5 Easy Inventive Ways To Use Up Leftovers
After several months of big meals, many folks run out of ideas for eating the many dishes of leftovers piling up in the refrigerator. I am guilty of forcing my family to eat endless repeats of the same old plates filled with the same old food. Chances are you’ll be throwing out food if you try to present that same plate a third time.
You want to invent new dishes from the same old leftovers, but how? When you look at your leftover dish, make a mental list of what you used in that recipe and think about what other recipes you might have or can find that use similar ingredients.
1) Old Fashioned Potato Soup
When you have leftover mashed potatoes, you have the makings for a wonderfully creamy potato soup. Start with a big soup pot. Throw in 3 or 4 slices of bacon, diced, and cook until the pieces are crispy, then remove from pot. In the same pot, cook up some diced celery and carrots. Then add some diced onion and cook until soft. Then put in about 1 Tablespoon of oil, 1 Tablespoon of flour, and 1 1/2 cups of milk, and thicken. Stir in your potatoes and bacon and simmer very slowly. This is a very satisfying creamy potato soup.
2) Turkey And Gravy Barbeque Style
Take white and dark turkey meat and dice into small pieces or shred up. In a big, heavy skillet, saute some bacon pieces until soft. Add chopped onion and minced garlic, simmering until just fragrant. Now put the cut up turkey in the skillet, and pour over enough leftover gravy to make the turkey a little soupy. Then just flavor the gravy with a little bit of barbeque sauce or dry grilling rub spice, using only enough to make the gravy taste tangy. Cook slowly until nice and hot and pungent. Serve on crusty bread or any bun.
3) Curry Turkey Cauliflower Soup
Take your leftover cooked cauliflower and put it in your food processor. Pulse until smooth and creamy, adding a little milk as you go to make it soup-like. Sprinkle in about 2 teaspoons of curry, a little more or less depending on how strong you like it. Then, in a soup pot, cook some chopped carrots and onion, in a little oil, until soft . Pour the blended cauliflower into the pot and add some chopped leftover turkey. Simmer the soup until it’s nice and creamy and hot.
4) Creamy Tomato and Green Bean Soup
The classic green bean casserole already has cream of mushroom soup and cheese in the ingredients so it’s perfect for a cheesy soup. Green beans with some nice diced tomatoes will perk this soup up a bit. Start with a big soup pot and saute a bunch of nice big chunks of celery. Then add some big diced pieces of onion cooking until transparent. Add a minced clove or two of garlic. Pour in one can of fire roasted diced tomatoes or regular diced tomatoes with a sprinkle of any good grill seasoning. Add your leftover green bean casserole a little at a time, stirring and heating through until you get the right soup consistency. Add a little chicken broth if you need to thin out the soup. Simmer until all the flavors are nice and savory together.
5) Egg And Stuffing Breakfast
Prepare a muffin tin by spraying with non-stick spray or rubbing each muffin cup with butter or oil. Spoon stuffing into muffin cups and push up the sides to form little stuffing cups. Break one egg into each cup. Then top with shredded cheese, either cheddar or Parmesan. Cook in a 350 degree oven for around 15 to 20 minutes, just until the cheese is melted and golden brown and the egg is cooked. Be sure to let the muffin tin cool a little after you take it out of the oven before you remove the egg dish.
Using up holiday leftovers is always a challenge. No one wants to look at the same dishes being served time and time again. If you give some thought to the ingredients that went in to creating the dish in the first place, you’ll no doubt be able to add complimentary food items to build a whole new dish out of the old one.
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