Try a Thanksgiving Doo-dads makeover after the big meal

When you ask people what they enjoy about Thanksgiving, you’ll hear a wide range of responses. From the Macy’s parade to football games to sharing a special meal with friends and family, to the answer heard most often – leftovers! In a recent newspaper article featuring advice about Thanksgiving Day, readers were told to exercise caution about how they treat those leftovers.

First among the suggestions was an admonition to avoid leaving dishes sitting out on the countertops between the main meal and the second servings. Of course, in any household with pets, this is already a bad idea, but beyond the inquisitive nose of your dog or cat is the need to keep the warm food from turning into a bacterial breeding ground.

The 2-2-2 rule for leftovers is an easy one to remember. Wrap and refrigerate within two hours, enjoy them within two days, or freeze them for up to two months. I may have violated this rule a few times, but don’t recommend going beyond these time frames. Be sure the packaging is airtight to keep out bacteria, retain moisture and prevent your food from collecting odors from other items in the refrigerator.

The next piece of advice was for gatherings where the cook has the reputation for inviting a crowd and serving large quantities without any expectation everything will be consumed at the main meal. It’s a good idea to encourage guests to bring along empty food storage containers so they can take home leftovers, leaving the host with less to store.

Often the first meal prepared from Turkey Day leftovers will be a re-creation of the entire meal, while others prefer to follow the feast with a turkey sandwich, sometimes layered with cranberry sauce and other side dish ingredients. It usually seems to me there’s only enough for one complete repeat meal, as the side dishes vanish long before the last slices of meat are carved from the bones.

My friend Susan has a post-holiday tradition that is a favorite with her family – Thanksgiving Doo-dads. Without a formal recipe, this dish is never quite the same each time it is prepared. You begin with frozen puff pastry shells that bake from flat disks to puffy, golden brown in about 20 minutes. While they’re in the oven, shred turkey into a saucepan and add an equal amount of leftover side dishes, such as stuffing, green beans and gravy.

For the version in the photo, I placed my (heated) shredded turkey in the bottom of the shells. I topped this with a combination of stuffing and gravy that had simmered stovetop until steaming. The texture was both crunchy from the puff pastry shells and creamy from the softened stuffing. Susan combines everything before filling the shells, but my take seemed to work just as well.

If you don’t have puff pastry shells on hand, you could alternatively scoop the mixture into muffin tin cups and bake it, but her approach is much more convenient because everything is already hot when you assemble your Doo-dads. I’ve also included a recipe for my brother’s favorite Thanksgiving leftover dish, turkey tetrazzini, which uses leftover pasta. Just keep in mind as you plan your Thanksgiving feast, be sure to make enough of each dish so you will have sufficient quantities of leftovers.

Susan’s Turkey Doo-dads
6 frozen puff pastry shells
1 C shredded turkey
1 C stuffing
1 C gravy
1/2 C green beans (optional)
1 T chopped parsley
cranberry sauce

Bake the shells according to the package directions. Combine turkey, stuffing, gravy and green beans (if using) in a saucepan. Cook over medium, stirring occasionally until heated through and steaming. Spoon turkey mixture into baked shells, garnish with parsley and serve with cranberry sauce. Yield: 2 to 3 servings.

Turkey Tetrazzini*
6 T butter
2 C sliced mushrooms
2 minced shallots
1/2 C flour
2 C chicken broth
1 1/2 C half & half
4 C chopped cooked turkey
4 C cooked pasta
1/2 C grated Parmesan cheese

Preheat oven to 400 F. Coat the inside of a 13-by-9-inch baking dish with nonstick cooking spray; set aside. Melt the butter in a large saucepan over medium. Add mushrooms and shallots; cook until softened, about 5 minutes. Sprinkle with flour and continue stirring until well blended. Whisk in broth and half & half. Bring to a boil, then reduce heat and cook until sauce is thickened and smooth, about 5 minutes. Add turkey and pasta; stir to combine thoroughly. Transfer mixture to prepared pan and sprinkle with cheese. Bake until golden and bubbly, about 30 minutes. Yield: 8 servings. *Adapted from The Joy of Cooking.