Well, I see you survived the hustle bustle of the Thanksgiving festivities. I rolled out of bed this morning with an idea I'd like to share with you that just might make your weekend a little less hectic.
Are you looking at lots of containers of left-overs and wondering what to do with them? All of the potatoes, gravy, turkey and dressing? I'd like to share with you a little family secret.
While you are clearing the dishes from the Thanksgiving table, instead of grabbing the Glad containers and filling them with left-overs this is what we do......
Take a 13 x 9 or baking dish and start layering the left-overs in it. Start with a bit of gravy, then potatoes, then gravy, then dressing then gravy. Seal it up with tin foil and refrigerate it.
You don't need the added stress of another meal to prepare while guests are in town. Now over the weekend you can pull out the casserole, take the tin foil off and bake it on 350F for approx. 50-60 minutes (check the center to make sure it is warmed through because ovens vary). Add a leafy green salad or warm your leftover veggie if you have one, and you have another dinner. Trust me no one will complain about these left-overs. My family LOVES them!
In the meantime, make yourself a cocktail and relax with your guests. My favorite cocktail is a Kir Royale. Since it's Thanksgiving we need something with a bit of cranberry in it. I've got just the cocktail for you to sip with your guests as your dinner bakes.
Cranberry Kir Royale
4 ounces chilled cranberry juice
2 ounces chilled creme de cassis
4 fresh cranberries
Chilled Champagne, for topping
Divide the cranberry juice, creme de cassis, fresh cranberries
among 4 champagne flutes. Top with champagne and serve.
My husband likes to use "Z" Zardetto Prosecco instead of champagne. It's a little more cost effective also.
Read more at: http://www.foodnetwork.com/recipes/geoffrey-zakarian/cranberry-kir-royale.html?oc=linkback
CHEERS to a wonderful holiday weekend!