Thanksgiving Leftovers

What to do with all that turkey? You gave goodie bags away, but there seems to be so much left, still. Well, here are a couple great ideas beyond the old turkey-n-gravy sandwich, which isn't that bad either.

My number one requested one-pot meal recipe is my White Turkey Chili; I prepared on Live with Regis & Kelly. It's so easy to prepare; just give all the ingredients time to simmer. Another favorite is my Turkey Gumbo; a spicy and a warm way to serve turkey. 

For a quick turkey snack, fix a Turkey NLT. That’s turkey on Naan bread; grilled with sliced vine tomatoes, lettuce and wasabi dressing.

White Turkey Chili

Turkey Gumbo

Turkey NLT

image, eatturkey.com

It's Time To Brine

George here, it's time to brine. This is one of those steps in turkey prep you just can't rush. For my Apple Brined Turkey Recipe.

George's Offset All Purpose Offset Knife

Turkey Carving Tips:

Allow turkey to rest after cooking for 30 minutes before carving. 

With a sharp carving knife, cut both leg quarters off the turkey. Cut both wing pieces off the breast section. Slice straight down along the breastbone. Continue to slice down, with knife hugging rib bones, to remove the breast meat from bones. Beginning at narrow end of breast, slice meat across the grain, about 1/4 inch thick. Pull the thigh and the drumstick apart and locate joint. Cut through the joint, separating it into two pieces. Remove the largest pieces of meat from thigh and slice the meat across grain, about 1/4 inch thick.

Other Good To Know Tips:

- figure 1 pound on-the-bone per person; 12 pound turkey to feed 12 people

- get a food thermometer to measure doneness, 165-170 degrees internal temperature

- chill turkey drippings in ice bath to easily remove grease, which will rise to top

 chefgeorgehirsch.com

Thanksgiving in Baltimore

Ribs and Tomato Kraut

Thanksgiving in Baltimore just isn't complete unless there's sauerkraut served on the table. It's part of their holiday tradition. Here's my spin on Ribs and Tomato Kraut for you to enjoy. 

Recipe by Chef George Hirsch | Gather 'Round The Grill—A Year of Celebrations | pages 275, 276 ©1995

page 275, recipe ribs, tomato and kraut, Gather Round the Griill, Chef George Hirsch with Marie Bianco page 276, recipe ribs and tomato kraut, Gather Round the Grill, Chef George Hirsch with Marie Bianco

Thanksgiving Countdown: Memorable Veggie Sides

Question- is the turkey the hero or are the side dishes? I say- it depends on the what the sides are. First, I promise not to serve up grey string beans and soggy canned corn then expect you to ask for seconds.

There's the trick to my veggie side dish mix that makes them stand out on their own. And, I have taken the stress away. Stop trying to get everything to the table hot. Opt out! That’s right! Don’t serve a complete menu of all hot sides. It can be a little stressful, even for the most experienced chef especially when having your mother-in-law looking over your shoulder thinking out loud- that's not how I do it.

Also, don’t feel compelled to make too many items. Do a few well is better than too many average. Prepare some traditional favorite family sides, then try out a new dish to start your own tradition. 

Grilled Vegetable Salad with Bacon

Garlic Artichokes

Roasted Root Vegetables

Grilled Asparagus

Fennel & Green Bean Salad

Brussels Sprouts and Pancetta

© Hdconnelly | Dreamstime.com

What's Coming Up Monday: Thanksgiving Turkey Countdown Continues with More Sides: Potatoes, Stuffings & Dressings