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Sharp Health News

Salvage your Thanksgiving leftovers (recipe)

Nov. 25, 2015

Thanksgiving leftovers

Thanksgiving is over, and your visitors have come and gone, but you still have leftovers in the fridge. Create brand-new meals with the food you already prepared, with these two recipes from the kitchen at Sharp Grossmont Hospital.

Turkey Tortilla Soup
Yields 10 to 12 servings

Ingredients
1 teaspoon cooking oil
3/4 cup onion, diced
1/2 teaspoon garlic, minced
1 cup green bell peppers, seeded and diced
2 teaspoons cilantro, minced
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon oregano leaves
1/2 cup tomato paste
1/2 teaspoon chipotle pepper paste
1 cup tomato, diced
2 1/4 quarts turkey stock
1 cup roasted corn kernels
1 pound turkey meat, boneless, cooked and diced
Salt and fresh ground pepper to taste

Sides
Corn tortilla strips
Monterey jack cheese, shredded
Avocado, peeled and diced

Directions
Heat a soup pot over medium heat. Add oil, onions and green bell peppers; sauté until onions are soft. Add minced garlic and continue to cook for one to two minutes. Add cilantro, chili powder, cumin and oregano leaves, and continue to cook for an additional two minutes. Stir in tomato paste and chipotle paste along with diced tomato, and continue to cook until ingredients are well-blended (three to four minutes).

Stir in turkey stock, cooked diced turkey and roasted corn. Season with salt and fresh ground black pepper. Bring to a simmer and reduce heat. Cook for 30 minutes. Adjust seasoning. To serve, ladle soup into warm serving bowls and top with fried corn tortilla strips, shredded cheese and diced avocado.

Cooking Notes
For roasted corn, season corn kernels lightly with oil, salt and pepper. Place seasoned corn kernels on a baking sheet and roast in oven pre-heated to 375 degrees Fahrenheit for 20 minutes. Chipotle pepper paste or puree is available in the Latin food section of many markets. A light chicken stock may be substituted for the turkey stock.


Sweet Potato Mac ’n’ Cheese
Here’s a way to use those leftover yams and sweet potatoes.
Yields 4 to 6 servings.

Ingredients
1 pound cooked sweet potatoes or yams, mashed
10 ounces (approximately 2 cups) cooked macaroni
4 tablespoons soft unsalted butter
3 tablespoons plain flour
2 cups whole milk
1 teaspoon English mustard
1/4 teaspoon paprika, plus 1/4 teaspoon reserved to sprinkle on top
3 ounces (approximately 3/4 cup crumbled) feta cheese
1 1/4 cups mature Cheddar, grated, plus 1/4 cup reserved to sprinkle on top
Salt and fresh ground pepper to taste

Directions
Heat the butter in a pot over medium heat and stir in the flour once the butter is melted. When all of the flour is dissolved, add the milk and mustard, and bring to a boil while stirring. Once the mixture thickens, remove from the heat and add in the pasta, sweet potatoes, feta, salt and pepper. Place in a casserole dish, top with cheddar and bake at 350 degrees Fahrenheit for 10 to 20 minutes or until brown on top.

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