Turkey day is here ….and gone and you just MAY have a few leftovers in your fridge. Need some tasty ideas? Don’t worry, I’m here to help!
A d’lish Thanksgiving Day feast!
Thanksgiving for breakfast – why not! Thanksgiving Benedict is a delicious idea a chef friend shared with me. Form leftover stuffing into patties, pan sear, then top with some sliced turkey, a poached egg and a dollop of gravy. YUM!
And you know there is never enough gravy left over- right? Why not make some more? Pick that turkey clean (save the meat for soup and sandwiches.) Now it’s time to make a Simple Turkey Gravy.
Get out the stock pot. Add in the bones, some chopped carrots, celery and onion. Cover with water (and sometimes I like to add in a carton of chicken broth to give it a flavor boost) bring to a simmer for 2 hours – then strain and voila!
Take that extra turkey meat and stock then make a soup. Or make gravy and add some veggies and leftover turkey meat and serve over biscuits for a d’lish open face hot turkey sandwich.
Wishing you all a Happy Thanksgiving Weekend! –Kathy
Simple Turkey Gravy
Makes about 5 cups
6 Tbsp. butter
2 Tbsp. minced onion AND/OR 1/4 cup chopped mushrooms
1/2 cup flour
5 cups homemade turkey stock (see above for method using your leftover turkey carcass)
1 tsp. salt
pepper to taste
Melt the butter in a large, heavy saucepan. Add the onions (and mushrooms if using) and sauté over medium-high heat for about 2 minutes. Add the flour and stir vigorously until combined and smooth. Cook for about 1 minute. Add the stock all at once and whisk vigorously so as to eliminate any lumps. Reduce the heat and simmer for about 10 minutes, until the gravy is nicely thickened. Season with salt and white pepper.
Recipe by Kathy Casey Food Studios® – www.KathyCasey.com
