Written and photographed by Rachel Werner
The byproduct of festive celebrations is often a mound of leftovers—often delish the day after, but monotonous when they linger to be consumed multiple days in a row. Use this simple recipe for a hearty and satisfying meal comprised of the tasty nibbles remaining on your holiday platters. Bonus points – this recipe can easily be vegan-friendly!
‘Tis The Season Stew (serves 6-8)
- 20 oz. diced tomatoes
- 8-12 oz. chicken or veggie broth
- Leftovers, leftovers AND LEFTOVERS!
- Spray one to two pumps of cooking spray at the bottom of a 4 to 6 quart slow cooker. (*For non-vegans, a tablespoon of melted butter works well too.)
- Stack leftovers starting with the most dense items you have to work with. Turkey, ham or veggie field roasts go in the crock first. Next comes roasted sweet potatoes, carrots, green beans etc. Mashed veggies such as potatoes, rutabaga and cauliflower will thicken up the broth for a creamier consistency so don’t shy away from incorporating those too.
- Include sweet sides. Dried fruits like currants are often incorporated into Middle Eastern cuisine because natural sugars can help intensify the savory components in a dish. So, if you have a cup of fresh cranberries or baked apples at the ready, toss it in!
- Add tomatoes and broth then cook on HIGH for 2 to 3 hours.
- Consider turning stuffing into croutons by baking for 10-20 minutes at approximately 375 degrees for a scrumptious garnish once the stew is ready to be served. Now dig in to a bowl full of seasonal joy!
Looking to dine out instead on a cold winter’s night? Flashback to ‘Anatomy of a Dish’ from our November 2018 issue.
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