Thanksgiving Leftovers!

Are you wondering what delicious recipes you can make with all your Thanksgiving leftovers? Well, wonder no more... check out the my recipes & quotes in AM New York.

Giving leftovers a makeover

By Lucy Cohen Blatter

Don’t let the party end tomorrow night. Chances are your fridge will be stocked with food, and your home filled with friends and family all weekend. So why not give your Thanksgiving meal a second chance to shine?

Cathie Filian, co-host of DIY Network’s “Creative Juice,” suggests turkey potpie as a good option. “Pre-made pie crusts are on super sale this time of year. Just mix the turkey with a can of mushroom soup and veggies and you’re done. You can also make the pies in small ramekins, use cookie cutters to cut shapes out of leftover crusts and use the shapes to decorate the tops of the pies.”

Keep in mind that for leftover turkey to be safe, it must be stored properly. “Be sure to carve the whole thing and let it cool before you put it away; you don’t want to put it in the refrigerator when it’s warm,” Filian says. She also suggests storing it with little oxygen. “You don’t need to go as extreme as vacuum-packing; if you’re using Ziploc, double bag it.”

Filian is such a fan of leftovers that she has them on the brain when she’s cooking for the main event. “If I know there’s a family favorite, I’ll double it to make sure there are plenty of leftovers.”

One of Filian’s go-to family recipes is cranberry salsa. “Thanksgiving weekend is all about football, so I like to have avocado dip and salsa. I buy salsa from the supermarket’s refrigerator section, drain it and stir in about a quarter of a cup of fresh cranberry sauce, adding more to taste. It’s great because it’s sweet and hot.”

RECIPES:

Turkey Pot Pie

Ingredients:
1 pound turkey, cut into small cubes
4-5 slices of butter
1 large onion
8 ounces sliced mushrooms
1/2 cup dry white wine
1 can condensed cream of mushroom soup
1 1/2 cups frozen peas, corn and carrots (thawed)
1 egg yolk
1 tablespoon water
2 purchased pie crusts (rolled)

Steps:
Over medium heat in a large skillet, brown the turkey pieces in butter. Once brown remove the turkey from the pan and add thinly sliced onion, cook for 2 minutes, add the mushrooms and cook until tender.

Remove the onions and mushrooms from the pan and set aside. Add the wine to the pan; stir to loosen the any pieces. Add the mushroom soup, Bring to a boil. Stir in the peas, corn carrots, onion mushroom and turkey. Remove from heat.

Preheat oven to 425°. Place one crust into a 9” pie, fill with soup mixture. In a small bowl, blend the water and egg with a fork. Brush the edge of the pie crust with the egg and water, place the second piecrust onto top. Use a fork to seal the edges together. Brush the edges with the egg and water.

Bake 30 minutes

Courtesy of Cathie Filian

Leftover Stuffing Casserole

Ingredients:
2 cups of turkey, cut into small cubes
1 1/2 cup leftover stuffing
1 1/4 cups organic chicken stock/broth
2 tablespoons flour
1/4 cup cold water
1 package frozen broccoli, cooked & drained
1/4 cup sour cream
Cheddar cheese

Directions:
Preheat oven to 350 degrees. Place the stuffing evenly across the bottom of a greased casserole dish. Next add a layer of turkey.

Heat the chicken stock to boiling. In a small bowl blend the flour and cold water. Add to the boiling stock. Reduce the heat to low and stir constantly until thickened. Add the broccoli and sour cream, stir to blend.

Pour stock mixture over the turkey and stuffing. Bake for 15 minutes, remove from oven and top with cheese, bake for 5-10 minutes more or until the cheese is melted.

Courtesy of Cathie Filian

Thanksgiving Blog Recap

Thanksgiving Blog Recap

I hope everyone has a happy Thanksgiving. I'll be cooking up a storm with a house full of family and friends, and using my new (and first ever) dishwasher to clean up the whole mess! Below I have complied a list of my Thanksgiving blogs and some tips and tricks for a smooth Thanksgiving. Enjoy!

Click here to view all the blogs at once.

Reciepes:
Thyme & Cheese Appetizer
Roasted Veggies
Maple Sweet Potatoes
Cranberry Sauce & Leftover Ideas
Oven Bag Roasted Turkey

Cocktails:
Pumpkin Pietini

Table Setting:
Centerpiece Ideas & Copper Painted Table Runner

Fall Leaf Place Cards:
Simple Place Setting Etiquette

Thanksgiving Crafts & Activities:
Copper Mesh Tea Lights
Clove & Orange Candle holders
Delightful Doggy Bags
Things to do with family on Thanksgiving.

Thanksgiving Tips and Tricks

list it: A week before make a check list of what you will be serving. Then create a shopping list of all your needs. Shop in advance.

no mess: I love to use cooking bags for cooking the turkey, they are a “no brainer” way to cook a moist turkey and the clean up is a snap.

Too many cooks in the kitchen: The meal is ready and you need space to dish it out! Keep guests occupied out of the kitchen, make some funny trivia cards or have a camera on hand and designate a guest to take a fe pre-dinner pictures.

tight spaces: Carve the turkey in the kitchen and platter the meat with an additional side dish like stuffing.

small dishes: I like to use individual ramekins for making mini sweet potato casseroles (one for each guest). I make them the day before and just re-heat on Thanksgiving day. The ramekins can be placed right on to a guest’s plate and you won’t need any additional serving dishes on the table or space on a buffet table.

enlist help: Ask friends or family to bring extra side dishes.
no buffet no problem: You can create a buffet out of almost any piece of furniture. Just drape the furniture with festive fabric of a tablecloth and use protective trivets – and you got yourself a buffet.

cook early: Make as many dishes ahead of time as possible – like cranberry relish, sweet potato casserole rolls, salad & pies.

oven safe: Try to use serving dishes that are oven safe. You can prepare meals in advance and reheat in the serving dish.

pies: If you are not going to bake pies… just pick a few up at your local bakery. Just remember – you might need to pre order.

no table?: Don’t worry if you don’t have a traditional dining table, A low coffee table can be doctored up with a few floor cushions and a table runner. You can pick up folding tables and chairs at any discount store. If you don’t want to buy - most cities have rental shops that will rent additional chairs for $3-$5 each.

Simple Place Setting

Over the past few weeks, I've had several folks email me about proper table setting and what to do about holiday entertaining, if you don't have a full set of china. Over the next few days, I'll post the "ins and outs" of table setting etiquette, tips & tricks, and ideas for those who are just starting out and only have the basic pieces.

Here is a simple place setting using just a plate, flatware and 1 wine glass.

Flatware: Forks are placed on the left hand side of the plate, while knives and spoons are on the right. The cutlery to be used first is placed on the far left and right (salad fork or small spoon. The blade of the knife should always place towards the plate.

Napkin: The napkin should be placed on the left of the plate, under the forks or in the center of the plate.

Glass: The wine glass should be placed on the right side, just above the plate.

Thanksgiving Day Activities & Ideas

The meal is devoured, the dishes are stacked mile high and you have a house filled with family - what to do? Here are a few fun ideas and activities that everyone can do together.

On Thanksgiving Day
Take a family walk.
Have a family photo swap.
Compete in a scavenger hunt.
Watch football.
Play games - Apples to Apples is really fun!
Have a family dance off.
Have the kids make a youtube video of your family.
Have a familiy Wii or Guitar Hero competition.
Play flag football.

The Day After Thanksgiving
Tour an art or history museum.
Go on a fall leaf hunt.
Go to the movies.
Ice skate.
Have a family bowling game.
Make mini scrapbooks.
Make salt dough ornaments with the kids.
Have a wrapping paper swap or craft session.
Have a family member who knits give lessons.
And, of course....SHOP!

Salt Dough Ornaments
1 cup of fine salt
1 cup of flour (add a tiny more for softer dough)
/2 cup of water (may add more)
FolkArt acrylic paint
Paintbrushes
Paper clips
Clear varnish

Make the dough: In a large bowl, combine the salt and the flour. Make a well in the salt/flour mixture and add the water. Knead until smooth and shape into a ball. When not in use, wrap in plastic or store in an airtight container.

Ornaments: Form the dough into holiday shapes. (cookies cutters are great tools for this craft) Press a paper clip into the back of the ornament to create a hanger. bake at 150-200 until firm (around 2 hours) Cool. Paint with FolkArt paints and seal with a clear varnish.

bake it: Cranberry Sauce and Leftover Ideas

bake it: Cranberry Sauce and Leftover Ideas

One of my favorite holiday dishes is homemade cranberries. They are really so simple to make, I am not sure why anyone would buy them in the can. I make mine very simple, with just the addition of a little orange zest. You can adapt this recipe by adding nuts, chopped fruit or a little ginger.

Cranberry Sauce

Shopping List:
1 pound fresh or frozen cranberries
2 cups water
2 cups sugar
1 orange

Rinse: Clean cranberries with cool water, discard stems.

Boil: Heat water and sugar to boiling in 3-quart saucepan over medium heat, stirring occasionally. Continue boiling 5 minutes longer, stirring occasionally.

Add: Stir in cranberries. Heat to boiling over medium heat, stirring occasionally. Continue boiling about 5 minutes longer, stirring occasionally, until cranberries begin to pop. Remove from heat.

Zest: Add the zest of an orange to the berries and blend well.

Chill: Pour sauce into bowl or container. Refrigerate about 3 hours or until chilled. Can be made the night before.

Here are a few ideas for leftover Cranberry Sauce....

Ice Cream: Warm on the stovetop and spoon over ice cream.

Muffins: Add a scoop to homemade muffins.

Salsa: Add to hot salsa! so yummy.

Cheese and crackers: Add a dollop to goat or cream cheese.

Oatmeal: Add some nuts and cranberry sauce to oatmeal.

Cranberry Bars: Make like lemon bars - just substitute the cranberries for lemon.

Add your ideas in the comments!

bake it: Maple Sweet Potatoes

Maple Sweet Potatoes - You will want to make double!

shopping list:
3 1/2 Pounds Sweet Potatoes
Salt and Pepper
1/3 Cup Maple Syrup
4 Tablespoons Butter, Soft
Chopped Pecans
Electric Mixer

peel: Peel the sweet potatoes and cut into 1/2 inch thick slices.

boil: Place the potatoes in a stock pot, cover with cold water, add 1 tsp of salt, cover and
bring to a boil.

uncover: Once the water is boiling, remove cover, boil until the potatoes are very soft. -
about 10 min.

drain: Drain the potatoes in a colander.

combine: Add the syrup, butter, and salt and pepper to taste to the pan. Add the drained
potatoes.

whip: Use an electric hand mixer to whip the potatoes. Begin on low and increase as needed.

top: Transfer to a table ready bowl and top with a few chopped pecans.

make ahead: This can be prepared earlier in th day and reheated just prior to meal time.

serves: 8 prep: 20 min cook: 1 hr

bake it: Thanksgiving Roasted Veggies

One of my favorite side dishes to make for Thanksgiving is roasted veggies. This dish is so simple to make and it can be prepared in advance.

shopping list:
1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 pinch salt and freshly ground black pepper
Roasting pan

preheat: 475 degrees

combine: In a large bowl, combine the veggies

combine: In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper.
toss: Toss the oil mixture with veggies. Spread evenly on a large roasting pan.

roast: Roast for 35 to 40 minutes, stirring every 10 minutes, or until vegetables are cooked through.

make ahead: This can be prepared earlier in the day and reheated just prior to meal time.

serves: 8 prep: 20 min cook: 40 min

make it: Copper Mesh Tea Lights

Copper Mesh Votive Holders

This mini craft can be whipped in just a few minutes. They look beautiful placed around a Thanksgiving table or across a mantel. The copper wire mesh is available at most craft stores and comes in a roll.

Materials:
copper wire mesh
work gloves
tin snips
24-gauge wire
wire cutters
round nose pliers
glass beads
small glass votive holder

Steps:
1. Cut a square of copper mesh about 6 inches on each side.

2. Center the votive holder on the wire mesh and fold the mesh up around the votive holder as desired. Press the mesh to crease it and hold the shape. Remove the votive holder.

3. Cut a long piece of wire and make a loop in one end. Thread one or two glass beds onto the wire and wrap the wire around the mesh several times, adding beads as desired. At the end of the wire, thread on one or two beads. Either tuck the excess wire into the mesh or make a loop to hold the beads and twist the two beaded ends together. Insert a tea light.

make it: Delightful Doggie Bags

Fall Leaf Doggie Bags

We always make extra food so our Thanksgiving guests can take a little home to enjoy. Tin foil and take away containers are perfect for sealing leftovers, but a little boring to look at. We like to decorate kraft paper gift bags for each guest to take home their goodies in.

Fall Leaf Bags:
Use leaf shaped rubber stamps and metallic inks to decorate kraft paper gift bags. To add texture to your stamping, emboss with sanded embossing powder. For extra pop, tie silk flowers and paper clay leaves to the handles. Make guest place cards or thank you notes by stamping onto folded blank note cards.

bake it: Thanksgiving Thyme & Cheese Appetizer

Thanksgiving Thyme & Cheese Appetizer

Shopping List:
4 ounces cream cheese
small package of goat cheese
10 ounces grated Swiss cheese
2 tablespoons chopped fresh thyme
1/2 teaspoon freshly ground pepper
2 tablespoons vodka - optional
1/2 cup chopped fresh chives
1/2 cup chopped walnuts
salt to taste wax paper

Combine: In a large bowl combine softened cream cheese, goat cheese, pepper, salt, vodka and half of the thyme bland until smooth and creamy.

Mix: Add the swiss cheese and continue to mix. Place in the refrigerator for 3 hours.

Spread: Combine in a bowl the chives, remaining thyme and the walnuts. Place a piece of wax paper on your work surface and evenly spread the mixture onto the wax paper.

Roll & Chill: Roll the cheese mixture into 3 in balls (you should get about 3 balls) Roll each ball in thyme, walnut and chive mixture until the ball is top coated. Wrap in plastic wrap and chill until you are ready to serve.

make it: Orange & Clove Candle Holders

Orange & Clove Candle Holders

Supplies:
thick-skinned oranges or grapefruits
cloves
paring knife
mellon baller
metal tea light
1. Cut a hole in the fruit that's slightly larger than the diameter of the tea light. Use a knife to gently trace and carve out the area where the tea light will sit. 2. Use the melon baller to remove bits of fruit and create a well for the candle to sit.
3. Place a tea light in the well and press cloves into the skin to release the aromatic oils of the fruit and spice. If the fruit is thick-skinned, use a toothpick or a bamboo skewer to make the initial opening before inserting cloves.

bake it: Easy Thanksgiving Turkey

Picture from the Reynolds website

shopping list:
12 to 24 pound turkey, thawed

1 Reynolds Oven Bag, Turkey Size

1 tablespoon flour

2 stalks celery, sliced

1 medium onion, sliced

2 lemons, cut in half

Sprigs of each fresh basil, parsley, thyme, marjoram

6 large cloves garlic, split

Vegetable oil

preheat: oven to 350F.

shake: Dust/shake flour in Reynolds Oven Bag;
place in roasting pan at least 2 inches deep.

stuff: Remove neck and giblets from turkey. Rinse turkey; pat dry.
Lightly stuff the turkey with herbs,lemon, celery, onion and garlic.
Brush turkey with oil. Place turkey in bag.

close: Seal the oven bag with nylon tie; cut six 1/2–inch slits in top.
Insert meat thermometer through bag into thickest part of inner thigh,
not touching bone. Tuck ends of bag in pan.

bake: until meat thermometer reads 180F
2 to 2 1/2 hours for a 12 to 16 lb. turkey
2 1/2 to 3 hours for a 16 to 20 lb. turkey
3 to 3 1/2 hours for a 20 to 24 lb. turkey

slice: For easy slicing, let stand in oven bag 15 minutes. If turkey sticks to bag, gently loosen bag from turkey before opening oven bag.

tips & tricks: Estimate 1 lb per person for generous servings with leftovers.

shake it: pumpkin pietini

pumpkin pietini

shopping list:

2 parts Absolut Vanilla vodka

1 part pumpkin schnapps

cream

nutmeg

cinnamon stick

shake: 2 parts vodka, 1 part schnapps, splash of cream in a shaker with ice.
strain: martini glass.
Garnish: Sprinkle of nutmeg on the rim & cinnamon stick.