The holiday season is here and family and food are in full swing. After stuffing yourself with your Thanksgiving or Christmas meal, it is common to have mountains of leftovers stuffed in the refrigerator for the rest of the family to pick at and eat. Make the most out of your holiday leftovers with some of these ideas.
Thanksgiving turkey is always good, but a strict turkey diet can get boring after a few days. Spice up your leftovers by making Buffalo Turkey Dip.
You will need:
1 package (8 ounces) of cream cheese
1/2 cup of buffalo wing sauce
1/2 ranch or bleu cheese dressing
2 cups of shredded Colby-Monterey Jack Cheese
2 cups of shredded leftover turkey.
Preheat the oven to 350°F. Combine the turkey, buffalo sauce, ranch or bleu cheese dressing, and cream cheese, and 1 cup of cheese into a medium sized bowl and mix together. Spread the mix into a 1-quart baking dish and put in the oven for 15-18 minutes. After the dip is heated evenly through, garnish with the other 1 cup of cheese and bake for another ten minutes or until the cheese is hot and bubbly. Buffalo Turkey Dip can be served with tortilla chips, crackers or vegetables.
Mashed potatoes are a classic Thanksgiving and Christmas dish and can be re-used to make delicious Potato Cakes.
2 (1-pound, 4-ounce) packages refrigerated mashed potatoes
1 tablespoon dried minced onion
1/2 teaspoon pepper
1 cup matzo meal
Combine first 4 ingredients in a large bowl. Divide mixture into 16 portions, using about 1/3 cup in each portion. Pat each portion into a 4-inch diameter cake; place on wax paper.
Heat a large nonstick skillet over medium-high heat. Coat both sides of each cake with cooking spray; place in batches in pan. Reduce heat to medium; cook 1 to 2 minutes on each side or until browned. Remove from pan, and place on wax paper. Cool completely.
Take your leftover ham dinner and transform it into a hearty Wild Rice and Ham Chowder Soup, perfect for those cold, winter days.
1/2 cup chopped onion
1/4 cup butter, cubed
2 garlic cloves, minced
6 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups chicken broth
1-1/2 cups cubed peeled potatoes
1/2 cup chopped carrot
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
3 cups cooked wild rice
2-1/2 cups cubed fully cooked ham
2 cups half-and-half cream
1 can (15-1/4 ounces) whole kernel corn, drained
Minced fresh parsley
In a Dutch oven, over medium heat, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the flour, salt and pepper until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.
Add the potatoes, carrot, bay leaf, thyme and nutmeg; return to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Stir in the rice, ham, cream and corn; heat through (do not boil). Discard bay leaf. Garnish with parsley. Yield: 8-10 servings (2-3/4 quarts).
Guest post contributed by: Jonathan Chantz