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.

Cold Vegetable & Ham Salad

Cold Vegetable & Ham Salad
Submitted by: Kate44
Found http://pork.betterrecipes.com/cold-vegetable-and-ham-salad.html

Servings: 4-6
Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients:

2 C Cherry Tomatoes, halved
2 Cucumbers, sliced and halved
1 Garlic Clove, finely minced
3 T Mayo
2 T Sour Cream
⅛ t Pepper
Salt, to taste

Diced Leftover Ham

Directions:

In a small bowl, mix together the sour cream, garlic, pepper, and mayo and stir until combined. Then combine the dressing in a large bowl with the vegetables and ham.



Read more: http://pork.betterrecipes.com/cold-vegetable-and-ham-salad.html#ixzz52ghJ7iLg

Thanksgiving Noodles

Found http://www.delish.com/cooking/recipe-ideas/recipes/a56047/thanksgiving-noodles-recipe/
A new-dle way to finish up your Thanksgiving leftovers.

TOTAL TIME: 0:30
PREP: 0:10
LEVEL: EASY
SERVES: 4

INGREDIENTS

2 tbsp. unsalted butter
1 c. chopped onion
1 c. chopped celery
3 cloves garlic, minced
1 tsp. fresh thyme leaves
½ tsp. Ground sage
kosher salt
Freshly ground black pepper
2 tbsp. all-purpose flour
1 12 oz. package No Yolks Dumplings
3½ c. low-sodium chicken broth
¼ c. heavy cream
1½ c. leftover vegetables (Brussels sprouts and sweet potatoes)
1 ½ c. leftover turkey, chopped into bite-size pieces
1 c. shredded white Cheddar
Freshly chopped parsley, for garnish
Crispy shallots, for garnish

DIRECTIONS

In a large skillet over medium heat, melt butter. Add onion and celery and cook until tender, 5 to 7 minutes. Add garlic, thyme, and sage and cook until fragrant, 1 minute more. Season with salt and pepper, then sprinkle with flour and cook 2 minutes.

Add No Yolks Dumplings, chicken broth, and heavy cream and bring to a boil, then reduce heat and simmer, stirring occasionally, until dumplings are tender and liquid mostly absorbed, 10 to15 minutes.

Turn off heat and stir in leftovers and Cheddar.

Garnish with parsley and crispy shallots and serve.

Thanksgiving Egg Rolls

Found http://www.delish.com/cooking/recipe-ideas/recipes/a56769/thanksgiving-egg-rolls-recipe/

Thanksgiving Egg Rolls
BY LENA ABRAHAM

TOTAL TIME: 0:30
PREP: 0:10
LEVEL: EASYYIELD: 12

INGREDIENTS

6 Eggroll wrappers
1 c. leftover turkey, shredded
1 c. leftover mashed potatoes
1 c. Leftover cranberries
1 c. leftover stuffing
vegetable oil
1/3 c. Leftover gravy, for dipping

DIRECTIONS

Place an egg roll wrapper on a clean surface in a diamond shape and spread a thin layer of cranberries. Next add a couple tablespoons of mashed potatoes, then stuffing, and then turkey. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat with remaining leftovers.

In a large skillet over medium heat, heat remaining oil (it should reach 1" up the side of pan) until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly.

Serve with heated gravy.

Deluxe Corned Beef Hash

Found http://allrecipes.com/recipe/216981/deluxe-corned-beef-hash/

Prep 30 m
Cook 40 m
Ready In 1 h 10 m

8 servings
320 cals

Ingredients

2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 large onion, chopped
5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
1 large carrot, coarsely shredded
2 pounds cooked corned beef, cubed
2 tablespoons chopped fresh parsley
1/4 teaspoon dried thyme leaves salt to taste (optional) 1/2 teaspoon ground black pepper, or to taste

Melt butter with the olive oil in a large skillet over medium heat, and cook the onion just until it begins to brown, about 8 minutes; stir in the potatoes and carrot, and cook until tender, about 15 minutes, stirring occasionally. Stir in the cubed corned beef, parsley, thyme, salt, and pepper. Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 more minutes.

Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Irish Egg Rolls

Found http://allrecipes.com/recipe/31147/irish-egg-rolls/

Prep 30 m
Cook 5 m
Ready In 50 m
8 servings
 286 cals

Ingredients
4 ounces chopped corned beef
1 cup shredded steamed cabbage
1 cup diced cooked potatoes
1 cup shredded carrot
1/2 cup thinly sliced onion
salt and pepper, to taste
8 (7 inch square) egg roll wrappers
1 1/2 quarts oil for deep frying

Directions



Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
In a medium bowl, mix together the shredded corned beef, cabbage, potatoes, carrot, and onion. Season with salt and pepper to taste. Lay the egg roll wrappers out on a clean dry surface a few at a time. Place about 1/2 cup of the mixture into the center of each wrap. Roll up into logs according to the directions on the package. Wet the edge with water to seal.
Fry rolls a few at a time, turning if necessary, for about 5 minutes, or until golden. Remove from hot oil to drain on paper towels.

Best Turkey Pot Pie

I am not a baker by nature but fancy myself a cook who can whip something up. That is exactly what I did with the Thanksgiving leftovers.

1 pkg 2 pie crusts from refrigerator section
2 cups cubed cooked turkey leftovers
2 cups gravy
1 cup frozen mixed vegetables and or peas
3 baked potatoes, pealed and cubed

Please note that cubed is used in the sense that I tried to get pieces into bite size forms not into actual cubes. Amounts can vary based on what is leftover. If turkey is less, use more veggies. If gravy is scant used canned or bottled gravy to supplement.

Pat 1 and 1/2 pie shells into a 13" x 9" pan and par bake for 5-10 minutes or according to package directions.

While it is baking, throw veggies (I used both peas and mixed veggies) in the microwave and the other ingredients into a pan on the stove to warm.

Once pie crust is light brown, remove from oven, fill with mixture of turkey gravy and veggies and top with remaining half of pie crust cut in wedge shapes spaced across the pot pie.

Bake at 350 degrees for a half hour or until brown and hot.

Amish Chicken Casserole (or Turkey?)

Looking at Holiday recipes and this caught my eye for Turkey leftovers. Why not use leftover turkey?
From http://www.mrfood.com/Casseroles/Amish-Chicken-Casserole-4044/ml/1/

This Amish Country recipe is sure to be a popular one at your house. We take the shortcut liberty of using cooked rotisserie chicken to get our Amish Chicken Casserole from the oven to the table quickly. You won't find another Amish casserole recipe like this one! Pair it with a side of veggies, and you're sure to have a fantastic dinner on the table.

What You'll Need:

8 ounces medium egg noodles, uncooked
1/2 cup butter
1/3 cup all-purpose flour
2 cups chicken broth
1 cup milk
2 teaspoons salt
1/2 teaspoon black pepper
2 cups chopped cooked rotisserie chicken
1 (4-ounce) can sliced mushrooms, drained
1/3 cup grated Parmesan cheese
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What To Do:

Cook noodles according to package directions; drain and set aside.

Preheat oven to 350 degrees F. Melt butter in medium saucepan over low heat; gradually add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and milk; cook over medium heat, stirring constantly, until mixture is slightly thickened and bubbly. Stir in salt and pepper; set aside.

Combine noodles, chicken, and mushrooms in large bowl; stir in sauce.  Spoon mixture into a lightly greased 9- x 13- inch baking dish; sprinkle with cheese.  Bake uncovered, 20 minutes or until thoroughly heated.

Crockpot Ham and Potatoes - Slow Cooker

6 potatoes, peeled and thinly sliced
2 cups cheddar cheese, shredded
1/2 -1 lb. ham, thinly sliced
1 onion, chopped 1 can (10 3/4 oz.) cream of mushroom soup

Layer the potatoes, then some cheese, then some ham and then chopped onion. Continue to layer to 3 inches from top of crockpot.
Then pour cream of mushroom soup on top. Let simmer for several hours on low until potatoes are cooked through.

Ham Casserole

1 lb. noodles, cooked
1-1 1/2 cups ham, cooked and cubed
1 tsp. salt
3/4 cup peas, drained and cooked
2 cups white sauce
1 bouillon cube

Add ham and peas to cooked noodles. Dissolve bouillon into 1/4 cup boiling water. Mix the bouillon and salt in the white sauce. Bake covered at 300° for 20-30 minutes.

*12 oz. of tuna may be used in place of ham.

Leftovers "Pizza"

Leftovers "Pizza"
Makes an 8-inch square "pizza".

Depending on how you like your eggs, adjust the baking time. Eggs will continue to cook after the "pizza" is removed from the oven, so stop baking while they are slightly underdone.

Ingredients
Leftover roasted chicken (or whatever meat you have left from your weekend roast), tear up the meat into small pieces
Leftover roasted/baked/cooked potatoes (again this is from the roast leftovers), diced into small cubes
8 cherry tomatoes, diced
1 ball of mozzarella (cow or buffalo is fine)
4 eggs
4 slices of bread, crust removed
2 tablespoons chopped parsley
drizzle of olive oil
salt and freshly ground pepper to taste

Put oven rack in middle position and preheat oven to 220°C.

Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on one side. The parchment is really not necessary if your pan is shallow.

 Arrange the bread slices on the pan closely to form the "pizza" base. Place the leftover chicken and potatoes in small pieces all around the pan. Add the tomatoes and crumble the cheese evenly. Try to cover the entire bread surface to avoid a soggy crust after baking.

 Break the eggs one at each corner of the pan. Season according to taste and add the chopped parsley. Drizzle with just a little olive oil.

Bake until cheese is melted, egg whites are slightly firm and yolks still runny, about 8 minutes. Remove from oven, lift the parchment and cool the "pizza" on a rack for 3 minutes before serving it warm.

from http://pickyin.blogspot.com/2010/08/leftovers-pizza.html

Ham Broccoli and Cheddar Roll

from http://onceamonthmom.com/ham-broccoli-and-cheddar-roll/ Ham, Broccoli and Cheddar Roll Author/Source: Tricia @ Onceamonthmom.com

 Ingredients:
1 can pizza dough, refrigerated
1 cup ham, diced
1 cup broccoli, florets
8 ounces Cheddar cheese, shredded
0.5 cups ranch dressing

Directions:
 Using plastic wrap under the roll and rolling it tight as you go is very helpful. Lightly flour your work surface and roll out dough. Spread the ham, broccoli, cheese and ranch dressing over the dough. Roll up the dough jelly roll style, start with the long end. Once you have your roll, pinch the ends together.

Bake at 375 for 20-30 minutes or until outside is golden brown. Allow to cool and slice!

Freezing Directions: Follow directions above but DO NOT BAKE. Wrap in plastic wrap and place in a gallon freezer bag. (If it is too long to fit in a gallon freezer bag you can wrap it with foil after the plastic wrap.) Freeze.

To serve: Thaw. Bake at 375 for 20-30 minutes or until outside is golden brown. Allow to cool and slice! Servings: 4