Hiya and Happy Holidays everyone!! I hope you all are having a wonderful start to your holiday season =)
I know I haven’t posted in a while — I am currently on a social media break (which I will blog about in the next few weeks hopefully) but thought I’d write a quick blog about re-purposing some Thanksgiving leftovers – cuz they can become quite redundant after a while. When you look in your fridge and slump down Charlie Brown-style, you know it’s time to get creative with your leftovers.
You see, we started Thanksgiving around 2 weeks ago… We hosted a Friends-giving at our house last Saturday and had 26 RSVP’s! So I was planning, decorating, and cooking prior to all of that. And thennn hosted Thanksgiving at my house for my family for the big day as well. You know how most people love turkey and Thanksgiving food and just LOVE leftovers of it? Yeah, I am not one of these people. Sure, I enjoy turkey — but the traditional meal is only on my radar for major holidays. So when I found myself with approximately 957 pounds of turkey left over (or two ziplock bags full, if I’m not exaggerating), I had to begin to get creative.
Not to mention the fact that I used 18 potatoes to make mashed potatoes for Friendsgiving. 18. The age of an adult. Turns out, if you have approximately 15 other dishes (this time I’m not exaggerating), you don’t need quite that many potatoes.
So here I am with a copious amount of turkey and potatoes and just E and I to finish them off.
Enter 2 new recipes: mashed potato puffs & turkey and noodles.
I apologize because I didn’t take a lot of pictures (and the ones I did are pretty shitty:)), nor did I really measure anything because I wasn’t planning on blogging about it… what pictures I did take were just to send my family to give them ideas for leftovers. But I decided I might as well share so ya’ll have some new ways to re-purpose your leftovers.
So here are the recipes to my best guess 🙂
MASHED POTATO PUFFS
- 2 – 2 1/2 CUPS OF LEFTOVER MASHED POTATOES (just leave them cold)
- 3 EGGS
- 1/4 BRICK OF CREAM CHEESE
- 2/3 CUP OF SHARP CHEDDAR CHEESE
- 3-4 TABLESPOONS PARMESAN CHEESE
- 3-4 PIECES OF COOKED BACON, CRUMPLED
- SALT AND PEPPER TO TASTE
- MUFFIN (or mini-muffin) PAN, SPRAYED WITH COOKING SPRAY
Pre-heat the oven to 400 degrees. Take the leftover mashed potatoes and mix together (with hand mixer) with the eggs. Once combined, add in the cream cheese and cheddar cheese (and salt and pepper to taste — easy on the salt since there’s cheese in it which is naturally salty) and mix together. Spoon the mixture into the sprayed muffin pan evenly. Top with the parmesan cheese and bacon bits. Cook for 30 minutes or so — until they look nice and set/browned to your liking. If you use a mini muffin tin, you probably only need to cook for about 25 minutes.
Top with sour cream, salsa, chives…whatever you would usually put on potato skins 🙂
TURKEY AND NOODLES:
- 6 CUPS OF WATER
- 4 CHICKEN BOUILLON CUBES (substitute for turkey boullion or stock if you have it leftover, I did not at this point)
- however much leftover turkey you want to use.
- yes, I know this is very subjective, but you can use as little or as much of this as you want. I used probably 1.5 cups of turkey, taking the skin off and cutting into chunks)
- whatever leftover herbs you need to use up
- again, subjective, but I used a couple of teaspoons each of my leftover fresh thyme and sage)
- if you don’t have those, dried basil and thyme work really well with this recipe
- 1/2 cup – 1 cup of leftover gravy (this makes the dish thicker and more flavorful and a great use-up for leftover gravy)
- 1/2 bag of dried homemade noodles (can find these in the grocery store usually on the bottom shelf)
- (could substitute for egg noodles if you have them or if they’re easier to find)
- 1 tablespoon celery salt
- 1-2 tablespoons of Mrs. Dash (optional)
- salt and pepper to taste (I usually use 1-2 tablespoons of pepper)
Bring water and bouillon to a boil. Whisk the gravy in a couple of tablespoons at a time, until it is fully immersed in the stock. Remove the skin from the turkey and cut it into bite size chunks. Add that and the herbs, celery salt, Mrs. Dash (if you have it) and pepper to the stock and simmer for 20-30 minutes. You may cook it longer and it just becomes more concentrated/flavorful (may have to add in a little more water so you have enough to boil the noodles). Taste throughout to see if you need any more seasoning — I wait to add in any salt until it’s been simmering for a while because stock/bouillon can be salty. Add in the noodles and cook for approximately 20 minutes on low. Stir every couple of minutes towards the end, just to make sure the noodles don’t start sticking to the bottom (if it looks like they’re starting to much before then, your heat is too high). And that’s it! You’ve got a super flavorful turkey and noodles dish 🙂
So gobble gobble ya little turkeys! And enjoy some leftovers =)
<3 – Tess