Monday, December 2, 2019

Thanksgiving Leftovers


Friday night we had all of the usual leftovers from Thanksgiving and I wanted to try something a little different.  Eggroll wrappers and wonton wrappers have SO many uses.  I've made a large variety of appetizers with them over the years so I thought why not try a thanksgiving leftover eggroll?


Now I was a little skeptical at first but I have to say they were really good.


I took eggroll wrappers and spread on mashed potatoes, cornbread stuffing and turkey.  I pan fried the eggrolls and we used my cranberry sauce as a dipping sauce. Yummy!


We had a couple of turkey sandwiches over the weekend and then Saturday night I used up the rest of the turkey in a big pot of Brunswick Stew.


My first encounter with Brunswick Stew was way back when I was 19 and waitressing at a BBQ place in SW Florida.  Apparently a lot of BBQ places make this to use up the leftover smoked turkey, chicken and even sausage.  There is a lot of controversy as to where exactly and who exactly originally created the stew.


I love the taste of it.  This is the recipe that I use. It is from The Farmers Almanac.  It is a versatile stew so add whatever veggies you like or have on hand.  I usually add corn and lima beans.


Smoked Turkey Brunswick Stew

Ingredients:
1 tablespoon olive oil
1 large yellow onion, diced
5 cups smoked turkey breast, shredded
2 (28 oz.) cans diced tomatoes
2 ½ cups diced Yukon gold potatoes
2 cups mixed vegetables, frozen (corn, baby Lima or butter beans, green peas, green beans, and carrots)
4 cups chicken broth
2 cups water
1 cup barbecue sauce (Recipe here
1/4 cup apple cider vinegar
 Worcestershire sauce
1 ½ teaspoons sea salt
1 teaspoon fresh cracked pepper
½ teaspoon hot pepper sauce
½ teaspoon garlic powder




Directions:
Heat the olive oil in a large stockpot over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
Add the shredded smoked turkey meat and remaining ingredients to the stock pot and stir to combine. Bring the stew to a boil over medium heat. Reduce heat to low and simmer for 2 hours or until potatoes and vegetables are tender, stirring occasionally.


*Roasted turkey works just as well as smoked.

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