Now that Thanksgiving has come and gone, the turkey half-picked now hiding in your fridge under a mound of tinfoil or saran wrap, bits of biscuits, globs of gravy, cold wrinkled peas all stacked in bulky containers around it. All the while, you’re left wondering what to do with it. Sure, you can have turkey sandwiches for a couple days, but how long will it be before the whole family has seen enough of that turkey?
Here are some suggestions that can be made now and frozen for later:
Leftover Turkey/ Veggies
Turkey Pot Pie
Shepards Turkey Pie (Uses lots of Leftovers)
Use leftover turkey in Oriental Stir Fry’s (seasoning mix here)
Make gravy, add cut up turkey and serve over hot biscuits
Shred turkey & serve in Taco’s or Enchilada’s (seasoning mix here)
Leftover Cranberry Sauce Ideas:
~Mix it with cream cheese to serve over bagels/toast/muffins
~Gently warm it over the stove or in the microwave and serve over ice cream
~Melt it over low/med heat & use as a glaze on chicken or Turkey Divan
~Adds a Delightful Sweet/Tart taste to filled cookies
~Mix it with 1 T of maple syrup and serve over pancakes or hot biscuits, Cranberry Butter
Cranberry Butter: Combine 1/2 cup softened butter with 1 tablespoon of leftover whole-berry cranberry sauce and 1 tablespoon powdered sugar; mix well.
Using small aluminum loaf pans (the mini ones, washable/reusable) you can make entire Turkey dinners to freeze and reheat in the oven later, Drop in a slice of turkey, a scoop of potatoes, serving of squash, even peas & gravy, fill it right up to make a delicious single serving. Or, you can use 9×9 cake pans and create a dinner for the entire family. Cover with tinfoil and freeze. To serve, place in 350F oven for 30-40 minutes. To ensure the moistness of your dinner, you can place a bread pan with hot water in the oven while it reheats.
Delicious, Nutritious and virtually mess free. A great meal you can toss into the oven, tastes like you’ve cooked for days.