Thanksgiving Leftover Recipes from Connecticut Whole Foods Chefs

So just what do you do with all of that leftover turkey after Thanksgiving? You turn it into leftovers and here are a few recipes from Connecticut Whole Foods chefs you can try.

Hearty Roasted Pumpkin Soup Recipe

This is our own recipe. Roast the seeds in the oven and use them as a garnish on top of the soup and dig in to all of this pumpkin goodness. You can eat the soup and the seeds too. We started with local sugar pumpkins from our local farmer.

You can find the full recipe here

Crispy Stuffing Savory Pancakes

Ingredients:

1 pound of leftover stuffing
2 whole eggs
half cup milk

Directions:

Whisk all ingredients together and mix well with the stuffing.

Form balls and flatten.

Pan fry with oil until crispy, 4 minutes on each over medium high heat.

You can eat these savory pancakes alone or use as a base for these braised turkey thighs.

Braised Turkey Thigh with Kale and Carrots

Ingredients:

turkey thigh meat
2 carrots
1/2 bunch kale
2 stalks celery
1/2 yellow onion, finely chopped

Directions:

Pick meat off of turkey thighs and drumsticks. Brown quickly over high heat, remove from pan and reduce heat.

Add one tablespoon butter. Add diced celery and onion. Cook until soft.

Add 2 cups chicken broth. Reduce slightly (boil until it reduces in quantity).

Add the thigh meat. Cook for half hour covered, with the lid slightly ajar. Add sliced carrots and kale cook until soft.

Spoon over the savory pancakes and top with sour cream and cranberry sauce.

Winter Root Vegetable Salad

Salad Ingredients:

4 cups chopped root vegetables – parsnips, rutabagas, turnips, beets, butternut squash, fingerling potatoes
8 cups mixed winter greens – kale, chard, arugula
1/2 cup toasted almonds, chopped
1/2 cup fresh goat cheese

Root Vegetable Marinade Ingredients: