Leftovers?

We all get stuck with copious amounts of leftovers of our delicious Thanksgiving feasts. It may be your meal with your family or the feast you provided to your customers, but the uncertainty of what and how much people will consume during the holiday leaves our refrigerators packed full of leftovers. Moving through that product isn’t very easy, as people tend to shy away from those same foods they’ve gorged themselves on for the holiday. Here are a couple of ideas to help you move through some of the extra deliciousness:

Black Bean Turkey Chili

This is a great way to use up some of that leftover turkey and transition the bird into a different flavor profile.

2 Tablespoon Olive Oil
4 Cup Drained and Rinsed Furmanos Black Beans
2 teaspoon Onion Powder
2 teaspoon Garlic Powder
1 teaspoon Dry Oregano
2 teaspoon Chili Powder
2 teaspoon Ground Cumin
2 Tablespoon Furmanos Tomato Paste
1 Cup Spicy (or Mild if you prefer) Prepared Salsa
2 Cup Furmano’s Diced Tomatoes
1 bottle 12 oz. Seasonal Winter Ale
2 cup Turkey Broth (or Gravy... or even left over gravy)
2 Cup Leftover Thanksgiving Turkey, chopped

Preparation 
Sauté Black Beans in the Olive Oil for 3 minutes. Add Onion Powder, Garlic Powder, Oregano, Chili Powder, and Cumin. Sauté for 2 more minutes and add Tomato Paste. Mix until well incorporated. Add Salsa and sauté for 2 minutes, then add remaining ingredients and heat to 165 degrees.

 

Thanksgiving Shepard’s Pie

All the extras from your Thanksgiving meal plus ground beef, frozen peas, frozen corn, and goat’s cheese.

Ingredients for meat layer:

1 teaspoon Olive Oil
1 pound Ground Beef
1 pound Leftover Thanksgiving Ham, diced
2 teaspoon Onion Powder
2 teaspoon Garlic Powder
½ teaspoon Crushed Red Pepper Flakes
½ Cup Furmano’s Chunky Crushed Tomatoes
½ cup Ham Gravy (thickened ham cooking liquid) or leftover Turkey Gravy
1 cup Frozen Peas
1 cup Frozen Corn
As Needed Leftover Thanksgiving Stuffing
As Needed Leftover Mashed Potatoes
As Needed Crumbled Goat Cheese

Preparation 
Preheat oven to 400 degrees. Slice Stuffing into ½” thick slices, and roast for 10 minutes to crisp the edges.  Slice enough stuffing to coat the bottom of the vessel you are cooking your shepherd’s pie. In a pan over medium high heat, add Olive Oil. Next add Ground Beef and Brown.  Before Beef is completely cooked, add Ham, Onion Powder, Garlic Powder, and Crushed Red Pepper Flakes.  Cook for 3 minutes. Add Gravy, Chunky Crushed Tomatoes, Peas, and Corn.  Mix to incorporate. Layer bottom of cooking vessel with Stuffing slices.  Top with Ground Beef Mixture then crumble Goat Cheese over top.  Finally top all with the Mashed Potatoes. Place in oven and roast until potatoes begin to brown and dish reaches an internal temperature of 165 degrees or for approximatley 30 minutes.

Chef Paul, a Certified Research Chef, is a 2002 graduate of Yorktowne Business Institute School of Culinary Arts in York, Pennsylvania. There he was class valedictorian and received the Chef Michael Hostetter Memorial Award for Culinary Excellence. He is a member of the Research Chefs Association and the Refrigerated Foods Association and has over 15 years of experience.

Working in restaurants since the age of 16, Paul has spent most of his life working with food; a love he developed in family style restaurants, honed in school, and practiced in fine dining establishments. Never one to be defining himself with a particular cuisine, Paul explores the world's palate with excitement. "The world is full of people who have made incredible foods with what is in their backyard and we now have access to all those wonderful flavors and combinations," he says. That love and excitement for flavor he now brings to Furmano Foods.

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