After the Feast, Scrumptious Leftovers


Whether one day or one week after Thanksgiving, leftovers are still enjoyed by many. Frozen and then defrosted can bring back the memories of a delicious feast throughout the winter months. Chanukah is just around the corner, and many of those side dishes go so well for a latke party!

Cranberry sauce makes a delicious topping choice with apple sauce and sour cream on a latke bar.

And stuffing can become the star entree with my new idea. I use a box of home-style potato pancake mix; mix according to the directions, and add one cup store-bought shredded potatoes (fresh or frozen defrosted), one teaspoon of onion salt and one heaping tablespoon of oil. Using large, well-greased muffin tins, press the potato mixture into individual “cups.” Bake at 375 degrees until crispy, about 40 minutes. Now you have your vehicle for the stuffing filling.

For the “homemade” stuffing, I combine one box of corn bread stuffing with one box turkey stuffing. Follow the directions on the boxes. I add one bag of sauteed frozen, defrosted chopped onions and chopped fresh sage. Customize with any herbs of your choice. Scoop into “cups” and freeze or heat in oven to serve.

And of course, never throw away your turkey frame! Save and freeze it for a snowy day to make the very best turkey soup. I season some matzo balls with chopped fresh sage and add to turkey soup. Leftover turkey meat can also be frozen for later use. Keep a box of refrigerated pie shells on hand. Add leftover shredded turkey with vegetables for a delicious pot pie. Or mix the pie ingredients and cover with mashed potatoes. These freeze great! Any cooked chicken recipe can be substituted with turkey — think turkey tacos or turkey tetrazzini.

Canned pumpkin is seasonal and can be used throughout the winter. It enhances so many wonderful recipes.


(Edited From Manischewitz)

1 28-ounce can fire roasted diced
2 tablespoons extra virgin olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
1 small onion, chopped, or 1 bag frozen chopped onions, defrosted and drained
1 teaspoon cumin
1 teaspoon curry powder, optional
3 teaspoons minced garlic
1 teaspoon fresh chopped or freeze dried parsley
*1 small carrot, very thinly sliced
1½ cups tomato sauce (or juice)
5 (14-ounce) cans Manischewitz turkey broth (about 8 cups or 64 ounces)
2 cups of cooked shredded turkey
*I’ve been using the new frozen “riced” carrots.

Tortilla chips, broken up or strips
Sliced avocado

Directions: Pre heat oven to 375 degrees. In a large soup pot, heat the olive oil. Add the onions and saute for a few minutes. Add the cumin, curry powder, minced garlic and parsley and mix well, making sure the onions are well coated. Saute for another minute or two. Add the carrots and mix well. Continue to saute for 5 minutes longer, and then add the chopped tomatoes and tomato juice. Heat the
vegetable mixture until it begins to bubble. Then
add broth. Bring the soup to a full boil. Add the shredded turkey, stirring occasionally. Lower heat and simmer until ready to serve.

To serve: Ladle soup into bowl(s). Garnish with
tortilla strips and sliced avocado. 8-plus servings.



2 cups canned pumpkin puree (1 regular size can)
1 package (8 ounces) cream cheese, slightly
1 cup dark brown sugar
2 teaspoons ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon pumpkin pie spice or a dash of nutmeg

Directions: Cream together pumpkin and cream cheese. Add in all other ingredients until well blended. (I use a food processor.) Refrigerate a few hours or overnight. Serve with thin (Anna’s) ginger snaps and/or graham crackers. Can be made a few days in advance and refrigerated. Makes a lot!


2¼ cups all-purpose flour
¾ cup sugar
½ teaspoon each: baking soda, baking powder
and salt
¾ cup unsalted butter, cold and cubed
1 large egg

¾­­ cup sour cream
1 teaspoon vanilla
8 ounces cream cheese, room temperature
2 cups canned pumpkin
1/3 cup sugar
2 large eggs
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground ginger
Pinch of salt

Directions: Prepare a 9-inch springform pan with a circular piece of parchment paper on the bottom
for easier removal to a serving plate. Have all the
ingredients ready in advance for easier prep. Combine flour, ¾ cup sugar, baking soda, baking powder and salt in a large bowl. Cut the cubed butter into the flour mixture using your fingers, a hand mixer
or pastry blender until it’s in small pea-sized lumps. Reserve and set aside ¾ cup of this mixture for
topping later. In a separate bowl, combine the sour cream, egg and vanilla. Stir this into the flour/butter mixture until if forms a loose, smooth dough. Wet your hands slightly with cold water, shaking off
excess, and place the loose dough into a 9-inch lightly sprayed (spray the parchment paper)
springform pan. Try to get an even thickness on the bottom, and press the dough about 1 inch up the sides. In a medium bowl, using a hand mixer, mix
together the cream cheese, sugar, pumpkin, eggs and spices until smooth. Pour this pumpkin mixture into the coffee cake “shell.” Sprinkle the reserved crumb topping evenly over all. Bake in a preheated 350 degree oven until center is set and slightly brown around the edges, about 60 minutes. Let cool before removing from pan and store in the refrigerator.
12-16 slices. This is so yummy!

Ilene Spector is a local freelance writer.

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