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The Cookstr Weekly: A Leftover Feast

December 5, 2013
With the convergence of Thanksgiving and Hanukkah this year, you might find yourself with leftover roast chicken or brisket to attend to. That means even more inventive meals in the coming days, along with the usual turkey stock, soup and hash. Many of the recipes below allow you to swap in whatever cooked meat or poultry you have on hand, in Asian-inspired soups and rice dishes, Southwestern salads, and even knishes stuffed with extra mashed potatoes.
And when you’ve just had it with the turkey carcass, don’t forget to make a big pot of stock. As the temperature drops, you’ll be glad that you did!

Warmest regards,

Kara Rota
Editorial Director

Pumpkin Pancakes
  by Sandra Woodruff and Leah Gilbert-Henderson

 I always end up with an extra can of pumpkin puree, or some cooked squash that didn’t make it into a side dish. Transform that mushy goodness the next morning into festive pancakes, with healthy oat bran and whole-wheat pastry flour. They’re a little more nutritious than a cold slice of leftover pie for breakfast, and welcome fare for those who aren’t quite ready to dive into the mountains of turkey and cold mashed potatoes! Try serving these with some leftover cranberry sauce to keep that thankful feeling going all week long.

More Thanksgiving Leftover Recipes 

Turkey and Wild Rice Soup by Stephanie O’Dea
Asian Turkey Salad by Andrew Schloss
Chinese Rice Soup (Congee) by James Peterson
Chicken or Turkey Pot Pie by Jean Anderson
Creole Turkey Salad by Andrew Schloss
Chicken Spring Rolls with Sriracha Cream Dip by Robin Miller
Chinese Fried Grains and Vegetables with Honey-Mustard Sauce by Lorna Sass
Chicken (or Any Other Meat) Stock by Mark Bittman
Memorable Knishes by Molly O’Neill

  by Abby Dodge

Pot de crème is the French answer to American pudding. And this no-bake version whips up in minutes-literally-with the help of a trusty blender.

My friend Sarah is a fabulous cook, but she maintains that when it comes to a dinner party, the only thing that matters is the dessert. One evening, Sarah served these “petits pots” for dessert, and I found their velvety texture addictive. For those fearful of eating uncooked egg yolks, this recipe doesn’t use them, and the texture doesn’t suffer as a result.

Chocolate and rum provide the key flavors in this pudding. Sarah pairs Mount Gay rum with Ghirardelli bittersweet chocolate (available in my grocery store). Sometimes I splurge and buy Valrhona bittersweet and Myers’s dark rum, a combination that always receives raves.

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