As we gather around the dinner table this Thanksgiving, the joys of getting together will be stronger than ever this year. With food costs increasing, we should also be more cognisant of the need to use ingredients to the fullest. The simplest and easiest way to ensure you use all the leftover pieces from your Thanksgiving dinner is to not only create dishes from the leftovers but prepare dishes that minimize waste.
Potatoes, if properly scrubbed, don’t need to be peeled. Try making smashed potatoes instead of mashed potatoes by boiling the potatoes with their skin on and mashing them with fresh chives, butter, sour cream and you have a delicious side dish.
In the event, even if unlikely, that you have leftover mashed potatoes, use them to make croquettes. Likewise, carrots don’t need to be peeled. There is a lot of great nutritional value to the outside of the carrots. Instead of boiling carrots, roast them skin-on with honey. With this preparation we can almost guarantee that you will not have any leftovers. Even the stem of broccoli can be used. Slice the broccoli stem into thin discs and either sauté them immediately with bacon as an inventive new Thanksgiving side dish. You can also use them as part of a leftover turkey stock that can be used to make soup or any number of dishes. Even the little package of turkey innards found in the cavity of the turkey, should not be discarded. You can use these pieces as the starting point of a delicious turkey gravy. With a little care and creativity, you can make your Thanksgiving meal with little to no waste.
Garlic Smashed Potatoes
6 to 8 Servings
Prep Time: Less than 30 minutes
Total Time: Less than 30 minutes
2 lb unpeeled potatoes, yellow fleshed, scrubbed
3 tbsp sea salt
1/3 cup chives, finely chopped
1 cup sour cream
2 cloves of garlic
Directions: Boil unpeeled potatoes in heavily salted water. Once the potatoes are fork-tender, place them in a bowl and mash them with a fork leaving some big chunks. The skin of the potatoes adds extra flavour. Mince the cloves of garlic and combine with the sour cream and chives. Season with salt and pepper to taste. Garnish with chopped chives (optional).
Broccoli Stems and Bacon
4 to 6 Servings
Prep Time: Less than 30 minutes
Total Time: Less than 30 minutes
1/4 cup bacon, diced
1 broccoli stem, thinly sliced
1 clove garlic, minced
1/2 lemon, juice, zest
Directions: Place a sauté pan over medium-high heat. Add the bacon. Once fat has rendered out of the bacon, add the broccoli stems. Sauté for 3 minutes. Add the garlic and sauté for 30 seconds. Finally, add the lemon juice and zest and continue to sauté for 1 minute. Serve warm.
Turkey Giblet Gravy
Makes 3 to 4 cups
Prep Time: Less than 30 minutes
Total Time: More than 3 hours
2 tbsp butter
Turkey giblets (neck, heart, liver)
2 onions, finely diced
2 carrots, finely diced
2 celery stalks, finely diced
1 clove garlic, minced
2 bay leaves
2 sprigs thyme
6 cups water
2 tbsp flour
Salt, to taste
Pepper, to taste
Directions: While your turkey is roasting, place butter in a stock pot set over medium heat. Once the butter is melted, add the turkey giblets and brown on all sides. Add the mirepoix (onions, carrots, celery). Lower heat to medium-low and sauté until the vegetables are soft. Add minced garlic and sauté for 30 seconds. Add bay leaves, sprigs of thyme and water. Bring to a boil and then reduce to a simmer. When the turkey is ready to come out of the oven, strain the stock into the stock pot. Remove turkey from roasting pan. Pour out most of the turkey drippings, less 2 tablespoons. Place the roasting pan over medium heat on top of stove. Add flour and stir until the turkey drippings are completely incorporated into the flour forming a roux Raise the heat to high and whisk in the reserve stock until a thick gravy is formed. Season with salt and pepper to taste and serve hot.