Recipes for Leftovers

We often have leftover poultry, since I always want to make fresh for Shabbos dinner on Friday nights. I also want to make enough in case we have unexpected company. Then if we don’t have company, we’ll have enough left over for another meal. I used to make whole chickens every week, but since starting the Blood Type Diet, I’ll often make turkey since it’s a better choice for the Bs. I’ve found that one turkey half-breast plus one leg is about the same amount of food as a whole chicken.

I often make stir-fry with the leftover Shabbos meat. I start by sautéing onions, fresh ginger, and fresh garlic in olive oil with red pepper and sea salt. Sometimes I add a little dry mustard too. I add carrots, mushrooms, and sometimes I’ll add bok choy or string beans. Once that’s cooked, I add turkey broth or gravy, cut up meat, fresh or frozen broccoli, and molasses. If I’m using broth, I’ll also add a little rice flour so it will thicken. If I have leftover gravy, I’ll use that instead.

Since I shouldn’t have soy sauce, I usually use a combination of molasses and salt in the liquid to mimic the taste of soy sauce. I serve with wheat-free tamari in case anybody wants more of a soy sauce flavor in their own portion. This is a two-pot meal, since I make the stir fry in one pot and rice in another.

The week after Ben died, people gave us a lot of food- enough for over two weeks. Much of it was dark meat chicken, and after a while we were tired of just eating reheated chicken thighs. I made stir-fry, but we still had a lot of meat left and we were getting sick of dark meat chicken!

That’s when a friend shared a family recipe for chicken burgers. Take leftover meat and chop it up small. Add leftover vegetables, raw eggs, thicken with matzah meal, and then fry in olive oil. I substituted rice flour for the matzah meal. The first time I made it, I had lots of leftover chicken but no extra veggies, so I sautéed up garlic and onions in olive oil and salt, and mixed that into the batter. It was a big hit, so I’ve made it several times since then. I typically serve with rice, gravy, and some kind of green vegetable. It’s more work than the stir fry so I tend to make it less often.

It comes out a little different every time, depending on what I have on hand. It works equally well with turkey rather than chicken. It’s a good way to use up small amounts of slightly overcooked vegetables. A little leftover sweet potato gives it a nice flavor and texture. Sometimes I have leftover vegetables that are already flavorful enough, so there’s no need to sauté up fresh onions.

I’ve never tried it, but I think this would work with beans to make veggie burgers, or with canned meat instead of leftover. It’s a pretty versatile recipe.

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