No-waste recipe tips and tricks: recuperating holiday leftovers

Supported by Fonds Éco IGA and in collaboration with La Tablée des Chefs and Jour de la Terre, À vos frigos workshops are currently touring Quebec and New Brunswick in an effort to help citizens reduce household food waste. To register or learn more about it, click on this link: http://www.jourdelaterre.org/avosfrigos

À vos frigos video capsules offer tips, tricks, and no-waste recipes so you'll never have to waste another thing.

Turkey rillettes - Ingredients

  • 2 cloves garlic, finely chopped, or 15 mL (1 tbsp.) garlic powder
  • 500 mL (2 cups) duck fat, divided
  • 750 mL (3 cups) poultry bouillon 
  • Leftover cooked turkey cut in cubes, about 900 g (2 lb.)
  • 30 mL (2 tbsp.) powdered onion, or 1 onion, freshly chopped
  • 5 mL (1 tsp.) dried thyme, basil, or oregano, or 10 mL (2 tsp.) fresh thyme, basil, or oregano
  • 5 mL (1 tsp.) dried parsley, coriander, or chervil, or 10 mL (2 tsp.) fresh parsley, coriander, or chervil
  • 5 mL (1 tsp.) dried basil or chives, or 10 mL (2 tsp.) fresh basil or chives
  • To taste, salt and pepper 

Method

  1. Fry garlic in a little duck fat in a large skillet over medium-high heat until lightly browned. Deglaze skillet with bouillon. Add turkey and remaining duck fat.
  2. Add powdered onion (and powdered garlic, if using), thyme, parsley, basil, salt, and pepper. Cook over low heat until meat breaks into strands and bouillon has evaporated.
  3. Adjust seasoning as need be. Spoon mixture into a sufficiently large mould, pressing down.
  4. Place rillettes in fridge and let cool completely before cutting into slices of desired thickness. 

Tips and tricks:

You can freeze the rillettes! To store for a longer period, vacuum-packing is preferable.

Turkey bouillon - Ingredients

  • 125 mL (1/2 cup) water
  • 1 carrot (or 1 turnip) with leaves, cut in coins
  • 1 leek with base, sliced
  • 1 stalk celery, cut in chunks
  • 1 onion (or 2 shallots), sliced
  • 1 bay leaf or 1 mL (1/4 tsp.) ground bay 
  • 5 mL (1 tsp.) poultry seasoning, or 2 mL (1/2 tsp.) each: dried sage and thyme
  • 2 mL (1/2 tsp.) dried thyme, basil, marjoram, or oregano, or 5 mL (1 tsp.) fresh basil, marjoram, or oregano
  • 5 mL (1 tsp.) fresh parsley, coriander, or chervil, or 2 mL (1/2 tsp.) dried parsley, coriander, or chervil
  • 5 mL (1 tsp.) ground allspice or cloves
  • To taste, salt and pepper 

Method

  1. Remove turkey from bones and save carcass.
  2. Place turkey meat and bones in a stockpot over high heat. Add remaining ingredients.
  3. Bring to a boil; skim liquid to clarify.
  4. Simmer over low heat for at least 1 hour.
  5. Remove stockpot from heat and filter with a cone strainer.

Potato cake - Ingredients

  • Leftover mashed potatoes, about 250 g (8 oz.)
  • 1 egg
  • 60 g (2 oz.) grated cheese
  • 3 chives (or 1/2 shallot or 1/2 onion or 1/3 leek), finely chopped
  • A little more than 15 mL (1 heaping tbsp.) all-purpose flour
  • To taste, salt and pepper
  • A knob of butter or margarine, or a splash of oil

Method

  1. Mix together mashed potatoes, egg, grated cheese, and finely snipped chives in a large bowl.  
  2. Incorporate flour and season with salt and pepper to taste.  
  3. Melt butter in a skillet over medium heat. Spread potato mixture over bottom of pan.
  4. Cook mixture for about 3 minutes per side or until nicely golden.  

Focaccia - Ingredients

  • Leftover mashed potatoes, about 250 g (8 oz.)
  • 250 g (8 oz.) all-purpose flour
  • 5 g instant dry yeast
  • 45 mL (3 tbsp.) oil to taste: olive, canola, coconut, hazelnut, grapeseed, sesame, or sunflower, divided
  • 7 mL (1/2 tbsp.) salt
  • To tase, fresh herbs
  • 1 spring onion (or chive, leek, or shallot) chopped

Method

  1. In a large bowl, mix leftover mashed potatoes with flour, yeast, 30 mL (2 tbsp.) oil, and salt.
  2. Knead mixture for 5 minutes until dough is silky and elastic, not sticky, adding flour and oil if necessary.
  3. Transfer dough to a baking sheet. Cover with a cloth and let rise for 1 hour, sheltered from drafts. Top dough with fresh herbs, drizzle with remaining oil, and scatter chopped onion on top. Let dough rise for another 30 minutes.
  4. Bake focaccia in 180°C (350°F) oven for 25 minutes.  

Cake pops - Ingredients

  • Leftover yule log, crumbled, about 750 mL (3 cups)
  • 250 mL (1 cup) mascarpone or cooking cheese
  • 500 mL (2 cups) melted dark chocolate
  • Lollipop sticks

Note: Prepare a stand to hold the cake pops upright, such as an egg carton pierced with holes for the sticks, or a large piece of fruit, for example. 

Method

  1. In a large bowl, combine cake crumbs with mascarpone.
  2. Shape into small walnut-sized balls. Refrigerate for 1 hour.
  3. Dip top 1 cm (1/2 in.) of each lolly stick into melted chocolate. Then insert chocolaty end of stick into cake ball. Dip each cake pop in the melted chocolate to coat completely. Poke cake pop into stand, and repeat for remaining sticks, chocolate, and cake balls.
  4. Refrigerate cake pops for at least 1 hour.

Tiramisu - Ingredients

  • Leftover yule log
  • 125 mL (½ cup) brewed coffee
  • 500 mL (2 cups) mascarpone or cooking cheese
  • 20 mL (4 tsp.) cocoa powder
  • Berries for garnish 

Method

  1. Cover bottom of 4 ramekins with a chunk of yule log each. Drizzle coffee evenly on cake to soak.
  2. Cover each portion with a layer of mascarpone and sprinkle with cocoa powder.
  3. Garnish with berries to decorate.