Resident chef Kathy Gunst joins Here & Now‘s Peter O’Dowd to share some of her latest ideas for Thanksgiving leftovers, including turkey pot pie, turkey mapo doufu and a salad that uses leftover roasted vegetables.
From “Soup Swap: Comforting Recipes to Make and Share,” by Kathy Gunst (Chronicle Books, 2016)
Classic poultry stock is made by simmering a raw bird and vegetable for hours. In this easy recipe you “recycle” the carcass from a roasted chicken or turkey and add fresh vegetables.
You won’t believe how much rich flavor you can coax from leftover chicken or turkey carcass. If you have a large bird you can make this soup with one carcass but you will have a much richer, more flavorful stock if you use two. Remove any big pieces of leftover meat to use in soups, salads and sandwiches. Makes about 8 to 10 cups.
A thoroughly refreshing salad full of bright colors, textures and flavors. This is a great way to use leftover roast squash, carrots, potatoes or any of your Thanksgiving vegetables. Serves 4.
This classic Sichuan dish is made with tofu and chile paste. Traditionally it’s made with ground pork, but if you add chopped-up bits of leftover turkey, it adds a delicious flavor.
It’s made in a wok or heavy large skillet. Serve on white or brown rice. Serves 4.
This is a classic way to use leftover turkey along with fresh winter vegetables in an herb-scented sauce.
Make the pastry a day ahead of time. The pot pie can be made up to two days ahead of time, covered and refrigerated or covered and frozen for up to three months. Serves 4 to 6.
Thyme Pastry Ingredients
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