Happy Black Friday! I hope my words find you at home with a full day off ahead of you! Personally, I was not at any stores this morning, I’m actually avoiding shopping at all costs today, it’s just not my thing. Instead, we are headed to one of the many glorious historical spots in the area, I’m going to pack a picnic lunch and we’ll eat on the shore of the Potomac, in front of Mount Vernon. Our tour a couple weeks ago made us think our parents might really enjoy the trip, my 9 year old niece is also with us and she will be extremely excited to go back and tell her classmates that she visited George Washington’s home!
Before I rush off to play with George and Martha for the day, I thought I’d share a couple ways to help revive your leftovers! I almost cooked two turkeys yesterday JUST so I could have extra leftovers! These recipes can also be found in the Weekly Meal Plan for this week, but I wanted to share them on here for all to see!
Apples stuffed with Ham and Dressing
Turkey Sweet Potato Shepherds Pie
1. In a large pan melt butter, sauté onions, carrots ,and celery until soft.
2. Add leftover turkey, almond meal, and stock and let simmer 5 minutes.
3. Place in baking dish and cover with leftover sweet potatoes.
4. Place in oven at 350 degrees for 10-15 minutes or until sweet potatoes are hot.
Creamy Collard and Ham Soup
1. Puree leftover greens using a blender, food processor, or immersion blender, adding milk or cream until it is soup consistency.
2. Heat in a pot and add ham.
3. Add Salt, Pepper, and Garlic Powder to taste.
You could also use any of your leftovers to stuff a pie pumpkin using the directions for Sausage Stuffed Pumpkin! And there’s always the trusty turkey salad. Go crazy! See what you can come up with!