Thanksgiving Leftovers

I am a big fan of leftovers, and Thanksgiving leftovers are really good!

There are the obvious choices like a Thanksgiving sandwich, turkey, stuffing and cranberry sauce on bread, a roll, or even on a tortilla.

I hope you saved the carcass for soup, and you can make turkey noodle, or vegetable, or barley, turkey chowder.  Other great dishes for leftover turkey are turkey tetrazzini, pot pie, turkey à la king, turkey and dumplings or biscuits.  

One of my fondest memories of Thanksgiving leftovers is a dish my mom used to make for us.  Turkey Curry.  Hers was made using Campbell’s cream of mushroom soup.  She served it with rice, and the fun part, the part that made it memorable, and festive were the dozen or so condiments that went with them.  There would be all these small bowls filled with toasted coconut, chopped peanuts,  chopped hard-boiled eggs, raisins, bananas, a variety of chutneys; sweet and hot, pineapple, and diced cucumber, there might have been more, but this is what I recall.  To this list you could add scallions or red onions, sliced jalapeños, or whatever you fancy.

Curry Sauce

Print recipe

Ingredients

• 1 cup Onion (chopped fine)
• 1 cup Celery (chopped fine)
• 4 tablespoons Butter
• 4 tablespoons Flour
• 1 quart Chicken Stock
• 2 teaspoons Tumeric
• 2 teaspoons Cumin
• 1 teaspoon Cardamom
• 1 teaspoon Ground Coriander
• Cayenne (If desired, 1/2-1 Tsp.)
• 2 teaspoons Kosher Salt

Note

This will make about 6 cups of sauce, and can be kept refrigerated 5 days.

Directions

Step 1

Saute onions and celery in butter, add spices and saute until onions are soft and spices are fragrant Heat stock

Step 2

Add hot stock, slowly to pan and stir until sauce thickens, taste to add heat as desired