Recipes for Thanksgiving Leftovers
Published November 2020
A New Twist on the Classics
You’ve survived the holidays. Despite your best efforts, there’s plenty of sweet potatoes and turkey to spare. Brought to you by Northwestern Medicine Lake Forest Hospital Dietitian Jessica Patrick, MS, RD, LDN, these recipes bring new life to classic Thanksgiving dishes. From a dairy-free, gluten-free, low-sodium sweet potato hash to a warm and filling cream of turkey soup, there’s something everyone can enjoy.
Turkey and Sweet Potato Hash
1 poblano chili pepper
1 1/4 cup diced yellow onion
2 garlic cloves
1 teaspoon cumin
2/3 cup corn (frozen)
11 ounces sweet potato, peeled and cubed into 1/2-inch pieces
11 ounces turkey breast
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup half and half
1/4 cup green onions
- Roast the poblano pepper over an open flame to char the outside all around. Place pepper in a paper bag for 5 minutes. Remove pepper and peel the charred skin. Remove the stem, core and seeds, and dice the pepper into 1/4-inch pieces.
- Heat canola oil in a heavy-bottomed braiser. A cast iron pan works best. (Note: A non-stick skillet can also be used for this instead of the braiser. This will produce a hash that is cleaner looking, not as "mashed" as using a cast iron or aluminum pan.)
- Add onions and cook until golden brown, about 10 minutes. Add garlic and cumin, and cook for about one minute, being careful not to burn the garlic.
- Add sweet potatoes, corn, turkey and poblano pepper. Stir. Add salt, pepper, and half and half. Pat the mixture down into the pan, and turn to medium low heat, allowing the moisture to evaporate. Do not stir; allow the mixture to brown. After a crust has formed, stir the hash lightly while scraping the bottom of the pan. Pat the hash back down into the pan and allow to brown again. When a crust forms, again, scrape the bottom of the pan.
- Add green onions, remove from heat and transfer to serving pan.
Turkey and Wild Rice Soup (Gluten Free)
2 1/2 cups water
1 ounce chicken base
1/2 cup diced celery
1/2 teaspoon chopped garlic
1/2 teaspoon crushed thyme leaves
1 bay leaf
1/2 cup diced yellow onion
1/2 cup diced carrots
1 1/4 cup long grain and wild rice garden blend
1 teaspoon Worcestershire sauce
1 can canned diced tomatoes in juice, no salt added
1 1/2 ounce turkey breast, diced
- In kettle or large stockpot, heat the water and dissolve base to make stock. Add onions, celery, carrots, garlic, thyme and bay leaf. Bring ingredients to a boil and simmer until vegetables are just tender.
- Prepare long grain and wild rice garden blend according to instructions on package.
- Add Worcestershire sauce, diced tomatoes, prepared rice and turkey to vegetable mixture.
- Bring soup to an internal temperature of 165F. Remove bay leaves before serving.
Fresh Cranberry Applesauce
1 pound apples (3 medium-sized)
1/2 cup fresh cranberries
1 tablespoon sugar, or 2 packets artificial sweetener
1/2 cup water
- Peel and core apples.
- Chop apples and put into a microwave-safe dish with cranberries.
- Add water. Cover and microwave on high for 4 minutes.
- Stir in sugar (or sweetener) and mash with a fork to desired consistency. Serve immediately or refrigerate and serve cold.
Pumpkin-Cranberry Gift Loaves (vegetarian, can be made vegan)
1 29-ounce can pure pumpkin
1 1/4 cups sugar
3 eggs (make vegan with 3/4 cup egg substitute)
1/2 cup vegetable oil
1 1/2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
2 1/4 cups flour
1/2 cup coarsely chopped walnuts
2 cups fresh cranberries
- Preheat oven to 325 degrees F.
- Spray 6 baby loaf pans (about 6 inches long) with cooking spray.
- In a large bowl, use a whisk to combine pumpkin, sugar, eggs and vegetable oil.
- Add dry ingredients, stirring until everything is combined.
- Stir in nuts and cranberries.
- Bake at 325 degrees F for 45 minutes or until a knife inserted comes out clean.
- Cool in pans for 10 minutes. Remove to rack and let cool completely before wrapping.