If you have some turkey, pot roast, pork roast or chicken leftover from Thanksgiving,
Christmas or the New Year and you want some suggestions as to how to get rid
of them, you’re in luck.

Some moms have come up with innovative ways to use up those leftovers
and they call it, “Spin-Off” meals.

Spin-offs are usually associated with T.V. dramas or sitcoms, but today, it’s
used to describe meals that use something like turkey or roast beef to create
a number of other meals.

So, if you’re stuck as to what to serve this Saturday or Sunday, here are 2 suggestions.

a) Leftover Turkey-
Turkey Pot Pie!
And if you have any leftover white wine from New Year’s eve, save it for this dish.
Ingredients:
1 Piecrust, (look for it at your local grocery store)
1/4 cup of butter, melted
2 ribs of celery, chopped
1 small onion, chopped, about 3/4 cup
1/4 cup of all-purpose flour
1 can of lower sodium chicken broth
1/2 cup of white wine
2 cups of cooked turkey, cut into 3/4″ cubes about 8 to 10 oz.
1 can of potatoes, rinsed and drained
1 egg beaten
To make:
Line baking sheet with parchment paper. On lightly floured surface, roll
out half of dough to 11″ round. Transfer to baking sheet; cover. Roll out remaining
dough to 1/8″ thickness. Using leaf cutters, cut out shapes. Transfer to baking
sheet; cover. Place rimmed baking sheet on center rack in oven; heat to 400*F.
In pot, mix butter, celery and onion; over medium heat, cook until tender,
about 8 mins. Sprinkle in flour; cook, stirring until golden, 2 mins.
Add broth and wine; cook, stirring, until thick, 5 mins. Stir in turkey and potatoes.
Transfer to 9″ deep-dish pie pan. Top with dough and leaves; crimp edge. Cut slits
in top of dough. Brush with egg. Transfer to baking sheet; bake until golden and
bubbly, about 30 minutes.
Calories per slice of turkey pot pie-335

b) Leftover Pork-
Use up that pork roast to make the growing in popularity sandwich known as the
“Panini!”
Ingredients:
1/3 cup of mayonnaise
1/3 cup of chopped basil (fresh)
1 egg, beaten
4 slices of boneless roast pork, (about 1/3″ thick)
1/3 cup of plain breadcrumbs (dry)
1 Tbs. of olive oil
8 slices of sourdough bread
2 tomatoes, sliced
1 cup of shredded mozzarella cheese
To make:
In small bowl, combine mayonnaise and basil; set it to the side. In separate
bowl, whisk egg until lightly beaten. Working with 1 pork slice at a time, dip in egg,
then breadcrumbs. In large non-stick skillet, heat oil over medium heat. Add pork,
cook, flipping once, until golden brown, about 2 mins. per side. Transfer to plate;
wipe down the skillet with a paper towel. Spread one side of each slice of bread
with the mayo/basil mixture. Layer 4 slices of bread, mayonnaise side up, with
tomatoes, pork and cheese. Top with remaining bread, mayonnaise side down.
Coat the same skillet with cooking spray; heat over medium-low heat. In batches,
add sandwiches and cook, flipping once, until lightly browned and cheese is melted,
about 3 mins. per side.
Calories per panini- 604
Another tip: If you plan on using your waffle iron on Sunday for waffles, use it
later in the day to make Paninis.

That’s it, for today. Tomorrow, we’ll bring you 2 recipes for leftover beef and chicken.


Sources:
* Woman World’s Magazine (Jan. 17th edition)
* Taste of The South, Magazine
* Comfort and Joy, Magazine
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