Thanksgiving Leftover Recipes

(Turkey Shepherd's Pie with Leftover Mashed Potatoes) 

House cleaning has begun, and I have been planning and shopping for our big Thanksgiving gathering.  Turkey, ham, mashed potatoes with gravy, stuffing, sweet potato casserole, and scrumptious pies...the list grows by the minute and excitement builds.  

And this year, it's even more special for me because my best friend and her family are coming.  Our annual tradition was missed the past three years because they are full-time missionaries to the Philippines.  And it may be another three years before they return for their furlough.  So, I'm going to relish every single minute with them as we build another sweet memory.  

(Stuffing Stuffed Mushroom Caps)

My family are not lovers of leftovers.  So each year, I'm conjuring up ways to get them to eat Thanksgiving meal redux.  Here are some creative ideas to share with you for your leftovers this year.

You will also find these photos in Miss Sophie's column in The Savannah Morning News. 

(Turkey, Cranberry Sauce and Brie Sandwich)

I am so very grateful to have another Thanksgiving with you all!  

Have a Happy, Happy Thanksgiving my dear friends!

Print These Recipes!

Stuffing Stuffed Mushrooms 

 24 Mushroom caps, cleaned
 1 cup leftover stuffing
 1/4 cup grated parmesan,
 2 tablespoons each olive oil
 2 tablespoons chopped parsley
 1 minced garlic clove

 Mix all ingredients in a medium-size bowl. Stuff into 24 button mushroom caps; top with more parmesan and olive oil. Bake 15-20 minutes at 400 degrees. Serve hot.

Turkey, Cranberry Sauce, and Brie Sandwich 

8 slices thick sliced bread
4 tablespoons unsalted butter, softened
1/4 cup left over cranberry Sauce
1 pound sliced left over turkey
1/2 pound brie cheese, thickly sliced

 Lay 4 slices of bread and top with a few slices of turkey. Spread cranberry sauce over turkey slices, then cover with 2 to 3 slices of brie, enough to cover the turkey and cranberry sauce. Top the sandwiches with remaining 4 slices of bread. Spread softened butter on outer sides of sandwich.

 Heat a large cast-iron or other heavy skillet over medium-low heat and cook 2 to 3 minutes until the bread is golden brown and the cheese begins to melt. Flip and cook 2 to 3 more minutes to brown the bread. Brush on more butter if needed. Cut the sandwiches in half and serve hot.  Makes 4 generous sandwiches.

 Turkey Shepherd's Pot Pie with Leftover Mashed Potatoes 

1/4 cup butter
1/4 cup chopped onion
1/4 cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
2 cups reduced-sodium chicken broth

1/2 teaspoon dried thyme
2 cups leftover turkey meat
2 cups of frozen vegetables
2 cups leftover mashed potatoes, heated in microwave 2-3 minutes
Salt and pepper to taste

*Note: if you have left over gravy, about 2 1/2 cups, it can be substituted for the white sauce.  Add dried thyme, meat, and vegetables, and proceed with the remaining instructions.

Preheat oven to 400 degrees F. Melt butter in a medium sauce pan. Add onions and cook until translucent, 2-3 minutes. Whisk flour into butter and onions and cook for an additional 2-3 minutes. Slowly whisk broth into flour until smooth, add thyme and bring to slow simmer. Add meat and vegetables. Simmer for 10-15 minutes.

Transfer turkey mixture to a deep-dish pie plate or shallow casserole dish placed on a baking sheet. Spoon warmed mashed potatoes over top, and, using the back of a spoon, make an even layer. Place pie on a baking sheet and bake 20-25 minutes, until top is golden brown and filling is bubbly.

Girls' Night Turkey Burger Recipe and Book Giveaway!

Good Monday morning!  It's September and the heat blanket which has been hovering Savannah for last three months has lifted.   And everyone, including my dog Brie is happy to be breathing crisp, cool air.  Without the oppressive Southern heat, our steps have springs and days are much more enjoyable to do school, work, and play. I love Savannah in September!

And to add to this excitement, here is my first giveaway on my blog.  I'm giving away three autographed copies of White Jacket Required-Culinary Coming of Age Story written by my very special friend, Jenna.  She is an amazing chef/writer of Eat, Live, Run, incredibly beautiful inside and out, and a daughter of my most favorite couple at my church!  

To learn more about Jenna, please visit http://www.eatliverun.com, and follow her on Facebook and Twitter

 And since Jenna will be coming through Savannah for her book signing tour in October,  Miss Sophie and I are throwing a big party to celebrate her and her new book.  So if you are in the area, please come and join us!  

Click here to make a reservation (there is no cost).....

Here is one of Jenna's mouth watering recipes in the new book,  Girls' Night Turkey Burgers.  These were served at our church's Wednesday Noon Service lunch, (topped with Pepperjack cheese and tomato-caper salsa) and everyone LOVED them!  

To enter to win a copy of Jenna's new, autographed book,  all you have to do is leave a comment on this post by answering this question.

I absolutely love Fall and all the bounteous food that comes from it.  

What is your favorite Fall food? 

Sweet potatoes? Turkey? Pot Pies?

• Contest ends Tuesday, September 25, 2012 at midnight EST. 
• One entry per person, please. 
• Winners must have a US mailing address. 
• Three winners will be chosen by Random.org and notified by email.

Girls' Night Turkey Burgers with Spicy Sweet Potato Fries

Reprinted with permission from White Jacket Required: A Culinary Coming-of-Age Story © 2012 by Jenna Weber, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.

Serves 2
Old Bay seasoning is the secret ingredient in these easy and healthy turkey burgers. I like to serve mine with melted cheddar or pepperjack cheese on top. The spicy sweet potato fries (baked of course!) complete the meal.

1 large sweet potato, peeled and sliced into matchstick-thin slices 

Sea salt

1/8 teaspoon cayenne pepper, or to taste 

Cooking oil spray

½ pound lean ground turkey 

1 egg, lightly beaten
½ teaspoon sea salt
1 teaspoon Old Bay seasoning 

1 red bell pepper, chopped
2 slices cheddar or pepperjack cheese (optional but delicious) 

2 hamburger buns, toasted (preferably whole wheat) 

Ketchup or hot sauce

Preheat the oven to 400°F and grease a cookie sheet.

Arrange the sweet potato slices in one layer on the sheet and sprinkle with sea salt and cayenne. Spray fries with vegetable oil spray and bake for 30 minutes, turning each fry over midway through baking.

In a large bowl, combine the turkey, egg, salt, Old Bay seasoning, and bell pepper. Mix thoroughly either with your hands or with a spoon until everything comes together and is combined well. Form into two even patties.

Cook the burgers in a nonstick skillet over moderate heat until cooked through, about 7 minutes per side. Top each with a slice of cheese and cook two minutes longer, allowing the cheese to melt.

Remove from heat and serve on toasted buns, topped with desired accompaniments. Serve with hot sweet potato fries and plenty of ketchup and hot sauce.

The above is an excerpt from the book White Jacket Required: A Culinary Coming-of-Age Story by Jenna Weber. The above excerpt is a digitally scanned reproduction of text from print. Although this excerpt has been proofread, occasional errors may appear due to the scanning process. Please refer to the finished book for accuracy.

Reprinted with permission from White Jacket Required: A Culinary Coming-of-Age Story © 2012 by Jenna Weber, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.


Jenna Weber, author of White Jacket Required: A Culinary Coming-of-Age Story, is the author of the highly successful food blog Eat, Live, Run. In 2007, she attended Le Cordon Bleu College of Culinary Arts in Orlando, Florida. White Jacket Required is her first book. She lives in San Francisco, California. Go to www.eatliverun.com for an up-to-the-minute look at Weber's world of food.

For large volume cooking:  10 lbs of ground turkey was used to yield about 32- 5 oz burgers.

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