Dec. 02, 2003
GLAD Asks the Experts about Holiday Leftover Tips
Chefs from across the U.S. share their leftover secrets
OAKLAND, Calif., Holiday 2003 — During the November and December holiday season families across the United States will sit down to bountiful tables brimming with turkey or ham, sweet potatoes, mashed potatoes and all the fixings…and the day after, and the day after that, and the day after that, and the day after that…
To manage the mounds of holiday leftovers, the makers of GLAD products have gathered leftover makeover tips from chefs at some of the country's favorite restaurants:
Turkey & Vegetable Chili
Create a turkey and vegetable chili out of leftover turkey (preferably leg and thigh meat) and all the fixings. Incorporate finely chopped leftover turkey leg or thigh meat and sautéed chopped onions with chili powder to taste. Add turkey, canned kidney beans and canned chopped tomatoes. Simmer together to blend flavors. Serve with grated jack cheese and a dollop of sour cream or a sprinkling of chopped cilantro.
- Executive Chef Rich Vellante,
Legal Sea Foods
Chinese Long Beans with Roast Turkey
Stir-fry Chinese long beans with leftover roast turkey, tofu, chives and carrots for a superb Asian-infused leftover alternative. Add vegetarian oyster sauce, soy sauce, sugar and hot chili paste to taste.
- Executive Chef Paul Muller,
P.F Chang's China Bistro
Soup's On!
Convert leftover sweet potatoes and/or squash into a delectable seasonable soup. Puree sweet potatoes, adding cream, nutmeg and garlic to season. Use chicken stock to thin out the luscious blend, if needed.
- Executive Chefs Barry Monath & Sean Murphy,
TGI Friday's
Potato Cakes
Transform mashed potatoes into potato cakes by folding in grated cheese, eggs to bind and leftovers such as diced ham, vegetables (turnips, squash, carrots or green beans) or crumbled bacon. Form into patties; roll in panko crumbs and brown in vegetable oil.
- Executive Chef Rich Vellante,
Legal Sea Foods
Help your relatives leave with more than just full bellies by packaging leftovers along with recipe cards in festive GLADWARE® containers or GLAD FreshProtect™ Food Storage bags and plates covered with special holiday GLAD Press n' Seal sealable wrap.
To manage the mounds of holiday leftovers, the makers of GLAD products have gathered leftover makeover tips from chefs at some of the country's favorite restaurants:
Turkey & Vegetable Chili
Create a turkey and vegetable chili out of leftover turkey (preferably leg and thigh meat) and all the fixings. Incorporate finely chopped leftover turkey leg or thigh meat and sautéed chopped onions with chili powder to taste. Add turkey, canned kidney beans and canned chopped tomatoes. Simmer together to blend flavors. Serve with grated jack cheese and a dollop of sour cream or a sprinkling of chopped cilantro.
- Executive Chef Rich Vellante,
Legal Sea Foods
Chinese Long Beans with Roast Turkey
Stir-fry Chinese long beans with leftover roast turkey, tofu, chives and carrots for a superb Asian-infused leftover alternative. Add vegetarian oyster sauce, soy sauce, sugar and hot chili paste to taste.
- Executive Chef Paul Muller,
P.F Chang's China Bistro
Soup's On!
Convert leftover sweet potatoes and/or squash into a delectable seasonable soup. Puree sweet potatoes, adding cream, nutmeg and garlic to season. Use chicken stock to thin out the luscious blend, if needed.
- Executive Chefs Barry Monath & Sean Murphy,
TGI Friday's
Potato Cakes
Transform mashed potatoes into potato cakes by folding in grated cheese, eggs to bind and leftovers such as diced ham, vegetables (turnips, squash, carrots or green beans) or crumbled bacon. Form into patties; roll in panko crumbs and brown in vegetable oil.
- Executive Chef Rich Vellante,
Legal Sea Foods
Help your relatives leave with more than just full bellies by packaging leftovers along with recipe cards in festive GLADWARE® containers or GLAD FreshProtect™ Food Storage bags and plates covered with special holiday GLAD Press n' Seal sealable wrap.
