Being Green in 2013: Thanksgiving Edition

Thanksgiving Leftover Recipes

You might still be trying to get all the cooking done for Thursday, but here at U-M Recycling we're already thinking about leftovers! After all, the next best thing to Thanksgiving dinner is the days of Thanksgiving leftovers that follow. The best way to show how thankful you are for all the food on your Thanksgiving table is to make sure none of it goes to waste! So here are some great recipes that will let you savor every last bite of Thanksgiving:

Next-Day Turkey Soup
8 cups chicken broth
1 turkey carcass, all meat removed
2 carrots
2 celery stalks
2 onions
2 bay leaves
3 cups dark turkey meat
2 cloves garlic, smashed
2 tablespoons olive oil
3 cups leftover cooked Thanksgiving vegetables (brussel spouts, sweet potatoes, green beans, etc)
1 tablespoon chopped fresh sage

For full directions: http://bit.ly/8B2v72

Stuffing-Stuffed Mushrooms
1 cup leftover stuffing
1/4 cup grated parmesan
2 tablespoons olive oil
2 tablespoons chopped parsley
1 minced garlic clove
24 button mushoom caps

Mix leftover stuffing with parmesan, olive oil, parsley, and garlic. Stuff into mushroom caps. Top with parmesan and olive oil. Bake 20-25 minutes at 375 degrees.

http://bit.ly/Ifh8wE

Cranberry Tartlets
12 (2 3/4-inch) squares of dough
6 tablespoons cranberry sauce
1 egg yolk
1 tablespoon heavy cream
Sanding sugar

Arrange squares of dough in a mini-muffin pan. Top each square with 1 1/2 teaspoons cranberry sauce. Fold in edges. Freeze for 30 minutes.
Beat together egg yolk and cream. Brush tartlets with egg wash. Sprinkle with sanding sugar. Bake at 400 degrees 30-35 minutes (until golden).

http://martha.ms/1cIGCMn

For many more Thanksgiving leftovers recipes, go to:
http://bit.ly/4IiCA
http://bit.ly/u9IQkv
http://bit.ly/hUSiIZ

Happy Turkey Day! We're thankful for our readers of the MRecycle blog!