Thanksgiving is a time to celebrate what we are thankful for, spend time with love ones and most importantly EAT! With that being said, BlackDoctor.Org recognizes that after a day or two of eating the same holiday meal, one can become bored and frustrated with the limited meal options. Well, there is NO JIVE TURKEY here! Check out these unique and delicious holiday leftover remixes that will leave you full and thankful for days to come.
Hot Collard Green Dip w/ Corn Bread
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Ingredients:
5 bacon slices
1 small onion, diced
1 teaspoon minced garlic
1/4 cup apple juice
1 (16-ounce) bag frozen chopped collards, thawed
2 (8-ounce) packages cream cheese, cut into squares
1 (8-ounce) carton sour cream
1/2 teaspoon dried red pepper flakes
1/4 teaspoon salt
3/4 cup grated Parmesan cheese
Directions:
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Cook bacon in a large pot oven over medium-high heat until crisp; remove bacon and drain on paper towels, reserving a tablespoon or so of drippings in pot. Sauté onion and garlic in drippings for 3 to 4 minutes, then add apple juice and cook 1 to 2 minutes, stirring well. Add collards, cream cheese, sour cream, pepper flakes, salt and 1/2 cup of the Parmesan cheese. Cook, stirring often, until cream cheese is melted and mixture is thoroughly heated. Garnish with crumbled bacon and remaining 1/4 cup Parmesan cheese before serving. You can also keep this in a crock pot on low if you'd like to keep it warm for a party!
Ingredients:
2 tablespoons butter
1 onion, chopped
2 stalks celery, chopped
3 carrots, chopped
4 tablespoons flour
4 cups chicken or turkey stock
2 potatoes, peeled and diced
2 cups shredded turkey
2 tablespoons chopped parsley
1/2 cup frozen peas, thawed
1 prepared pie crust
1 egg, lightly beaten
Directions:
Preheat oven to 350 degrees F.
Melt butter in saucepan and cook chopped onion until tender. Stir in celery and carrots and cook for 2 minutes. Stir in flour and cook for 2 minutes. Add chicken stock and bring to a simmer. Add potatoes and simmer until tender. Stir in turkey, parsley and peas. Pour mixture into casserole. Top with pie crust and brush with egg. Bake for 30 minutes until crust is golden.
Ingredients:
2 cups diced leftover turkey
2 cans mushroom soup (or 1 each chicken and mushroom)
1 small onion (chopped) or 1 c. diced green onions and tops
1/2 pound Cheddar cheese (grated)
2 cups cooked macaroni
1 cup mayonnaise
14 1/2 ounce can chicken broth
2 cans water chestnuts (sliced)
Directions:
Gently mix all together except half of cheese. Pour into 9 x 13 inch dish and cover with remaining cheese. Please do not add salt. Cover and bake at 350 degrees for about 1 hour. Can substitute cooked chicken.
Nutrition Information:
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