Thanksgiving Leftovers

Recipe 1: Bubble & Squeak

Ingredients:

1 tbsp oil

1 onion, diced

1 garlic clove, minced

1 egg

1-2 cups leftover brussel sprouts

1-2 cups leftover vegetables

2 cups leftover mashed potatoes

Directions:

Fry your onions and garlic in some butter or oil.

While that is cooking, mix your mashed potatoes and vegetables together with salt & pepper and the egg. 

Add to the pan and let it get nice and brown. Be brave!! Allow it to really colour up and get nice and crispy.

When it’s time to flip, use a plate or a board big enough for the entire dish. Don’t burn yourself!

Flip onto the plate and shimmy back into the pan. Let cook through and enjoy!

Leftovers (yes, leftovers of leftovers) will stay excellent for days in the fridge. But I bet they won’t last!

Recipe 2: Squash Pasta with Sage

Ingredients:

1 tbsp olive oil

1 small onion, diced

2 cups leftover squash/sweet potato

2-3 sage leaves, minced

1/4 cup parmesan cheese

1/2 cup broth

salt & pepper to taste

1 pound (or box) pasta like rotini, fusilli, or penne

Goat cheese to crumble on top 

Directions:

Heat oil in a pan and sauté onions until soft. 

Add onion and all remaining ingredients (other than pasta & goat cheese) into a blender and whirr away until smooth. 

Add more broth if it’s too thick. Sometimes the squash contains more water, sometimes it’s drier…it’s up to you.

Feel free to add milk or cream, but it certainly doesn’t need it. Yo to you!

Boil pasta according to instructions and drain. 

Add sauce to pasta and stir. 

Fry some sage to garnish or add a bit of goat cheese, or eat it out of the pot-no judgement (been there).

Recipe 3: Turkey Pot Pie with Homemade biscuits

Pot Pie Filling:

1 onion, diced

1/3 cup butter

1/3 cup flour

1/2 tsp thyme

1 cup broth

2/3 cup milk

2 cups leftover vegetables

2 cups leftover turkey

Biscuits:

Ingredients:

2 cups flour

2 tsp baking powder

1/2 tsp garlic powder

1/4 tsp salt

1/4 cup + 2 tbsp cold butter, cubed

3/4 cup plain kefir

Directions:

For the pot pie, heat the butter in a pan and cook the onions. Add the flour and mix. Let cook for a minute.

Add thyme, broth, and milk and stir well. This will thicken up. Add salt and pepper to taste. 

Once the sauce is as thick as you like, add your veggies and Turkey. That’s it!

Now for the biscuits. Preheat oven to 350.

Whisk together the flour, baking powder, garlic powder, and salt.

Using a pastry cutter or a fork, cut the cold butter into the flour mixture until it’s all crumbly. Place back in fridge if butter is beginning to melt. 

Stir in the kefir (or milk) and mix until it forms a dough.

Place dough on floured surface and roll out to about 1/2 inch thick. You can also just press with your hands (just makes a more “rustic” biscuit).

Using a cookie cutter or glass, cut out circles and place on a parchment paper covered baking sheet. Continue rolling and cutting until there is enough dough left for one biscuit. Roll into a ball and squish into shape.

Bake for about 12 minutes, until tops are golden brown. 

Scoop turkey pot pie filling into bowls and top with a biscuit! Enjoy.