Turkey and Sausage Gumbo
This Emeril recipe was a great use of leftovers from Thanksgiving and a lot easier to make than seafood gumbo! We used stock from the turkey bones which I think added a robust flavor.
1 1/2 cups flour
1 1/2 cups oil
1 cup chopped onions
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 tablespoon chopped garlic
2 cups sliced andouille sausage
2 quarts stock
2 bay leaves
Salt and cayenne
2 cups shredded cooked turkey meat
Steamed rice, for serving
Chopped scallions, for garnish
In a large soup pot slowly heat oil and flour together over low heat, stirring constantly, until it becomes a nutty brown color and is very fragrant; be careful not to burn. Add onions, pepper and celery and cook, stirring, 4 minutes. Add garlic and andouille and cook 5 minutes, until some fat releases from sausage. Add stock, bay leaf, 2 teaspoons salt, cayenne and Creole spice to taste. Bring to a boil, reduce heat and simmer for 1 hour. Add turkey and simmer 30 minutes more. Adjust seasonings and serve with hot steamed rice and a generous sprinkle of green onions.
Recipe Courtesy of Emeril Lagasse
Inspired byt: http://www.foodnetwork.com/recipes/emeril-lagasse/turkey-andouille-gumbo-recipe.html?oc=linkback
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/turkey-andouille-gumbo-recipe.html?oc=linkback
Nice semi-healthy alternative to the traditional pizza crust. This is a great use of leftover as well!
Grilled Chicken Flatbread Pizza with Alfredo Sauce
Whole wheat lavash bread
Jarred light alfredo sauce
Leftover cooked chicken
Cooked thick-cut bacon
Preheat oven to 425 degree. Spoon alfredo and minced garlic on lavash. Cover with toppings. Finish with shredded mozzarella and goat cheese. Cook for 10-15 minutes.
Perfect and delicious way to reinvent leftovers. I remember a friend talking about making this and I didn’t believe it could be this good!
2 cups of seafood gumbo
1/2 green pepper, sliced
2 green onions, chopped
1 tbsp Louisiana hot sauce
1 1/2 cups of Italian blend shredded cheese
1 pizza crust
Spread out crust and laddle gumbo on crust until fully covered. Top with hot sauce, green pepper, onions, and cheese. Follow pizza crust package cooking instructions.
We had tons of leftover beef after slow cooking a roast it in the crock pot for spaghetti. This was a great solution for the leftovers! It’s fairly easy and great to freeze and reheat.
Braised Beef Cannelloni
1 lb. of braised beef (used leftovers)
1 ounce container of light ricotta cheese
1 cup of shredded mozzarella cheese
8 ounces marinara sauce
1 package of dried cannelloni shells
1/2 tbsp of dried basil
1 tbsp garlic powder
Preheat oven to 350 degrees.
Cook cannelloni per instructions on package.
In a large bowl, mix meat, ricotta, 1/2 cup of mozzarella, garlic powder, basil, and salt and pepper.
Stuff cooked cannelloni with meat and cheese mixture.
Pour 1/2 cup marinara sauce on baking dish. Place stuffed cannelloni on top of sauce. Pour atop remaining sauce. Top with remaining mozzarella.
Bake uncovered for 40 minutes.
Delicious solution for leftover Shrimp Creole!
Shrimp Creole Spinach Cannelloni
Leftover Shrimp Creole
Half diced onion
4 oz Ricotta Cheese
1/2 cup Parmesan Cheese
1/2 Can Spinach, drained
Preheat oven to 350 degrees. Cook cannelloni shells per box directions. Spoon shrimp, peppers, and onions from leftover shrimp creole and put in bowl. Mix with spinach, diced onion, ricotta cheese, parmesan cheese, dash of hot sauce, salt and pepper to season.
Fill cannelloni shells with mixture. Place in baking dish. Cover with sauce from shrimp creole leftovers. Sprinkle with more parmesan. Cover with foil and bake for 30 minutes.
Buffalo Turkey Pot Pie
1 pound cooked turkey breast – cubed
1 cup sliced carrots
2 stalks celery, chopped into bite sized pieces
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 3/4 cups turkey broth
2/3 cup milk
1/2 cup Louisiana buffalo wing sauce
1/2 cup blue cheese, crumbled
2 (9 inch) unbaked pie crusts
Preheat oven to 425 degrees F (220 degrees C.)
In the saucepan over medium heat, cook onions, carrots, and celery in butter until soft and translucent. Stir in flour, salt, and pepper. Slowly stir in milk. Simmer over medium-low heat until thick. Whisk the chicken stock, cooked turkey, and wing sauce into the butter/flour mixture/milk and bring it to a boil. Simmer until thickened, 2-3 minutes.
Place the turkey mixture in bottom pie crust. Sprinkle with blue cheese. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Inspired by: http://www.food.com/recipe/buffalo-chicken-pot-pie-284101
Turkey and Port Wine Cheese Sandwich
Roasted turkey breast
Port Wine Cheese
Green leaf lettuce
Fresh ground pepper
***Note: Use cranberry relish and port wine as a spread inside sandwich***