Recipes: Leftovers

Serves 6 to 8.

Note: Serve these in individual ramekins or as one big potpie. If you happen to have odd amounts of extra cheese from a party, feel free to use that along with the Cheddar. Leftover vegetables (carrots, Brussels sprouts, green beans) work well in this, too. If making into individual pies, use single-serving ramekins and shorten the cooking time to 15 minutes.

For the filling:

• 3 carrots, diced

• 2 ribs celery, diced

• 2 medium potatoes, peeled and diced

• 4 to 5 c. turkey or chicken stock, divided

• 1 medium onion, peeled and diced

• 2 tbsp. flour

• 1/2 c. whole milk or half-and-half

• 1 tbsp. fresh or 1 tsp. dried thyme

• 1/2 tsp. ground nutmeg

• Salt and freshly ground black pepper to taste

For the crust:

• 1 1/2 c. flour

• 1/2 tsp. baking powder

• 1/2 tsp. baking soda

• 4 tbsp. unsalted butter, cut into small pieces

• 1/3 c. grated sharp Cheddar cheese

• 1 egg

• 1/2 c. buttermilk

Directions

Melt 2 tablespoons butter in a deep skillet over medium heat and cook the chopped onions, stirring until they're soft, then sprinkle in the 2 tablespoons flour and cook, about 3 to 5 minutes. It should be thick. Slowly stir in reserved stock plus enough to make 3 cups, then stir in the milk. Bring to a boil. Add the thyme and nutmeg and cook until thickened, about 5 minutes. Stir in the turkey and the cooked carrots, celery and potatoes. Turn into a casserole dish or deep pie tin.

To make the crust: Preheat the oven to 425 degrees. In a large bowl, whisk together the 1 1/2 cups flour, baking powder, baking soda and salt. Cut in 4 tablespoons butter until the dough resembles coarse meal, then toss in the grated cheese.

In a small bowl, whisk together the egg and buttermilk. Add to the flour mixture and stir gently to make a soft dough. Turn the dough out onto a lightly floured board and pat it into a large round. Cut the dough into 2 1/2-inch circles.

Place the biscuits on top of the turkey filling. Bake in the preheated oven until the crust is golden brown, about 20 to 25 minutes. (See Note).

Serves 4 to 6.

• 6 large shallots, coarsely chopped

• 4 garlic cloves, chopped

• 1-in. piece fresh ginger, peeled and finely chopped or grated

• 3 tbsp. water, or more as needed

• 2 tbsp. coconut or vegetable oil

• 1 (14-oz.) can unsweetened coconut milk

• 1 1/2 c. turkey or chicken stock

• 1 small jalapeño, slit and seeded

• 1 cinnamon stick

• 2 whole cloves

• 1 to 2 tbsp. fresh lime juice, to taste

• 1/3 c. chopped fresh cilantro, for garnish

• 1/2 c. shredded unsweetened coconut, lightly toasted (see Note)

• Cranberry salsa, for garnish (see recipe)

Directions

Heat the oil in a heavy pot over medium-low heat and add the shallot paste and cook for just 1 minute. Stir in the curry powder and cook for 1 minute. Stir in the coconut milk, stock, jalapeño, cinnamon stick and cloves, and simmer for about 15 minutes.

Remove and discard the chile, cinnamon stick and cloves. Stir in the turkey and continue simmering until hot. Stir in the lime juice. Serve garnished with the cilantro, toasted coconut and cranberry salsa.

Makes about 1 1/2 cups.

• 1 c. fresh cranberries

• 1 small apple, cored and chopped

• 1 to 2 tbsp. brown sugar, to taste

Directions

Put the cranberries and apple into a food processor fitted with a steel blade. Grind the cranberries and apples together, add the lime juice and sugar to taste.

Makes 2 cups.

Note: This makes a light and refreshing dessert.

• 1/4 c. sugar, to taste

• 2 tbsp. orange zest

• 2 tbsp. fresh orange juice

Directions

Put the cranberry sauce, sugar, orange zest and juice into a food processor fitted with a steel blade. Purée and spread the mixture into a shallow pan. Place in the freezer. Once it has started to freeze, after about 20 or 30 minutes, scratch the mixture with a fork and refreeze. Repeat several times.

Note: This spicy bread sports a streusel topping. It makes great use of leftover whipped sweet potatoes or mashed squash.

For the topping:

• 2 tbsp. flour

• 1/2 c. brown sugar

• 2 tsp. ground cinnamon

For the bread:

• 3 c. flour

• 1 tsp. salt

• 2 tsp. baking soda

• 2 tsp. ground cinnamon

• 1/4 tsp. ground cloves

• 1/2 tsp. allspice

• 2 c. mashed or whipped sweet potatoes or winter squash

• 3/4 c. vegetable oil

• 2 c. granulated sugar

• 2 medium apples, peeled, cored and finely chopped

• 1/2 c. fresh cranberries

Directions

To make the topping: In a small bowl, work together 2 tablespoons flour, brown sugar, 2 teaspoons cinnamon and butter with a pastry cutter or your fingertips until you have a coarse meal.

To make the bread: Preheat the oven to 350 degrees. Generously grease or butter 2 (5- by 9-inch) loaf pans.

Cool the loaves on a rack for 45 minutes, then turn out onto the rack and cool completely before wrapping.

Serves 4 to 6.

Note: This velvety soup makes great use of leftover squash or sweet potatoes and whipped mashed potatoes, too. It's a version of an Italian favorite, often garnished with sweetened nuts or crushed amaretto cookies (Italian macaroons). It's also nice garnished with the Fresh Cranberry Salsa (see recipe) or cranberry sauce.

• 2 tbsp. extra-virgin olive oil

• 1 rib celery, chopped

• 1 medium onion, chopped

• 1 c. mashed potatoes

• 1 1/2 c. cooked mashed or puréed winter squash

• 1/2 tsp. grated nutmeg

• Pinch red pepper flakes

• Salt and freshly ground black pepper to taste

• 1/4 c. crushed amaretto cookies or candied nuts

Directions

In a large heavy pot set over low heat, add the oil, and sauté the celery, carrot and onion until tender, but not browned, about 8 to 10 minutes.

Stir in the mashed potatoes, squash, nutmeg, pepper flakes and enough of the stock to make a thick soup. Simmer for 5 minutes. Add salt and pepper to taste. For very smooth soup, purée in batches in a blender. Serve garnished with the crushed cookies or nuts.

Note: This salad is best with dark turkey meat. It's terrific on a holiday buffet. To toast the pecans: Preheat the oven to 350 degrees. Spread the nuts on a baking sheet and toast in the oven until they begin to smell nutty, about 2 to 4 minutes.

For the dressing:

• Zest of 1 orange

• Juice of 1 orange (about 2/3 c.)

• 1/3 c. extra-virgin olive oil

• 2 tsp. honey

• Salt and freshly ground black pepper, to taste

For the salad:

• 4 c. cooked wild rice

• 2 celery ribs with leaves, chopped

• 6 green onions, thinly sliced diagonally

• 2 1/2 c. diced cooked turkey meat

• 1 c. dried cranberries

• 6 c. winter spinach or dark greens for serving

• 1 c. pecans, toasted (see Note)

To make the dressing: In a large bowl, whisk together the orange zest and juice, oil, shallot and honey. Season with salt and pepper.

To assemble the salad: Combine wild rice, celery, red pepper, green onions, turkey and cranberries with the dressing. Serve the salad on a bed of winter spinach or dark greens and scatter the pecans on top.

Serves 4.

Note: Serve these simple cakes topped with poached or fried eggs for breakfast, or warmed leftover gravy and cranberry sauce or grated sharp cheese for a light dinner. Great alongside leftover mashed sweet potatoes or squash. This recipe can be easily doubled or tripled.

• 2 c. leftover stuffing

• 1/4 c. cream, as needed

• 1/4 c. flour seasoned with salt and freshly ground pepper

• 2 tbsp. unsalted butter or olive oil

Directions