Turkey Taquitos A great, easy recipe for those Thanksgiving leftovers! 2 cups plus 1 tbsp vegetable oil (divided) 1/2 onion, minced 2 cloves garlic, minced 1 tbsp jalapeno, minced 1 cup cooked shredded turkey, room temperature 1/2 cup cooked cornbread stuffing, room temperature (or any other type of stuffing) 2 cups monterey jack cheese, shredded 1/2 cup canned tomatoes with green chilies, drained and chopped 18 small flour or corn tortillas Salt and pepper to taste Heat 2 cups oil in a large pot over medium-high heat until it reaches 350-deg.  (Be careful to keep the temperature even so as to not burn your taquitos.) In a saute pan over medium-high heat, warm 1 tbsp oil, then add the onion, garlic, and jalapeno.  Cook for 5 minutes, or until the onion begins to soften, then remove from heat and pour into a large bowl. To the bowl, add the shredded turkey, monterey jack, and tomatoes, then season with salt and pepper.  Mix thoroughly. Working in batches, warm the tortillas in the microwave for 10 seconds until flexible, then fill each tortillas with a tbsp of the turkey filling and 1 tbsp of stuffing.  Roll into a thin taquito, securing with a toothpick.  (Note: Keep the rolled taquitos covered with a damp towel as you work to prevent them from drying out and cracking.) Again working in batches, gently place the taquitos in the hot and fry until crisp, about 3 minutes, flipping over once halfway through. Drain the taquitos on paper towels and sprinkle lightly with salt.  Remove the toothpicks, then serve with leftover cranberry sauce on the side for dipping. Approximate Nutritional Values: http://www.food.com/recipe/turkey-or-chicken-taquitos-324184

Stuffing Waffles 1 tbsp olive oil 8 oz mild Italian sausage 1 tbsp butter 1/2 cup onion, diced 1/2 cup celery, diced 1 tbsp butter 4 oz crimini mushrooms, quartered 2 cloves garlic, minced 2 tbsp thyme, chopped 2 tbsp sage, chopped 1/4 cup white wine 1/4 cup parsley, chopped 1 loaf day-old Italian bread, cubed 2 cups chicken stock, warm Salt and pepper to taste Non-stick cooking spray Heat the oil in a pan over medium heat.  Add the sausage and cook until browned, about 8-10 minutes, breaking it apart with a wooden spoon. Add the butter, onions, and celery to the pan and cook until tender, about 10 minutes.  Then add the mushrooms, garlic, thyme, sage, parsley, salt, and pepper and cook for 10-12 minutes or until everything is tender and just beginning to brown. Add the wine to deglaze the pan and simmer until most of the liquid has evaporated.  Then remove from heat and add the bread.  Stir to combine, then add the chicken stock and stir until the bread is moist but not soggy. Spray a preheated waffle iron with the non-stick spray, then spread 1/5 of the stuffing mixture onto the grill.  Cook until crisp on both sides, about 10 minutes, then serve. Approximate Nutritional Values: http://www.food.com/recipe/onion-mushroom-stuffing-10698

Sourdough Stuffing with Mushrooms and Pears 1 loaf crusty sourdough bread, cubed 3 tbsp butter 1 yellow onion, diced 4 ribs celery, chopped 2 cups cremini mushrooms, sliced 2 cups baby bella mushrooms, sliced 5 Bosc pears, cored and diced 3 cups vegetable broth 2 eggs 1/3 cup sage, chopped 1/4 cup thyme 1 tsp sea salt 1 tsp pepper Non-stick cooking spray Preheat oven to 300-deg.  Grease a 9” x 13” casserole dish with the non-stick spray. Evenly spread the cubes of bread across two large baking sheets and bake for 15 minutes or until bread is crisp but not browned.  Then remove from oven and transfer the toasted bread cubes to a large bowl. Bring the oven temperature up to 350-deg. In a large saute pan, melt the butter over medium-high heat, then add the onion, celery, mushrooms, and pears.  Cook until softened, about 10 minutes.  Then add the mixture to the bowl with the bread and stir to combine. In a separate bowl, whisk together the vegetable broth and eggs.  Pour the mixture over the bread and stir to combine, making sure the bread is well coated.  Season with the sage, thyme, salt, and pepper.  Stir, then pour the stuffing into the greased casserole dish.  Bake for 45 minutes or until the stuffing is lightly browned and crisp.  Serve immediately. Approximate Nutritional Values: http://www.food.com/recipe/chanterelle-and-pear-bread-stuffing-406261

Crown Roast Pork with Onion Stuffing For the Stuffing: 1 lb finely chopped onion (about 3 cups) 1-1/4 teaspoons salt, divided 3/4 stick unsalted butter, divided 2 tablespoons sage, chopped 1 tablespoon, marjoram, chopped 1/2 teaspoon freshly ground black pepper 3/4  tablespoon apple cider vinegar 1/4  cup dry white wine 1/2 loaf, day-old white bread, cut into 1” cubes, then pulsed to coarse crumbs in a food processor 1/3 lb ground pork 1/2 cup finely chopped celery For the Roast: 1/2 teaspoon finely chopped fresh sage 1/2 teaspoon finely chopped fresh thyme 1 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4-5 lb crown pork roast, frenched 3/4 cup water For the Sauce: 1/2 cup dry white wine 1-1/2 cups chicken stock 2 teaspoons cornstarch, dissolved in 2 tablespoons of water 2 tablespoon cold, unsalted butter Put an oven rack near the bottom of the oven and preheat to 350-deg. To make the stuffing:  Cook chopped onions with 3/4 teaspoon salt and 1/3 cup of unsalted butter in a heavy skillet over medium heat, covered, stirring occasionally, until tender, about 8-10 minutes.  Continue to cook, uncovered, stirring frequently, until the onions are pale golden, about 5-10 minutes more. Add sage, marjoram, and pepper and cook about 5 minutes.  Add vinegar and wine and bring to a boil, stirring occasionally, until liquid is evaporated, then remove from heat. Meanwhile, in another nonstick skillet over moderately low heat, cook breadcrumbs, remaining teaspoon of salt, and remaining butter until golden and crisp, 10 to 20 minutes, stirring frequently. Reserve a half cup of the onion mixture, then transfer the remaining mixture to a large bowl and stir in the ground pork, celery, and toasted breadcrumbs. For the roast, stir together sage, thyme, salt and pepper in a small bowl, then rub over outside and bottom of roast.  Put the roast in a small roasting pan and mound 2 cups of the stuffing loosely in the center, then add the water to the pan.  Transfer remaining stuffing to a buttered baking dish and chill until ready to bake. Roast the pork in lower third of oven, covering stuffing and tips of ribs with foil after about 30 minutes (adding more water if pan becomes too dry) until a meat thermometer inserted 2” into center registers 140-deg.  (The pork should cook 1-1/2- 2 hours total). Bake remaining stuffing (next to roast, starting 30 minutes before roast is done), cover with foil.  Increase oven temperature to 425, after removing the roast) and continue to bake the stuffing, uncovered, until the top is crisp, about 15 to 20 minutes more. Transfer pork roast to platter and let stand 30 minutes. For the sauce:  Transfer juices from roasting pan to a measuring cup and skim off the fat.  Balance the roasting pan across two stovetop burners, then add wine to the pan and boil over high heat, stirring and scraping up the brown bits, until the wine reduces by half, about 5 minutes.  Add reserved onion mixture, stock, pan juices and any juices on platter from the roast resting and bring to a simmer. Whisk in the cornstarch mixture, then simmer for 2 minutes.  Add the butter and swirl it in the pan until incorporated.  Season with salt and freshly ground black pepper. Carve the roast and serve with the stuffing and sauce. Approximate Nutritional Values:  http://www.food.com/recipe/crown-roast-of-pork-and-stuffing-48171

Thanksgiving Leftovers Sandwich Never sure what to do with all the leftovers from Turkey Day?  Try this sandwich on for size: Toast whatever bread you have left over from the holiday--croissants, biscuits, etc.   Slice some turkey extra thin and warm it up in a skillet with melted butter.  In a second skillet, do the same to the leftover stuffing, and in a third skillet, heat any leftover green bean casserole. In a microwave safe bowl, heat about 1/3 cup of gravy for one minute.  Stir, then microwave for another 90 seconds or until warm but not scalding. Place half the turkey on one side of the bread, then top with some cranberry sauce.  Spoon the stuffing on next, then pour on the gravy.  Next layer on the green beans and the rest of the turkey. Swipe some dijon mustard on the remaining bread half, then sandwich everything together.  You might need a fork and knife for this one! Approximate Nutritional Values: http://www.food.com/recipe/leftover-thanksgiving-dinner-sandwich-399056 

Mushroom and Sausage Stuffing 1-1/2 cups whole wheat bread, cubed 1-1/2 cups white bread, cubed 6 links sweet Italian sausage 4-5 slices of bacon, cooked and crumbled
 1 sweet yellow onion, chopped 2 stalks of celery, diced
2 1/2 teaspoons dried sage 2 tsp dried rosemary 1/2 tsp dried thyme 1/3 cup minced fresh parsley 8 oz mushrooms, sliced
 1/2 can of water chestnuts, diced
 4 tbsp butter
 2 cup hot chicken stock  Preheat oven to 350-deg.  Spread the bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted.  Then transfer toasted bread cubes to a large bowl. In a large skillet, cook the sausage, mushrooms, onion, and celery over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors. Pour sausage mixture over bread in bowl. Mix in crumbled bacon, parsley, water chestnuts, rosemary, thyme. Pour the chicken stock and melted butter on top, mixing lightly. Spoon the stuffing into a casserole dish that's been coated in non-stick cooking spray. 

Cover with tinfoil and bake for 40 minutes. Then remove cover and bake for an additional 5 minutes to crisp the top.  Fluff lightly with a fork and serve. Approximate Nutritional Values: http://www.food.com/recipe/traditional-italian-sausage-stuffing-473774 

Cooking Tip: How to Stuff a Turkey

70 Thanksgiving Recipes

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