What’s the best thing about Thanksgiving dinner? Leftovers of course! The following three ideas for leftovers are family traditions that I’ve adapted for my new GP-friendly lifestyle. Because everyone’s leftovers are different and there are no exact serving sizes I can’t do a nutritional breakdown of each recipe…just make sure all of your leftover components and portions are GP-friendly for you.
GP-Friendly Big Bird Sammie
1 pita round, split into 2 rounds with scissors (I purchase pita bread from a local Syrian/Lebanese bakery. The loaves are very thin and the large rounds are 9-10″ in diameter.) Save remaining half for another purpose.
1 triangle Laughing Cow cheese (any flavor-I used garlic and herb)
thinly sliced leftover turkey breast
leftover jellied cranberry sauce
Preheat oven or toaster oven to 350 degrees. Spread Laughing Cow wedge over entire surface of pita round. Layer turkey, cranberry sauce then stuffing over half of the pita. Salt and pepper between each layer. Fold pita over to make a half- moon. Seal in a foil packet and bake until warm-15 to 20 minutes. Cut into 4 wedges and serve with leftover gravy, if desired.
Add a spoonful or cooked rice or noodles to each bowl before serving, if desired.
6 cups turkey stock (From previous post-freeze the other 6 cups or so with some leftover turkey meat for another batch of soup in a month or so)
1 pound sweet potatoes, peeled and cut into 1″ cubes (or carrots if able to eat)
8 ounces sliced mushrooms (I used crimini)
2 cloves garlic, smashed
1 bay leaf
2 teaspoons Herbes de Provence (ground into a powder with a pinch of salt in spice grinder)
1 tablespoon onion powder
2 teaspoons soy sauce
reserved turkey meat
10 ounce package frozen chopped spinach, defrosted and squeezed of excess liquid
Add sweet potato cubes, mushrooms, garlic, bay leaf, Herbes de Provence and onion powder to 6 cups of turkey stock. Bring to a boil. Reduce to a simmer and cook until sweet potato cubes are tender (approximately 15 minutes). Add soy sauce, reserved turkey meat and spinach. Simmer until hot. Season with salt and pepper.
Leftover Thanksgiving Dinner Pie
Serves 1 in an individual gratin dish or multiplied in a pie plate to serve more
Leftover low-fat GP-friendly stuffing
Leftover fat free gravy
bite sized pieces of leftover turkey, skin removed
cooked carrots (for those who eat carrots)
Leftover fat free mashed potatoes, mashed sweet potatoes or a combination
Preheat oven to 400 degrees. Press leftover stuffing into gratin dish or pie plate. Pre-bake in oven until crispy bottom crust is formed. Meanwhile, warm gravy, turkey and carrots (if using) in a saucepan. Pour filling into warm stuffing shell. Loosen potatoes by stirring with a fork. Spread or pipe mashed potatoes on top of “pie”. Bake until potato topping is warm and puffed.