Tips For Thanksgiving Leftovers
By Larraine Roulston
This year Waste Reduction Week will be held from October 19-25. During this week, various reuse, recycling and composting opportunities will be featured. On Oct 23, the Recycling Council of Ontario will reflect on food waste. Thanksgiving weekend, with its bountiful harvest, will most likely have plenty of leftover food. Besides finding casserole recipes and adding leftovers to soups, include the following suggestions:
Cut into meal-sized portions and freeze for stir fries.
Mix with mayo, chopped celery and onion for cold turkey salad.
Heat and serve over french fries, cooked rice or bread with turkey slices.
Sprinkle with crushed pineapple or raisins. Top with applesauce.
Mix squash with chopped green onions, dairy sour cream, salt and pepper to taste.
Slice cooked yams. Place in a skillet with melted butter. Sprinkle yams with brown sugar. Place pineapple slices on top. Add pineapple juice. Simmer until heated throughout.
Use in place of pastry over a chicken or meat pie. Mix mashed cooked yams with salt, butter, orange juice and orange rind. Bake at 350 until meat mixture is warmed throughout and yam topping is lightly browned.
Mash cooked yams, then mix with chopped nuts, softened butter, salt and a little orange or cranberry juice if desired. Spoon into hollowed-out orange shells and bake at 350 for 15 minutes.
Place cooked rice in a greased baking dish. Cover with cheese sauce and top with grated cheese. Bake at 350 for 20 minutes.
Sauté sliced onions and mushrooms. Add leftover rice, pieces of turkey, cut turkey pieces, and mix in an egg and previously cooked frozen peas.
Place into a casserole dish with a mashed potato topping and bake until hot.
Blend with leftover sauces to make a cream soup. Add wine, a bit of gravy, extra spices and top with a dollop of sour cream.
For fruit salad dressing, combine 1/2 cup cranberry sauce, 1/4 cup honey and 1 teaspoon lemon juice. Chill. Add to an apple crisp dessert.
Glaze for ham. Combine 1 cup whole cranberry sauce, 1/3 cup brown sugar and a dash of nutmeg. Pour over ham during the last 10 minutes of baking.
Crumble leftover dry cake to make sweet crumbs as a topping for puddings.
Break up into chunks and fold into whipped cream.
Fold into a dessert sauce such as lemon or chocolate and chill.
Make a trifle by breaking it into 2-inch sections, sprinkle with rum or sherry, spread with jam or fruit and cover with a custard.
Cooked pumpkin can be substituted for winter squash.
Use it to make soup, pies, breads, muffins, cake, jam, squares, cookies and puddings.
Toast pumpkin seeds with salt and oil.
Cooked wedges can even be used as a pizza topping.
Be sure to handle leftover food safely. Refrigerate as soon as possible or freeze it if you cannot use food within four days. A good frugal cook can create amazing menus with leftovers.
Can’t finish that last remaining bits? Composting is the final stage to replenish the soil.
~ Larraine writes children’s books that highlight the joy of composting and pollinating with the adventures of Pee Wee at Castle Compost. With illustrations, songs, and poems, the stories unearth the miracles of nature’s cycle of life. Fun and factual for all ages. To order, postage free visit: www.castlecompost.com