Friday, November 23, 2012

Thanksgiving for Turnover Friday

Now just what are you going to do with a freezer full of Thanksgiving Turkey, Stuffing, leftover Veg, and all the rest?

Feed it to the Dog?
Pass some to the single neighbor that is a shut in?
Toss it away?

No, don't do that, especially tossing it away.  That's just wrong.

Every year while some poor sap is standing in line for the so called Deals on Black Friday, I've made it a point to avoid all the mess and properly "prepare" my leftovers.

No, this isn't a recipe, more like an idea. 

Since I make the best biscuits on the island, and actually like to cook, I'm going to combine some things.  That recipe for biscuits gets hit almost every day, so if you really want to go for scratch biscuits, take a quick look at this.  On the other hand, since there is so much flavor in leftover Thanksgiving Dinner foods, you can get by with that box of bisquick that has been hiding in the back of the cupboard since 2007.

Like I said it isn't a recipe, more like a process.   It goes as follows:

First make up some biscuit batter however you make the stuff.  The baking comes up later.

Second, grab some biscuit dough.  You will need a biscuit sized clump of the stuff.

Third, Roll the biscuit dough as flat as you can.   You will need a well floured surface since biscuit batter can be quite sticky.

Fourth, place a serving of Turkey in the middle of that dough.  Place on top of the turkey some of the stuffing, a little cranberry, and maybe a little of the yams that you may have around.   Oh and if you make good yams, lets talk.  I love the stuff.

Fifth, fold the biscuit dough over top of the pile of thanksgiving goodness.   You just formed a turnover.   It is exactly like a ravioli since you'll need to crimp the edges with a fork to hold all that food inside of the pocket.

Finally, repeat the above steps until you have used up your leftovers, your biscuit dough, or your patience.   Bake in the oven as the biscuit recipe would call for - typically 450F for about 10 to 12 minutes.

Sure it will take some practice to get the amount of food in the biscuit right, but it's worth it.  When baked, they will come out of the oven warm but not overdone.  All the fat in the stuffing will make the turkey moist and tasty, the spices are always better on the second day, and you are making a good use out of something that might get a bit annoying toward the end of the week.

If you really like the results, I've done the same process by lining a pie pan with biscuit batter in a thin layer, piling the leftovers in, and then covering it all with another layer.   It's a dead simple way of making a "Pot Pie" or a savory main dish.

Now if you will excuse me, I've made myself hungry.  I've got to make some butter and buttermilk!

No comments:

Post a Comment