Maximizing holiday leftovers

Concerned about what to do with holiday leftovers? Don’t be. You can repurpose all those wonderful dishes and flavors into snacks, appetizers, soups and breakfast treats and continue to enjoy them after the big celebration. With these easy recipes, nothing will go to waste! Each of these recipes can be adapted to utilize the ingredients from your special holiday menus.

MINI TURKEY, STUFFING AND CRANBERRY TARTS

MAKES 12

2 sheets frozen puff pastry, thawed according to package instructions

1½ cups cooked turkey, shredded

1½ cups leftover stuffing

¾ cup leftover cranberry sauce

Egg wash (1 large egg, beaten with 1 teaspoon water)

Preheat oven to 400 F. Line a baking sheet with parchment paper. Unfold puff pastry onto a lightly floured surface and cut along the fold lines to form three sections per sheet. Cut each section in half, forming 12 pieces of pastry.

In a large bowl, combine turkey, stuffing and cranberry sauce. Divide mixture among the puff pastry pieces, placing in the middle of the pastry. Brush the far edge with the egg wash, and roll the pastry tightly over the filling and continue rolling to meet the egg-washed edge. Place on baking sheet seam side down.

Brush all pastry rolls with remaining egg wash. Using a sharp paring knife, make slits across the top of each roll. Bake 20–25 minutes until golden brown. Serve warm or at room temperature.

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Sweet Potato, Broccoli and Ham Strata

SERVES 10–12

1 tablespoon olive oil

1 medium onion, diced

2–3 cups leftover rolls, cut into cubes (or use French or Italian bread)

2 cups leftover (not mashed) sweet potatoes, cut into ½-inch cubes or pieces

2 cups leftover broccoli, broken into florets

1 cup leftover ham, ½-inch cubed

6 large eggs, lightly beaten

1½ cups half-and-half (or half heavy cream and half milk)

2 scallions (green onions), green tops only, sliced

1 teaspoon dry mustard

Kosher salt

Black pepper, freshly ground

Red pepper flakes, pinch

1½ cups cheddar cheese, shredded

Preheat oven to 350 F. Heat olive oil in a medium skillet over medium heat and saute onions until soft.

Spray a 2- to 3-quart baking dish or cast-iron skillet with cooking spray. Combine bread cubes, onions, sweet potatoes, broccoli and ham and mix together.

In a medium bowl, whisk together eggs, milk, scallion tops, mustard, salt and peppers. Pour over bread mixture and top with cheese. Let rest on counter for 30 minutes to allow bread to absorb the liquid.

Bake in preheated oven 35–40 minutes or until the center is set and cheese is melted and bubbly. Allow to cool 5–10 minutes before serving.

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Turkey and Pasta Soup

SERVES 6–8

1 tablespoon olive oil

2 carrots, sliced

1 medium onion, chopped

2 stalks celery, sliced

2 cloves garlic, minced

6 cups chicken or turkey stock

28-ounce can stewed or diced tomatoes

1 cup uncooked pasta or noodles (your favorite shape)

2–3 cups cooked turkey, shredded

½ tablespoon Italian seasoning

Kosher salt

Black pepper, freshly ground

Red pepper flakes, pinch

1 15-ounce can cannellini beans, drained and rinsed (optional)

Parmesan cheese, grated

In a Dutch oven or large pot, over medium heat, heat oil. Saute carrots, onions and celery until onions are soft. Add garlic and cook an additional minute. Add stock and tomatoes and bring to a boil; cook 10–15 minutes.

Add pasta, turkey, seasonings and beans and bring to a boil. Cook for an additional 10–12 minutes until pasta is cooked. If soup is too thick for your preference, add additional stock. To serve, ladle into individual bowls and top with grated Parmesan cheese.

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Cheddar Jalapeno Potato Cakes

MAKES ABOUT 12

3 cups cold leftover mashed potatoes

1 cup shredded cheddar cheese

1 small jalapeno pepper, seeded and minced (less, depending on “heat” preference)

½ tablespoon fresh chives, chopped

1 large egg, lightly beaten

½ cup all-purpose flour

¼ cup vegetable oil, more if needed

Sour cream, for serving

In a large bowl, combine potatoes, cheese, jalapeno, chives, egg and flour. Using clean, moistened hands or a medium-sized scoop,* form mixture into 12 round patties. Place onto a parchment-lined half-sheet pan and refrigerate for 15–30 minutes.

In a large skillet, over medium heat, heat oil. Fry the patties until golden brown and crispy on both sides, approximately 3–4 minutes per side. Do not crowd the pan—fry in batches if necessary, adding more oil if needed. Drain on a large paper towel-lined half-sheet pan. Allow to rest for at least five minutes. Transfer to a serving dish and serve warm or at room temperature with sour cream.

* I use a #20 spring-release scoop for 12, 3-inch patties.

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Tips and techniques

Fresh herbs versus dried. When a recipe calls for fresh herbs or vice versa, remember this formula. One tablespoon of fresh herbs can be substituted with 1 teaspoon of dried. Likewise, if the recipe calls for one teaspoon dried, substitute with one tablespoon of fresh. Remember that dried herbs always get introduced to the pot early in the cooking process, whereas fresh herbs are added near the end of cooking, to preserve their delicate fragrant properties.

Egg washes and egg allergies. Many baking recipes suggest using an egg wash on pies and pastries to promote a shiny finish to the end product. If you have egg allergies in your family, a safe substitute for egg wash is heavy cream or milk.

Sweating and sauteing. What’s the difference? Sauteing browns vegetables, while sweating cooks them at a lower temperature to soften them.

Seasoning pasta dishes. When seasoning pasta, you will need to use more salt than usual, as the pasta has a tendency to absorb a lot of salt. This is also true of potatoes. Likewise, if you find that any dish you prepare is overly salty, add a few potatoes, simmer for 15–20 minutes and remove. The potatoes will absorb the excess salt.

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BELINDA SMITH-SULLIVAN is a chef and food writer who lives in Trenton, where she is a member of Aiken Electric Cooperative. She has a culinary degree from Johnson & Wales University and is certified in wine studies from the Culinary Institute of America in Napa Valley, Calif. Her articles have been published in several regional magazines and in her blog, “The Flying Foodie.”