Now that’s it’s November, many of us look forward to multiple days of celebration, whether that be by showing our love and support for those have served on Veterans Day or simply winding back our clocks for Daylight Saving Time. Though these days are important, the most exciting day during the month is undoubtedly Thanksgiving, a holiday where we celebrate who and what we are grateful for.
Those sacred ideals still hold true, but the iconic Thanksgiving meal has slowly stolen the spotlight. Now it seems that as soon as Halloween is over, people start fantasizing about their Thanksgiving feast. With golden brown turkeys, creamy potatoes, large heaps of stuffing and squeaky green beans, it’s no wonder we all seem to have Thanksgiving food on the forefront of our brains. Once the meal has ended and we find ourselves tuckered out from the constant stream of pecan pie and football, we realize the true issue: what are we supposed to do with all of the leftovers?
For the first few days a leftover turkey sandwich is the perfect idea, but after that our choices start to dwindle. Instead of forcing yourself to eat the same meal over and over, or feeling guilty for tossing out decently good leftovers, just breathe, because ing Magazine has the latest recipes that will help re-spark your Thanksgiving leftovers.
Spring Rolls with Peanut Sauce
Peanut Sauce Ingredients:
- 5 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- Salt and pepper to taste
- Ginger to taste
- Paprika to taste
- Lime juice to taste
Combine all ingredients and mix until at desired consistency.
Spring Rolls Ingredients:
- Rice paper
- Warm water
- Leftover mashed potatoes
- Leftover turkey (traditionally they use shrimp, pork or beef)
- Green Onion Bean Sprouts
Dip rice paper in warm water until it is malleable.
Once paper is ready, lay out rice paper flat.
Place each ingredient in the center of rice the paper and roll as you would to make burrito.
Dip rolls in peanut sauce and enjoy!
Thai Red Curry with Turkey
- Olive oil
- 2 tablespoons red curry paste
- 1 red bell pepper, thinly sliced
- ½ onion, diced
- 1 turkey breast
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- ¼ cup green onion, diced
- ½ cup chicken stock
- 1 cup coconut milk
- ½ cup cilantro, chopped
- ½ lime, juiced
- 1 cup rice
- 1 tablespoon butter
- 2 cup water
Allow leftover turkey to reach room temperature. Put aside for later.
In a new pot, bring the water and butter to a boil. Once boiling, add the rice. Turn down the heat to medium low and cover for 20 minutes, then set aside.
In a large sauté pan, drizzle some olive oil and add the red curry paste. Let the paste cook for about 30 seconds to 1 minute.
Once red curry paste is fragrant, add veggies and cook for about 4 to 7 minutes at medium heat.
Turn up heat to high and deglaze the pan with chicken stock.
Let the mixture reduce by half, then add coconut milk and lime juice.
Once coconut milk is boiling, add turkey and reduce heat to medium or medium low. Simmer until heated through.
Finish with a basil and cilantro garnish and serve over rice!
Sydney Hickenbottom is a junior professional writing major specializing in editing and publishing. She hopes to one day be the acquiring editor for a large publishing house in New York City. She is an avid foodie, travel enthusiast, and australian shepherd lover.