Turkey and Sweet Potato Potstickers

These delicious Turkey and Sweet Potato Potstickers will be the dish that saves you from the monotony of reheated leftovers. From Imperfect Foods.

Makes 24 potstickers 

Ingredients

1 ½ cup mashed sweet potatoes

2 tbsp butter 

1 small onion, finely chopped

1 tbsp sesame oil

1 tbsp soy sauce

2 tbsp minced chives

1 cup cooked turkey, finely chopped

Salt and pepper to taste

4 tbsp oil

24 dumpling wrappers

Instructions

Make the filling:

In a large bowl, mix together mashed sweet potatoes, butter, onion, sesame oil, soy sauce, and chives until everything is well incorporated. 

Add turkey to the mashed potato mixture and stir well. Add salt and pepper to taste.

Fold the dumplings:

Line a baking sheet with parchment paper. Fill a small bowl with water and grab a spoon for scooping the filling.

Dip a finger into the bowl of water and line ¾ of the edge of the wrapper with your wet finger. The wrapper should have a wet border that is about 1/4 inch wide. Place a dumpling wrapper in your left hand, wet side up. Use your right hand to place about 1 tbsp of filling in the center of the wrapper.

Start folding the dumpling like a taco and pinch together the wrapper in the center. Start creating pleats to the left of the center pinch. Use your index finger and thumb to create a pleat and seal it to the right. Continue pleating and sealing to the right until you reach the end. If this makes absolutely no sense, watch this video.

Once the left side is finished, start pleating the right side. Gather wrapper to create a pleat and seal it to the left. Continue pleating and sealing to the left until you reach the end. Again, if this makes no sense, see this video.

Place the finished dumpling on the sheet pan and cover with a towel so it won’t dry out. Continue folding dumplings until there’s no more filling.

Cook the dumplings:

Heat a large pan over medium high heat. Pour enough oil to cover the bottom of the pan, about 1-2 tbsp. Place about 10-12 dumplings over the pan and fry for 30 seconds to 1 minute.

Pour water into the pan, just enough to cover the bottom, about ¼ cup. There will be a lot of splattering, so be careful. Cover the pan with the lid, reduce the heat to medium and cook for 2-3 minutes.

Remove the cover from the pan and cook for another minute. 

Transfer cooked dumplings to a plate and serve hot.

Leftover Turkey and Roasted Veggie Garlic Noodles

A good leftover plan is the best way to prevent food waste, but that doesn’t mean you’re stuck with the usual suspects of stir frys or frittatas. Noodles and garlic can help bring together all the flavors and leftovers from your favorite turkey day dishes into one cohesive and delicious dish. We recommend tossing in lots of turkey and all the leftover roasted veggies you like.

Makes 4-6 servings

Leftover Turkey and Roasted Veggie Garlic Noodles 

Ingredients

Ingredients

Sauce

⅓ cup soy sauce

8 garlic cloves, minced

2 tbsp brown sugar or honey

1 tbsp oyster sauce

1 tbsp freshly grated ginger

1 tsp sesame oil 

½ tsp chili flakes

Noodles

8 oz Imperfect Foods Spaghetti 

2 cups cooked turkey, diced

1 tbsp Imperfect Foods Olive Oil

3 cups leftover roasted vegetables (brussels sprouts, carrots, potatoes, etc), cut into bite-sized pieces

Garnish

2 tbsp chopped green onions

Directions

Make the sauce. In a small bowl, whisk together soy sauce, garlic, brown sugar, chili flakes, oyster sauce, ginger and sesame oil. Set aside.

Fill a large pot with salted water and bring to a boil. Cook spaghetti according to the package directions and drain well.

Heat olive oil in a large skillet over medium high heat. Once the oil is hot, add the turkey and leftover roasted vegetables to the pan. The turkey and vegetables should sizzle when they hit the pan, let them heat up for a few minutes. Add spaghetti and sauce and toss until well combined, about 2-3 minutes.

Garnish with green onions and serve immediately.

Mulled Apple Cider With Shot of Rum

Mulled Apple Cider With Shot of Rum

Per 8 oz serving: 195 calories, 0 g fat, 0 mg sodium, 22 g carbs (0 g fiber, 20 g sugar), 0 g protein

By cutting the apple cider with water, you save yourself a staggering 15 grams of sugar per serving, which will ultimately help your stave off a hangover (as sugar is one of the main contributors to queasy mornings-after). The added ginger will also help soothe your bloated tummy after a holiday meal and the addition of pungent fresh spices and tart lemon zest mean you won't be compromising on flavor.

WHAT YOU'LL NEED

Yields 5 servings

4 cups freshly-made apple juice

1 cup water

2 each whole cloves, cinnamon sticks, star anise

2-inch chunk fresh ginger, grated

1 teaspoon fresh lemon zest

½ orange, thinly sliced

7.5 oz spiced rum

Dash of sea salt

HOW TO MAKE IT

Place all ingredients besides alcohol into a large pot over low-medium heat. Warm slowly for 20 minutes (boiling will decrease levels of beneficial antioxidants). After 15 minutes, add orange slices. Once done, strain through a fine mesh sieve and pour into individual glasses. Add your preferred alcohol.