<p>Best turkey leftover…Bombay Turkey Salad. Made with cold leftover turkey…and curry and a few other ingredients! </p>
<p>We will have a Hannukah dinner too…over thanksgiving weekend. Brisket, potato latkes, beans (again), maybe farfel if I can find a decent recipe. </p>
<p>Oh…and I will beg for the turkey carcass. I make turkey soup!</p>
<p>Hi Sabaray, I am traveling this week and no where near my recipes but it’s really simple. Proportions are to how many you are serving and taste. I am usually serving 8-10. Precook 3-4 large sweet potatoes or yams the day before and chill. Makes them easier to cut into cubes. Cut and cube 3-4 large or 5-6 small golden delicious apples and chop a small onion. Saute apples and onions in a couple of tbl butter unitl soft, sprinkle ith about a tbl sugar and stir to disolve. Add cinnamon and nutmeg to taste (start with tsp and 1/2 tsp). Then add cubed sweet potatoes and heat through. This can be reheated easily. It can be paritally done ahead and finished at the end. Makes great leftovers.</p>
<p>That is my favorite kind of recipe, Singersmom! Simple, sounds delicious and some of my favorite tastes. Thank you!</p>
<p>I think leftovers are perfectly on topic! As long as they are kinda sorta healthy. :D</p>
<p>Thumper, My gf makes the best turkey soup from the turkey caucus too. She also will gladly take a few from neighbors to make more and freeze. She brought me some last winter when I was sick and I swear it was better medicine then anything else!!</p>
<p>DH saves the carcass to make turkey soup.</p>
<p>Thumper: Where can I find the recipe for the Bombay Turkey Salad? I’m always looking for creative ways to use leftovers and my family tends to like curry.</p>
<p>You folks will have to fight me for that turkey carcass. 
</p>
<p>shellfell, if you like curries, I recommend the book 600 Curries. The recipes are excellent, and he has a section on spice mixes you can make yourself that are great. My two favorites at the moment are his Madras Curry (He acknowledges that this is really a British invention, but his version is great and you can use it in non-Indian recipes that call for “curry powder.”) and Bottle Masala. I use Bottle Masala with vegetables a lot; for example, I blanche cauliflower, put it in a gratin dish, sprinkle it with the masala, sprinkle it with some grated cheddar, and bake at 400F until the cheese is browned. Also great with zucchini. My favorite thing is to make this unconventional stir fry: dice some zucchini, salt it, and let it drain for about 30 minutes (longer is fine). Rinse, drain, and squeeze with some paper towels to remove moisture. Add some oil to a wok over high heat, stir fry some onion quartered and separated into petals until beginning to brown, add zucchini and stir fry until barely done, scrape vegetables into a dish. Return wok to high heat, add some oil, stir fry chicken or pork cut as for Chinese stir fry until completely cooked, add masala and fry briefly, add back vegetables and toss and fry to heat thoroughly and combine flavors. You can add some minced garlic and ginger, too.</p>
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<p>Haha…mine has been in “chunks” for years. All the Silver Palate books are still my favorites, along with the Nantucket Open-House cookbook by Sarah Leah Chase (co-author of the Silver Palate Good Times cookbook).</p>
<p>Those recipes sound delicious, Consolation. Thanks.</p>
<p>We have a wholesale spice shop that supplies alot of restaurants that also has a retail shop. They make lots of spice blends so I’ll have to see what they have as well.</p>
<p>For our Thanksgiving/Thanksgivukkah feast, we are having 18+ guests ranging from age 2 to 82, and have to juggle the dietary requirements of several vegetarians, a gluten-free vegetarian, a couple of kosher people, toddler palates, and a few of us who have been doing really well back on the Weight Loss for Dummies adventure so don’t want to blow it. After literally hours of working on this yesterday, here’s what I have concluded. I’m going for colorful and subtly healthy. The dishes in quotes are all from various blogs so if they sound good to you, you can google and find them for your party:</p>
<p>APPETIZERS:</p>
<p>Cheese & Crackers (interesting ones from TJs) (a mandatory thing in my husband’s family)</p>
<p>“Pumpkin Hummus” with cut red/yellow/orange peppers</p>
<p>“Apple, Cranberry, Sage & Parmesan Bites” (served on crackers, or maybe in baked kale cups)</p>
<p>“Roasted vegetable pesto tarts”</p>
<p>DRINKS:</p>
<p>Cider, seltzer, soda, wine, champagne. </p>
<p>“Pomegranate Cranberry Sparklers”</p>
<p>“Pear & Sparkling Cider Cocktails”</p>
<p>MAIN EVENT:</p>
<p>Salad: greens, dried cranbs or pomegranate seeds, toasted pumpkin or squash seeds, shredded brussel sprouts, maybe a little feta on the side so doesn’t contaminate the plates of the kosher people, maybe yellow grape tomatoes, with a vinegrette dressing (maybe apple cider vinegrette)</p>
<p>Turkey (real/kosher, faux for the vegetarians, and a “tempeh meatloaf” for the GF vegetarian) w/ regular & veggie gravies</p>
<p>Stuffing (suitable for vegetarians and kosher people: made with challah, lots of veggies, and sometimes some dried apricot and chestnuts)(fortunately, the GF kid hates stuffing)</p>
<p>Latkes w/ applesauce (or whatever) to go on top (taking the place of mashed pots)(GF)</p>
<p>Roasted sweet potato & delicata squash wedges (simple, plain, with maple butter on the side if anyone wants to make this sweeter)</p>
<p>“Spicy (Parmesan) Green Beans & Kale” (the parm can be optional cos of the kosher issue)(this has mushrooms and shallots, etc.)</p>
<p>Cranberry stuff (sauce?)</p>
<p>DESSERT: </p>
<p>Barefoot Contessa “Apple, Pear & Cranberry Crisp” (made GF) with vanilla ice cream</p>
<p>Something else that the guests will bring (pumpkin? pecan? do I care? not really!)</p>
<p>Chocolate gelt (because let’s be honest: you gotta have something chocolate.)</p>
<p>It seems like a ton of food, but it’s all stretched over lots of hours … or until someone falls into a food coma. We usually have a late breakfast, then invite people for 3:30 ish with target for dinner somewhere around 5 - 5:30. So we don’t hit the leftovers until the next day.</p>
<p>PS. I am known for making a kick*** frozen white chocolate eggnog mousse torte at Thanksgivings past which is basically a heart attack on a plate (albeit amazing) so the desserts especially are a departure from our usual. If anyone wants the recipe for THAT, I think it came from Gourmet magazine maybe 20 yrs ago. </p>
<p>I wish this wasn’t still a week and a half away. I LOVE T Day!</p>
<p>MJSMOM, please send me directions to your home. That meal sounds amazing.</p>
<p>Just google “Bombay turkey salad” the first hit is the one I make. Delicious! Lite mayo, yogurt,chutney, turkey breast, curry, apples (I don’t always include those), grapes. I put slivered almonds in mine!</p>
<p>Bombay Turkey Salad
Ingredients:</p>
<p>Servings:
6</p>
<p>1/2 cup reduced-calorie mayonnaise
1/2 cup plain low-fat yogurt
1 tablespoon mangoes or 1 tablespoon peach chutney ( I use chutney)
2 -3 teaspoons curry powder
salt, to taste
pepper, to taste
1 1/2 lbs turkey breast, cooked, cubed
1 red apple, unpeeled, sliced
1 granny smith apple, unpeeled, sliced
3/4 cup grapes, your choice, seedless (halved)
2 tablespoons fresh chives, snipped
iceberg lettuce, for garnish
Directions:</p>
<p>1
In a medium bowl, combine mayonnaise, yogurt, chutney, curry, salt and pepper.
2
Add the turkey, then add the apples, grapes and chives and toss gently to coat with the dressing.
3
Serve on a bed of lettuce.</p>
<p>No potatoes here, but we MUST have peas and rice (my family; pigeon peas) or rice and peas ( husbands family; red beans). And corn bread stuffing and collard greens (dad’s family). No one seems to have a "must have " desert.</p>
<p>I might calculate the nutrtional diffrences this year.</p>
<p>Bought a big bag of brussel sprouts yesterday at Costco so now need to go through this thread and look up the brussel sprouts ideas I think I saw on this thread. :)</p>
<p>Here is an interesting Brussels Sprouts</p>
<p>Weight Watchers Brussels Sprouts with Chestnuts
Ingredients
1 1/2 pound(s) uncooked brussels sprouts, outer leaves trimmed, cut in half lengthwise<br>
4 slice(s) uncooked turkey bacon<br>
1 Tbsp salted butter, divided<br>
3 medium uncooked leek(s), thinly sliced (white and light green parts; about 1 1/2 cups)<br>
1/4 cup(s) water, divided<br>
1/4 tsp table salt<br>
1/8 tsp black pepper<br>
2 Tbsp maple syrup<br>
1 1/2 Tbsp apple cider vinegar<br>
8 oz roasted European chestnuts, peeled, quartered (fresh or jarred)<br>
Instructions
Steam Brussels sprouts until tender, about 5 to 8 minutes.</p>
<p>Meanwhile, cook bacon in a large nonstick skillet over medium heat until browned, about 5 minutes; place on paper towels to drain.</p>
<p>Melt 2 teaspoons butter in same skillet. Add leeks and 3 tablespoons water; toss to coat. Cover and cook, stirring occasionally, until tender, about 6 minutes.</p>
<p>Meanwhile, crumble bacon or cut into strips.</p>
<p>Add remaining teaspoon butter to skillet; stir until melted. Add Brussels sprouts, remaining tablespoon water, salt and pepper. Cook, stirring, until Brussels sprouts are hot and coated, about 3 minutes.</p>
<p>Stir in maple syrup and vinegar; toss to coat. Add chestnuts and bacon; toss over low heat until well-mixed and heated through, about 2 to 3 minutes. Spoon into a serving bowl. Yields about 3/4 cup per serving.
Notes
If you’d like to prep part of this recipe in advance, steam the Brussels sprouts and cook the turkey bacon 1 day ahead.</p>
<p>Let me just note that some of you are describing as “delicious” some things that I don’t think are delicious at all. Cauliflower, for example–I find it to be no better than tolerable in any form, and I’ve had it in many forms. So beware when you replace traditional dishes with things that you think are just as delicious–because not everybody may agree. My suggestion is to add something healthy, like maybe a big salad, so that perhaps people may eat smaller portions of the less healthy foods.</p>
<p>What Hunt said x 100. (Just the smell of cauliflower sends me running). The salad idea is a safer, and it can be deconstructed easily by those who may like some, but not all, of the various ingredients. As for Brussels sprouts…I just can’t bring myself to try. The smell, again :(</p>
<p>Shellz, I agree that steamed sprouts do not have the most appetizing of aromas. Roasted are very different. Cauliflower pur</p>
<p>I was never a fan of cauliflower either, but I have discovered that it is possible to cook it in ways that are very good. Plain steamed or blanched not being among them! :)</p>
<p>Here’s my vegetable question: anyone have any ideas for eggplant? I often use it in Asian and Indian ways (Eggplant with spicy meat sauce a la Barbara Tropp is outstanding!) I’ve also included it in roasted vegetables, cut it into strips and cooked it as “spaghetti” in Alton Brown’s style. I’ve made ratatouille, lasagne using thin-sliced eggplant instead of pasta, etc. I’m wondering if anyone has used it in a way that is more Thanksgiving-y than Indian, Asian, and Italian alternatives.</p>
<p>Thumper: thanks for the recipe for the turkey salad. DH likes getting a much bigger bird than we’ll eat for Thanksgiving dinner because he loves the leftovers, but I need to find different things to do with the leftovers or I’ve had it with turkey by Friday.</p>