The Left-Overs and Small Business Saturday(s)

Thanksgiving typically yields a lot of leftovers and there are many traditional recipes to explore and put the leftover turkey, along with other items from the dinner table, to good use;

Old-fashioned Turkey Sandwich

Turkey pot pie

Turkey vegetable soup

Turkey a la king 

Turkey nuggets 

Shepherds’ pie

There are also some not so traditional ways to serve left-over turkey that are equally delicious and add an interesting twist of flavor to the plate (or the bowl).

Turkey pho (a twist on a Vietnamese soup)

Pulled BBQ turkey sandwiches

Turkey enchiladas

 Turkey Tacos

 Italian tortellini soup with turkey

 Turkey Chili 

However, if you’re ‘turkied’ out, then freezing is a viable solution to salvaging the left-overs. If possible, use vacuum sealer bags, but the freezer bags will work. Try to remove as much air as possible before sealing the bag and freezing the turkey. 

It’s a good idea to think about how you plan to use the turkey before freezing it so that you can measure, package and label it for a quick thaw and use. Once the cooked turkey has been thawed for a recipe, it cannot be re-frozen. It’s best to use your frozen, cooked turkey within two to four months. And plan for all of your cooked turkey to be used, or frozen, within five days of the big holiday.

Small Business Saturdays

While the Saturday after Thanksgiving is traditionally known, and celebrated, as ‘Small Business Saturday’, every Saturday is a Small Business Saturday at the Saratoga Farmers’ Market. Last week the market started hosting local authors, artisans and crafters. They are joining the 50+ regular vendors at the market now through December 21st but are not there weekly like the regular vendors which makes shopping a fun surprise through the holidays. 

The market is comprised of a combination of locally grown and produced goods by local farms and businesses, and there are many opportunities at the market to support local through your gift-giving. 

The market also offers gift certificates that make fantastic gifts that can be gifted alone or with market merchandise. The market currently is selling long-sleeved teeshirts on sale for $20 each and insulated tote bags for $15 each. There is local music weekly at the Saratoga Farmers’ Market.

The Saratoga Farmer’s Market is open on Saturdays from 9:30 a.m.-1:30 p.m. at Wilton Mall in the food court area. The Holiday/Winter Market takes place from November 2nd through April 26th. Find us online a www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter, and follow us on Facebook and Instagram @SaratogaFarmersMarket.

Turkey Pho

Yields: 8 servings | Prep & cook time: 15 min

Ingredients:

2 tablespoons coriander seeds

4 cloves

4 whole star anise

1 cinnamon stick

1-quart homemade turkey stock (or homemade or store-bought chicken stock)

1 three-inch chunk of ginger, sliced and smashed

1 teaspoon brown sugar, or more to taste

1 tablespoon fish sauce, or more to taste

2 cups kale, chopped into bite-sized pieces*

1/2-pound leftover turkey breast shredded*

1 bunch (approximately 2 oz.) cellophane/bean thread noodles (or flat dried rice noodles to serve 2)

1 tablespoon cilantro*, chopped

1 tablespoon chopped green onions (white parts only)

1/2 lime, cut into wedges

1 dash sriracha chili sauce to taste

Instructions:

Toast the spices by heating a cast-iron skillet or frying pan over medium heat. Add the coriander seeds, cloves, star anise, and cinnamon stick and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices into a bowl to avoid burning them and set aside.

In a large pot, add the toasted spices and all ingredients from stock through fish sauce and bring to a boil. 

Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently. 

Taste the broth and add more sugar or fish sauce, if needed. Strain the broth and discard the solids. Add the kale and cook for 1-2 more minutes. Remove from heat.

Add the shredded turkey and the cellophane noodles. Allow to sit for a few minutes while the noodles soften.

Ladle the broth into bowls. Divide the kale, shredded turkey and the noodles evenly into each bowl.

Sprinkle on the garnishes (cilantro and onion) and add sriracha to taste. Squeeze lime juice to taste over the top of your bowl before eating.