My Thanksgiving FOF contribution 🙂
We ladies spend endless hours planning, preparing and serving a lavish Thanksgiving Dinner, with all the trimmings. Then in less than an hour it is devoured, the naps have begun around the t.v. set and the noise of football commentators fill the air. All the while we ladies are clearing away the remnants of our toil, knowing that all were satisfied, including ourselves.
As we put the last glad-wear container, strategically stacked, in the refridgerator we begin to wonder about new and fabulous ways to serve the same meal at least once, in the coming week, if not more!
Of course there are the traditional left over recipes. Grandma’s Turkey Tetrizzini, Aunt Mary’s Turkey Noodle Soup and the must have Thanksgiving, nightly news, Turkey Sandwich, which usually renders the hubby incapcitated with indegestion and possible heartburn! So what new fangled way can these leftovers be used?
My favorite new Thanksgiving Leftover suggestions is the Thanksgiving Trifle. This is not for the “my food cannot touch on the plate” crowd…but for the rest of us, it is a quick and easy way to use the bulk of the left overs.
Most of us pull the meat off of the turkey carcus, either during the meal clean-up or immediately the next day. It saves room and the carcus can be used to make a very nice turkey stock to freeze for later use. Just pop the carcus in a stock pot with a quartered large onion, 2 or 3 stalks of celery, leaves included, 3 chopped carrots, salt and peppercorns and cover with water and reduce to half. Cool and freeze.
The Thanksgiving Trifle can be assembled and cooked while that stock is brewing away on your stove top. Pull out your stuffing, vegetable, potatoes, gravy and even your candied yams. You will use the same portions that would make the proper serving sizes for your family’s meal, no measuring is required, you can just eye it.
Preheat your oven to 350° and let the layering begin. Spray the bottom of your baking dish with Pam™ or your favorite cooking spray and lay down a layer of stuffing for the crust. You can allow your crust to come up the sides of your baking dish if you like, it can create stability for serving, but this is not necessary. Add the shredded turkey to the gravy and reheat in your microwave while laying your base crust. Pour in the turkey and gravy, layer the veggies on top of that. You can layer your veggies either one on top of the other or created a mixed vegetable layer, whichever you prefer. If you are using both kinds of potatoes choose your top.We like the mashed pototoes on top.
Pop your trifle in the oven until your trifle is heated through and the top is browned. All of your ingredients will settle. The vegetable will join the gravy and turkey and create the filling of a pot pie, depending on how much gravy you have. If your gravy is just enough to coat the turkey, no worries! The cooking process will still meld all those flavors into a delicious shepard’s pie like meal.
Let the trifle cool a bit and serve.
Other ingredients can be added, as you wish. We have added sauted onions and mushroom with a layer of cheddar cheese under the top.
I hope your Thanksgiving Celebration was fabulous. Filled with family, friends and memories to fill your hearts. A grand beginning to the 2009 Holiday Season!
I hope this recipe makes your Black Friday cooking a breeze. I know all of you shopping ladies need a quick and easy dinner for after your early morning, all day shopping treks!