That's not to say that we don't have our share of leftovers over the season, though. Now, my (step)family has some odd vendetta against leftovers of any kind - be it pasta, rice, roast turkey or veggies. I personally used to adore leftovers growing up, especially from the holidays. To my childhood tastebuds, there was nothing better than a leftover cold turkey sandwich with a schmear of cranberry sauce on top of a toasted crusty bun, smothered with reheated gravy. Chopped meat made it's way into macaroni and cheese, cauliflower and broccoli with cheese sauce was heated and added to with freshly steamed veggies, and cranberry sauce became the sauce de jour for our weekend pancakes in place of syrup. Come to think of it, the leftovers really were the best part of the whole holiday shindig, be it Thanksgiving or Christmas! These days, I can't wait for the "big days" to be over usually - not having much in common with those eating the "traditional" meal anymore, I feel very awkward at the table. Luckily, there are wonderful and supportive people in my family and in the foodie community online that help me get into the holiday spirit and muddle through until the relative calm of the new year.
Just because we didn't have a whole holiday meal to contend with this weekend doesn't mean we don't have leftovers of our own! One of the items that never seems to be as good "as is" the next day is the crock of mashed potatoes. It's not often that we do have leftovers of those, since my mom and paternal grandma both make spectacular versions of the side, but it has happened! Rather than be disappointed with dried out or gluey second-day mash, I've worked with it before to turn it into fritters, pancakes, bread and cheese stuffed croquettes. But I've never tried anything sweet with them, until now! I decided to take a leaf out of the traditional "Potato Candy" book and make a spreadable, rich and fudgy frosting with them! The cool thing is that you can use any mashed potatoes you have left over, as long as there's no cheddar cheese or herbs. That means you can salt and pepper away, add a dollop of sour cream or yogurt, even a scoop of plain cream cheese for your hot dish, and still make a fabulous spread!
Since the US is celebrating their Thanksgiving this coming Thursday, our #SundaySupper crew is getting in on all things "leftover"! If you've ever wondered what to do with all those leftovers after a major holiday feast, this is the perfect opportunity to find some inspiration for reinventing your uneaten fare before it turns into a science experiment! Check out our wonderful contributions below:
Breakfast & Brunch
- Turkey Cranberry Muffins by In the Kitchen with Audrey
- Sweet Potato Biscuits by Home Cooking Memories
Main Course
- Turkey Enchiladas by Webicurean
- Thanksgiving Leftover Casserole by FamilyFoodie
- Turkey and Cranberry Monte Cristo by Supper for a Steal
- Thanksgiving hangover sandwich by Crispy Bits & Burt Ends
- Turkey Tamale Pie by Dinners, Dishes, and Desserts
- Thanksgiving Leftovers Pot Pie by I Run For Wine
- Turkey and Stuffing Pasty by Small Wallet Big Appetite
- The Ultimate Thanksgiving Leftovers Sandwich by Daily Dish Recipes
- Turkey Vegetable Hash by Generation Y Foodie
- Turkey Tetrazzini by That Skinny Chick Can Bake
- Thanksgiving Leftovers: Turkey and Andouille Gumbo for #SundaySupper by Catholic Foodie
- Red Potato Turkey Cutlets with Ginger & Fresh Herbs by Sue’s Nutrition Buzz
- Thanksgiving Turkey Banh Mi Sandwich by 30AEats
- Leftover Turkey and Sausage Gumbo by My Catholic Kitchen
- Turkey Mornay Open-Face Sandwiches by The Weekend Gourmet
- Leftover Mashed Potatoes and Beef Croquettes by Pippis in the Kitchen Again
- Simple and easy! Turkey a la king, fit for a queen! by Midlife Road Trip
- Turkey and Mushroom Risotto by Comfy Cuisine
- Vegetarian Shepherd’s Pie by The Wimpy Vegetarian
- Kartoffelpuffer – German Potato Pancakes by MrsMamaHen
- Skillet Turkey Reuben by Cindy’s Recipes and Writings
- # glutenfree Turkey Shepard’s Cake by Cooking Underwriter
- Hawaiian BBQ Turkey Flatbread Pizza by Damn Delicious
- Turkey shepards pie! by The Realistic Nutritionist
- Turkey & Cranberry Panini with Tarragon Aioli by The Messy Baker Blog
Soups, Salads, Sides & Starters
- Gluten Free Turkey and Dumplings by The Meltaways
- Shaved Brussels Sprouts Salad with Shallots and Pancetta by Girl in the Little Red Kitchen
- Curried Turkey Salad by Kimchi Mom
- Potato Patties w/ Tomato Salsa by La Cocina De Leslie
- Spicy Coconut Turkey Soup by Diabetic Foodie
- Mashed Potatoes Twice Baked by Hezzi-D’s Books & Cooks
- Moroccan Chicken Salad with Rice by My Trial’s in the Kitchen
- Cranberry Barbecue Stuffed Sweet Potatoes by Cupcakes and Kale Chips
- Olive Tapenade by Fast Food to Fresh Food
- Leftover Turkey Soup by Bobbi’s Kozy Kitchen
- Sweet Potato Bread Pudding by MarocMama
Sweets & Desserts
- Cranberry Sauce Crumb Bars by girlichef
- Pumpkin Gingersnap Truffles by Chocolate Moosey
- Sweet Potato Spice Cake with Pecan Streusel Topping by Shockingly Delicious
- Chocolate Peanut Butter Potato Frosting by Yummy Smells
Please join on us on Twitter throughout the day during #SundaySupper on November 18. In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat. All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat. We’d also love to feature your recipe for Thanksgiving Leftovers on our #SundaySupper Pinterest board to share them with all of our followers, too.
Chocolate Peanut Butter Potato Frosting
Makes about 2 cups (32 1-tbsp servings)
3/4 cup mashed potatoes (doesn't matter if there's salt, pepper, sour cream, just no Cheddar or chives!), cold and ideally a bit dried out
3 tbsp non-hydrogenated shortening or coconut oil
3/4 cup smooth peanut butter (not natural)
1/2 tsp vanilla
1/4 cup semisweet chocolate chips
2 1/2 cups powdered sugar
1/3 - 1/2 cup Dutch processed cocoa powder
- In a mixing bowl, beat together the potatoes, shortening, peanut butter and vanilla until well blended and smooth.
- Melt the chocolate chips and add to the bowl, beat well.
- Sift together the powdered sugar and cocoa and gradually beat into the mixture.
- Add a touch of water or milk if necessary to achieve desired consistency.
- Chill and re-beat before use.
Calories: 94.6
Total Fat: 4.8 g
Cholesterol: 0.1 mg
Sodium: 43.6 mg
Total Carbs: 12.6 g
Dietary Fiber: 0.8 g
Protein: 1.8 g
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