“Mom! There’s no room in the fridge!”
My family cooks for an army on Thanksgiving. There is always a debate on how big the turkey needs to be and inevitably we have a copious amount left to re-purpose for the next week.
As long as there is turkey around, the tryptophan seems to keep all of us in a food coma.
There is a desperate need to burn through it as quickly as possible. So here are five recipes to make you enjoy every bite of thanksgiving residuals.Sweet Potato Pancakes with Cranberry Maple Syrup Makes 24 pancakes
Pancakes:1-1/2 cup all purpose flour 1-1/2 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon cinnamon 1-1/4 cup mashed sweet potatoes 2 eggs 1-1/2 cups milk 1 teaspoon butter melted 1/2 cup pecans chopped (optional) Pan spray
Syrup:1 cup cranberry sauce 1 cup maple syrup
For the pancakes:
Sift together the dry ingredients. Add the sweet potatoes, eggs, and milk stir until there are no lumps. Add the melted butter.
Heat a griddle on medium heat. Spray with pan spray and pour 1/4-1/2 cup of batter in the pan or on the griddle at a time. Sprinkle pecans on the pancake. Flip to brown each side.
For a syrup
, heat and stir together 1 cup of cranberry sauce and 1 cup of maple syrup. Pour over pancakes.White Bean Soup with Kale and Turkey Makes 4 servings 1/2 pound of great northern white beans soaked overnight in water covered and refrigerated 2 tablespoons olive oil 1/2 cup yellow onion minced 1 tablespoons shallot minced 1 tablespoon garlic minced 1-1/2 teaspoon cloves 1/4 cup carrots (one large carrot sliced 1/4-inche rounds) 1/4 cup apple cider vinegar 8 cups chicken or vegetable stock 2 cups chopped turkey 1/2 cup green cabbage julienned 1/2 cup kale, washed thoroughly and julienned 1-1/2 teaspoon fresh thyme Sea salt and white pepper to taste
Heat sauce or stock pot on medium high. Add oil and heat it.
Add onion, shallot and carrots. Sweat vegetables until onions are translucent, about 3-4 minutes. Add garlic and sauté for another minute.
Deglaze, or add vinegar to the pot. Add stock and bring to a boil then turn to simmer. Add beans, cabbage, kale, turkey and simmer until cabbage and kale are tender. Finish with thyme, salt and pepper.Turkey Panini Makes four sandwiches 2 tablespoons butter 1 medium onion thinly sliced 1 teaspoon balsamic vinegar 1-1/2 to 2 cups turkey, pulled 2 tablespoons Dijon mustard 1/2 cup cranberry sauce prepared 4 ounces brie sliced 8 slices good bread
Heat butter on medium heat in a sauté pan. Add the onions and cook for 5 minutes stirring occasionally. Cover and continue to cook for an additional 5 minutes. Add the balsamic vinegar and cook until the onions are dry in the pan, about another 1-2 minutes.
Build the sandwiches with Dijon, cranberry, brie and turkey. Press in a panini press or sear in a pan with a bit of oil.Turkey Chili Makes 8 to 10 servings 3 strips bacon, large dice 2 cups yellow onion, small dice 1 bell pepper, chopped 1 jalapeno pepper, chopped 5 cloves garlic, minced 2 tablespoons tomato paste 2 35-ounce can chopped tomatoes 1 15-ounce can black beans, strained and washed 1 15-ounce can kidney beans, strained and washed 1 cup chicken broth or turkey broth/stock 2 tablespoons chili powder 2 teaspoons ground cumin 1tablespoons red pepper flakes 1 teaspoon oregano, freshly chopped 1 tablespoon salt 1/4 teaspoon nutmeg 1/2 teaspoon black pepper 1 tablespoon granulated sugar 4 cup shredded turkey
Heat the bacon in a sauce pot. Cook until tender and the fat is rendered from the bacon. Add the onion, bell pepper, jalapeno and garlic. Sweat over medium heat for 5 minutes.
Add the tomato paste and stir for 1 minute. Add the chopped tomatoes, black beans, kidney beans and chicken broth. Bring to a boil, and then reduce heat to a simmer.
Add the remaining ingredients, stir, cover and simmer for 15 minutes. Serve hot over leftover stuffing.Sweet Potato Muffins Makes 12 muffins 1 cup buckwheat flour 1/2 cup flax flour Pinch salt 2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg Pinch of ginger, dried 2 tablespoons coconut, unsweetened 2 eggs 3/4 cup maple syrup 3/4 cup sweet potato 3/4 cup water 3/4 cup almond milk 1 cup hemp milk 1/2 cup oil
Heat oven to 350 degrees. Mix all dry ingredients together. Blend all wet ingredients, except the oil. Mix all ingredients together, adding oil last. Spoon into muffin tins. Bake for 20 to 25 minutes.
Renee Kelly is the owner of Renee Kelly’s Harvest in Johnson County. Her passion lies in changing the food system, one plate at a time. Her inspiration is Mother nature and the many growers in the Kansas City area.