Kurella's Kitchen: Thanksgiving remix

I didn’t truly appreciate Thanksgiving leftovers until I didn’t have any, due to my being invited to other people’s homes. I also must divulge that it bothered me to the point that I prepared a Thanksgiving dinner even if I wasn’t going to be home, just so I was guaranteed to have leftovers!

While discussing which old family recipes to include in my new memoir/cookbook, “Midwest Morsels” (Reality Based Books, 2022), every sibling agreed that Grandma Kurella’s buttery bacon onion-spiced stuffing recipe must be included, because it is such a distinct recipe that sets it apart from the rest. The stuffing is so savory that many of us kids would (and still do) eat it cold (the next day), straight from the fridge. 

We also liked it when Mom sliced leftover stuffing into inch-thick slabs then pan-fried each side in butter until it became a little crisp. Ahhh!

We also all enjoyed the stuffing, especially when drizzled with hot turkey pan gravy, which made it taste oh-so-good!

I’m sure that you have memories from childhood of dishes your family used to make, and that just thinking about them makes you feel comforted. Well, that’s how we feel about Grandma Kurella’s stuffing recipe, and that’s why I made sure to preserve it in my new book.

Related to that, I suggest takin time to preserve prized ancestral recipes, because they are the bedrock that all other recipes rest upon. They are priceless keepsakes we should treasure and share. You can find book services online to get discounts on photo books for such a purpose. Books of that sort are a wonderful gift idea, too!

Some Thanksgiving leftovers can become a challenge to use before they teeter on the edge of the “safe to eat” zone. I like to use this as a challenge to come up with ways to make the best of them. That’s made easier when I can tap into an outside resource, such as Atoria's Family Bakery. It offers a recipe collection on its website, including delicious lavash, wraps and pizza crust to use as your culinary canvas. None of us should have any trouble creating delectable flavor remixes that turn Thanksgiving leftovers into delightful new hits.

Here is a special selection of recipes courtesy of Atoria’s Family Bakery. Enjoy!

Laura Kurella is an award-winning recipe developer and food columnist who loves to share recipes from her Michigan kitchen. She welcomes comments at laurakurella@yahoo.com. 

Hot ‘n’ cheesy turkey-spinach pinwheels

1-2 lavash or naan flatbreads6-8 slices of cheese of your choice4-5 slices of cooked turkey1 (10 ounce package) thawed and well-drained spinachsalt and pepper, to tastePreheat the oven to 425 degrees. Lay the flatbread down on a flat surface then place a layer of cheese over flatbread until completely covered. Repeat with turkey slices, layering until the cheese is fully covered. Finish by spreading out an even layer of the spinach over the turkey. Salt and pepper, to taste then tightly roll up the flatbread, lengthwise, then cut into 5 to 8 even width slices. In a parchment-lined casserole dish or baking sheet, place each slice next to each other with the pinwheel cut side facing up. Repeat until you’ve laid down all slices, ensuring they’re as tightly packed as possible. Place the dish or pan into the preheated oven and bake for about 8 minutes then run under a broil for 2 to 3 minutes or just until the cheese is bubbly and begins to turn golden brown. Serve immediately. Prep time: 6 minutes; Bake time: 12 minutes. Total time: 18 minutes.

Thanksgiving naan sandwich

1/2 sheet of traditional naan4 thick slices of cooked turkey breast1/4 cup cooked, diced sweet potatoes1/4 cup cooked, halved brussels sprouts2 tablespoons cranberry sauce2 tablespoons gravySlice the Naan into 4 pieces. Use the middle 2 pieces for the best-looking sandwich. Spread cranberry sauce on one piece of Naan. Layer the brussels sprouts, sweet potatoes, and turkey. Drizzle with gravy and top with the other slice.

Thanksgiving cups

Add a bit of crunch to your stuffing with these personal stuffing cups. They’re the perfect portion size, but you’ll want to eat them all!2 sheets traditional lavash4 cups pre-made stuffingGreen onionsGravyCut both sheets of Lavash in 4ths to make 8 pieces.Mold each piece into a muffin tin and bake in a preheated oven at 325 degrees for 4 minutes. Scoop 1/2 cup of stuffing into each cup and place back in the oven until hot. Top with green onions, drizzle with gravy.