Leftovers.....and some uses for them

As we all know Thanksgiving is a time of family and food, usually too much food. And after the clean up we have lots of leftovers for the next few days or sometimes weeks it seems. Following are a few recipes I enjoy to use up those holiday leftovers. A couple are the usual standbys but I also included a couple that were a little out of the box and maybe something you would never have thought of and would now consider trying. It's a great way to use up those leftovers but with a somewhat different twist. Here's to hoping all of you have a healthy, happy and safe holiday season.

Turkey Enchiladas
Prep Time: 25 minutes
Cook Time: 30 minutes

3 TBSP plus 1/2 cup vegetable oil
1  1/4 cups white onion, minced
1 28 oz can enchilada sauce(reserve 1/2 cup for dipping tortillas)
5 each Roma tomatoes, finely chopped(reserve 1/4 cup for garnish)
1 1/2 tsp chipotle  peppers in adobo, finely chopped
1 cup fresh cilantro, chopped
3 cups shredded cooked turkey(leftover)
2 1/2 cups shredded Monterey Jack cheese
3/4 cup sour cream
12 each 6 inch corn tortillas
Salt and pepper to taste
3/4 shredded lettuce for garnish(optional)
15 oz can of your favorite re-fried beans(optional)

PREHEAT OVEN TO 350 DEGREES

Heat 3 TBSP vegetable oil in a large skillet over medium heat. Add 1 cup of minced onion and saute until tender. About 5 minutes. Add enchilada sauce, tomatoes and chipotle peppers. Cover, reduce heat and let simmer about 20 minutes, stirring often. Remove from heat and stir in 1/2 cup chopped cilantro. Season with salt and pepper to taste.

In a medium sized bowl mix turkey, 1/4 cup minced onion, 1 1/2 cup cheese mix, 1/4 cup cilantro and sour cream together.

Heat 1/2 cup vegetable oil in skillet over medium heat. Cook tortillas 1 at a time until pliable, about 20 seconds per side. Dip into reserved enchilada sauce to coat. Set aside and repeat with remaining tortillas.

Spread 1/2 cup sauce in 13 X 9 baking dish to coat the bottom. Spoon 1/4 cup of turkey mixture into the center of each tortilla and roll up. Arrange seam side down in baking dish. Spoon 2 1/2 cups of sauce over enchiladas, sprinkle with 1/2 cup cheese mixture and bake until heated through. About 30 minutes.

Reheat remaining sauce over low heat. Transfer to a sauce boat. Serve enchiladas with lettuce and tomato garnish and re-fried beans if desired. Top with remaining cheese and cilantro, pass extra sauce on side. Wine Pairings: Pinot Noir, Malbec or Zinfandel. Beer Pairings: Any of your favorite Mexican beers or a nice IPA to help bring out the spices in the food. 

Turkey Shepherd's Pie
Prep Time: 15 minutes
Cook Time: 15-20 minutes

2 cups chopped leftover turkey
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped white onion
1 tsp dried thyme
1/2 cup corn
1/2 cup green beans
1 cup chicken stock
1 1/2 cups leftover mashed potatoes
1 cup leftover stuffing
Salt and pepper to taste

PREHEAT OVEN TO 400 DEGREES

In a large sauce pan combine turkey, carrots, celery, onion and thyme. Add chicken stock to mixture and bring to a boil. Reduce heat to medium and simmer 5 minutes until liquid reduces slightly.

Remove from heat. Add corn, green beans and leftover stuffing. Add salt and pepper to taste.

Transfer turkey mixture to a shallow baking dish placed on a cookie sheet. Spoon mashed potatoes over the top and using back of spoon make into a nice even layer.

Place into oven and bake 15-20 minutes until top is golden brown and filling is bubbly. Serve with a nice green salad and rolls. Wine Pairings: Chardonnay, Sauvignon Blanc, Cabernet Sauvignon or Zinfandel. Beer Pairings. IPA, Stout or Porter. 

Sweet Potato Pancakes w/ Caramelized Bananas
Prep Time: 15 minutes
Cook Time: 25 minutes

2 cups leftover mashed sweet potatoes
1 1/2 cups all-purpose flour
3 1/2 tsp baking powder
1 tsp salt
1/2 tsp nutmeg
2 eggs, beaten
1 1/2 cups milk
1/4 cup butter, melted
Caramelized bananas( recipe to follow)

PREHEAT OVEN TO 200 DEGREES

In a medium bowl, mix together flour, baking powder, salt and nutmeg. In a separate bowl combine sweet potatoes, eggs, milk and butter.

Using a hand mixer on low speed combine sweet potato mixture with flour mixture to form a batter.

Preheat a lightly greased griddle or skillet over medium heat. Pour slightly less than a 1/4 cup batter onto hot griddle. Cook until edges are dry. Flip and cook other side until golden brown. Repeat with all the remaining batter, holding pancakes in a 200 degree oven to keep them warm while making the banana topping.

Caramelized Bananas

1/4 cup butter
1 TBSP brown sugar
1 TBSP maple syrup
4 bananas peeled and sliced

Melt butter in skillet over medium low heat. Add brown sugar and maple syrup, stirring until well blended. Gently place banana slices in mixture and cook for about 5 minutes, flipping slices one time. Serve over pancakes, top with maple syrup and toasted pecans.

Mashed Potato Soup
Prep Time: 15 minutes
Cook Time: 20-25 minutes

4 each slices of bacon
4 cups leftover cooked mashed potatoes
1 cup chopped white onion
2 cups sliced/chopped fresh mushrooms
2 each 14 1/2 oz cans of chicken stock
1 tsp kosher salt
1/2 tsp ground black pepper
1 tsp paprika
1 cup shredded cheddar cheese
2 TBSP chopped fresh chives(green part only)
4 TBSP sour cream
4 TBSP milk

In a large skillet cook bacon until crisp, turning once, about 10 minutes total. Set aside and let cool, then crumble.

In same skillet, cook onion until softened, about 3-5 minutes. Add chopped mushrooms and cook until soft and onion is golden.

Add chicken stock, salt, pepper, and paprika, stirring to combine. Add mashed potatoes, stirring until all lumps are gone.

Bring soup to a boil, reduce heat to medium and cheddar cheese a little at a time until it is completely melted and smooth. Stir in sour cream and milk.

Continue to stir until soup is heated through but not boiling. Serve in bowls and garnish with chives and bacon bits. Wine Pairings: Chardonnay, Riesling, Gewurztraminer, Pinot Noir or Cabernet Sauvignon.

Chipotle and Sweet Potato Soup
with Honey-Chipotle Pecans
Prep Time: 15 minutes
Cook Time: 15 minutes

2 1/2 TBSP butter
2 TBSP all-purpose flour
2 celery stalks, diced
1 medium white onion, diced
1 carrot peeled and diced
4 tsp of minced garlic
4 cups of chicken or vegetable stock
2 TBSP brown sugar
4 cups cooked sweet potatoes
1 tsp ginger
1 tsp cinnamon
1/2 tsp nutmeg
Salt and Pepper to taste
2-3 Chipotle peppers with adobo sauce
1 cup heavy cream
Sour cream
Honey-chipotle pecans(recipe to follow)

In a heavy saucepan over medium heat, saute celery, onion and carrot in 1/2 TBSP of melted butter until soft. About 10 minutes. Add minced garlic and cook for another minute. Set aside.

In same pan over medium heat, melt remaining 2 TBSP of butter, add flour stirring until well combined and roux has a nice caramel color. Add broth and brown sugar, bring to a boil, then lower heat to a simmer.

Stir in sweet potatoes, spices, vegetables and chipotle peppers. Return to simmer for another 5 minutes.

In a blender, puree soup in small batches and return to sauce pan. Add heavy cream and reheat soup, seasoning with salt and pepper to taste. Serve topped with a dollop of sour cream and honey-chipotle pecans. Wine Pairings: Chardonnay, Riesling or Gewurztraminer.

Honey-chipotle pecans

1 TBSP honey
1 TBSP butter
1 cup chopped pecans
1/2 tsp cinnamon
1/4 chipotle seasoning
1/4 tsp salt

In a skillet warm honey and butter until melted over low heat. Add pecans and stir to coat evenly. Add spices to skillet and continue to stir to coat evenly. Cook pecans for about 10 minutes. Let cool 1 minute before adding to soup