My Special Holiday Recipes That Include, You Guessed It--Leftovers!
The fall and winter holidays are, by far, my favorite celebrations of the year. In fact, I love them so much, I start getting excited before Halloween! Once the candy corn hits store shelves, I’m off and running, planning my feasts--from Thanksgiving through Christmas and on to New Year’s Eve (and sometimes even Super Bowl Sunday!). I adore the holidays for two reasons. First, I have wonderful memories of my childhood that include family gatherings and celebrations, both around the table and under the Christmas tree. Second, thanks to my two amazing little boys, I’m building new traditions and creating memories that will last a lifetime for them AND for me. I love watching their astonished little faces as they discover new experiences, new joys and new toys. Being a mom has given me the opportunity to enjoy the season in a brand new light. In fact, I feel like a kid all over again.
When it comes to cooking, I cherish the time I spend in the kitchen working side-by-side with my boys. The holidays make kitchen-time extra special because it gives me the occasion to talk about traditions I grew up with, such as foods I made with MY mom. I consider this time together truly precious and know they feel the same way.
Since the holidays are also a time when visiting with family members and attending parties is status quo, I don’t like to feel overwhelmed with menu planning every single day. That’s why when I make one spectacular meal, I make sure to have extras so I can make creative use of the leftovers! In my books and on my Food Network show Quick Fix Meals, I call that “morphing”, which means taking leftovers and transforming them into completely new meals, dishes the whole family (and houseguests) will love. Morphing is especially handy this time of year when there’s often an abundance of leftover turkey. I’ve provided three of my favorite, “go-to” morphing recipes for your holiday table. The first is a turkey tenderloin recipe that’s perfect when you want to serve turkey to a smaller group and don’t want to fuss with a 20-pound bird. The second two recipes make incredibly delicious use of the leftover turkey. You can also make the first dish with pork tenderloin and the second two dishes with leftover roasted chicken or a rotisserie chicken from the supermarket. I hope you enjoy how warm and comforting these dishes are, and how easy they are to prepare. For more recipes and information about my cookbooks, please visit www.robin-miller.com. Happy holidays!
Roasted Turkey Tenderloin with New Potatoes & Tarragon Broth
Adapted from Robin to the Rescue, Quick & Simple Recipes for Delicious Home Cooking
© Robin Miller, The Taunton Press, Inc., 2008
Total Time: 55–60 minutes
Prep time: 10 minutes
Walk-away time: 35–40 minutes
Resting time: 10 minutes
Cooking spray
One 1-1/4-pound turkey tenderloin
Salt and freshly ground black pepper to taste
2 pounds small red potatoes, quartered (if bigger, cut into 2-inch pieces)
2 shallots, chopped
1 cup dry white wine
1 cup reduced-sodium chicken broth
2 tablespoons cider vinegar
2 tablespoons chopped fresh tarragon
Preheat the oven to 400ºF. Coat a roasting pan with cooking spray.
Season the turkey all over with salt and pepper and place in the prepared pan. Arrange the potatoes all around the turkey, spray them with cooking spray, then season them with salt and pepper. Arrange the shallots over the potatoes.
In a small bowl, combine the wine, broth, vinegar, and tarragon. Pour this over the turkey.
Roast the turkey and potatoes until an instant-read meat thermometer inserted into the thickest part of the turkey registers at least 160ºF, 35 to 40 minutes. Let the turkey rest for 10 minutes before cutting it crosswise into 1/2-inch-thick slices.
Serves 4
Morph It: Make a double batch (roast two turkey tenderloins, but don’t
make extra potatoes) and morph the extra turkey into Turkey-Spinach
Salad with Strawberries, Kiwi & Cashews in Honey-Sesame Dressing, or
Turkey Tetrazzini with Green Peas.
Turkey Tetrazzini with Green Peas
Adapted from Robin to the Rescue, Quick & Simple Recipes for Delicious Home Cooking
© Robin Miller, The Taunton Press, Inc., 2008
Total Time: 30–33 minutes
Prep time: 10–11 minutes
Active cooking time: 10–12 minutes
Walk-away time: 10 minutes
12 ounces broad egg noodles
2 teaspoons olive oil
1/2 cup chopped onion
2 to 3 cloves garlic, to your taste, minced
1 cup sliced mushrooms (button, cremini, portabella, or any wild mushrooms)
One 1-pound turkey tenderloin, cut into 1-inch pieces (about 4 cups)
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups reduced-sodium chicken broth
1/2 cup frozen green peas
1 1/2 cups sour cream
2 tablespoons chopped fresh parsley
1/4 cup freshly grated Parmesan cheese
Cook the egg noodles according to the package directions. Drain and set aside, covered with aluminum foil to keep warm.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook, stirring, for 1 minute. Add the mushrooms and cook, stirring a few times, until they release their liquid. Add the turkey and cook, stirring a few times, until browned on all sides, about 5 minutes. Add the thyme, oregano, salt, and pepper and stir to coat. Cook, stirring, until the herbs are fragrant, about 1 minute. Add the broth, bring to a simmer, and continue to simmer until the turkey is cooked through, about 10 minutes.
Add the peas and simmer for 1 minute. Remove from the heat and stir in the sour cream and parsley. Add the cooked egg noodles, then season to taste with salt and pepper. Sprinkle with the Parmesan cheese just before serving.
Serves 4
Turkey-Spinach Salad with Strawberries, Kiwi & Cashews in Honey-Sesame Dressing
Adapted from Robin to the Rescue, Quick & Simple Recipes for Delicious Home Cooking
© Robin Miller, The Taunton Press, Inc., 2008
Total Time: 10 minutes
Prep time: 10 minutes
1 pound cooked turkey breast (from the deli), thickly sliced
6 cups baby spinach or lettuce leaves
1 cup hulled and sliced fresh strawberries
2 kiwis, peeled and cut crosswise into 1/4-inch-thick slices
1/2 cup salted dry-roasted cashews
Honey-Sesame Dressing:
1/2 cup reduced-sodium chicken broth
2 tablespoons honey
2 teaspoons toasted sesame oil
2 teaspoons honey mustard
Salt and freshly ground black pepper to taste
Cut the turkey into bite-size pieces and set aside.
Arrange the spinach on salad plates or a large serving platter. Top with the turkey, strawberries, kiwi slices, and cashews.
In a small bowl, whisk together the dressing ingredients. Pour over the salad and serve.
Serves 4
Morph It: Make a double batch of the Honey-Sesame Dressing--it’s excellent on all types of salads or as a marinade for chicken, pork, or fish. Store the extra in a sealable container for up to 5 days in the refrigerator.
Oven Ranges on December 22, 2008 at 03:29 PM
The roasted turkey tenderloin sounds fabulous! Thanks!