Chef Kelsey Nixon shows us what to do with all of our Thanksgiving leftovers.
Turkey Tortilla Soup
1 tablespoon olive oil
1 small yellow onion, diced
1 tablespoon chili powder
½ teaspoon cumin
3 cans (14.5 ounces) low-sodium chicken broth
1 can (14.5 ounces) diced tomatoes
1 can (15 ounces) black beans, rinsed and drained
2 cups shredded or medium-diced leftover roast turkey
juice from 1 lime
1/4 cup fresh cilantro, chopped
½ avocado, chopped
¼ cup queso, crumbled
crushed tortilla chips
In a large saucepan, heat oil over medium heat. Saute onion until translucent and fragrant. Add chili powder and cumin, and cook for an additional minute. Add chicken broth, tomatoes, black beans, leftover turkey, and lime juice.
Let soup simmer, covered for 15 minutes before serving. Garnish with cilantro, avocado, queso, tortilla chips, and a lime wedge.
Yield: 6 servings
Stuffing Stuffed Mushrooms
24 button mushrooms
1 cup leftover stuffing
⅓ cup grated Parmesan cheese, plus more for topping
2 tablespoon Italian Parsley, chopped
1 clove garlic, minced
2 tablespoons olive oil
Heat oven to 375 degrees F.
Remove stems from mushrooms and scoop out centers.
In a large mixing bowl, combine stuffing, Parmesan cheese, parsley, garlic, and olive oil. Once thoroughly mixed, stuff mixture into mushrooms and transfer to baking sheet. Top with additional Parmesan cheese and drizzle tops with olive oil.
Bake 20-25 minutes until golden brown on top.
Yield: 24 mushrooms
Loaded Potato Puffs
2 cups leftover mashed potatoes
3 large eggs, beaten
1 ½ cup shredded cheddar cheese, divided
¼ cup scallions, minced
½ cup bacon, crisped and crumbled
kosher salt and cracked black pepper
sour cream, for serving
¼ cup chives, minced
Heat the oven to 400°F and grease the cups of a muffin tin with non-stick spray.
In a large mixing bowl, whisk together the mashed potatoes, the eggs, 3/4 cup of cheese, chives, and bacon. Season with salt and pepper.
Mound a spoonful of the mixture in each muffin cup. Sprinkle the tops with the remaining cheese.
Bake 25 minutes, or until the potato cups are set and golden brown on top. Let cool for 5 minutes in the pan, then use a spoon or knife to gently release them from the pan. Serve immediately with dollops of sour cream, and garnish with chopped chives.
Yield: 12 potato puffs