KATHY’S HOME & GARDEN TIPS – A few quick dishes to use up Thanksgiving leftovers

There are ways to use leftovers that go beyond the usual soup. But a quick soup can be made by quickly sautéing sliced onions, celery and carrot till soft. Add a quart of low sodium organic chicken stock. Simmer 10 minutes then add two cups each chopped turkey and cooked noodles.

Shepherd’s pie is an easy after the holiday meal. Sauté ½ cup each carrot, celery and onion. Add 1 teaspoon dried thyme and cook till fragrant. Add two cups chopped turkey. Make a slurry mixing 1 tablespoon corn starch with 2 tablespoons water. Pour over turkey mixture and cook till thickened. Pour into an 8X8 casserole. If you want to be fancy, pipe mashed potatoes all over the top or just drop small spoonful’s till completely covered. Bake 400° till bubbly and mashed potatoes are golden, about 20 minutes. For a different topping cover with puff pastry and bake per package instructions.

Quick black bean turkey chili is different and flavorful. Sauté ½ cup onion and green pepper along with one medium seeded jalapeno (leave seeds in for more heat). Add one tablespoon each chili powder and cumin and cook till fragrant. Add one quart chicken stock along with one 15oz can each chopped tomato, kernel corn and rinsed black beans. Throw in two cups cooked turkey and simmer 15 minutes. Serve with jalapeno corn bread (add chopped jalapeno to corn bread batter).

I usually make extra mashed potatoes just to make these later. Cheesy potato patties are so yummy I make them whenever I have mashed. Combine three cups mashed potatoes with two cups shredded cheddar cheese. Add milk a little at a time till it’s workable. Make the patties hamburger sized and salt and pepper. Fry till golden in butter with a little canola mixed in to prevent burning. Drain on paper towels. Serve with sour cream if you like.

KATHLEEN WEAVER-ZECH & DEAN’S TEAM CHICAGO