Thanksgiving Leftovers!

November 28, 2011 No comments » [ssba]

The only thing better than a table filled with turkey, stuffing, green beans, yams and grandma’s homemade cranberry sauce is the leftovers of the aforementioned meal that you get to consume for the next week. While replicating a plate of your Thanksgiving meal for 7 consecutive days is no doubt delicious, it lacks the creative “oomph” that such yummy leftovers deserve. Below are some of the favorite ways our office staff likes to eat their post-turkey day classics. We insist you try them with the paired Ponte wines as you certainly won’t regret it. No need to thank us!

Lauren (Tasting Room Manager)
“There is nothing better than some sliced turkey on a wheat roll with whipped cream cheese and cranberry sauce. The cream cheese gives an unconventional twist to the classic turkey sandwich. I would pair it with Ponte’s 2010 Rose Spumante. So good!”

Lindsay (Wine Club Manager)
“I like to make roasted stuffed tomatoes! Just spoon out the inside of a medium-sized tomato, lightly drizzle some olive oil on the skin of the tomato, fill with stuffing and bake at 350 degrees for 30 minutes. It tastes gourmet with the 2009 Holiday Reserve Zinfandel.”

Sara (Marketing Manager)
“The day after Thanksgiving, my family uses the leftover mashed potatoes to make easy breakfast potato pancakes. Just form the mashed potatoes into patties and fry in a lightly oiled skillet. Prepare it with a side of eggs and mimosas made with the Ponte’s 2010 Moscato. Yummy!”

Lauren (Shipping and Wine Club Coordinator)
“My husband makes the most delicious turkey burgers. He uses ground turkey (he saves the thanksgiving turkey leftovers for soup), combines it with stuffing, forms it into patties and cooks it in a skillet. Put it in a bun with cranberry sauce and it’s so good. The 2010 Chardonnay or 2010 Fume Blanc is amazing with it.”

Cassandra (Wine Club Clerk)
“Pumpkin Turkey Chili is my go-to! Just combine the 2 cups pureed pumpkin, turkey, diced tomatoes, sautéed bell pepper, zucchini, and onion, chili powder, green onion and cheddar cheese on top. It’s so cozy for fall. And if you make it extra spicy, I suggest serving the 2010 Beverino with it to balance the flavors.”

Ty (Assistant Tasting Room Manager)
“Call me boring, but I love enjoying my leftovers the same way I had it on Thanksgiving Day-piled high on my plate. Devour it with the 2008 Nebbiolo.”

Jayna (Assistant Tasting Room Manager)
“I don’t have a unique recipe for leftovers, but I do have a post-Thanksgiving tradition. I divide the turkey, stuffing, green beans and yams into containers for each day of the work week. That way, I have a quick and delicious lunch each day ready for me when I run out the door. It makes my work day a lot yummier. And since I’ll be at work, I pair it with a nice glass of…water!”

Elyse (Wine Club Coordinator)
“My mom’s turkey soup recipe is a family tradition. I think I actually look forward to the turkey soup more than the Thanksgiving meal itself. Just sauté some shredded cabbage, onions and garlic. Then combine it with turkey, chicken broth, water, a can of spicy tomatoes, brown rice, mixed frozen vegetables and her 2 secret ingredients-a little Worcestershire and soy sauce. It’s amazing with Ponte’s 2010 Chardonnay.”

Tell us, what’s your favorite post-Turkey Day recipe and what Ponte wine would you pair with it? We are always looking for new meals to try!

Elyse Barton
Wine Club Coordinator

Posted by , November 28, 2011 No comments

No comments yet. You should be kind and add one!


By submitting a comment you grant Ponte Winery Blog a perpetual license to reproduce your words and name/web site in attribution. Inappropriate and irrelevant comments will be removed at an admin’s discretion. Your email is used for verification purposes only, it will never be shared.