Saturday, November 14, 2015

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You cooked for three days, and the big day is here. Everyone is seated around the table, the blessing has be given and now it's time to eat and in 20 minutes it's over.
Now it's time to put those leftovers to good use so you won't have to cook for maybe 3 days.

The Old Guy.

Thanksgiving Leftover Croquettes

. The croquettes freeze well, then just pop them in the microwave for a quick meal or snack. :)


  • 2 -3 cups cooked turkey, chopped up (leftovers)
  • 2 cups prepared stuffing (leftovers)
  • 2 eggs, slightly beaten
  • flour, for dredging
  • breadcrumbs, for dredging
  • 3 tablespoons vegetable oil, for frying (may need more or less)
  • Sauce if not using leftover gravy

  • 1 (12 ounce) can condensed cream of chicken soup (1 can)
  • 12 cup 2% low-fat milk


  1. Mix the turkey, stuffing, and eggs well. Refrigerate 3 hours minimum.
  2. Create a 'log' shape from about 3/4 cup of mixture. Then gently drop onto the counter to flatten the bottom. (about 3" high, 2" in diameter).
  3. Roll the croquettes in flour, then bread crumbs. Fry in oil in deep skillet over medium heat, turning occasionally, until golden brown on all sides and bottom, about 10-15 minutes. Keep warm in 200 degree Fahrenheit oven.
  4. Sauce: (or you can use leftover gravy) Meanwhile, mix the can of soup with the half cup milk in a saucepan. Cook, stirring constantly, until warmed and creamy.
  5. Pour over croquettes or serve sauce on the side. Traditionally served atop mashed potatoes for a wonderful presentation.

Thanksgiving Leftover Extraordinaire!

AKA: "The Pilgrim Hoagie" Adjust amounts to your liking and enjoy. :)


  • 1 hoagie roll
  • 2 tablespoons cranberry sauce
  • 6 ounces cooked turkey, leftovers warmed and sliced
  • 14 cup prepared stuffing, leftovers warmed
  • 3 tablespoons turkey gravy, warmed


  1. Spread cranberry sauce on bottom of hoagie roll.
  2. Place turkey over that, then stuffing, then gravy.
  3. Eat with plenty of napkins!

Thanksgiving Leftover Turkey Divan

I make this every November using some of the leftover turkey from Thanksgiving! It's as traditional as the roasted bird & mashed potatoes!



  1. Preheat oven to 350; grease a 13x9 pan.
  2. Peel broccoli stems, cut into bite-size morsels; cut tops into bite-size pieces also.
  3. In a medium saucepan with about a half-inch of water, steam-parboil broccoli in boiling water--just until broccoli is barely BRIGHT green; drain well, then pour into prepared pan.
  4. Arrange the cut-up turkey (or chicken) over the broccoli.
  5. In a small bowl, combine soup, mayo and oregano; spoon over turkey.
  6. Sprinkle cheese over the pan.
  7. Bake for 45 minutes and cheese is bubbly.

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I'm not sure where I found this brining method, but it is a good one and I use it every year.

I hope you have a very Happy thanksgiving.
The Old Guy

Once you try brining a turkey,  or any other poultry you will never go back to your old method of roasting again. Happy Thanksgiving.

How to Brine a Turkey

A simple brine can take your turkey from standard to spectacular.

The best way to create a moist and tender turkey is by using a brine. Soaking your turkey in a salt-and-water solution for several hours helps the meat hold moisture while cooking. You'll get a juicy turkey every time.
Not prepping a big feast? Brining works great on whole chickens too.
Step 1

Gather the Ingredients

What you'll need: 1/2 cup of salt, 1/2 cup of brown sugar, three teaspoons of peppercorns, two oranges, three teaspoons of dried thyme, three teaspoons of dried basil, 1 1/2 gallons of water and, of course, your turkey.

Step 2

Prepare the Brine

Combine all the ingredients except your turkey in a large stockpot and bring the mixture to a boil over high heat. Turn down the heat and simmer for 15 to 20 minutes. Remove the brine from the heat and allow it to cool.
Don't brine turkeys labeled kosher or prebasted. They've already been seasoned with a salt solution, and brining them again may make your turkey too salty.
Step 3

Rinse & Let the Turkey Rest

If previously frozen, make sure your turkey is completely thawed. Remove the giblets from the cavity and rinse the inside and outside of the turkey in cold water. Pat the turkey dry with paper towels and the submerge it in the brine. Use a container that's large enough to hold the turkey but small enough for your fridge. Or place the turkey and brine in a brining bag, making sure to squeezing out excess air.

Refrigerate your brining turkey for at least 8 hours and up to 24 hours. When it's done, remove the turkey from the brine, rinse and pat it dry with paper towels and now it's ready to roast.