Before You Toss Out Holiday Leftovers…

The Black Is Holiday Recipes Series


Over the holidays we tend to prepare an overabundance of food, and if you host a function you tend to be stuck with the bulk of the leftovers. If you aren’t sure what to do with that leftover turkey and/or ham that’s been in the freezer over a week, check out these leftover-saving recipes before you toss them out:

Turkey Stock

This stock makes a good base for soups in between heavy holiday meals.


  • 1 turkey carcass
  • 3 sprigs parsley
  • 2 medium onions, sliced
  • 3 ribs celery, cut up
  • 2 medium carrots, cut up
  • 1 bay leaf
  • 2 teaspoons dried leaf thyme
  • 2 teaspoons salt
  • dash pepper


Break up carcass and place in a large stockpot or Dutch oven. Add remaining ingredients; cover with cold water. Bring to a simmer over medium low heat. Reduce heat to low and simmer for about 3 to 4 hours. Cool slightly; strain broth into a bowl. Refrigerate then remove fat from top of broth.
Makes about 4 cups of turkey stock.

Beans and Cornbread

This comfort food is easy to prepare in a crockpot and will stick to your ribs during cold, winter months.


  • one white or yellow onion, chopped
  • 3 cloves of garlic, chopped
  • leftover ham or smoked turkey pieces
  • 1 tablespoon of olive oil
  • salt and pepper to taste
  • 6 cups of water


Sort beans and soak overnight. In the sorting process, remove beans that are discolored or oddly shaped. Drain beans in a colander. In a crockpot, pour olive oil and add onions, garlic, and ham or smoked turkey. Add  beans and water and stir. Turn crockpot on low and let beans cook for 10-12 hours until tender. Season with salt and pepper and serve with hot cornbread or over brown rice.

*Optional condiments for beans: shredded cheese, sour cream, jalapenos, olives, diced tomatoes, chopped red onion

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