Free Issue! Try Saltscapes Magazine before you buy. Download Now

Treats to accompany your feasts

It’s that time of year again when we gather round the table with friends and family to celebrate and treat ourselves with great food. Yet somehow, no matter how many helpings we have, there always seems to be a lot of food leftover. So the question becomes: What do I do with all of that leftover turkey?

Chef Jeremy Gilmore - Sobeys Moncton, NB

Soups, casseroles, pot pies, and even ramen are some great ways to use your leftover gobbler. I’m a bit of a sucker for sandwiches, but I try to jazz mine up a bit. Rather than the ubiquitous white meat on white bread, I like to make some modifications. Toasted sourdough, braised leg meat (you are braising the legs separately, right?), dressing, gravy, and freshly made cranberry sauce. Now we’re talking! If I’m feeling especially fancy and if I haven’t already eaten all of them, I might even toss in some of my bacon-roasted Brussels sprouts.

So, to help you continue to enjoy your Christmas feast as well as have delicious leftovers, I’m happy to share two great holiday recipes with you.

Recipes

Other Stories You May Enjoy

The Andrew Cameron

Still Fired up

Owen Ritchie and Andrew Cameron were both commercial divers working as underwater welders for a company based out of Halifax NS when their labourious, high-intensity career found them spending a lot...

Table For Two - Downsizing dinner

For new empty nesters, not only is there an adjustment to be made in regards to new found freedoms and much quieter homes, mealtime as well takes on a whole new dynamic. Parents of teens are used to...

Goin' Home

Saltscapes' food editor takes us home for ploye and creton.