Use a ice cream scoop to scoop stuffing out onto wax paper lined baking sheet, place in freezer, once frozen place in zip lock bag to freeze to have handy when you are busy. Reheat in oven at 350 degrees for about 25-30, or until heat through.
Use ice cream scoop for mashed potatoes, again scoop onto line baking sheet, freeze, bag and keep handy. (This works great for mashed sweet potatoes as well).
Cube leftover turkey meat, place in zip bags, in 2 c amounts. Use later for potpie, add to soup, biscuit and gravy. Or grinder some up to use (2c) in a turkey shepard pie. Dice (small cube) and use to make turkey hash. (equal amounts of potato dice, seasoning, cooked in lard until golden and delish! Top with a poached egg!)
Any veggies left freeze and toss in a soup, or add to that shepards pie.
Quick breads leftover, cube and freeze in 2 c bag, use to make a bread pudding. Yeast bread left over, cube roast in oven at 350 degrees for 30 min, allow to cool. Grind in a food processoer and have bread crumbs on hand.
Don't forget to clean the carcass, and make stock!!
Most pies can be frozen for up 3 months.
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