Thanksgiving Leftovers – Round 4

Last night I made dinner for both yesterday and today. These two I make every year after Thankgiving, they are two of my favorites and both easy.

When I got home, I started with the chopping, celery and leeks for sandwiches and green onions for the soup. Once the chopping was done I started the sauté for the sandwiches. 

   
 
While these were becoming yummy in the butter, I also started the soup. 

  
Rather than the chicken called for in the recipe I used my leftover turkey that I shredded when I took it off the bone. 

  
After this point the soup comes together quickly and I let it simmer until we sat down for dinner. I only used 6 cups of broth. This is a full batch in my 8 quart stock pot; I have plenty to freeze. 

  
The soup was great for today, a karate night where we all eat at differnt times. 

Continuing with the sandwich, it also comes together quickly once the celery and leeks are sautéed. 

  
I served the sandwiches with the leftover green bean casserole and now my fridge is almost back to normal. 

   
Grilled Sage, Cheddar, And Turkey Sandwiches

Cook 15 minutes ∙ Makes Serves 4 ∙ Difficulty Easy ∙ Source Detroit Free Press | November 26, 2011
INGREDIENTS

  • 3 ribs celery, trimmed and sliced ⅛” thick
  • 1 leek, large, white and pale green parts only
  • 8 Tbsp unsalted butter, softened, divided
  • salt
  • pepper, freshly ground
  • 8 ounces white cheddar cheese, shredded
  • 2 Tbsp sage, fresh, finely chopped
  • 1 loaf French bread, (or Italian) cut 1/2-inch thick
  • 8-10 ounces turkey, roasted, coarsely shredded

DIRECTIONS

Cut the leek in half lengthwise, retaining the light green and white parts. Cut into 2-inch-long pieces, then into matchstick-size strips. Wash the leek strips thoroughly. (see notes for instructions on how to wash)

In a small pan over medium-low heat, melt 3 tablespoons of the butter. Add the celery and season with salt and freshly ground black pepper. Cover the pan and cook about 3 minutes until the celery is slightly tender. Add the leeks to the celery, stir well and cover. Continue to cook until both are tender and without bright coloring.

Place the white cheddar cheese in a bowl and mix in the sage.

To assemble the sandwich: butter one side of each slice of bread. Place half of the bread slices buttered side down and evenly spread 1 ounce (or more as desired) of the cheese, then layer some shredded turkey on top of the cheese and add some of the celery mixture. Top with about 1 ounce more cheddar on top of the turkey. Top with another slice of the bread with the butter side up.

Grill the sandwiches in a moderately hot skillet or panini grill for 4-5 minutes until the bread is golden brown and the cheese has melted. If working in a skillet, turn sandwiches over halfway through grilling. Cut the sandwiches in half on the diagonal and serve hot.

NOTES

How to wash leeks:

Leeks are a wonderful vegetable, but they required a fair amount of preparation before they can be used. Here are some tips on washing and preparing leeks.

  • Cut off the fibrous root
  • If the dark-green outer leaves are very tough and/or spotty, remove them.
  • Trim the ends of the remaining leaves
  • Cut the leek according to recipe instructions
  • Place in a bowl of luke warm water and swirl around to help the dirt fall to the bottom
  • Take the leeks out, place in a colander, and rinse again. Don’t just pour them into the colander as the dirt at the bottom of the bowl might get trapped in the leaves again.

Chicken And Hominy Soup

Cook 20 to 30 minutes ∙ Makes 10-12 ∙ Difficulty Easy ∙ Source Bon Appétit | February 2007
INGREDIENTS

  • 3 Tbsp olive oil
  • 3 bunches green onions, sliced
  • 4 cloves garlic, minced
  • 4 tsp ground cumin
  • 2½ tsp smoked paprika
  • 2 pounds roasted chicken or turkey, meat shredded, skin and bones discarded
  • 6-8 cups low salt chicken broth
  • 2 cans petite-diced tomatoes, with juice (14½ ounce cans)
  • 2 cans black beans, drained and rinsed (15 ounce cans)
  • 4 tsp hot pepper sauce, Chipotle Tobasco is good
  • 4 cans golden or white hominy, drain and rinse ½, puree the other half (with liquid) in food process or blender (15 ounce cans)
  • ½-1 cups chopped fresh cilantro

DIRECTIONS

Heat oil in heavy large pot over medium-high heat. Add green onions, garlic, cumin, and paprika; sauté 5 minutes. Add chicken and hot pepper sauce, stir to combine. Add beans, whole hominy, tomatoes with juice, broth, and pureed hominy; mix into soup. Bring to boil. Reduce heat; simmer 15 minutes. 

Stir in cilantro. Ladle soup into bowls and serve with favorite toppings.

NOTES

Great use for leftovers from a roasted chicken or turkey.

The tomatoes, beans, and hominy can easily be adjusted for taste and quantity. This soup as listed makes a LOT.

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