Our top 5 thanksgiving leftover dishes.
Here at Top Hat Catering, we know that everyone is anticipating Thanksgiving this month
and, so are we! It is a holiday like no other when it comes to spending time with family and
friends to give thanks and feast on a delicious turkey together. To shed some light on the holiday we want to first say that when the Pilgrims hosted the inaugural feast, the bird may or may not have been part of the offer. However, today, nearly 90 percent of the US eat the bird in celebration of the holiday.
Today, at Top Hat Catering we want to focus on post-Thanksgiving. If you guessed
Thanksgiving leftovers you were right! Today we want to highlight our top five Thanksgiving
leftover dishes. Enjoy.
1. TURKEY GUMBO
This Cajun and Creole classic is often served with rice, but Shepherd insists his version doesn't
need the starchy side. Studded with turkey meat and andouille sausage, it's filling enough on its
own. Making a solid roux is essential to gumbo, because the flour and fat mixture thickens and
flavors the dish. For newbies, Shepherd recommends patience. Roux must be cooked slowly
over low heat and it requires just about constant attention, so take your time and be prepared to
- 4 stalks celery, chopped
- 3 small yellow onions, chopped
- 1 large green bell pepper, seeded and chopped
- 3/4 cup canola oil
- 3 tablespoons olive oil
- 1 1/3 cups all-purpose flour
- 16 ounces andouille sausage, sliced into thin rounds
- 1 small red bell pepper, seeded and chopped
- 8 cloves garlic, minced
- 8 to 10 cups chicken stock or low-sodium chicken broth, as needed
- 2 tablespoons fresh thyme leaves, chopped
- 1 1/2 teaspoons cayenne pepper
- 1/4 cup hot sauce, preferably Crystal
- 1/4 cup Worcestershire sauce
- 2 teaspoons kosher salt, as needed
- 1 1/4 teaspoons freshly ground black pepper, as needed
- 4 cups pulled cooked turkey meat or rotisserie chicken, skin removed
In a food processor, combine 1/4 cup chopped celery, 1/4 cup chopped onion, and 1/4 cup
chopped green bell pepper. Process until smooth.
In a small bowl, combine 1/2 cup of the canola oil with the olive oil and whisk to combine.
Transfer to a heavy medium saucepan or Dutch oven, add the flour, and place over moderate
heat. Cook the mixture, stirring slowly and constantly, until the roux is dark brown, 20 to 25
minutes. Add the puréed vegetables, and stir to combine. Cover and reserve.
In a heavy large pot over moderate heat, warm the remaining 1/4 cup canola oil. Add the
andouille sausage and sauté, stirring occasionally, until browned on all sides, 6 to 8 minutes.
Add the red bell pepper, along with the remaining green bell pepper, and sauté, stirring
occasionally, until just soft and brown, 3 to 4 minutes. Add the remaining celery and onions,
along with the garlic, and sauté, stirring occasionally, until the onions are softened, 3 to 4
minutes. Add 8 cups of chicken stock, along with the thyme, cayenne pepper, hot sauce,
Worcestershire sauce, and the reserved roux, whisking as needed to dissolve the roux in the
Bring the gumbo to a boil, stirring frequently, then reduce the heat to low, season the gumbo
with salt and pepper, and simmer, stirring frequently, until thickened, about 15 minutes. (The
gumbo should have the consistency of chowder. If it thickens too much as it simmers, add
additional stock; if it's too thin, in a small bowl, stir together 1 tablespoon all-purpose flour and 3
tablespoons canola oil and gradually add this mixture to the gumbo, simmering the mixture for a
few minutes between additions, until the desired consistency is reached.) Add the turkey meat
and simmer, stirring occasionally, until the turkey is heated through, about 5 minutes. Serve hot.
The gumbo can be prepared ahead and kept, covered in the refrigerator, up to 3
days, or frozen, in an airtight container, up to 3 months. To reheat: Warm the gumbo in a heavy
pot over moderate heat, adding additional chicken stock as needed to adjust the consistency.
2. Momma's Turkey Stew with Dumplings
- 3 cups shredded cooked turkey
- 1 large sweet onion, chopped
- 1 large potato, peeled and cubed
- 2 large carrots, chopped
- 2 celery ribs, chopped
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1 carton (32 ounces) chicken broth
- 1/3 cup cold water
- 3 tablespoons cornstarch
- 1/2 cup frozen corn, thawed
- 1/2 cup frozen peas, thawed
- 1 cup biscuit/baking mix
- 1/3 cup 2% milk
In a 6-qt. slow cooker, combine the first 10 ingredients; stir in broth. Cover and cook on low for
Remove bay leaves. In a small bowl, mix water and cornstarch until smooth; stir into turkey
mixture. Add corn and peas. Cover and cook on high until mixture reaches a simmer.
Meanwhile, in a small bowl, mix baking mix and milk just until moistened. Drop by rounded
tablespoonfuls on top of simmering liquid. Reduce heat to low; cover and cook for 20-25
minutes or until a toothpick inserted in a dumpling comes out clean. Yield: 6 servings.
3. Day After Thanksgiving Stir Fry
- 1 cup cut fresh green beans
- 1 small red onion, chopped
- 1 tablespoon peanut or canola oil
- 1 garlic clove, minced
- 2 tablespoons whole-berry cranberry sauce
- 1 tablespoon soy sauce
- 1 teaspoon white vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1-1/2 cups cubed cooked turkey breast
- 2 tablespoons chopped cashews
- Minced fresh cilantro, optional
- Hot cooked rice
In a large skillet, saute beans and onion in oil until tender. Add garlic; cook 1 minute longer.
Meanwhile, in a small bowl, combine the cranberry sauce, soy sauce, vinegar, salt and pepper;
pour over bean mixture. Add turkey; simmer, uncovered, for 4-6 minutes or until heated through.
Sprinkle with cashews and, if desired, cilantro. Serve with rice. Yield: 2 servings.
4. Turkey & Stuffing Eggs Benedict
- 3 cups leftover cooked stuffing
- 4 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup butter, melted
- 1 tablespoon minced fresh parsley
- Dash salt
- Dash ground nutmeg
- 1 tablespoon olive oil
- 4 eggs
- 3/4 pound sliced leftover cooked turkey, warmed
Shape stuffing into four 1/2-in.- thick patties; set aside. In top of a double boiler or a metal bowl
over simmering water, whisk egg yolks and lemon juice until blended; cook until mixture is just
thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly.
Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Whisk
in parsley, salt and nutmeg. Transfer to a small bowl. Place bowl in a larger bowl of warm water.
Keep warm, stirring occasionally, until ready to serve, up to 30 minutes.
In a large nonstick skillet, heat oil over medium heat. Cook stuffing patties 3-4 minutes on each
side or until a thermometer reads 165°. Keep warm.
Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil;
adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl;
holding bowl close to surface of water, slip egg into water.
Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but
are not hard. Using a slotted spoon, lift eggs out of water.
To serve, place turkey and eggs on stuffing patties. Top with hollandaise sauce. Yield: 4
5. Sweet Potato Waffles
- 1-1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1-1/2 teaspoons baking powder
- 1 teaspoon cardamom seeds, crushed
- 1/2 teaspoon salt
- 1 cup mashed sweet potatoes, cooled
- 3 eggs, separated
- 1 cup sour cream
- 1/4 cup butter, melted
- 1 cup chopped pecans
In a large bowl, combine the flour, sugar, baking powder, cardamom seeds and salt. In another
bowl, whisk the sweet potatoes, egg yolk, sour cream and melted butter; stir into dry ingredients
just until combined. In a small mixing bowl, beat egg whites until stiff peaks form; fold into batter.
Fold in pecans.
Bake in a preheated waffle iron according to manufacturer's directions until golden brown.
Featured photo credit of Food Network