One of the quintessential questions after a traditional Thanksgiving meal is, “what do I do with the leftovers?’. Foodbuzz has given me the chance to answer that question as part of this month’s 24×24. So pour a glass of Gewurztraminer or Shiraz and find out how delicious leftovers can be.
Turkey Stuffed Peppers
Roasted Garlic Potato Pancakes
Reinvented Green Beans
Cranberry Orange Bars
Pumpkin Pie Brulee
Two Vines Gewurztraminer Washing Sate 2009
Beringer Gewurztraminer 2005
Lindeman Shiraz 2009
Turkey is typically the central part of a Thanksgiving meal and turkey sandwiches can be a bit boring after the second or third one. How about Turkey Stuffed Peppers instead.
Feel like you stuffed after eating all that stuffing! Turn it into a frittata and see if you have room for more.
Oh no, not green beans again! No canned mushroom soup or French fried onions this time. Reinvent them with an orange vinaigrette.
Potato Pancakes anyone? A little crunch and roasted garlic will liven up your mashed spuds.
At our house dessert is always welcome but here’s a couple of twists to try. Not everyone loves cranberry sauce. However, cranberries and oranges make a great filling over a nutty oatmeal crust. Top this seasonal treat with more of the crusty base and you have a slightly sweet and tart bar that goes down real easy.
Thanksgiving without pumpkin (or sweet potato) pie would just be sick and wrong. Give it new life by turning it into pumpkin pie brulee¢. Let the drooling begin!
Even though you’re having leftovers you can still set a pretty table. I hope you like this one.
So that I don’t keep you here for hours reading this, I’ll share my leftover remakes with you over the next couple of days. First up Turkey Stuffed Peppers. These peppers were packed and one was too much to eat by yourself. At first bite I couldn’t figure out where the sweet taste came from. Then it dawned on me it was the ketchup. It wasn’t overpowering, more like a pleasant surprise. Enjoy!!!
- 4 green or red Holland or bell peppers
- 5 TBS extra-virgin olive oil
- 1 medium onion chopped
- 1 clove of garlic chopped
- 1 lb of lean chopped cooked turkey
- 1 ½ cup of cooked rice
- 1 cup of canned crushed tomato
- 1 tsp of dried oregano
- 2 pinches fresh ground pepper
- ½ c ketchup
- ½ tsp of Worcestershire
- Tabasco sauce to taste
- Salt to taste
- Preheat oven to 350° F.
- Cut the top off peppers 1 inch from the stem end, and remove seeds.
- Add several generous pinches of salt to boiling water, then add peppers and boil
- until brilliant green, or red and their flesh slightly softened, about 3 minutes.
- Drain and set aside to cool.
- Heat 4 TBS of the oil in a large skillet over medium heat.
- Add onions and garlic, and cook, stirring often, until soft and translucent, about 5 minutes. Remove skillet from heat, add chopped turkey, rice, tomatoes, and oregano, and season generously with salt and pepper mixing well.
- Drizzle remaining 1 TBS oil inside peppers, arrange cut side up in a baking dish, then stuff peppers with filling.
- Combine ketchup, Worcestershire, Tabasco sauce, and ¼ cup of water in a small bowl, then spoon over filling.
- Add ¼ cup of water to the baking dish.
- Place in oven and bake for 30- 40 minutes (or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed pepper is 150-160°F.
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