Revive leftovers with easy recipes

November 21, 1990|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

LEFTOVER TURKEY CAN fill the most creative cook with dread. Here are some delicious leftover recipes from "Thanksgiving Dinner" by Anthony Dias Blue and Kathryn K. Blue.

Turkey and Rice Casserole

5 tablespoons butter, divided

3 cloves garlic, minced

2 medium onions, peeled and diced

3 cups diced cooked turkey

1 cup stuffing

3 tablespoons minced fresh parsley

1/2 teaspoon fresh thyme

Salt and freshly ground pepper

1 cup long grain rice, cooked

2 cups chicken or turkey stock, homemade, or canned chicken or turkey broth

Preheat the oven to 375 degrees. In the bottom of a four quart ovenproof casserole, melt four tablespoons butter over medium heat and saute the garlic and onions until transparent, about five minutes. Add the turkey, stuffing and herbs and season to taste with salt and pepper. Stir.

In saucepan, melt the remaining tablespoon of butter. Add the rice and saute over medium heat until it is transparent.

Add the rice to the casserole. Stir to mix. Bring the broth to a boil in a saucepan and pour over the casserole. Cover and bake for 25 minutes, until the rice is tender. Uncover and bake 15 minutes more. Serves six to eight.

Mashed Potato Pancakes

2 cups any kind of leftover mashed potatoes

2 tablespoon unsalted butter, softened

3 tablespoons matzo meal

3 tablespoons minced chives

1 teaspoon salt

1/2 teaspoon pepper

2 eggs

1 teaspoon water

Bread crumbs

Preheat the oven to 375 degrees.

In a medium bowl combine potatoes, butter, matzo, chives, salt and pepper. Beat the eggs well and add all but two teaspoons to the mixture. With a fork, stir the potato mixture well to blend thoroughly.

Butter a cookie sheet. With your hands, shape the potato mixture into pancakes about one-quarter-inch high and 2 1/2 -inches in diameter. Place them on the cookie sheet.

Mix the reserved egg with one teaspoon of water and paint the top of each pancake with the egg wash. Sprinkle each pancake with a light dusting of bread crumbs.

Bake for 25 minutes or until golden brown on top. Serve immediately. Makes about 16.

Killer Turkey Hash

2 tablespoons unsalted butter

1 onion chopped

2 garlic cloves, minced

3 cups 1/4 -inch-dice cooked turkey

3 cups crumbled stuffing or 1/4 -inch dice boiled potatoes

1 cup leftover gravy

3/4 cup cooked corn

2 tablespoons minced fresh parsley

1 teaspoon salt


3 eggs, well beaten

3/4 cup grated Parmesan cheese

4 tablespoons bread crumbs

Melt the butter in a skillet and saute the onion and garlic until transparent, stirring frequently with a wooden spoon. Add the turkey and stuffing, stirring to blend. Add the gravy, corn, parsley, salt and pepper to taste.

In a small bowl, combine the eggs and cheese. Preheat the broiler.

Transfer the turkey mixture to a two-quart souffle dish, casserole or au gratin dish. Add the egg and cheese mixture. Stir to combine all ingredients. Sprinkle the top of the hash with bread crumbs.

Place the hash under the broiler until the bread crumbs begin to brown about seven minutes. Serve immediately. Serves six to eight.

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