Leftovers: more than just the standard turkey sandwich Fresh Ideas from Chef Ryan Scott and Swanson Broth
Though the thought of holiday leftovers can conjure up images of bland hot turkey sandwiches or reheating the main course, it can actually be easy to transform the holiday spread into entirely new, great-tasting meals. Chef Ryan Scott, former cheftestant of Bravo TV’s Top Chef, has some tips for helping to make holiday recipes delicious the second time around. “Leftovers sometimes get a bad rap, but with a little planning and creativity, it’s easy to create recipes worthy of becoming new holiday traditions, ” said Chef Scott. “Before heading out to pick up those last-minute ingredients for the holiday feast, take stock of the pantry and make sure you have staples like rice, eggs, frozen vegetables, and chicken broth and stock on-hand. If not, pick them up while you’re out – that way you won’t have to make a special trip to the store later.” Here are a few other tips from Chef Scott:
* Freeze leftover stuffing and use it to make stuffed pork chops, or serve it as a weeknight side dish – it’s one less thing to think about when trying to put dinner on the table during the hectic week.
* Leftovers aren’t just for dinner! Poached Eggs with Stuffing and Ham is a simple twist on the classic eggs Benedict using leftover stuffing cakes instead of English muffins, sliced ham and a simple mushroom gravy.
* Instead of hot turkey sandwiches, try making Turkey Sloppy Joes, a twist on a family favorite that’s perfect for kicking back and checking out the weekend’s football games. They also make great sliders if you have leftover dinner rolls from last night’s meal.
* And finally, since there’s nothing better than coming home to the comforting aroma of homemade soup simmering on the stove, try combining leftover meat, vegetables and rice with 100% Natural Swanson Chicken broth to create a hearty soup, such as my Asian Turkey Soup.
For more delicious leftover meals and cooking tips, visit www.swansonbroth.com and www.CampbellsKitchen.com.
About CampbellsKitchen.com CampbellsKitchen.com represents the new on-line presence of the experts in Campbell’s Kitchen. For more than 65 years, a dedicated team of chefs, home economists and recipe developers have used their culinary, research and development skills to provide a range of recipe ideas for American families. Today, CampbellsKitchen.com is a comprehensive resource for people looking for inspiring recipes, affordable meals, cooking tips and information.
Stuffing Cakes with Poached Eggs, Ham & Mushroom Gravy Prep: 25 minutes Cook: 55 minutes Makes: 8 servings 6 tablespoons unsalted butter 2 cups sliced shiitake mushrooms 1/3 cup all-purpose flour 4 cups Swanson® Chicken Stock 1/2 teaspoon dried thyme leaves, crushed Kosher salt and ground black pepper 1 package (16 ounces) Pepperidge Farm® Herb Seasoned Stuffing, prepared (about 8 cups) 2 teaspoons white vinegar 8 eggs 8 ounces sliced cooked ham, warmed 1. Heat 4 tablespoons butter in a 4-quart saucepan over medium-high heat. Add the mushrooms and cook for 10 minutes or until lightly browned, stirring occasionally. 2. Reduce the heat to medium. Stir the flour in the saucepan and cook for 5 minutes, stirring often. Gradually stir in 1 cup stock. Stir in the remaining stock and the thyme and heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the mixture is thickened, stirring occasionally. Season with the salt and black pepper and keep warm. 3. Shape 1 cup stuffing into a patty. Repeat with the remaining stuffing. Heat the remaining butter in a 12-inch skillet over medium-high heat. Add the patties and cook until well browned on both sides. Remove the patties from the skillet and keep warm. 4. Pour water into a 12-inch deep-sided skillet to 1 1/2 inches deep and heat to a simmer. Do not boil. Stir in the vinegar. Crack 1 egg into a cup and drop it gently into the water. Repeat with the remaining eggs. Gently push the egg whites closer to the yolks. Turn off the heat and cover the skillet. Let stand for 4 minutes or until the egg whites are set. Remove the eggs from the skillet with a slotted spoon and drain on paper towels. 5. Divide the ham among the stuffing cakes. Top each with 1 egg. Spoon the mushroom gravy over the eggs. Serve immediately. A great way to use up leftover stuffing. For a Florentine touch, add some sautéed spinach with the ham.
Turkey Sloppy Joes Prep: 20 minutes Cook: 40 minutes Makes: 8 servings 1 tablespoon extra virgin olive oil 2 large carrots, diced (about 1 cup) 1 large onion, diced (about 1 cup) 3 cups shredded or diced cooked turkey 4 teaspoons chili powder 1 teaspoon garlic powder 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 can (14.5 ounces) diced tomatoes, undrained 1 cup Swanson® Chicken Stock 1/3 cup ketchup 1/2 teaspoon soy sauce 1 tablespoon cornstarch 2 tablespoons water 8 Pepperidge Farm® Classic Hamburger Buns, toasted 1. Heat the oil in a 12-inch skillet over medium heat. Add the carrots and cook for 2 minutes, stirring occasionally. Add the onion and cook for 2 minutes, stirring occasionally. 2. Add the turkey, chili powder, garlic powder, salt and black pepper to the skillet and cook for 4 minutes, stirring occasionally. Stir in the tomatoes, stock, ketchup and soy sauce and heat to a boil. Reduce the heat to low. Cook for 20 minutes, stirring occasionally. 3. Stir the cornstarch and water in a small cup until the mixture is smooth. Stir the cornstarch mixture into the skillet. Cook and stir until the mixture boils and thickens. Divide the turkey mixture among the buns. For Turkey Sloppy Joe Sliders, divide the turkey mixture among 12 mini slider-sized buns.
Asian Turkey Soup Prep: 20 minutes Cook: 40 minutes Makes: 8 servings (about 1 1/2 cups each) 10 cups Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified Organic) 1 1/2 cups frozen small whole onions 3/4 cup uncooked basmati rice 2 tablespoons extra virgin olive oil 2 cups diced butternut squash 1 1/2 cups shredded cooked turkey 2 cups cremini mushrooms stems trimmed, cut in half and thinly sliced (about 6 ounces) 2 tablespoons chopped fresh cilantro leaves 1/2 teaspoon freshly ground black pepper 1 tablespoon soy sauce 1. Stir 8 cups broth, the onions and rice in a 6-quart saucepot and heat over medium high heat to a boil. Reduce the heat to low. Cover and cook for 25 minutes or until the rice is tender, stirring occasionally. 2. Heat the oil in a 12-inch skillet over medium heat. Add the squash and cook for 5 minutes or until lightly browned, stirring occasionally. Stir in the turkey, mushrooms, 1 tablespoon cilantro and the black pepper and cook until the vegetables are tender, stirring occasionally. Add the remaining broth, stirring to scrape up the browned bits from the bottom of the skillet. 3. Add the vegetable mixture to the saucepot and cook until the mixture is hot and bubbling. Stir in the soy sauce and remaining cilantro before serving. Garnish with additional cilantro, if desired.
-Courtesy of Chef Ryan Scott