Leftover Love

If you’re like me, you’re probably getting a liiiiiiittle sick of Thanksgiving leftovers by now. I could probably eat pie for the rest of my life, but I’m starting to feel a little weighed down by all the butter I’ve been consuming, and one can only eat turkey and green bean casserole for so long before turning the color of said beans.

Quick side note: not to toot my own horn or anything, but I make the best leftover turkey sandwiches on EARTH. My secret? Mashed potatoes. COLD mashed potatoes. Also, I keep things simple. I grab a leftover dinner roll (I never have sandwich bread in my house, and dinner rolls work just as well, if not better), split it, spread COLD mashed potatoes on that sucker, and top with cold turkey and a sprinkle of kosher salt. That’s it. I ditch the stuffing (I don’t like it…plus, why put bread on bread? I love me some bread, but that’s weird, right?) and I’ll occasionally add some cranberry sauce, but it’s perfection with just the turkey and taters. Yummmm.

Anyway…I hate to waste food, but Thanksgiving leftovers in their original form have a hard stop after about 3 days for me. After that, I need to get a little creative. My favorite way to use up leftover turkey? Turkey Tikka Masala. The warm, creamy, spicy sauce works just as well with turkey as with chicken, and I serve it over – you guessed it – mashed potatoes in place of rice. It’s delicious, it uses up a good chunk of all that turkey, and it tastes COMPLETELY DIFFERENT than Thanksgiving dinner! Not the lightest dish in the whole world, but I figure it’s better than loading my plate with scoops of mac & cheese and marshmallow covered, butter loaded sweet potato casserole night after night.

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Turkey Tikka Masala

Ingredients

3 Cups leftover turkey (I like to use white meat, but I’m sure dark meat would work just as well or better if you like it)

3 Tbsp butter

1/2 yellow onion, chopped

3 cloves garlic, minced

1 Tbsp fresh ginger, grated (I love Trader Joe’s ready to use ginger paste – it comes in a tube)

1 14.5 oz can diced tomatoes

1 Tbsp sugar

2 tsp garam masala

1 tsp turmeric

1 tsp paprika

1 tsp cumin

1 tsp coriander

Salt & black pepper, to taste

1 cup whole-fat coconut milk (you can also use heavy cream)

Leftover mashed potatoes, or cooked basmati rice

Cilantro, chopped – to garnish

Instructions

Melt the butter in a large skillet over med-high heat. Add onion and cook until softened; 5-7 minutes. Add ginger and garlic and continue cooking until fragrant; 1-2 minutes. Add sugar, spices, 1 tsp salt and 1/4 tsp pepper, tomatoes, and 1/2 cup water. Cover and simmer for 30 minutes; add coconut milk and turkey and simmer until warmed through. Serve over mashed potatoes (or rice, but mashed potatoes are SO GOOD and you probably still have some sitting around, yes?) and garnish with cilantro.

 

 

 

Happy Thanksgiving!

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The world is essentially a garbage fire in 2017, and yet, I am thankful. I’m thankful for my home, I’m thankful for my friends and family, I’m thankful for my livelihood, I’m thankful for husband who always keeps my smiling, and I’m thankful for my fluffy white little nightmare of a pup. I’m thankful for the enormous privilege that allows me to have it pretty damn good, despite everything going on around us.

“I could be pretty pissed off about what happened to me… but it’s hard to stay mad, when there’s so much beauty in the world. Sometimes I feel like I’m seeing it all at once, and it’s too much, my heart fills up like a balloon that’s about to burst… And then I remember to relax, and stop trying to hold on to it, and then it flows through me like rain and I can’t feel anything but gratitude for every single moment of my stupid little life… You have no idea what I’m talking about, I’m sure. But don’t worry… you will someday.”

Is it in poor taste to quote a Kevin Spacey monologue at this present time? Eesh. Anyway, I hope you have an amazing Thanksgiving, and don’t forget to actually, y’know, be thankful. Because even though things may suck, they probably suck a whole lot worse for someone else. ❤ ❤ ❤

Official Thanksgiving 2017 Menu

Happy Monday, friends! I may be a bit on the absent side this week – lots of shopping, cleaning, pie baking, and cooking to be done around here. I figured I’d at least pop in to share my finalized Thanksgiving menu, though (with links to recipes, when applicable) – and then if I get a few free minutes, I may just drop in with a few other little things. So, without further ado, here it is: our 2017 Thanksgiving Menu.

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Simple Roast Turkey (NY Times – I’ve used this dry-brine recipe every year I’ve hosted, and it’s by far the best turkey I’ve ever had)

Mashed Potatoes (I’ve never previously used a recipe, but I’m going to try this method from The Kitchn this year)

Turkey Gravy (No recipe here – I just work from what my mom taught me)

French Onion Zoodle Bake (Climbing Grier Mountain)

Macaroni & Cheese (No recipe here, either – I tend to combine about 5 different recipes to taste.)

Green Bean Casserole (I’ve used Smitten Kitchen’s recipe every year until now, but I saw Ree Drummond make her recipe on this kitchen this year, and, well…she uses bacon. And cheese.)

Sweet Potato Casserole with Marshmallows and Pecan Streusal (I’ve tried fancier sweet potato/squash dishes, but everyone prefers the good old sweet stuff – who am I to argue with tradition? I’ll be putting in a couple little spins to elevate things a bit, though – orange zest and fresh ginger, to start.)

Cranberry Sauce (No recipe – I just throw in whatever sounds good at the moment.)

Traditional Thanksgiving Stuffing (Stuffing’s difficult for me, because I don’t like it -*GASP* – and Jeff’s mom makes him his favorite stuffing each year. I always feel like I should make stuffing for everyone else though, because Jeff’s is a pretty specific recipe and it’s not for everyone…I’ve tried a few different recipes, but I figure I’ll just stick with this basic recipe from Averie Cooks this year. Can I say recipe again? Recipe.)

Rolls (Keeping it real – I usually use frozen parker house rolls and brush them with butter, herbs, and sea salt before serving. I’ve thought about making them from scratch, but…just, why?)

Brussels Sprouts with Chorizo and Sherry Vinegar (Serious Eats)

Silky Smooth Pumpkin Pie (Smitten Kitchen – this recipe is a bit more laborious than other pumpkin pie recipes, but it’s so good that it’s the only recipe I ever use.)

Chocolate Pudding Pie (Dinner a Love Story – I may or may not spread a layer of peanut butter over the crust before adding the pudding. Shhhh!)

And that’s it! Well, minus one additional pie that’s yet-to-be-determined-but-needs-to-be-decided-on-within-the-hour-because-that’s-when-I’m-leaving-to-do-my-grocery-haul. I’m thinking some kind of apple crisp/pie/cheesecake combo. Also, I feel I should mention that this menu is to feed FOUR PEOPLE. I repeat, this menu featuring a 16 pound turkey, 10 side dishes, and 3 pies will be feeding FOUR PEOPLE as of right now – my parents may make a hail-Mary drop in, but even then it’ll only bring the count to six. God help us.

Off to buy all the groceries – if we don’t speak, have a happy, cozy, and delicious Thanksgiving!