One of the joys of preparing a family holiday meal is having leftovers. OK, I know not everyone enjoys putting them away and then figuring out what to do with them. And I do have a husband who does not complain about eating leftovers. I really do like Thanksgiving leftovers, and thought it might be fun to look at some before pictures and then talk about how the remains were revisited. Some of the “leavings” went home with guests, but here’s how we took care of ours.
First, the bird! I am the first to admit, the turkey was in the roaster a bit too long. This was my first time using an electric turkey roaster but it won’t be the last. No basting, shorter cooking time, and even though it was falling off the bone the meat was tender and moist. I rubbed it with olive oil and a Texas salt rub that had plenty of cayenne and paprika and stuffed it with slices of orange, Meyer lemon and fresh bay leaves, rosemary, and basil straight out of the garden. I glazed the turkey with pomegranate jelly. Honestly, there was not alot leftover. We had enough for turkey sandwiches. But usually I make turkey tetrazinni and turkey noodle soup. Any that remains after a couple of days gets chopped up and stored in Ziploc bags in the freezer. This can be used in just about any chicken recipe.
Fruit salad with cooked dressing is one dish we included this year that I remember my Mother always putting on the table for holiday meals. Our cornbread dressing is another. In the 40’s and 50’s we never had turkey or pumpkin pie. We had baked chicken and cornbread dressing and sweet potato pie. We had alot of this leftover because the recipe makes alot and since it competes for dessert as a sweet, I think people “saved for dessert.” That is OK, because I love it. We have eaten it as a side with sandwiches but my favorite way of eating this leftover is for breakfast! I will include this recipe. The dressing is delicious drizzled over fresh fruit. I included the cherries and marshmallows because that is the way Mother made it, but I prefer to omit them.
Our sons and their wives are good cooks, so we are fortunate to have their great contributions to our family gatherings. My son Ben made our mac and cheese, green beans amandine, and the cranberry sauce, which he tells me he cooked by adding honey and some garam masala to fresh cranberries. This was tasty spread on toast to make a bacon and egg breakfast sandwich. The last 1/4 cup of cranberry sauce got whirled in the blender with Greek yogurt and orange juice to make a cranberry smoothie. Son Sean made a beautiful berry pie and his wife, Teion, made Paula Deen’s pumpkin pie. And although we didn’t get to taste, son Jeremy made campfire turkey and dressing which they called from their camping spot to say turned out great.
Fruit Salad with Cooked Dressing (just like Opal made it)
8 or 10 oranges, peeled, sectioned, each section cut into bite size
2 cans pineapple chunks, drained
1 jar Maraschino cherries, drained
1 cup of miniature marshmallows
1/2 pint whipping cream, whipped
Toss with cooked dressing and whipped cream and let set in refrigerator to chill.
2 Tablespoons vinegar
4 Tablespoons sugar
2 whole eggs
2 Tablespoons butter
Combine and cook, stirring, until thick. Cool before adding to fruit.