Thanksgiving Leftover Madness!

I wrote an article for Insider Louisville on handling Thanksgiving leftovers! The original article was published on this link:
Insider Louisville Thanksgiving Leftovers!

Now that Thanksgiving is over, and your house is still full of varying amounts of leftovers, it is time to get creative! I enjoy this part of the holiday as much as preparing the fresh ingredients because it gives me the opportunity to try new experiments…and if they don’t happen to work out, no worries, chances are it will be difficult to recreate the ingredients until the next Thanksgiving rolls around.

Let’s brainstorm a little bit to see what we can come up with, then I’ll try and throw a few recipes at you.

Turkey can be great in the post-Thanksgiving staple sandwich, but let’s think outside the box for a second and see where this versatile meat can take you.

When I was in Europe, I lived with quite a few Spaniards, who loooooved their croquetas. Croquetas can basically take any filling you like, but the turkey croquetas we whipped up were especially delicious and plentiful. These little fried bundles of joy can fill you and a small army of friends up in no time at all. When made correctly it is like eating a turkey-flavored cloud in light, crispy breading.

Regarding the nasty bits (the carcass and giblets, if you didn’t put them in the gravy), throw all that glory into a pot with some aromatic herbs and veggies and water and make yourself a stock! Then you can use it in soups all winter…it freezes like a dream!

Something else you can do is make a Strata (here’s my recipe), and layer the turkey, vegetables, leftover bread, even stuffing could be livened up in this dish. Then, if you have leftover cheese from you hors d’oeuvres, serve with a side of cranberry sauce.

Thanks to our friends down south, we have a great abundance and respect for the corn and flour tortilla.

Ever thought of making leftovers taco-style? Add some cumin to those green beans, mix some salsa into the stuffing, add a dollop of sweet potatoes, and reheat the turkey with garlic and peppers. Pile all of these onto a taco and you’re ready to go! Along the same vein, you can scatter various leftovers over some tortilla chips and heat them in the oven–Thanksgiving nachos…you’re welcome.

Hmm, what else? I bet you can mix turkey meat with stuffing and an egg, form them into patties and grill up some turkey burgers. Top with your cranberry sauce and some leftover salad greens and you have a party in your mouth.

Turkey Chili…you can run with that one if you want.

Ah, and to top it all off, I found something really intriguing at the store: gyoza wrappers! I’m sure rice wrappers for spring rolls could pull this off too, but gyoza wrappers (also commonly known as wonton wrappers or potsticker wrappers) are just begging to be filled with whatever combination you can imagine.

Cut the turkey into miniscule pieces and mix with caramelized peppers and onions and ginger, then fill the wrappers and steam, fry, or steam AND fry them. A similar combination can be made with desserts and you can have dessert bites. Fill these with your vegetable sides and you have a nice bite-sized meal ahead of you.

Making gyoza is a wonderful way to get people involved in the kitchen–take this opportunity to kick back after your 2-day cooking marathon and have everyone get their hands into some food. I guess this might be a good recipe to leave with you since it does involve a procedure that you may not be familiar with.

Leftover Gyoza

Gyoza wrappers (can be found at Asian supermarkets, and apparently mainstream ones now too)

Onions

Ginger

Garlic

Various leftover combinations

Bowl of water for finger-dipping

Make sure that you cut your leftovers, onions, ginger, and garlic into tiny pieces–that’s the secret to most Asian cooking, notice the small pieces that cook fast and evenly…I know, how could you have missed that detail?! Basically, you are going to mix up all of the ingredients except for the wrappers and sauté them until they become a nice little filling. Then you put about a teaspoon of filling in the center of each wrapper. Here comes the technique:

Dip your finger into the water bowl and swipe it along the top half-moon of the wrapper. This will allow you to fold up the bottom half-moon and adhere the wrapper dough to itself. If you want to look really authentic and hold in your ingredients well, you should fan-fold the wrapper before pressing it down on the dampened end. This is exactly the same technique you use when you are folding crimps into a pie crust. Call in your friends to help you here…it’s tons of fun!

When your gyoza are all folded and ready, you can throw them in a frying pan with a little peanut oil/sesame oil combo and brown them on both sides, then you can choose to steam them or hold them in the oven on low heat to keep them warm. When all your magnificent gyoza are finished, you can serve them with a ponzu sauce or simple soy sauce.

Delicious!

I hope that this guide can at least inspire some ideas for using all those delicious leftovers aside from just reheating them. Have a happy holiday and I hope you were able to enjoy Thanksgiving for all that it gives us!

Enjoy friends and Happy Holidays!

Strata: Layers of Italian Felicità (Happiness)

Coming back to Louisville has been a whirlwind of straight up eating out. It is a great culture of this city to go out, spend some time with your friends and family, and do so while eating delicious food. We have food from all over the world, high quality southern fare, bourbon bars, microbreweries anybody can be proud of, and specialty shops that will keep you busy for years--as they have for me. So, when I tell you have more restaurant reviews to write than recipes to share with you, you can understand my situation. I really do need to get back to the grind in the kitchen, because I do miss the sizzling in my own pans (which now cook evenly because I have good pans here in the States), chopping fresh vegetables, and spending time making good homemade food.

Today I decided to whip up a Strata, which means "layer" in Italian. I think I originally got this idea from the Everyday Italian back when I had cable, but I have been making the recipe from memory for so long I could have it confused!? Anyways, it is traditional of Northern Italy, and features that beautiful spice nutmeg, which I love for its savory side (See The Spicy Necessities section of this blog for more on nutmeg). It is a dish that uses up stale and hard bread. These recipes aren't often found on this side of the Atlantic because most people eat bread that lasts for a couple of weeks in a plastic bag. Let me tell you what you're missing out on: the smell of quality flour, salt, yeast, and water mixed together until it bakes into a crackling crust and a soft, light and airy center that gives with just a little chew. These loaves can include whole grains, dried fruits, and seeds. I have to intentionally try and save the bread to make something like a Strata because it is usually gobbled up in inhuman amounts.

Stateside, you can find high-quality bread, but you will have to pay for it. Artisan breads are worth every penny, and you will be able to taste the joy of their craft in every bite. Sometimes, when I walk down the bread aisle at the local SUPERmarket (which I am trying to make few and far between), I feel like we are losing these true culinary arts, and we aren't buying food that actually means something to the people who made it. I wish I had the talent to make great bread everyday, and attempting it myself has made me respect those craftsmen even more. The long and short of it is that you should support your local baker, and then make this recipe out of the loads of bread you buy from them!

Notes: If you do not have stale or hard bread on hand, but you are dying to try this recipe, you can simply cut some bread into cubes and dry them out in a low-heat oven for about 30 minutes, or until hard. It works just as well, and if you like a slight toast on the bread, perfect. Whatever type of bread you like should work, but I prefer a lighter bread or whole wheat as opposed to a rye or pumpernickel because of it's absorption qualities. Also, with the strata, you don't have to stick with the exact recipe for the layers. If you want to put in peppers, eggplant, zucchini, potatoes, or turkey instead of bacon be my guest--the more experimentation you do in the kitchen, the better your life will taste. Just cook what you like!

Strata

3 C Stale or hard bread

4-5 Whole bacon strips, fried until crispy

1 Onion, chopped

3 Cloves Garlic

3/4 C cheese (I used shredded Asiago, Parmesan, and Romano)

5 Eggs, beaten

Splash of milk

Butter

Olive Oil

Salt

Black Pepper

Nutmeg

This recipe needs a pre-heated oven at 350 and a butter-greased bread pan.

Reserve cubed bread in one bowl and the cheese in another bowl.

Chop the onions and garlic and sauté in a pan over medium heat with olive oil and butter. Cook until you start smelling a sweet onion aroma and the color is just about to start browning. Crumble up your crispy bacon and stir in with your onion mixture. I decided to save the bacon grease for another use because the butter really adds enough with the onion and I didn't want to weaken that gorgeous flavor combination. Reserve the bacon-onion-garlic mixture in another bowl.

In yet another bowl, beat up the eggs with a splash of milk to give it a little creamier of a color. You can also use heavy cream if you really want to go for the gold--whole milk works just fine for me. Also beat in the salt, black pepper and nutmeg at this point. Spice as you like, but don't go too heavy on the nutmeg because it can overpower.

Now it is time for assembly in your prepared bread pan. The first layer is the bread, second is the bacon-onion-garlic mixture, third is egg, and fourth is cheese. I had enough to make two layers, but you can easily increase the layers by increasing the proportions of ingredients that you use, no problem!

Most of the egg mixture should be saved until the end, when you douse that bread pan in full, golden egg glory. Let the Strata stand for about 15 minutes before you put it into the oven, so that the bread cubes can soak and become chewable again. When they come out of the oven they will be fluffy and happy and covered in cheese--what could be better, right?

The Strata should be ready in about 30-40 minutes. It will be bubbly and happy. At this point, it is advantageous to use a glass bread pan, because when it comes out you can see the layers! Yay!

Please enjoy with some friends, this can serve up to 6-7 from one bread pan. I would serve it with a light salad with a balsamic vinaigrette and a glass of wine. The nutmeg from the Strata will work wonders with a balsamic vinaigrette in the accompanying dish--and we're all about flavor fusion. It can also be breakfast for the next day-- this is another dish that can wait on the stove, covered--but if you have Home Ec-style bacteria fear, throw it in the fridge for later.

Buon appetito!