Day After Thanksgiving Turkey Stir Fry Food

DAY-AFTER-THANKSGIVING TURKEY STIR-FRY

Steps:

• In a large skillet, saute beans and onion in oil until tender. Add garlic; cook 1 minute longer., Meanwhile, in a small bowl, combine the cranberry sauce, soy sauce, vinegar, salt and pepper; pour over bean mixture. Add turkey; simmer, uncovered, for 4-6 minutes or until heated through. Sprinkle with cashews and, if desired, cilantro. Serve with rice.

THE DAY AFTER THANKSGIVING TURKEY STIR FRY

Steps:

• SAUCE: Combine all ingredients in small bowl.
• STIR_FRY: Combine 2 tbsp sauce and the turkey in a bowl. Let marinate for 30 minutes at room temperature.
• Heat oil in large skillet over medium-high heat. Add onion; stir-fry for 2 minutes.
• Add sweet potato, broccoli and pepper. Stir-fry for 2 minutes.
• Add ½ cup water; cover and cook 6-8 minutes until sweet potato is tender.
• Add remaining sauce and heat while stirring gently to combine.

HOW TO MAKE A DAY AFTER THANKSGIVING TURKEY SANDWICH

Steps:

• Roll up your sleeves. The first task is to remove leftover meat from the turkey carcass. Cutting with a knife works to a point, but you also end up losing quite a bit of meat with this method. You'll be able to work with much better precision by hand. Removing the meat from a turkey is a messy job, so roll up your sleeves. You'll also want to wear an apron or to change out of nice clothes. The job doesn't take long but is well worth the effort. Depending on the size of your bird, you'll end up with enough leftover meat to last at least for several days. Oftentimes, you can fill up one or two large containers.
• Discard the skin, bones, cartilage, and fat. Removing leftovers from a turkey carcass is largely a matter of sorting. You will want to find the edible pieces of meat while getting rid of any inedible pieces, like bones, cartilage, and fat. When you're done, the bird should be little more than a bare ribcage. While some pieces are easy, like stripping drumsticks for meat, there are less obvious spots on the bird with good meat. Look closely and work systematically. Make sure to strip the turkey breast of all its white meat. The wings may look small, but they also contain some edible meat. Once you've picked the front of the turkey clean, turn it over and begin to work over the backside. The areas near the thighs and backside have a lot of delicious dark meat, once you strip away the layer of skin and fat. Break open the ribcage. There is sometimes salvageable meat inside. In some families, the neck bone is a prized piece of the turkey and gets eaten fast. If your family is not so fond of it, however, know that the neck bone has a bit of meat on it. Using your fingers, you can scrape the meat off.
• Collect the meat in a plastic container. Take all of the meat that you've removed and place it inside a plastic tupperware container. Then, be sure to store it inside of a refrigerator or other cool place. Try to finish the job within two hours after the meal in order to minimize the growth of bacteria. Leftover turkey should keep for between 3 to 4 days in the refrigerator. If you don't plan to eat the leftovers immediately, consider freezing them instead. They will keep longer this way.
• Throw out the bones or, if you'd like, boil them to make stock. Now, dispose of what remains in your "discard pile." You can throw it away or, if you'd rather get as much mileage out of the bird as possible, consider making stock. Boiling the carcass into stock yields a rich broth for soups or other food, and releases leftover fats, flavors, small bits of meat. To make stock, take the carcass and bones and cover them with about 10-12 cups of water in a soup pot. Chop up 3 celery stalks and one onion, adding them to the pot. If you'd like, you can also add carrots, several sprigs of parsley, and about ½ teaspoon of ground black pepper. Boil the pot and then reduce heat to a simmer. Continue to simmer the carcass until the liquid is reduced by about 1/3, which should take about 3 ½ hours. When finished, strain the broth and discard the solids. Let the liquid cool for a time and then either refrigerate or freeze the broth.

STIR FRY TURKEY (DAD'S VERSION)

Steps:

• Whisk soy sauce, sugar, and cornstarch together in a bowl until smooth; stir turkey into cornstarch mixture and set aside for 15 minutes to marinate.
• Heat a large skillet over high heat and pour vegetable oil into the hot skillet, coating the bottom. Stir broccoli and carrots into the hot oil to combine; pour chicken broth into the vegetables and cover skillet. Cook until carrots start to become tender, about 2 minutes.
• Reduce heat to medium. Stir turkey and sauce into vegetables; cook and stir until heated through and the sauce has thickened, 1 minute. Stir mushrooms into turkey and vegetables until combined.

DAY AFTER THANKSGIVING TURKEY PHO

Steps:

• Toast the cardamom pod, cloves, star anise, fennel, and coriander in a small skillet over medium-low heat until fragrant, 5 to 7 minutes. Place the spices onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Sear both sides of the ginger and 1/2 onion in the same skillet until lightly charred, about 3 minutes on each side.
• Place the turkey carcass, water, sachet, ginger, and onion in a large pot over medium-high eat. Bring to a boil, then reduce to a simmer. Simmer for 2 hours.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rice noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
• Remove the carcass, sachet, ginger, and onion from the soup. Strain the soup to remove any meat that may have fallen off the bones, if necessary. Season with fish sauce and salt. Divide the rice noodles and turkey meat evenly into 4 large bowls. Scatter the basil, cilantro, and sliced onion on top. Ladle the soup on top. Serve with a wedge of lime and hot sauce.

DAY AFTER THANKSGIVING DINNER

Steps:

• Mix together the stuffing and mashed potatoes.
• Add the egg and mix thoroughly.
• With your hands, form 1-1/2 to 2 inch balls (patties will work as well).
• Place the balls on a greased baking sheet and bake in a 350 degree oven until heated through and a bit crunchy on the outside (about 15-20 minutes).
• While the stuffing balls are baking, make a roux, as follows:.
• Sift the flour, salt, pepper and thyme together.
• Melt the butter.
• Add the seasoned flour, one tablespoon at a time, mixing after each. (I use a whisk to keep the consistency smooth.).
• When the roux is smooth and bubbling, remove from heat and slowly add chicken broth, stirring and incorporating after each addition.
• Stir in the gravy and the milk.
• Return to heat and bring to a slow boil, stirring constantly, until thick and smooth.
• Stir in the turkey pieces and heat through. (At this point, you can add more of any of the liquids if the sauce is too thick.)
• Serve the turkey and gravy sauce over the crunchy stuffing balls. Any leftover vegetables can be served with the meal or a green salad would be a great compliment. And don't forget the cranberry sauce!