The guests are gone, you’ve washed an epic amount of dishes, and there’s still several pounds of juicy leftover turkey in the refrigerator.

Wondering what to do with all that bounty? Here’s some interesting and fun suggestions to help you make the most of all your Thanksgiving leftovers.

Pack a Thanksgiving Bento Box (or Two) for Lunch

As the folks at the Bentoism food blog can attest, modern bento boxes are becoming a  popular and fun way for people to add healthy variety to their humdrum brown bag work food as well as save money on lunch during challenging economic times.

You can start putting together your own modern bento boxes using any any segmented Tupperware type storage containers you may already own (just make sure they are leak-proof before using). Or if you prefer, you can purchase specially designed bento boxes and food bins from your local Asian market or online.

Here’s what one person did when making a Thanksgiving bento that featured leftover turkey and all the trimmings.

Also, the folks at JustBento.Com have some good suggestions for adding some Asian flair to your Thanksgiving leftover themed bento here.

Leftover Ideas For Those Who Don’t Normally Eat Leftovers

For those who don’t want to reenact their Thanksgiving meal on a smaller scale, here’s some recipes to help you transform that leftover turkey into something delicious yet new.

From About.Com Busy Cooks:

Turkey Sandwiches With Spinach Aioli

Sweet Potato Wontons

Cranberry Turkey Puff Pastry

Turkey Hummus Sandwiches

Pumpkin Satay

Cranberry Meatballs

Updated Turkey Mornay

as well as 19 other Thanksgiving leftover recipes.

From CDKitchen:

Amish Turkey Loaf

Stuffing Melt

Curried Turkey Pot Pies

Baked Turkey Croquettes

Turkey a la King

Beer Batter Turkey

Polenta With Turkey and Mushrooms

From Better Homes and Gardens:

Herbed Turkey and Waffles

New World Chili

Turkey Panini Sandwich

From Reader’s Digest:

Turkey Tetrazzini

Creamy Turkey Vegetable Soup

Turkey Pita Tacos

Enjoy!

(Photo Credits: Turkey Tetrazzini from Reader’s Digest, Thanksgiving Bento by Sake-Bento, Herbed Turkey and Waffles from Better Homes and Gardens)

Please join us tomorrow to enjoy Thanksgiving Meals Around the World: A Culinary Remembrance of Meals Past, which features 2 dozen food bloggers reminiscing about the meals and the memories they shared on Thanksgiving Day 2008.

This post was inspired by a special recipe contest held by the folks at Pom Wonderful and by Jenn of The Foodie Blogroll.

Sophisticated, yet utterly simple, this delicious alternative to time-consuming French toast is pure pleasure and a new favorite around here. It has rich, aromatic spices with sweet little bursts of pomegranate in each bite.

Try it with the deliciously complex coriander-pomegranate bacon for an exciting new Sunday brunch idea.

Here’s a photo of the Pomegranate French Toast Frittata With Coriander-Pomegranate Bacon below.

Frittata Ingredients:

8 large eggs
2 Tbsp milk
1/4 tsp salt
2 Tbsp butter
4 cups French or Italian bread, torn into small chunks
1/2 tsp nutmeg
1/2 tsp cinnamon
1 cup pomegranate arils (I used Pom Wonderful Fresh Pomegranates)
Powdered sugar (optional)

PREPARATION:

Beat the eggs with the milk and the salt. Melt the butter in a large, oven-proof skillet or paella pan over medium heat.

Add the bread to the pan and toss lightly. Sprinkle with the nutmeg and cinnamon and toss again. Sprinkle the pomegranate arils on top and pour the beaten eggs over evenly. Allow to cook for a few minutes until bottom begins to set, then transfer the pan to the broiler. Cook until the top is set and lightly colored. Remove from oven, allow to cool slightly, then dust with powdered sugar if desired.

Ingredients for the Bacon:

8 slices thick-cut bacon (regular or peppered)
1/2 cup pomegranate juice (I used Pom Wonderful Pomegranate Juice)
2 tsp ground coriander

PREPARATION:

Cook the bacon over medium heat, turning frequently, until just done. Drain on paper towels. In a small pan, mix the pomegranate juice and the coriander and simmer over medium heat until reduced by half. Lay out the bacon strips on a shallow baking pan or cookie sheet and brush with the pomegranate glaze. Broil for a minute or two, taking care not to let the glaze burn. Turn the bacon over and repeat on the other side.

Serves 4.

Enjoy!

You Can Read More of Doug’s Recipe Corner Here.

Please join us tomorrow to read our new article Everything But the Gobble: 20 Recipes To Make the Most of Your Thanksgiving Leftovers.

If you enjoyed today’s recipe, you might also enjoy these other interesting posts that feature pomegranates:

• Pomegranate-Infused Ginger Chicken With Sesame Scallion Dumplings
• Coconut Chipotle Mojo Shrimp With Pomegranate Relish
• Chicken Pomegranate Stuffed Shells With Gorgonzola Cream and Pine Nuts

This post was inspired by a special recipe contest held by the folks at Pom Wonderful and by Jenn of The Foodie Blogroll.

Let’s start at the end, shall we? When the cooking time is over, you lift the lid, the steam rises, and suddenly you are enthralled by the combined fragrances of  pomegranate, ginger, shallots, aromatic spices and potions – and the matchless perfume of fresh steamed dumplings. You inhale… deeply… and smile.

Not a bad way to start a meal, don’t you think?

This recipe is easy, but produces a rich and complex sauce that infuses the chicken with magnificent Asian flavors and the mellow sweetness of pomegranate. The dumplings are a link between the “chicken & dumplings” tradition of the West, and the steamed buns of the East.

(Special thanks to Kian of RedCook for his inspiring Hong Shao Rou / Red Cooked Pork recipe!)

Here’s a photo of the Pomegranate-Infused Ginger Chicken With Sesame Scallion Dumplings below.

Ingredients:

Note: you can use chicken breasts in this recipe, but reduce the cooking time by ten minutes.

3 Tbsp canola or vegetable oil
2 Tbsp brown sugar
4  lbs boneless, skinless chicken thighs, cut into large chunks
2 Tbsp minced shallots
4 cloves garlic, minced
White parts of 3 thin scallions, chopped (reserve green parts for dumplings)
3 Tbsp grated ginger
2 Tbsp grated orange zest
3 tsp ground star anise
1/4 cup soy sauce
1/4 cup rice wine vinegar
2 cups pomegranate juice
3/4 cup pomegranate arils (I used Pom Wonderful Fresh Pomegranates)

Dumplings:
1/4 cup white sesame seeds
1-1/2 cups self-rising flour
1/4 tsp salt
Green parts of 3 thin scallions, cut into fine shreds (about 2 Tbsp)
Water

Garnish:
Chopped cilantro
Grated orange zest

PREPARATION:

Heat the oil in a large, heavy pot over medium-high heat. Add the sugar and stir, using a wooden spoon, until sugar darkens just slightly. Turn heat to high, add the chicken pieces, and stir well to coat. Cook chicken for a few minutes until the outside of the chicken pieces turn opaque.

Reduce heat to medium-high and add the shallots, garlic, scallion, ginger, orange zest, and star anise. Cook, stirring, for a few minutes until shallots and garlic have softened a bit.

Add the soy sauce, rice wine vinegar, and pomegranate juice. Bring to a boil; cover and reduce heat to simmer. After 30 minutes, stir in the pomegranate arils and return to simmer.

After adding the pomegranate arils, prepare the dumplings: toast the sesame seeds in a heavy pan over medium high heat until lightly colored, stirring regularly so they toast evenly. Allow them to cool slightly and coarsely crush them in a mortal or spice grinder.

In a mixing bowl, combine the seeds, flour, salt, and scallions, and gradually add enough water to make a soft, wet dough (you want it soft enough to dollop with a spoon.)

While the chicken is simmering, drop large spoonfuls (about 2-3 tablespoons) of the dough onto the surface of the sauce, then allow to steam (without removing cover) until dumplings are cooked through (about 7-10 minutes, depending on size.)

Serve the “chicken & dumplings” immediately, sprinkled with chopped cilantro and additional orange zest. Serves 4 - 5.

Enjoy!

You Can Read More of Doug’s Recipe Corner Here.

Please join us tomorrow to find out more about our recipe for Pomegranate French Toast Frittata With Coriander-Pomegranate Bacon as part of this week’s special focus on pomegranates.

If you enjoyed today’s recipe, you might also enjoy these other interesting posts that feature pomegranates:

• Coconut Chipotle Mojo Shrimp With Pomegranate Relish
• Chicken Pomegranate Stuffed Shells With Gorgonzola Cream and Pine Nuts

Late November in the Northeast can be surprisingly cruel. The last vestigal warmth trickles slowly out of the mid-month days and a sudden shaft of glacial cold slashes down from Canada, catching all unprepared. Oddly, by mid-December, it may again be almost pleasant, but the weeks before are often bitter and sobering.

Early Thanksgiving morning in the city can be strangely quiet. The shopping days are done. Those who cook are already long about in warm kitchens; those who don’t, sleep in. Football will be watched. Reservations will be fulfilled. Guests will drive; arrive. But not yet. It’s warm within, cold without. It’s early. There’s time.

The sun seemed pointless that morning. A simulacrum. The streets were empty as I headed to my car, caught a glimpse, turned. A ragged, filthy dog. Cantering toward me, lost, mindless. Just running.

I stopped and called. The dog stopped.

Not much more than a pup, really. No collar, abandoned. Dirty fur matted with ice. Confused, but grateful for the small gift of notice. Too sad. But the world was a blizzard of sad stories. And this – just another, smaller one.

The dog ran off, toward the intersection. It wouldn’t be long now. Hopefully quick and painless. I heard a sound. Not a rising screech of rubber, something unexpected:

I was whistling. The dog stopped.

And came back.

I wrapped her in a lap blanket, put her in my car. I drove – she slept – across states – to my home. Warmth. My wife. Warmth and Home.

A meal and a bath. A long nap on a soft pillow. So, so happy. No longer lost, our Thanksgiving spaniel.

Our now-shiny Penny.

Our unexpected treasure.

Penny has shared our adventures for fifteen years now. Her wild, exuberant, tennis ball chasing days are over: she’s old and can’t get around too well now, but she’s still the happiest, sweetest-natured dog anyone could ever hope for.

We never knew how old she was when we found her, so we decided to make Thanksgiving her birthday (not coincidentally because it’s also a day of special treats.)

She most likely won’t be with us next year, so on this day I just wanted to say Happy Birthday – and thank you – to Penny, our special friend, who was plucked from the blizzard of sad stories – and showed us how to be truly happy.

Please join us tomorrow to find out more about our recipe for Pomegranate-Infused Ginger Chicken With Sesame Scallion Dumplings as we return to our regular food blogging.

This post was inspired by a special recipe contest held by the folks at Pom Wonderful and by Jenn of The Foodie Blogroll.

Stuffed shells are easy, impressive, fun, and really delicious…so why don’t we make them more often? Maybe because it’s one of those dishes that are so good and so visually appealing that it just seems like they should be more trouble. But really, they’re not: they’re less of a bother than lasagna or homemade ravioli and they offer a vast landscape of creative possibilities.

I’d been thinking about making stuffed shells recently and wanted to do a slightly different twist on the classics, but I just wasn’t finding an inspiring motivation. When I started working with pomegranates, though, the lightbulb went off!

Just thinking about it made me dizzy: bright bursts of sweet pomegranate in a filling of creamy ricotta and shredded chicken (yes!); a topping of Gorgonzola cream with toasted pine nuts (perfect!); and…..something else…a simple, fresh note to tie it all together…

Homemade parsley oil! Eureka!

I didn’t, as Archimedes is said to have done after making the same exclamation, run naked through the streets of Syracuse (Syracuse, Sicily is too far away – and Syracuse, NY is far too cold this time of year for that sort of behavior.)

I did, however, drop everything and run to the store – clothed, of course. After you read this recipe, I hope you’ll do the same; what you wear is up to you! 

Here’s a photo of the Chicken Pomegranate Stuffed Shells With Gorgonzola Cream and Pine Nuts below.

Ingredients:

20 jumbo shells (about half of a 12 oz box)

Filling:
1 - 15 oz container ricotta cheese
1 cup pomegranate arils, divided (I used Pom Wonderful Fresh Pomegranates)
1 cup shredded cooked chicken (this is a great use of leftover rotisserie chicken)
1 Tbsp finely minced parsley
1/4 tsp salt
1/8 tsp white pepper
1 large egg, beaten

Topping:
2 - 3 Tbsp pine nuts
1/4 lb Gorgonzola cheese, crumbled
1/2 cup chicken broth

Parsley Oil:
1/4 cup parsley leaves, lightly packed
1/4 cup extra virgin olive oil
Pinch of salt

PREPARATION:

Cook the shells according to package directions. While the shells are cooking, gently combine the ricotta cheese, 2/3 cup of pomegranate arils, shredded chicken, minced parsley, salt, and pepper. Taste and add more salt if necessary, then mix in the beaten egg.

Toast the pine nuts over medium heat, stirring regularly, until nuts are lightly golden (about 2 - 4 minutes.) Remove from pan and set aside. Preheat the oven to 325 degrees.

When shells are cooked, drain well and rinse with cold water. Fill each shell with about 2 tablespoons of the cheese/pomegranate mixture and place in a lightly-oiled baking dish or casserole.

In a blender or food processor, mix the Gorgonzola with the chicken broth until well blended. Spoon the mixture over the tops of the stuffed shells and bake, covered, for 20 - 25 minutes until filling is set. When cooked, you can finish the dish under the broiler for a minute of two until the topping is lightly colored, if desired.

While the shells are baking, combine the parsley leaves, olive oil, and salt in a blender or food processor until very well blended.

To serve: drizzle each serving with a little parsley oil, then sprinkle with pine nuts and the remaining pomegranate arils. Serves 4 as an entree; 5-6 as an appetizer.

Enjoy!

You Can Read More of Doug’s Recipe Corner Here.

Please join us tomorrow for our special Thanksgiving Day post, A Plate on the Floor for Thanksgiving.

If you enjoyed today’s recipe, you might also enjoy our recent recipe for Coconut Chipotle Mojo Shrimp With Pomegranate Relish.

This post was inspired by a special recipe contest held by the folks at Pom Wonderful and by Jenn of The Foodie Blogroll.

This week, I’ll be doing a series of recipes that feature one of my childhood favorites: pomegranates. They made an indelible impression on me as a child; they seemed so exotic and mysterious, a fruit unlike any other, so vivid and magical. And they were such fun to eat! With their many-chambered troves, they just kept on giving and giving. To a small child, a pomegranate was more than a fruit, it was almost a form of entertainment: it seemed that there was always one more hidden cache of the sweetly tart ruby gems to be joyfully discovered.

But they were a rare treat then. Now that they are more widely available, I get to play with them as much as I like, in all sorts of different dishes. The recipe below combines pomegranate with some of my other favorites in an exciting, brightly flavored appetizer.

I’ve always had a special love for mojo, the marinade that infuses many Cuban dishes with garlicky goodness. On a recent trip to the store, I found a chipotle mojo next to the regular and didn’t hesitate in grabbing one.

For this recipe, I combined the mojo with coconut to infuse the shrimp with a spicy, exotic flavor. Then, I grilled them quickly over hot coals to crust them, and dredged the skewers in crushed, roasted sesame seeds.

The result? An addictive combination of flavor and crunch that was a big hit at the dinner party I held as part of our special “Hand-to-Mouth” Meals Series on Shrimp, and how it gets to your table.

The relish, a healthy combination of pomegranate, tangerine, Vidalia onion, and lemongrass is a naturally sweet and refreshing companion for the spicy skewers.

Note: Mojo marinade is available in the Latino foods section of the supermarket. If you can’t find chipotle mojo, use regular mojo blended with a teaspoon of chipotle powder, or with one or two canned chipotles.

Here’s a photo of the Coconut Chipotle Mojo Shrimp with Pomegrante Relish below.

Ingredients:

1 cup coconut milk
1 cup chipotle mojo
1/4 cup flaked coconut
24 Jumbo shrimp, peeled and deveined (watch our video which shows how to easily peel and devein shrimp)
4 large tangerines
2/3 cup pomegranate arils (I used Pom Wonderful Fresh Pomegranates)
1 medium Vidalia onion, chopped
1 Tbsp minced lemongrass
1/3 cup sesame seeds
Pinch of salt
4 bamboo skewers
Additional pomegranate arils for garnish
Chopped cilantro (optional)

PREPARATION:

In a large bowl, combine the coconut milk, chipotle mojo, and flaked coconut. Stir in the shrimp and allow to marinate for 1 hour.

When you are nearly done marinating the shrimp, prepare the relish. Slice off the top of each tangerine (reserve the tops), spoon out the flesh (keeping the shells intact), remove the seeds, and chop. In a bowl, combine the chopped tangerine with the pomegranate arils, the onion, and the lemongrass. Spoon the relish back into the tangerine cups.

Toast the sesame seeds in a heavy pan until golden. Allow to cool and pulse the seeds along with the salt in a processor or spice grinder until coarsely crushed. Spread the crushed seeds on a shallow plate.

Thread six shrimp on each skewer and grill for a minute or two until just cooked. Immediately dip both sides of each skewer into the crushed seeds.

To serve, place a tangerine cup on each plate. Lean a shrimp skewer against the cup, using the reserved tangerine top to hold the skewer in place. Sprinkle the plate with additional pomegranate arils.

Enjoy!

You Can Read More of Doug’s Recipe Corner Here.

Please join us tomorrow to find out more about our recipe for Chicken Pomegranate Stuffed Shells With Gorgonzola Cream and Pine Nuts.

If you enjoyed today’s recipe, you might also enjoy these other interesting posts:

• Spanish Style Garlic Shrimp With Capers
• Mac and Cheese Paella With Shrimp and Scallops
• Coastal Carolina Shrimp and Grits Tart

At its best, Thanksgiving is a day to surround oneself with the people one cares for the most as well as to feel gratitude for the bounty of this year and the promise of the next.

Unfortunately, with all the culinary preparation and cooking that must be done, as well as the complications of modern life, it’s all too easy to lose oneself in the myriad details that come with planning any holiday meal. Below are a few tips to help you get centered and ready to both encourage and celebrate the spirit of Thanksgiving Day.

1. It’s a Celebration, Not an Audition

We can’t all be Martha Stewart, Nathalie Dupree, Thomas Keller, Paul Prudhomme, or Julia Child, so it’s important to remember to make realistic choices when planning your Thanksgiving menu.

If your daily cooking style is closer to boxed macaroni and cheese and TV dinners, it’s probably not the best idea to try that recipe for Cajun Turducken (NY Times, registration required) or Paula Wolfert’s Toulouse-Style Cassoulet for the first time in front of company.

Conversely, if you’re so comfortable in the kitchen that your hands feel empty when you’re not doing a light dice with your santoku knife, you might want to consider focusing on high quality, but less time and labor intensive dishes so you can enjoy the company of your guests. Do you really want to spend Thanksgiving laboriously peeling pound after pound of chestnuts for a classic marron glacé?

Also, whatever your kitchen comfort level, think about what dishes can be prepared in advance versus those that must be prepared on the day. Consider what preparation can and perhaps should be done in advance (ie. baking, marinating, chopping, dicing, blending meat rubs, etc.).

Any advance work you do will pay off, and in many cases it’s easier to get people to pitch in during the days before rather than on the day of the holiday itself.

Two cliches that are actually true when it comes to the spirit of Thanksgiving;  It’s the thought that counts and the company you keep. Really.

2. Free Help is Out There For the Asking

Having problems with your turkey? Cranberries giving you trouble? Is your souffle looking depressed?

A wide variety of companies have set up free Thanksgiving helplines in advance so you can get advice and tips to help you pull everything together on the big day.

(There’s even more holiday helplines here.)

Also, in addition to their traditional helpline, the folks at Butterball have recently added how-to videos, a portion calculator, and more to their revamped website to help guide Thanksgiving cooks.

3. Don’t Be Afraid to Think Outside of the Holiday Box

If things are a bit tight financially, your resources are overstretched (ie. a sickness in the family, a recent move, etc.), or you feel trapped in a holiday cooking rut, this may be a good time to think outside the box (and perhaps start a few new holiday traditions).

Instead of the traditional turkey with all the trimmings and its flotilla of side dishes, consider preparing some different dishes when you celebrate Thanksgiving. Often less expensive and time consuming (and perhaps more fun), you might be surprised how many people end up dutifully eating turkey every year when they’d secretly rather be eating roasted chicken or succulent pork. In the area where I grew up, it was not at all unusual for people in my Italian neighborhood to serve a bubbly lasagna in place of the turkey.

Here’s NY Times’ food columnist, Mark Bittman’s helpful suggestions for 10 Thanksgiving meals that don’t feature turkey.

For those living far from their families and/or planning a gathering of friends, another out of the box Thanksgiving alternative would be to organize a potluck so no one person is stuck with all the cooking, cleaning, and expense. It’s also a great way for everyone to get to know each other better by sharing dishes and ingredients from various cultures.

Another possibility is to celebrate Thanksgiving at a restaurant. According to the U.S. Bureau of Labor Statistics website, 43% of Americans choose to eat out on Thanksgiving so you won’t be alone in that decision. (If that’s your choice, don’t forget to make a reservation in advance if the restaurant requires it.)

Whatever you decide, here’s hoping your Thanksgiving is both peaceful and pleasant!

Note: This article is now also available in the following convenient format(s)…

Please join us tomorrow to find out more about our new recipe for Coconut Chipotle Mojo Shrimp With Pomegranate Relish.

(Photo Credits: Photos Courtesy of and Copyright Free Range Stock.)

Here’s a look back at the posts that appeared earlier in the week here on HuggingtheCoast.Com…please join us tomorrow for the start of next week’s exciting food features!

Looking Back: 11/17/2008-11/23/2008

Monday: Food Bloggers: Share Breaking Food News Stories on NowPublic.Com

Tuesday: Building Community, One Dinner at a Time

Wednesday: A Soft-Shell Crab Saga: Tarantula Sandwiches To Go

Thursday: Sausage and Cheese Ouroboros

Friday: Fish For Friday Recipe of the Week: Smoked-Oyster Sticky Rice Stuffing in Lotus Leaf

Saturday: Weekend Video Spotlight: Thanksgiving Snow in Charleston, SC

Sunday: You are here

Just in time for Thanksgiving: please join us tomorrow to read Thanksgiving Food 911: 3 Important Tips to Save Your Sanity.

GMoore34 has made a video taken two years ago on Thanksgiving Day which features a rare instance of what passes for snow in Charleston, SC. You can see it below (or here). Enjoy!

Here’s a wonderful, Thanksgiving friendly recipe for Smoked-Oyster Sticky Rice Stuffing in Lotus Leaf from the folks at Serious Eats.

Ingredients:

3 cups Asian short-grain sticky (”sweet”) rice (1 pound 6 ounces)
12 Chinese dried black mushrooms or dried shiitake mushrooms (1 1/2 inches in diameter; 3 ounces)
2 cups boiling-hot water
2 bunches scallions
4 links Chinese sweet sausage (also called lop chong)
1/2 cup Chinese rice wine, such as Shaoxing, or medium-dry Sherry
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon Asian sesame oil
3 dried lotus leaves (optional)
1 tablespoon peanut or vegetable oil
1/4 cup pine nuts (1 ounce)
1 tablespoon finely chopped peeled ginger
2 (3-ounce) cans smoked oysters (about 1 cup), drained and coarsely chopped

How to Make Smoked-Oyster Sticky Rice Stuffing in Lotus Leaf
See More of Hugging the Coast’s Fish For Friday Recipes