Turkey Tetrazzini

 

Ingredients
4 tablespoons Churn Style Butter
4 cloves garlic, minced 
1 pound white mushrooms, quartered 
1 cup dry white wine 
1/2 teaspoon salt, or to taste
1/2 teaspoon black pepper, plus more
1/4 cup flour 
4 cups Un urkey broth, plus more if needed
One 8-ounce package vegan cream cheese 
3 cups leftover Thanksgiving vegan turkey, shredded or diced 
1 1/2 cups frozen green peas 
1 cup grated vegan Monterey Jack cheese 
1 cup finely chopped black olives 
1/2 cup grated vegan Parmesan
4 slices vegan bacon, fried and chopped 
12 ounces thin spaghetti, broken in half and cooked 
1 cup panko

Instructions
Preheat the oven to 350° F.
Melt the butter in a large pot over medium heat and add the garlic.
Add the mushrooms, wine, salt and pepper, and cook them, stirring occasionally, until the liquid reduces by half, 3 to 4 minutes.
Sprinkle the flour all over, then stir to combine.
Pour in the broth, stir and continue to cook until the sauce is nice and thick, 3 to 4 minutes.
Add the cream cheese and stir until it mixes in.
Add the turkey, peas, Monterey Jack, olives, Parmesan and bacon.
Stir until everything is well combined, then add salt and pepper to taste.
Add the spaghetti and stir to combine. If the mixture is too thick, splash in 1/2 cup of broth.
Pour the mixture into a large casserole dish and even out the surface.
Sprinkle on the panko  and bake it until the crumbs are golden brown and the casserole is bubbly, 20 to 25 minutes.
Enjoy!

Minnesota Hot Pot, Thanksgiving Style

 

Ingredients
leftover vegan turkey
leftover gravy
leftover Green Bean Casserole
vegan cheddar cheese
tater tots
oil for spraying

Instructions
Preheat oven to 375°F.
Spray the inside of a covered casserole dish or Dutch oven with lid with oil.
Shred turkey into bite sized pieces and place in the bottom of the dish. Aim for at least a one inch layer.
Pour in enough gravy to cover.
Layer the Green Bean Casserole on top of the turkey.
Sprinkle the beans with cheese. Spray some oil on the cheese to help it melt.
Layer the tots on top of the cheese. You should have enough to fill the pot. Spray with oil to help toast the tots
Place cover on pot and bake for 35 minutes at 375°F. Remove cover and bake an additional 10 to 15 minutes or until tots become golden brown.
Remove from the oven, place on a cooling rack, and allow to cool for 19 to 15 minutes before serving.
Enjoy!

Stuffed Peppers

Ingredients

1 cup leftover Wild Rice Dressing

1 sweet bell pepper, any color

A spritz of oil (optional)

Instructions

Preheat oven to 350° F.

Slice the bell pepper in half lengthwise, or cut off the top. Clean ribs and seeds.

Spoon dressing into pepper, mounding it up. Place in a baking dish.

Spray with a little oil, if using, and bake at 350° F for twenty to thirty minutes, til pepper is tender.

Enjoy!

Creamy Vegetable Soup

Ingredients

1 cup leftover Vichyssoise

3/4 cup frozen mixed vegetables

1/2 cup shredded vegan cheese

1 tbsp vegan bacon bits

Instructions

Add all ingredients to a saucepan. Bring to a boil, reduce heat, and cook til cheese is melted. 

Enjoy!

Sausage and Blackeyed Pea Souo

Ingredients

1 cup Skippin' Jenny

1 cup water

1/2 cup tomato sauce

1 Beyond Sausage spicy Italian sausage

1 bouillon cube

salt and pepper to taste

Instructions

Place Skippin' Jenny, water, tomato sauce, and bouillon cube in a saucepan. Bring to a boil, stirring, and then reduce heat to low.

Sauté Beyond Sausage in a separate pan, breaking up sausage into crumbles. Add to soup when fully cooked, and allow soup to simmer for ten minutes.

Enjoy!

Vichyssoise

Ingredients

1 cup leftover Scalloped Potatoes in White Wine and Herb Infused Cream

1/2 small onion, chopped

1/2 leek, white part only, sliced

1 cup water, more if needed

1 tbsp plant butter

salt and white pepper to taste

chives for garnish (optional)

Instructions

In a pan over medium heat, melt butter. Add onions and leeks and sauté til translucent. 

Add to a blender with the leftover scalloped potatoes, water, salt, and white pepper. Blend til creamy, adding water if needed to form a cream soup consistency, or more leftover potatoes for thicker soup.

Traditionally served cold, but you may heat it if desired. Garnish with chives.

Enjoy!

Hot Dog Casserole

Ingredients

3 tablespoons plant butter
2 tablespoons all-purpose flour
1 to 1-1/2 teaspoons salt
1/4 to 1/2 teaspoon pepper
1-1/2 cups plant milk
5 medium red potatoes, cubed
1 package veganhot dogs, halved lengthwise and cut into 1/2-inch slices
1 medium onion, sliced
1/3 cup shredded vegan cheddar cheese
Chopped green onions, optional

Instructions

Parcook the potatoes in boiling water for ten minutes. Drain.

Preheat oven to 375° F. In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened and bubbly, 2 minutes.

In a greased 2-1/2-qt. baking dish, layer with a third of the potatoes, half of the hot dogs and half of the onion. Repeat layers. Top with remaining potatoes. Pour white sauce over all.

Bake, covered, for 1 hour. Uncover; sprinkle with cheese. Bake until potatoes are tender, 10-15 minutes longer. If desired, garnish with green onions.

Enjoy!

Skippin' Jenny

Ingredients

1 cup brown long grain rice
2 1/4 cups water
Leftover Hoppin' John

Add rice and cold water to a saucepan. Bring to a boil, reduce heat, cover pan, and allow to cook at very low heat for 45 minutes, until all water is absorbed. Fluff rice with a fork.

While rice is cooking heat up leftover Hoppin' John. When rice is done, serve topped with Hoppin' John, and eat on the day after New Year's Day or you can't call it Skippin' Jenny. :P

Nutrition Information

Serving Size: 211 g

Servings per Recipe: 4

Calories: 335 Calories from Fat: 61

Total Fat: 6.8g, 10% of Daily Value*

Saturated Fat: 1.1g, 7% of Daily Value

Sodium: 214mg, 9% of Daily Value

Total Carbohydrates: 63.6g, 21% of Daily Value

Dietary Fiber: 12.5g, 50% of Daily Value

Sugars 3.2g

Protein 14.6g

Vitamin A 8%    Vitamin C 55%
Calcium 5%        Iron 22%

*Based on a 2000 calorie diet.

Photo from web.