Thanksgiving leftovers; The ultimate next-day comfort food

BY NOEL CUNNINGHAM

Thanksgiving feast has come and gone and you are now stuck with leftovers and wondering what to do? Have no fear your chef is here. Your favorite turkey day dishes won’t go to waste with these creative ideas. I believe that after spending so much time making the ultimate Thanksgiving dinner for your loved ones, you should be able to enjoy the food for more than just one day. Leftovers are not for just reheating but it’s your time to get creative. One of my favorite Thanksgiving leftovers is a pumpkin pie milkshake. This is an incredibly delicious and easy milkshake to help use up leftover pumpkin pie. The ingredients are so simple: combine pumpkin pie, ice cream and milk in a blender and blend until creamy, top with whipped cream and a sprinkling of crumbled pie crust if desired. Don’t forget you can add a little rum to the mix.

Here are some ideas that you can easily make without stressing in the kitchen.

Turkey pot pie: All you have to do is toss leftover vegetables with shredded turkey into a casserole dish and top with a prepared pie crust for dinner.

Turkey vegetable soup with stuffing and dumplings is a classic leftover dish. There’s probably no better way to empty that overstuffed post-Thanksgiving refrigerator than a hearty soup. Using the turkey bones to make a broth for the soup is the best way to get your money’s worth from your bird. If your leftover stuffing is chunky and rustic, finely chop it to make these delicate dumplings.

Turkey Milanese is a quick and easy leftover dinner. Fry turkey breasts to a golden crisp and top with leftover turkey gravy and mushrooms. Make it a complete meal by serving a side of mashed potatoes and salad.

Next day potato croquettes

• 1 cup leftover mashed potatoes
• 1 teaspoon nutmeg, to taste
• Freshly cracked black pepper, to taste
• ¼ cup parmesan cheese
• ¾ cup milk or cream
• 1 ½ cup flour seasoned with salt and pepper, to taste
• 2 eggs
• ¼ cup milk
• 1 cup bread crumbs
• 3 cup vegetable oil

Directions:

1. In a large mixing bowl, combine mashed potatoes, cheese, nutmeg, milk or cream if used and salt and pepper. Use a small scoop to portion into small balls. Cover and place on a tray in the freezer for an hour or overnight to firm up the mixture.
2. Set up breading station: Place the breadcrumbs in a medium bowl. Place the seasoned flour in a medium bowl. In another medium bowl, whisk together eggs and milk.
3. Dip the potato balls into the flour mixture to coat. Dip in the egg mixture and then the breadcrumbs. Dip again in the egg mixture and then breadcrumbs so that each croquette is double crusted. Repeat with remaining potato balls.
4. Heat vegetable oil in a medium skillet or sauté pan over medium-high heat. Fry croquettes in batches, cooking about 6 in the pan at a time. Cook until golden brown, about 4 minutes. Transfer to paper towels to drain and enjoy.