Starting a new life in a new place.
I discovered/created an awesome Thanksgiving leftovers recipe!
I found a recipe (from the Costco cookbook) for a chicken salad with dried blueberries in it. I didn’t have any chicken, but I DID have turkey leftovers….a lot! And I didn’t have any dried blueberries, but I DID have fresh cranberries….a lot! So I got the idea to make the recipe, substituting the ingredients I didn’t have for those that I did have. And it turned out SO GOOD! My mom said it was the best turkey leftover dish she has ever had. We ate the salad on toasted croissants and it was heaven!
OK, so for dish number 2, you must save your Halloween pumpkin! Insane, right? Well, I have SUCH a delicious pumpkin soup with my leftover Halloween pumpkins. Claire, my sister, and I spent a good deal of time chopping, cleaning and peeling our two Halloween pumpkins and we got 16 pounds of pumpkin out of it! The soup turned out so delicious, it was so easy and I still load a ton of pumpkin left to repeat it another day.
So, here are my recipes. Enjoy and make your own twist on them. They’re both really easy and well worth the effort.
TURKEY CRANBERRY SALAD
4 cups of leftover turkey, chopped
1 cup of chopped fresh cranberries (mix in a few tsp of sugar to take away the bitter taste)
2 Tbsp chopped red onion
1/2 cup celery, chopped
1/2 cup sliced almonds
1 cup sour cream
sea salt and fresh black pepper
Mix all ingredients together well and chill for at least 1 hour before serving. Serve on warm, toasted croissants. (Serves at least 8. You’ll probably have leftovers.)
a big glug of extra virgin olive oil
2 red onions, coarsely chopped
2 carrots, coarsely chopped
2 sticks of celery, coarsely chopped
1 jalapeño, chopped (or crushed red chilies would work too)
4 cloves of garlic, coarsely chopped
salt & pepper
good pinch of fresh sage (dried if you don’t have fresh)
2 sprigs of fresh rosemary, leaves removed
4 pounds of pumpkin meat, chopped into smallish chunks
8 cups of good chicken stock
This is dead simple. I promise. Grab a big soup pan and heat the olive oil a few seconds before you add the ingredients. Dump in all together the onion, carrot, celery, garlic, jalapeño, salt, pepper, sage and rosemary. Let everything cook together for 10-15 minutes, until a little softened and the flavors have really started working together. Dump in the pumpkin chunks (your Halloween pumpkin!) and cover with the stock. Let it all simmer for about 30 minutes or until soft and smooshy. Blend it together with a hand-held immersion blender and you’re good to go! (Serves at least 8. You’ll probably have leftovers.)