DAY AFTER THANKSGIVING COOKIES
With your leftover cranberry sauce and pumpkin, bake some Thanksgiving cookies. I've used jellied and whole-berry cranberry sauce, and both are equally delicious. -Heather Bates, Athens, Maine
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 6 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in pie filling, cranberry sauce, egg and vanilla. In another bowl, whisk flour, oats, cinnamon, baking soda, salt, nutmeg and cloves; gradually beat into creamed mixture. Stir in chips. Refrigerate, covered, until firm, about 2 hours., Preheat oven to 350°. Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until edges are golden brown, 15-18 minutes. Cool on pans 5 minutes; remove from pans to wire racks to cool completely.
Nutrition Facts : Calories 98 calories, Fat 4g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 63mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
DAY AFTER THANKSGIVING TURKEY PHO
With the addition of fragrant spices and rice noodles, leftover turkey noodle soup gets a Vietnamese makeover.
Provided by hello angie
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 2h30m
Yield 4
Number Of Ingredients 18
Steps:
- Toast the cardamom pod, cloves, star anise, fennel, and coriander in a small skillet over medium-low heat until fragrant, 5 to 7 minutes. Place the spices onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Sear both sides of the ginger and 1/2 onion in the same skillet until lightly charred, about 3 minutes on each side.
- Place the turkey carcass, water, sachet, ginger, and onion in a large pot over medium-high eat. Bring to a boil, then reduce to a simmer. Simmer for 2 hours.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rice noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
- Remove the carcass, sachet, ginger, and onion from the soup. Strain the soup to remove any meat that may have fallen off the bones, if necessary. Season with fish sauce and salt. Divide the rice noodles and turkey meat evenly into 4 large bowls. Scatter the basil, cilantro, and sliced onion on top. Ladle the soup on top. Serve with a wedge of lime and hot sauce.
Nutrition Facts : Calories 754.6 calories, Carbohydrate 99.7 g, Cholesterol 87.1 mg, Fat 27.3 g, Fiber 3.6 g, Protein 24 g, SaturatedFat 7.2 g, Sodium 1523.5 mg, Sugar 1.7 g
DAY AFTER THANKSGIVING SOUP
I always make this soup the day after Thankgiving or anytime we have a turkey carcass. It is very adaptable depending what vegetables and pasta that you have on hand. Some years for a change of pace I use uncooked rice instead of the pasta. Recipe adapted from Bon Appetit (October 1985)
Provided by ellie_
Categories Poultry
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Melt butter in a large dutch oven or soup pot over medium heat. Add turkey carcass and brown lightly, stirring occassionally (8-10 minutes).
- Add onion, carrot, celery, garlic and thyme (or sage) to pan and cook for 10 minutes.
- Add water (enough to cover turkey carcass), bouillion cubes, tomato, gravy (if available) and pan juices (if available). Bring to a boil.
- Reduce heat and simmer for 2-3 hours.
- Strain broth, reserving turkey pieces (I usually get 1-3 cups turkey pieces).
- Return broth to pan (I use a clean pan). Bring to a boil and add pasta (or rice), celery, carrots, and mushrooms (or other vegetables). Bring to a boil and cook for 10-20 minutes or until pasta and vegetables are done.
- Stir in parsley and salt and pepper.
Nutrition Facts : Calories 175.5, Fat 4.8, SaturatedFat 2.6, Cholesterol 10.4, Sodium 555.4, Carbohydrate 28.3, Fiber 2.8, Sugar 4.4, Protein 5.3
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