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.

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.

Turkey Pot Pie or Mini Pot Pies

From http://americanfood.about.com/ Prep Time: 40 minutes Cook Time: 45 minutes Total Time: 85 minutes Yield: Serves 6 INGREDIENTS 2 tablespoons butter 6 tablespoons all-purpose flour 1 1/2 cups chicken broth 1 1/2 cups milk 4 cups cooked turkey or chicken, cut into bite-size pieces (about 3 pounds) 1 package (10 ounces) frozen mixed vegetables (carrots, peas, corn, green beans), thawed and drained 1 tablespoon chopped fresh tarragon or parsley 1/2 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme leaves, crumbled 1/8 teaspoon ground red pepper (cayenne) 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 sheet frozen puff pastry, thawed (9 to 14 ounces) 1 egg, lightly beaten PREPARATION 1. Preheat the oven to 400°F. In a large saucepan, mix the butter, flour, chicken broth, and milk. Bring to a boil over medium heat, whisking constantly. Reduce the heat to low and simmer for 5 minutes. 2. Stir in the chicken, vegetables, tarragon, thyme, ground red pepper, salt, and black pepper. Transfer the mixture to a 9x13-inch baking dish. Set aside to cool slightly. 3. If necessary, roll out the puff pastry on a lightly floured into a 14-by-10-inch rectangle. Moisten the rim of the baking dish with water and place the pastry over the filling. Tuck the edges under and press firmly to the rim of the dish. Make a few slits in the pastry and brush with the beaten egg. 4. Bake for 45 minutes to 1 hour, or until the top is golden. Let the potpie stand for 10 minutes before serving. Recipe Notes • You can make the turkey mixture up to 2 days ahead and refrigerate in an airtight container. or Easy Mini Chicken Pot Pies Recipe by Adelenne Lee Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes Yield: 12 Easy Mini Chicken Pot Pies Ingredients The Pastry: 12 oz / 340 g Shortcrust pastry See here if you would like a recipe to make your own. You will need to DOUBLE the ingredients for the pastry recipe to get 12 mini pies. The Filling: 1 1/2 cups chopped cooked chicken or turkey meat 1/2 can condense cream of chicken soup 1 cup mixed vegetables ( I used carrots, corn kernels and peas) 1 beaten egg (for the egg wash at the end) Instructions First make the pastry if making your own, divide into 2 balls and wrap with plastic wrap and leave to rest in the fridge whilst you prepare the filling. Then prepare the filling as follows: Put chopped chicken or turkey, mixed veg and cream of chicken soup in a bowl and mix well. Add a pinch of pepper. No salt needed as I find the soup is already salty enough. Set aside. Preheat oven to 350 F or 180 C and grease a 12 hole muffin tray. Roll out one ball of pastry and cut rounds to fit the muffin tray. Fill the pastry cases with the chicken mixture. Using the remaining pastry, roll out and use a flower shape cookie cutter and cut out as many flowers as you can. You can of course use any shape cookie cutter, such as stars etc. Slightly overlap the flowers to cover the top of the filling and top with a flower. Brush the top with the beaten egg and bake till bubbling or golden brown about 35-45 mins. Cool completely before removing the pies from the tin. Schema/Recipe SEO Data Markup by Yummly Rich Recipes

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.

COOK A TURKEY VERY, VERY FAST

Yep there we were with two frozen turkey breasts (7 lbs and 4 lbs), so now what? Well my idea is small one goes into the slow cooker with butter and seasonings after I thaw and pull out the plastic bag inside and larger one goes in oven. I let you know how this works out.

From http://www.esquire.com/blogs/food-for-men/how-to-defrost-and-cook-turkey-fast-14757261

Welcome to Eat Like A Man's 2012 Holiday Survival Guide, wherein we tackle some of the season's thorniest issues in food and drink to help you make it to January in one piece.

In an ideal world, you would begin defrosting your turkey three days before you plan to cook it, and spend the day-of patiently basting the bird in a low oven until it reaches tender perfection. But sometimes time just kind of gets away from you. Sometimes it's 2 p.m. on Thanksgiving Day when somebody volunteers to check on the turkey and you're all, "Yeah, when should I fire that guy up, anyway?" Sometimes you have only one job to do, and still you manage to mess it up. And sometimes this occurs in highly public moments, like when you've got 12 people on their way over for a holiday dinner and the main event is still sitting in its plastic wrapper in the fridge. 

Whether you need to defrost a frozen bird fast, or want to roast a fresh turkey in one hour instead of four (or — let's face it — both), Matt Jennings of Farmstead & La Laiterie in Providence, Rhode Island, is here to help. What follows is his advice for thawing and cooking a Thanksgiving turkey with all haste.

How to Speed-Thaw a Turkey 

1. If you're reading this and your turkey is still in the freezer, this applies to you.

2. Immediately heat your oven to its highest setting. Blast the frozen turkey for 10 to 15 minutes in the oven to jumpstart the thawing process.

3. Submerge the turkey in a large pot or other vessel filled with cool (40 degree) water, changing the water every 30 minutes or continuously running a slow stream of water from the tap. It will take 20-30 minutes per pound for the turkey to defrost this way. Tempting as it may be to run warmer water to speed the process along, you'd effectively be creating a water park for bacteria, so... try that at your own risk. 

4. Once thawed, either proceed with cooking the bird immediately or hold it in the refrigerator until ready to use. 

How to Turbo-Cook a Turkey

1. Spatchcock it: Cut out the turkey's backbone and push the bird flat. Dry it off and liberally salt and pepper the whole thing, then rub softened butter and chopped herbs under the skin of the breasts. Place the sheet of meat breast-side-down in a roasting pan or large sheet pan (keeping it breast-down will mean the juices run into the breast and help keep it moist, though the skin will not be as crisp). Cover the pan with aluminum foil to retain moisture.

2. Place the turkey in a 400 degree oven, basting it every 15 minutes with a mixture of butter and stock to prevent it from drying out. 

3. When the breast meat reaches 165 degrees — this should only take an hour for a 14 to 16-lb bird — take the turkey out of the oven and let it rest for 15 minutes. 

4. Carve the turkey according to this diagram. http://www.esquire.com/features/carve-a-turkey-0509 No one will ever know that you almost totally ruined everyone's Thanksgiving.