Thanksgiving leftovers can be as tasty as the feast, and many people enjoy the leftovers as much as the original meal itself. Some things just taste better the next day. Although cooking the feast is extremely tiring, when we spend Thanksgiving away from home, my family wants to have our own turkey dinner just to be able to eat the leftovers—turkey to nibble on, turkey sandwiches (cold or warmed in the toaster oven with melted cheese and cranberry sauce), soup, and casseroles, or leftovers heated.
After spending hours in the kitchen on the Wednesday before and on Thanksgiving day, the last thing you want to do is cook when you’d rather be heading to Kohl’s 4 a.m. sale the day after, or putting your feet up in front of the fire. Quick casseroles such as turkey divan, or, for the mushroom lover, turkey tetrazzini, can be made by mixing a can of cream soup and vegetables with turkey. Pot pies are also an easy way of serving the leftovers. Traditional pot pie has a pastry crust top. It can also be made with mashed potato top (shepherd’s pie), biscuit, or cornbread topping. \ The cornbread topping can be as easy as using a mix such as Jiffy—or make your own.
3 cups chopped turkey
1 ½ cups chopped baby carrots, cooked
1 ½ cups cut-up green beans (fresh or frozen) cooked
1 medium onion, minced
1 ½ to 2 cups turkey gravy
Salt and pepper to taste
½ teaspoon dried sage
1 tablespoon olive oil
Leftover green beans are perfect for this recipe, even if they were part of a “green bean casserole” with a cream soup mix. If you are using fresh green beans, cook them for three minutes. Chop and precook the carrots until nearly tender. (Remember the vegetables will cook more in the oven.) Drain and set aside. Other vegetables can be added. Heat olive oil in a large skillet and sauté onion on medium heat for about five minutes. Add chopped turkey, vegetables, salt, pepper, and sage. Mix well. Stir in gravy. Simmer for 5 to 10 minutes and stir occasionally.
The quick version of the topping is to prepare a package of Jiffy corn muffin mix according to the directions and spread it over the top of the turkey-and-vegetable mixture. You may, of course, use your own favorite cornbread recipe or try this one.
1 cup corn meal
1 cup flour
¼ cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
¼ cup butter
1 egg
1 ¼ cup sour cream
¼ cup milk
Cream butter in a mixing bowl, beat in sugar; add egg and sour cream. Mix well. In a separate bowl combine dry ingredients and stir into batter. Add milk and mix well.
Preheat oven to 425 F.
Lightly grease a 9-by-13-inch casserole pan. Ladle turkey-vegetable mixture into casserole. You may not need all the gravy; it should not completely cover the mixture. Spoon cornbread batter on top, spreading it evenly. Bake casserole in a preheated oven for 25 to 30 minutes or until the cornbread is golden brown and testing stick comes out clean. Let cool for 10 minutes and serve.