{"id":47207,"date":"2021-12-18T19:32:42","date_gmt":"2021-12-19T00:32:42","guid":{"rendered":"https:\/\/thelaurelofasheville.com\/updatestage\/?p=47207"},"modified":"2021-12-18T19:34:50","modified_gmt":"2021-12-19T00:34:50","slug":"repurposing-leftovers-with-jargons-chef-steven-goff","status":"publish","type":"post","link":"https:\/\/thelaurelofasheville.com\/updatestage\/lifestyle\/repurposing-leftovers-with-jargons-chef-steven-goff\/","title":{"rendered":"Repurposing Leftovers with Jargon’s Chef Steven Goff"},"content":{"rendered":"

\"\"<\/p>\n

By Emma Castleberry<\/p>\n

A wonderful holiday meal is over, and now the fridge is overflowing with leftovers. While excess from popular dishes like turkey and mashed potatoes can go a long way in feeding a family after the holiday festivities are over, it\u2019s important to be creative, because no one likes eating the same turkey plate night after night.<\/p>\n

\"\"

Chef Steven Goff<\/p><\/div>\n

Chef Steven Goff of West Asheville\u2019s Jargon loves repurposing his holiday leftovers and understands the importance of stretching each meal as far as it will go. \u201cHaving been food insecure in the past, I always go into the holidays with a plan of action for all leftovers,\u201d he says. \u201cIt\u2019s wonderful to be able to celebrate the holidays with our family and friends, but I always keep in mind that there are many people out there who are in some way food insecure. For us to make these huge beautiful meals and not eat all of it is disrespectful to those folks.\u201d<\/p>\n

Goff has shared some of his favorite recipes that use common holiday leftovers, most of which can be accomplished with minimal planning. And if, even with these creative dishes, you won\u2019t be able to use all your leftovers, don\u2019t hesitate to share. \u201cMost cities have an area where the homeless congregate,\u201d says Goff. \u201cIn Asheville, that\u2019s Pritchard Park. A lot of times I will just package up whatever leftovers we\u2019re not eating and drive up there and give it to someone. I promise you will be making someone\u2019s day.<\/p>\n

Use your leftover cranberry sauce (canned or fresh) for a delicious salad dressing to lighten things up in the days after your big holiday meal. Pur\u00e9e the cranberry sauce in a blender with an equal amount of apple cider vinegar and then slowly add about double the amount of oil. A simple recipe would be one cup of cranberry sauce, one cup of vinegar and two cups of oil.<\/p>\n

Turkey Stock or Soup<\/strong>
\nRather than buying a box or can of turkey stock for your next recipe, make homemade stock with your holiday turkey carcass. Start by simmering the carcass in a large pot of water and then pick the meat off the bones and set it aside. \u201cMake a dark roux of equal parts butter and flour, fold in the diced trinity of desire (peppers, onions, celery), then add in the reserved meat,\u201d says Goff. \u201cSimmer for a while longer and finish with a dash of sherry and fresh herbs. Also, if I haven\u2019t used it for my gravy, I will pur\u00e9e the turkey gizzards and liver and add to the finished soup, simmering gently another hour. Also, leftover gravy folds perfectly into this soup. This can be served as is or over reheated mashed potatoes.\u201d<\/p>\n

\"\"

If you somehow end up with leftover pies, throw them into the blender with some ice cream and milk for a pie milkshake.<\/p><\/div>\n

Turkey Chimichangas<\/strong>
\nOf these leftover recipes, this might be the most labor-intensive, but Goff says it\u2019s worth it. \u201cI love making turkey chimichangas,\u201d he says. \u201cI mix all the leftover turkey meat with cream cheese and some rice or stuffing, then roll the mixture up into six flour tortillas. Fry these in a pan in oil and use your leftover gravy as an awesome dipping sauce.\u201d<\/p>\n

Deviled Egg Aioli<\/strong>
\nHave leftover deviled eggs? Simply pur\u00e9e them in a blender with a few tablespoons of mustard, a dash each of paprika and vinegar, and then stream in oil to the food processor until it takes on the texture of aioli. This can be used as a topping for almost any dish, from steak to chicken to a grain bowl.<\/p>\n

Casserole Croquettes<\/strong>
\n\u201cFor leftover mashed potatoes and\/or green bean casserole, I love to make them into croquettes,\u201d says Goff. \u201cStraight potato croquettes are pretty awesome by themselves dipped in gravy, but folding in some green bean casserole or turkey meat into the mash makes it next level.\u201d After you\u2019ve created the mixture, coat the croquettes in flour and an egg wash, coat with breadcrumbs and fry them. \u201cIf you think about it, cream of mushroom is a relative of b\u00e9chamel and b\u00e9chamel is the traditional base for Spanish croquettes, so you can add that to your mixture as well.\u201d<\/p>\n

To make a reservation, visit JargonRestaurant.com<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

A wonderful holiday meal is over, and now the fridge is overflowing with leftovers. While excess from popular dishes like turkey and mashed potatoes can go a long way in feeding a family after the holiday festivities are over, it\u2019s important to be creative, because no one likes eating the same turkey plate night after night.<\/p>\n","protected":false},"author":14,"featured_media":47210,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[102,57],"tags":[],"class_list":["post-47207","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-lifestyle"],"yoast_head":"\nRepurposing Leftovers with Jargon's Chef Steven Goff - The Laurel of Asheville<\/title>\n<meta name=\"description\" content=\"A wonderful holiday meal is over, and now the fridge is overflowing with leftovers. 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