- Cullman, Alabama


December 25, 2013

SOUTHERN STYLE: What to do with all this food?

If you’ve heard it once, you’ve probably heard it a hundred times: “What in the world are we going to do with all of this food?”

A refrigerator will only hold just so much before you run out of room, so, what can you do with leftovers to combine them and make them tasty? Well, there is always stew. Turkey pot pie, ham sandwiches, and casseroles made up of leftover vegetables are always crowd pleasers around here.

We also make homemade barbecue sauce served with leftover turkey. Eaten on warm buns with homemade vinegar slaw and leftover potato salad (made from leftover mashed potatoes) and you have a great meal.

Here are some ideas that you might want to experiment with. Add your own touches, you know what your family likes, and you’ll have a brand new recipe to add to your files!

 Barbecued Turkey

Using your leftover Christmas turkey, shred meat into a baking dish that has a cover. Preheat oven to 325º. Cover shredded turkey with homemade barbecue sauce and roast, covered, until sauce has time to penetrate meat — about 45 minutes.

Serve on warm buns with chips or potato salad, baked beans and vinegar slaw.

Barbecue Sauce

2 c. catsup

1/2 stick butter

1 heaping T. mustard (you can also use honey mustard)

1 T. Worcestershire sauce

1 1/2 T. white vinegar

Juice of one lemon

1/3 to 1/2 c. brown sugar

1 small chopped sweet onion

1/2 c. chopped green bell pepper

Garlic salt and onion powder to taste

Sauté onion and pepper in 2 tablespoons of butter until onion is translucent. Add onion and pepper, plus any butter left in the pan. Combine remaining ingredients with sautéed vegetables and bring sauce to a gentle boil, then turn down heat and simmer for about 10 minutes. Remove and serve on barbecue of any kind. Sauce will keep for up to two weeks in refrigerator.

Text Only