Blogs

“Getting to Know Sue Clifton, Dooney & Bourke”: A...

Thanksgiving Leftovers - From Soup to Nuts

by on

As the saying goes “waste not, want not!” Well, the week after Thanksgiving is definitely a time when we want to creatively gobble-up the leftovers. Here are some recipe ideas I conjured up over the weekend.

Leftover “Stuffle Stacks”

This idea came from Steve, the security guard at the Q. It’s a waffle made out of stuffing, but it’s meant as a savory mid-afternoon treat! I was so excited about it that I made an extra tray of stuffing this year. Needless to say, I’ve been eating “stuffles” all weekend!

Here is what you need:

4 Cups of leftover stuffing

2 eggs, beaten

Sliced Turkey, mashed potatoes, gravy and cranberry sauce

First, preheat a waffle iron to medium-high. In a bowl, mix together the stuffing and eggs until you get a dough-like consistency.

Prep the top and bottom of the waffle iron with cooking spray. Spoon the stuffing into the waffle maker and spread evenly.

Close and cook until golden. You’ll know they’re done when the waffles can easily be lifted out of the waffle iron – about 4 to 6 minutes.

Meanwhile, heat the mashed potatoes, turkey and gravy (I used my microwave).

Now Stack! Start with the waffle base, then scoop on your mashed potatoes. Add your turkey and gravy. Don’t forget the cranberry sauce!!

Homemade Turkey Soup

I used to think that it was really hard to make this homemade soup that I grew up with. This version is west coast inspired, and relatively easy to make. I broke the recipe down into two parts. The first part is making the stock, and the second part is making the soup.

Ingredients for the Stock:

1 turkey carcass, broken in pieces

12 cups water, or enough to cover the carcass completely

1 large onion, coarsely chopped

1 large carrot, cut in about 6 pieces

1 clove garlic, cut in half

Bouquet garnish, made by tying in cheesecloth 6 sprigs fresh parsley and a few sprigs fresh thyme

1 bay leaf

2 teaspoons salt

First, put everything in a large pot and bring to a boil. Reduce the heat so it is barely simmering. (You should just see a tiny bubble surface now and then.) Partially cover so the stock will reduce a bit and get more concentrated, and simmer for 3 – 4 hours.

Strain the stock and discard the turkey and vegetables - keeping only the stock.

Ingredients for the Soup:

2 tablespoons butter

1/4 cup minced onion

2 cloves garlic, minced

1 cup diced carrot (about 1 large)

1/2 cup diced celery (about 1 large stalk)

2 cups sliced mushrooms

1.5 tablespoons flour

6 cups turkey broth (from the recipe above)

1 teaspoon marjoram

1/3 cup raw barley

Salt and pepper, to taste

1 cup diced turkey meat

First, have all of the vegetables cut and ready to go.

Then melt the butter in a large pot. Add the onion, garlic and celery. Cook for a few minutes until softened. Add the carrots and mushrooms to the pot. Lightly salt and cook for about 5 minutes. Stir occasionally. Add the flour and continue to cook and stir for about a minute.

Remove the pot from the burner. Pour in the turkey broth little by little, and stir to ensure it is well blended. Return the pot to the burner and add the barley. Bring to a boil and reduce heat so that it simmers. Cover and simmer for 1 hour.

Lastly, add the turkey meat. Taste for seasoning; add salt and pepper if necessary.

Enjoy!!

Pecan Pie Smoothie

This idea came to me like a vision! And, if you are a fan of butter pecan ice cream, you will surely LOVE this smoothie!! Simple, easy and Oooohhhh so yummy!!

Ingredients:

3 scoops of vanilla ice cream

1 cup of milk

1 LARGE slice of pecan pie

1 cup of ice cubes

Take all of the above ingredients and place them in your Vitamix. Blend until smooth.