Vail Valley leftovers: Thanksgiving take two | VailDaily.com
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Vail Valley leftovers: Thanksgiving take two

Kristin Anderson/Vail DailyNathan McMullen finishes up preparing pad Thai on Monday at Paradigms, his restaurant in Eagle.

VAIL VALLEY, Colorado – When all the cooking is done, the feast in Colorado’s Vail Valley is over and the guests have gone home the less appetizing part of the Thanksgiving holiday begins – wrapping up the leftovers and finding room for them in the refrigerator.

But how many days can any family stomach turkey, stuffing and cranberries?

Local restaurants and caterers have brainstormed ways to creatively use the leftovers stuffed in every spare inch of the fridge.

Courtesy of Paradigms

1 pound of leftover turkey

6 tablespoons butter, unsalted

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1/3 cup chopped shallots (or onions)

1/2 pound mushrooms

1/2 to 1 teaspoons paprika

Salt and pepper to taste

1 cup of room temperature sour cream

Chopped parsley, for garnish

Melt butter in pan over medium heat add shallots and cook a few minutes. Add mushrooms and cook for 3-4 minutes. Add turkey, paprika and salt and pepper until turkey is warm through. Now stir in sour cream, heat up but do not boil. Pour over egg noodles, and garnish with chopped parsley.

Courtesy of Michelle New of Your Personal Chef

1-2 tablespoons curry powder (or Garam Masala)

2 teaspoons ground cumin

4-5 tablespoons butter (clarified is best)

3 cups cooked cubed turkey breast

1 can stewed tomatoes

1 cup chicken broth

1 can coconut milk

1 1/2 cups moon sliced yellow onion

1/2 cup golden raisins

1/2 cup dried apricots

1 cup cored, sliced Golden delicious Apples

2 tablespoons of flour, softened in 1/2 cup warm water

In a large skillet, heat curry powder and cumin in butter, stir with a whisk for two minutes. Add turkey and saute till slightly browned. Stir to coat turkey with the curry mixture. Remove from skillet and set aside.

In same skillet add last eight ingredients. Cook this for approximately 15 minutes until liquid is reduced by about 1/4 then return turkey to skillet and continue to simmer for approximately 35 minutes, covered. If it gets too thick just add a little chicken broth. Season with kosher salt to taste.

If you like your curry a little hotter, I love adding a teaspoon or so of a delicious chili paste such as Sambal Oelek.

Serves 4

Courtesy of Red Canyon Cafe

1/4 stick butter

2 tbls garlic

1 cup onions

1/2 cup celery

1/2 cup carrots

1/4 cup flour

2 cups turkey or chicken stock

1/2 cup of half and half

1/4 teaspoon poultry seasoning

1/3 cup frozen peas

1/2 cup leftover green bean casserole

1 cup leftover turkey meat

salt and pepper to taste

Preheat oven to 375 degrees. Saute the garlic, onions, celery, carrots in butt on medium heat. Add 1/4 cup flour and saute for 1-2 minutes. Then add stock, half and half, poultry seasoning, frozen peas, leftover green bean casserole and turkey. Add salt and pepper to taste. Fill pie pan with above ingredients. Top with a puff pastry sheet. Bake at 375 for 35 to 40 minutes.