unsalted butter

1 large onion, chopped

3 to 4 cloves, garlic, minced

1 bunch Lacinato kale, tough stems removed and thinly sliced

Sea salt and freshly ground black pepper, to taste

Pinch freshly ground nutmeg

4 cups leftover vegetables (chopped if necessary) broccoli, cauliflower, squash, potatoes, Brussels sprouts, carrots, peas, beans, etc.

Optional: 1 egg per person for garnishTo prepare:In a non-stick skillet over moderate high heat, coat the bottom with oil and add one teaspoon of butter.

When the foam subsides, sauté onion until light brown, about three minutes.

Reduce the heat to low, add garlic and cook until onions are caramelized, about 10 minutes.

Add kale, oil or butter if necessary, salt and pepper, ground nutmeg and stir-fry until kale has wilted, about four minutes.

Taste, adjust the seasonings, and transfer the mixture to a bowl.

Cut leftover vegetables into even-sized pieces.

Add butter or oil to the skillet and sauté the vegetables until they are heated through.

Return the sautéed kale mixture and mix well.

Taste and adjust the seasonings.

Divide the hash among warm dinner plates. (Keep hot)

In a separate skillet over moderate heat, coat the bottom with oil or butter; break one egg per person into the skillet and cook, sunny side up according to personal preference.

Transfer eggs onto the hash and serve at once.Sweet Potatoes, Green Bean And Rice Salad(Serves 4)1 cup basmati rice, cooked in turkey or chicken stock according to directions on the side of the package

1 to 2 cups cubed leftover baked sweet potatoes or yams

1 to 1 1/2 cups cooked green beans cut into 1-inch lengths

1 bunch fresh scallions, chopped

1/4 cup flat leaf parsley, or cilantro choppedFor the dressing:1/2 cup mango chutney

1 tablespoon red wine vinegar

2 tablespoons extra virgin olive oil

Sea salt and freshly ground black pepper to taste

1 head butter lettuce, leaves carefully washed and patted dryPita pockets

To prepare:In mixing bowl, toss rice, sweet potatoes, and green beans together with scallions and parsley.

In another bowl, stir oil and vinegar into the chutney.

Taste and adjust the seasonings.

Add only one or two tablespoons of dressing to the vegetables and mix well, adding more dressing according to personal preference.

Taste and adjust the seasonings.

Spoon the salad into butter lettuce leaves and serve at once with toasted pita pockets.

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