More News

Well, leftovers and maybe a few extra pounds. Nonetheless, the idea of eating an entire Thanksgiving dinner again the day after the holiday may not be the most appealing idea for some. But local foodies say there's no need to just reheat turkey, mashed potatoes and veggies.

"The great thing about turkey is that it's so versatile and can take on any flavor or style you want," said L'Academie de Cuisine instructor Sandy Patterson. "Mexican, Asian, whatever you want."

She suggests incorporating foreign flavors, for example making a turkey wrap with avocado, a little salsa and some shredded cheese, or a turkey stir fry.

Patterson's favorite Thanksgiving leftovers meal is turkey stroganoff, a recipe passed down from her grandmother. A hearty, filling meal, the stroganoff reuses leftover turkey without rehashing the classic Thanksgiving meal. Out are potatoes, in are two different varieties of rice. The recipe is familiar, she said, yet different enough to serve the next day.

For other area foodies, leftover meals also veer toward homey. Silver Diner owner Ype Von Hengst recommends grabbing a few slices of artisan bread, slathering on some cranberry sauce, and piling it high with turkey, lettuce and maybe even a little stuffing. For the more adventurous, Von Hengst recommends dicing up all remaining vegetables and turkey, baking and dicing a few potatoes or sweet potatoes, and tossing them in a pot with some chicken stock. After slow cooking the items for an hour, toss in some egg noodles, and, voila: turkey noodle soup.

Cookbook author and Chevy Chase resident Aviva Goldfarb suggests a turkey pot pie, which goes from fridge to table in less than an hour. Vegetarians can use tofu instead of turkey for the dish, she said.

Sick of your own sweet potato casserole, or sage sausage stuffing? Goldfarb says she sometimes switches leftovers with friends or neighbors to experience a taste of what their Thanksgiving was like.

All the experts agree on one thing, though: have fun.

"Anything you can do with chicken, you can do with turkey," Patterson said. "Experiment."

And if all else fails, there's always the old standby.

"I still just like to dunk cold turkey in warm gravy," Patterson said with a laugh.

Turkey Pot Pie
1 pkg. (2 crusts) refrigerated 9-inch pie crusts
2 Tbsp. butter
1/2 yellow onion, diced
2 large carrots, peeled and cut into 1/4-inch cubes
2 potatoes (white or russet), peeled and cut into 1/4-inch cubes
2 stalks celery, thinly sliced
1/2 cup frozen peas
10 3/4 oz. condensed reduced-fat cream of chicken soup (or use cream of mushroom soup)
1 cup cooked turkey
1/4 cup water

1. Preheat the oven to 375 degrees. If the pie crusts are frozen, set them out to soften (if they don't soften in time, warm them in the microwave for about 15 seconds.)
2. In a stockpot, melt the butter over medium-high heat. Add the onions, carrots, potatoes and celery. Cook, partially covered, until softened, about 5 - 8 minutes. (The vegetables in this recipe retain some crunch after the pie is cooked. If you like your veggies soft, cook them for a few extra minutes.)
3. Add the peas, soup, turkey and the water to the pot. Simmer it gently for a few minutes while you prepare the crust. Line a pie plate with 1 pie crust. Add the filling mixture and top it with the remaining pie crust. Cut slits in the top, pinch the sides of the crusts together, and trim the excess with a paring knife or scissors. Place the pie on a baking sheet (to help catch spills) and bake it for 20 minutes until the crust is lightly browned. Remove the pie from the oven and allow it to cool for a few minutes before serving.
Source: Aviva Goldfarb, owner of www.thescramble.com

Turkey Stroganoff
1 – 16 oz pkg Bob Evans Savory Sage Pork Sausage
1 onion, diced
4 stalks celery, diced
1 cup button mushrooms, quartered
6 cloves garlic, chopped
2-3 cups shredded turkey meat
4 oz long grain rice *
4 oz wild rice *
1 cup chicken or turkey stock
1 cup cream
2 Tbsp. fresh thyme leaves
1 Tbsp. chopped sage leaves

1. Cook rice according to directions on package.
2. Squeeze sausage from plastic into a large pot.
3. Warm pot over medium heat.
4. Cook sausage until done, breaking apart with a spoon.
5. After sausage is fully cooked, add onions, celery, mushrooms and a pinch of salt to the pot.
6. Stir occasionally and sweat for 10 minutes until vegetables are soft.
7. Add turkey, garlic and stock and simmer for 10 minutes.
8. Stir in rice and cream and simmer for five minutes.
9. Add thyme and sage.
10. Season with salt and pepper.
* A package of "Long Grain and Wild Rice" works well also.
Source: Sandy Patterson, instructor, L'Academie de Cuisine