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6 Uses for Christmas Leftovers

YumSugar — Fri, 26 Dec 2008 04:00:01 -0800

Christmas is over, and you're left with crumbled wrapping paper and way too much of last night's Christmas feast. Instead of eating cookies until you're blue in the face, transform your holiday leftovers into dramatically different gourmet dishes. To see some of our ideas, read on.

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Delicious Ways to Use Eggnog

YumSugar — Thu, 25 Dec 2008 05:30:20 -0800

Perhaps you were a little overzealous with the holiday grocery list. Or you decided to stock up on it since it's only around once a year. Either way, you've wound up with way too much eggnog.

Before you bust out your college chugging skills, consider using eggnog in other crowd-pleasing dishes. The drink can add depth to French toast and richness to a panna cotta. To see few of my favorite ideas, read more.

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Do You Enjoy Holiday Leftovers?

YumSugar — Wed, 26 Dec 2007 12:43:31 -0800

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Fast & Easy Dinner: Turkey-Rice Supper

partysugar — Wed, 26 Dec 2007 05:28:31 -0800

If your Christmas was anything like mine, the last thing you feel like doing is cooking. Paradoxically, the only thing that sounds appetizing is something homemade and comforting. Don't worry I have the perfect meal for you! This simple rice dish uses up leftover turkey and veggies. Throw whatever you have lying around into the pot, add some cheese and voila! Instant meal in minutes with minimal work. Get the recipe now, just read more.

Turkey-Rice Supper
from mealtime

1 tablespoon vegetable oil
1 cup white rice
2 cans (10 3/4 ounces each) reduced-sodium canned chicken broth
1 cup broccoli flowerettes or sliced zucchini
1 can (8 ounces) sliced mushroms, drained
1/4 cup chopped red bell pepper
6 1/2 ounces cooked, leftover turkey breast
1/4 cup grated Parmesan or Cheddar cheese

Heat the oil in a large, non-stick skillet over medium-high heat. Stir in rice and cook until golden brown.
Stir in chicken broth and bring to a boil. Reduce heat to low, stir one more time, cover and cook for 15 minutes.
Add broccoli, mushrooms, red pepper and turkey.
Cover pan and cook for 5 minutes until all liquid has been absorbed, and the rice and vegetables are tender. Toss with grated cheese just before serving.

Serves 4.

Nutritional Information Per Serving: Calories 330; Total fat 9g; Saturated fat 2.5g; Cholesterol 35mg; Sodium 890mg; Carbohydrate 42g; Fiber 3g; Protein 20g; Vitamin A 15%DV*; Vitamin C 60%DV; Calcium 10%DV; Iron 20%DV

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Today's Special: Baked Turkey and Brie Sandwich with Cranberries

YumSugar — Wed, 27 Dec 2006 09:01:58 -0800

Tonight if you arrive from work starving, tired, and hopeful of eating a home cooked meal but without the energy to prepare anything, this recipe is for you. Baked turkey sandwiches with brie and cranberries is on the menu, and you'll have it ready with minimal effort in under twenty minutes. Perfect for an any night dinner and even better if you've got turkey leftovers from Christmas. To make this for dinner tonight, read more

Baked Turkey and Brie Sandwiches with Cranberries
From Sfgate

4 to 8 1/2-inch-thick slices country French or sourdough bread
Dijon or whole-grain mustard
1/2 cup whole-berry cranberry sauce or relish
12 ounces roasted, thickly sliced turkey
4 ounces Brie or Camembert cheese, thinly sliced
1/4 teaspoon or so dried thyme or chopped fresh thyme
Freshly ground pepper

Arrange an oven rack 4-5 inches from the broiling element and preheat the oven to broil.

Place the bread on a baking sheet and spread each piece lightly with mustard, then generously with cranberry sauce.

Top with the turkey, then drape the sandwiches with 1 or 2 slices of Brie (the cheese will spread as melts).

Sprinkle with the thyme and pepper.

Place the pan under the broiler, and broil until the cheese is browned and bubbly, about 5 minutes.

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