The Much-Needed Guide to Holiday Leftovers

Chef Paul

‘Tis the season for a fridge full of leftovers!

Every year it happens. You have 10 people over for holiday dinner with enough food for 20. Ham and turkey sandwiches are great for a few days, but how many times can you reheat the mashed potatoes in the microwave?

On the same token, everyone hates having to throw food away and no one wants anything to go to waste. Do you try to pawn as much of the leftovers off on Aunt Sally? Or are you the one that Aunt Sally pawned leftovers onto?

Whichever one you are, with a few extra ingredients that you might already have, you can turn the giant turkey legs that no one ever eats reheated into something amazing, the ham bone that still has all of that meat on it, even after a half a dozen sandwiches, into something delicious, the mountain of mashed potatoes (because of course grandma made 2 giant potatoes worth of mash per person) into something delicious and crispy.

I don’t know about you, but when I think winter, I think soup.

Turkey Noodle Soup is the perfect way to utilize the leftovers of, let's face it, the inferior poultry, and turn it into a twist on the beloved classic. When I think poultry I think chicken, or cornish game hen, or duck. Never turkey. That being said, it is a tradition in many households that a turkey is eaten during the holidays every year. 

That's why I make this delicious soup every year!

I take whatever leftover turkey I have, usually saving the white meat for sandwiches or heating up as leftovers, and using the dark meat for the soup. 

I saute mirepoix (2 parts onion, one part celery, and one part carrot), in a little oil or butter, whichever you prefer, for 3-4 minutes on medium heat in a large saucepan. Then I add some chopped garlic and saute another minute or two. Then I add stock. Chicken, turkey, vegetable, or any stock you prefer (bonus points if it's homemade). I like to add a bay leaf or two, and a sprig of thyme, but that's only if you have it. Then I add the turkey legs or thighs (or both) and let it simmer for about an hour to an hour and a half. 

I then take the turkey out carefully and let it cool for a few minutes before shredding the meat off of the bones. The meat goes back into the soup and the bones get discarded. Add some egg noodles and simmer until they are cooked, season with salt and pepper, and you're done.

OK. So, the fam decided to make a ham this year instead of a turkey. What do you do?

Whenever I see a ham bone I instantly crave Navy Bean Soup. This recipe is so delicious and simple, why would you not make it every year?

You're gonna want to use dried beans for this one. I know, I know…. “But Chef Paul, you said this was an easy recipe.” Trust me, it's not that hard, and it's 100% worth it. The beans soak up the flavor of the ham bone as they cook.

I soak my navy beans overnight and saute the mirepoix (you remember what it is right??) in butter or oil (again, your preference) in a large saucepan over medium heat for 3-4 minutes. I then add chopped garlic and saute for another minute or two. This seems familiar right? Then I drain the beans and add them to the pot with the stock and the ham bone. Again your choice of stock, I like homemade chicken stock. I add a sprig of thyme and a bay leaf or two if I have them. At this point, you can transfer to a crock pot and set it on high for 2-3 hours and forget it, or simmer it on the stovetop on low for 2-3 hours until the beans are tender (just make sure you stir occasionally.) The meat will be falling off of the bone now so we can discard the bone, season, and serve! Granted, this one takes a little time, but it is one of the most simple, but delicious soups to make.

Now, turkey or ham, there's always mashed potatoes.

I am a huge fan of mashed potatoes, but after 3 straight days of mashed potato leftovers, I am always looking for a new way to utilize them.

This is a quick, easy way to make awesome mashed potato pancakes that will have the fam eating all of the leftover mash.

I take my chilled mashed potatoes, add egg, flour, scallions or chives, and shredded or crumbled cheese of whatever type your heart desires, and mix everything.

Then I form patties, coat them in breadcrumbs, and fry them in olive oil on medium-high heat for about 2 minutes per side. It's really that simple. 

Cheers- Chef Paul!

Turkey Noodle Soup

• 1 large yellow onion, diced

• 2 medium carrots, diced

• 2 ribs of celery, diced

• 4 cloves garlic, minced

• 3 tablespoons of butter

• 2 quarts stock

• 1-2 bay leaves

• 1 sprig thyme

• 2 turkey legs or thighs 

• ½ pound egg noodles

• Salt and pepper to taste

Navy Bean Soup

• 1 pound of dried navy beans

• 2 quarts stock

• 1 large yellow onion, diced

• 2 medium carrots, diced

• 2 ribs celery, diced

• 4 cloves garlic, minced

• 1 ham bone

• 2 butter

• 1-2 bay leaves

• 1 sprig of thyme

Mashed Potato Pancakes

• Olive oil for frying

• 3 cups cold mashed potatoes

• ¼ cup flour

• ½ cup shredded, grated, or crumbled cheese of your choice

• 3-4 scallions chopped

• 1 egg

• ½ c breadcrumbs