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Thanksgiving leftovers, day 1...

So, I bought a 20 lb turkey again this year, knowing full well that I was only cooking for Monte and I and our friend Kevin. I also made a big pot of garlic mashed potatoes, brown gravy, a cranberry/apple/mirliton/sausage stuffing, and some corn macquechoux. Dinner was great yesterday, as were seconds at around 10 pm. We sent Kevin home with a to-go plate, and I made 4 more up for our lunches next week. I froze 4 large servings of turkey for use later this winter, but we still had a big margarine tub full of turkey left this morning, plus large Ziploc containers each of potatoes, stuffing, and gravy, and a small one of macquechoux.

Rule number one of the day after any large feast is to start making soup. I saved the turkey carcass from last night, and it went in a big stockpot with onions, celery, carrots, peppercorns, bay leaves, and a head of garlic. That will sit on the stove all day, and I'll just keep adding water periodically to cover the bones. I'll strain it tonight and put the stock in the fridge to cool, which will allow me to skim off the fat easily tomorrow night or Sunday.

I also started looking up recipes for leftover turkey this morning, and I got a great idea for breakfast from the food network's website. I didn't follow the recipe, but they inspired me to try a turkey frittata. It was an easy breakfast to fix, and it tasted awesome! I took one potato, peeled it, chopped it into home fry-sized chunks, and boiled them for maybe 7 minutes. They then got sauteed in my cast-iron skillet in some butter until they were browned on most sides, and I added maybe 3/4 cup of leftover turkey and the rest of the macquechoux. I cracked 5 eggs in a bowl and mixed in some cream, and poured it right into the skillet once the ingredients were heated through. The whole thing got topped off with shredded chedder and jack cheese and popped under the broiler for about 5 minutes. It puffed up really nicely, tasted nothing like last night's dinner, and even went well with a spoonful of that stuffing on the side! Just needed a little hot sauce to taste, and it was good to go. Note to self: this would work equally well with leftover chicken, frozen corn, and diced sauteed peppers and onions. I never think to put poultry in my breakfast food, and I should do it more often!


Maura White

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November 2008
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