Not sure what to do with your turkey leftovers?
Yonkers mom Catherine A. Callahan, a foodie -- and mom -- who can be seen in Showtime's "Billions" (she plays Lilly Smith, the friend of main character Wendy Rhoades) is all about creating unique turkey "do-overs" -- she calls them #thanksgivingleftunders -- that are both family and Pinot worthy.
Her five turkey repeats follow, courtesy of Macaroni Kids .
Slow Cooker Indian Style
Didn’t use the second turkey? Throw some legs, thighs, any favorite in the slow cooker and add the liquid flavor of your choice on low heat for at least 2 1/2 to 3 hours (longer for thicker pieces).
Add Maya Kaimal’s jarred or refrigerated Indian sauces to any meat. From curry to butter masala, they are rich and delicious and most of all easy. If you have any leftover rice throw it on top.
Kale and Sweet Potato Hash (vegan and gluten-free)
Skip the turkey on this one and just use your sides. If you need meat in your life you can add this as your side dish to any leftover turkey to make a complete meal. Sauté some fresh kale and throw in some of your leftover sweet potatoes in a skillet over medium heat. Chop up larger sweet potato chunks into nice little morsels. For flavor, add chopped onions. Bonus: Have any leftover dried cranberries, fresh apples, or walnuts? Toss those in the last minute of cooking until slightly warm.
Cauliflower Sweet Potato Sliders
For fans of mashed cauliflower add leftovers to your chunky mashed sweet potato. Add a 1/3 cup of flour and egg to make it stick and place it gently on a hot pan for about 2 to 3 minutes to sear. Have that oven ready at 425 F with a pan lined with parchment paper. Take your time with the transfer and bake for 10 minutes. Add any spice you want to the mix before searing/baking -- think onion, garlic, cumin, salt and pepper. As for condiments, you can add avocado, sriracha mayo, sprouts or crispy lettuce for crunch.
This is just an easy chili with turkey. Chopped onion, leftover turkey ( can you spare at least a pound?), 2 tablespoons chili powder, 2 teaspoons ground cumin, 3 tablespoons tomato paste 1 (28-oz.) can diced tomatoes 1 (16-oz.) can of red kidney beans, rinsed and drained 1 cup chicken broth OR 1 cup beer (if leftover of course!) salt and pepper. Sear the onion and turkey before bringing it all to a boil and letting it simmer for about 30 mins. For added flavor, put in chopped scallions with sour cream on top. #nomnomnom
Leave the turkey behind -- or not. If eggplant is on the Thanksgiving menu, save a few slices for some low carb pizzas. Bring that oven back to 425F and brush some olive oil on both sides of the eggplant. Add salt and pepper and heat for about 8 to10 mins. Turn over and add some sauce, shredded mozz, and garnish with fresh basil 3 to 5 mins to pure deliciousness.
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