I’ve been in the kitchen on and off today preparing for tomorrow’s dinner at my sister’s house. It is a mess. I’m making up a recipe for sausage dressing/stuffing as I go along. I’ll let you know how it turns out. And, apparently my 9″ pie plates have all shrunk because it took three of them to use up the pumpkin pie mix, instead of the expected two. I promised my sister some home-made rolls. I might wait until morning to make those and bake them when I get to her house.
Last year, I posted several “what to do with leftovers” recipes after Thanksgiving…way after Thanksgiving, in one case. This year, I thought I’d pull my favorite out of the archives before Thanksgiving so that you can better plan what to do with your leftovers.
The Turkey Glace is THE ULTIMATE Thanksgiving leftovers dish. It just is! Read on and you’ll see why.
Turkey Glace
Dr. Julie’s “Quick and Dirty” Version:
While clearing the table, get out a shallow baking dish, 13 1/4 x 8 3/4 x 1 3/4 inches. Line the bottom of the baking dish with leftover stuffing, about 1 1/2 inches deep. Cube about 6 cups of turkey. Spread that over the stuffing. Pour and spread leftover gravy on top of that. Cover with aluminum foil and save for the next day (or send home with a guest with cranberry sauce). When ready to serve, bake in a 350* oven for 20 minutes. Spread 2 cans worth of cranberry sauce over the top and bake another 10 minutes. Serves about 12.
Here is the “official recipe:”
Turkey Glace
Ladies’ Home Journal Cookbook
1960
6 cups cooked turkey cut into about 1 1/2 inch pieces.
6 cups day-old bread cut into 1/2 inch cubes (no crusts)
3/4 cup butter
3 teaspoons salt
1 teaspoon thyme
1 teaspoon poultry seasoning
1 cup finely chopped onion
1/2 cup flour
2 cups turkey or chicken broth or part broth and part turkey gravy
1/4 cup chopped parsley
2 (1 lb) cans whole cranberry sauce
Saute’ the bread cubes in a frying pan with 1/4 cup butter. Season with 1 teaspoon salt, 1/2 teaspoon thyme and 1/2 teaspoon poultry seasoning. Spread on the bottom of a shallow baking dish, 13 1/4 x 8 3/4 x 1 3/4 inches. Spread the cooked turkey over the bread cubes. Saute’ the chopped onion in 1/2 cup butter; add the flour and the turkey or chicken broth or part broth and part gravy, seasoned with 2 teaspoons salt, 1/2 teaspoon thyme, 1/2 teaspoon poultry seasoning and the copped parsley. Pour this over the turkey and bread cubes. Bake in moderate oven, 350*, for 20 minutes. Then take it from the oven and spread the top with the cranberry sauce. Bake 10 minutes more. Twelve servings.
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