I write this hoping that today finds you all fully recovered from a feast with friends and family alike. And by “recovered” I mean plotting menus for the next several weeks. This is always an interesting week in the kitchen for me because on the one hand, there are inevitable glorious leftovers but on the other, I’m a little over them and ready to start trying a few new flavors.
If you feel similarly then today is the ROW of your dreams because we’ve got something for everyone!
The Kitchn has a hot list of soups to make with your turkey stock and other Thanksgiving leftovers. You’ll notice that the vast majority of them have mushrooms including Hot and Sour Mushroom, Cabbage and Rice Soup, Mushroom Soup and traditional Hot and Sour Soup. If you’ve never made turkey stock, here is a great instructional post. You will thank yourself later.
If you’ve got more leftovers than some straightforward stock, check out the recipe for Turkey Fricassee with Mushrooms at Serious Eats. Leftover meat, with fresh herbs, mushrooms and wine cooked with a rich broth > potpurri.
If you’re done with turkey but not the cold weather comfort food, Coconut Lime has a divine Chicken and Mushroom bake with your name on it. She has a great trick using fresh mushrooms and evaporated milk that cuts down on the fat in standard cream-based soups.
Jennifer Perrillo has quickly become a favorite read around here…in all of her various nooks including her personal blog, Gourmet Unbound, and Food 52. She has a new project called The Family Table focused on healthy, delicious eating for parents and kids alike. Not only do we love the idea but we already love the approach- she leads with Mushroom Bolognese and great advice on helping kids get used to new ingredients…like mushrooms.
Speaking of family-friendly, that’s my hunch for Cooking Light’s Pesto, Spinach and Mushroom Lasagna as executed by Pink Parsley. That is a slew of my favorite things in one place and I’ve had a number of great experiences with Cooking Light’s recipes. Experiences that leave me full but feeling svelte nonetheless.
Last but not least, there are those of you out there who barely saw the last guest’s taillight turning the corner before you started planning the next gathering. For those of you in this camp, consider Evil Shenanigans and her Bacon Jalapeno Stuffed Mushrooms. This essentially combines my two very favorite Pioneer Woman appetizers and somehow manages to improve on the fat factor (these still aren’t light, but improved). The lovechild of bacon wrapped jalapenos and brie stuffed mushrooms? Don’t mind if I do.
