Rouses Markets - Holiday 2021

HOLIDAY 2021

leftovers that don’t taste like leftovers

W W W. R O U S E S . C O M

1

PHOTOGRAPHED BY ROMNEY CARUSO

2

R O U S E S H O L I D AY 20 21

we love leftovers

LEFTOVERS THAT DON’T TASTE LIKE LEFTOVERS 5 Leftover Turkey Pot Pie 6 Sweet Potato Hash Leftover Turkey Salad

Follow our guide to learn how to make the most of your holiday leftovers. We’ve rounded up inexpensive, creative recipes to give new life to your holiday turkey and ham, sweet potatoes and roasted vegetables — even creamed spinach.

We’ll also teach you how to properly store, reheat and eat your holiday favorites so you don’t waste money, or a single morsel.

You can find even more recipes plus cooking tips and techniques on our website. While you’re there, sign up for free digital coupons for all your favorite brands — you can redeem them at any Rouses Market. You can also subscribe to our email list and get our weekly ads sent directly to your inbox.

Go to www.rouses.com.

Happy Holidays!

7 Turkey Bone Gumbo Turkey Stock 8 Ham & Jam Biscuits Apricot Mustard Leftover Roasted Vegetable Frittata 9 Panettone French Toast Downhome Oyster Dressing Stuffed Bell Peppers 10 Ham & White Bean Soup Ham Stock 11 Homemade Croutons Leftover Cornbread Croutons Egg & Spinach Casserole 12 Reheating Holiday Dishes 15 Storing Leftovers 16 Day-After Leftover Turkey Sandwich

W W W. R O U S E S . C O M

3

DON’T THROW AWAY THE GIBLETS Turkey giblets — the heart, neck, gizzards and liver — are mostly used to make turkey gravy, or boiled (minus the liver) to make turkey stock. But they are also delicious fried. Soak giblets for at least one hour or overnight in buttermilk, or up to one hour in pickle brine, before frying — same as with chicken giblets.

4

R O U S E S H O L I D AY 20 21

leftover turkey pot pie

Makes 8 servings

WHAT YOU WILL NEED:

HOW TO PREP:

4 tablespoons unsalted butter

Melt the butter and olive oil together in a castiron skillet over medium-low heat. Add the onion, carrots and celery, and sprinkle with a pinch of kosher salt. Stir, cover and cook until tender, stirring occasionally.

2 tablespoons olive oil 1 yellow onion, diced ½ cup carrots, cut into half moons ½ cup celery, diced 2 teaspoons fresh thyme, picked from stems and chopped 5 tablespoons all-purpose flour 2 cups turkey broth 1½ cups half & half 2 cups leftover cooked turkey, chopped 1½ cups leftover cooked potatoes, diced Kosher salt, to taste Black pepper, to taste 1 sheet of puff pastry, frozen 1 large egg, lightly beaten with a tablespoon of water to make an egg wash

Once the vegetables are tender, add the chopped thyme and cook 1 minute. Sprinkle in the flour, stirring until it’s absorbed, then cook for 1 more minute.

Continue to stir while pouring in the turkey broth and half & half. Increase the heat under the pan to medium, and stir until thickened. Simmer for 10 to 15 minutes to cook out the flour taste. You can add a little more turkey broth if it thickens too much.

Add the chopped turkey and diced potatoes; stir and season to taste with kosher salt and black pepper.

Pour the pot pie filling into a 10-inch skillet, and let cool for 35 to 40 minutes. After 20 minutes, remove puff pastry sheet from freezer and let it thaw while the filling continues to cool.

Preheat oven to 400°F. Once the puff pastry is thawed — it should be cold and not sticky — place it on a lightly floured surface and gently roll it out, pinching any split ends back together. Place pastry on top of the cooled filling in the skillet, stretching gently to cover the surface.

Brush the top of the puff pastry with the egg wash.

Cut a few slits into the top of the crust to allow steam to escape. Place the skillet on a rimmed baking sheet to catch any spills. Slide the pan onto the middle rack of preheated oven and bake for 20 to 25 minutes, or until the top is golden brown and the filling is bubbling.

Remove from the oven, and let stand for a few minutes to allow it to cool slightly before serving.

W W W. R O U S E S . C O M

5

sweet potato hash

Makes 8 servings

WHAT YOU WILL NEED:

HOW TO PREP:

1 pound Rouses fresh Green Onion Sausage, removed from its casing

Preheat the oven to 350°F.

1 medium white onion, diced 1 red bell pepper, diced 1 jalapeño, stem and seeds removed, diced 3 leftover large roasted sweet potatoes, peeled and diced Kosher salt, to taste Black pepper, to taste ¼ pound Monterey Jack cheese, shredded ¼ pound cheddar cheese, shredded

YOU CAN MAKE HASH OUT OF ALMOST ANYTHING. Leftover turkey, leftover roasted veggies, that sausage you bought for gumbo, and any kind of potatoes (here, we used leftover sweet potatoes). Hash is great served with a fried egg on top, or you can cook your eggs right in the hash.

Heat a cast-iron skillet over medium-high heat. Add the green onion sausage to the skillet and stir until fully cooked. Remove sausage from the pan, reserving fat in the skillet, and set sausage aside. Add the onion, bell pepper and jalapeño to the rendered pork fat in the pan, and sauté the vegetables until tender.

Stir in the diced roasted sweet potatoes and cooked green onion sausage, and season with salt and pepper. Place skillet in the oven, uncovered. Bake the hash for 20 to 25 minutes, then remove and sprinkle the cheese over the top.

Place skillet back in the oven for another 10 minutes so the cheese melts and the surface of the hash gets slightly crusty.

Remove from the oven. Allow to cool for 5 minutes before serving.

leftover turkey salad WHAT YOU WILL NEED:

HOW TO PREP:

4 cups chopped leftover turkey

In a large mixing bowl, combine the chopped turkey, mayonnaise, sugar, mustard, lemon juice, celery, green onions and dill, stirring until well combined. Season with salt and pepper. Serve immediately or refrigerate, covered, until ready to serve.

½ cup mayonnaise 2 teaspoons sugar 2 teaspoons Dijon mustard 1 tablespoon lemon juice ½ cup finely diced celery ¼ cup thinly sliced fresh green onions 2 teaspoons chopped fresh dill Salt, to taste Freshly ground black pepper, to taste

6

Makes 6 servings

R O U S E S H O L I D AY 20 21

turkey bone gumbo

Makes 8 servings

WHAT YOU WILL NEED:

HOW TO PREP:

½ pound Rouses Green Onion Smoked Sausage, cut into 1-inch rounds

In a large Dutch oven over medium heat, brown the sliced sausage; transfer to a plate and set aside.

¾ cup Rouses Vegetable Oil

In the same pot, make a dark brown roux with the oil, flour and remaining sausage drippings. Add onion, bell pepper and celery, and season with salt and Cajun seasoning, stirring to coat. Add the turkey and cook, stirring constantly, until sausage is browned, about 5 minutes.

¾ cup flour 2 cups chopped onion ½ cup chopped bell pepper ½ cup chopped celery 1 teaspoon salt 1 teaspoon Cajun seasoning ¼ pound leftover turkey, roughly chopped 2-3 quarts turkey stock (recipe below)

Add the stock one ladleful at a time, stirring to combine. Bring mixture to a boil, then reduce the heat to medium-low and simmer, uncovered, for at least 1 hour. Serve over steamed rice.

Steamed rice, for serving

turkey stock

Makes about 9 cups

WHAT YOU WILL NEED:

HOW TO PREP:

1 leftover turkey carcass, from a 12- to 14-pound turkey, broken into large pieces

Place turkey carcass, necks and giblets, celery, onion, carrot and garlic in a large stockpot and add water (12-14 cups) to cover. Season with salt and pepper.

Reserved turkey necks and giblets, except the liver 3 celery stalks, thickly chopped 1 medium onion, thickly chopped 1 large carrot, thickly chopped 2 garlic cloves, sliced 1 teaspoon salt 1 teaspoon freshly ground black pepper

CHEF’S TIP Put bay leaf, thyme, garlic and black pepper in a cheesecloth bundle to make it easy to strain stock later.

Set over high heat on stovetop and bring to a boil.

Reduce heat and simmer until broth is reduced by ¹/₃, about 3½ hours, occasionally skimming stock with a ladle to remove the fat. Strain the stock and skim any remaining fat before using.

W W W. R O U S E S . C O M

7

ham & jam biscuits

Makes 6 servings

WHAT YOU WILL NEED:

HOW TO PREP:

1 dozen warm biscuits

In a frying pan over medium heat, brown sliced ham on each sides for 2-3 minutes.

4 ounces leftover ham, sliced Butter, for serving Rouses Fig or Blackberry Preserves, for serving

Split biscuits with a fork and lightly spread both sides with butter. Place one slice of ham in each biscuit, top with a dollop of fig or blueberry preserves, or apricot mustard, and close.

Apricot mustard, for serving (recipe below)

apricot mustard

Makes about ²⁄₃ cup

WHAT YOU WILL NEED:

HOW TO PREP:

½ cup apricot jam

Whisk together apricot jam, whole-grain mustard and Dijon mustard in a bowl.

2 tablespoons wholegrain mustard 1 tablespoon Dijon mustard

leftover roasted vegetable frittata WHAT YOU WILL NEED:

HOW TO PREP:

7 large eggs

Whisk together the eggs, half & half, cheddar cheese, salt and pepper in a medium bowl; set aside.

¼ cup half & half 1 cup shredded cheddar cheese ½ teaspoon salt ¼ teaspoon freshly ground black pepper 1 tablespoon extra virgin olive oil 1 small onion, medium diced 1½ cups leftover mixed roasted vegetables, medium diced 1½ teaspoons chopped poultry herbs, such as rosemary, sage and thyme, or poultry seasoning 1 small goat cheese log (8 ounces), crumbled

8

Makes 6 servings

R O U S E S H O L I D AY 20 21

CHEF’S TIP

Put over bay leaf, thyme, garlic and Heat the oil in a medium cast-iron or ovenproof nonstick skillet medium heat. black pepper in a cheesecloth When the oil begins to shimmer, add the onion and cook for about 4 minutes, stirring to vegetables make it easyand to strain occasionally, until tender and beginning to brown. Stir in thebundle roasted stock later. the herbs, and cook for about 2 minutes until warmed through.

Pour the egg mixture over the vegetables. Reduce the heat to medium-low and cook for 8 to 10 minutes, without stirring, until the egg mixture has set around the edges but is still liquidy in the center. Meanwhile, position an oven rack 4 to 6 inches from the broiler element; preheat the broiler.

Scatter the goat cheese evenly across the surface of the eggs. Transfer to the oven.

Broil for about 2 minutes, until the surface is puffed and set in the middle.

Remove from oven and let the frittata rest for a minute or two before slicing into wedges. Serve hot.

panettone french toast

Makes 6-8 servings

WHAT YOU WILL NEED:

HOW TO PREP:

One 2-pound loaf panettone, halved lengthwise and cut into 1-inch-thick slices

In a large, shallow bowl, whisk together the milk, sugar, salt, vanilla, cinnamon, orange zest and eggs until smooth. Add 4 of the bread slices. Soak, turning once, about 10 seconds per side.

2½ cups whole milk ½ cup granulated sugar 1 teaspoon kosher salt 1 teaspoon vanilla extract ½ teaspoon ground cinnamon Grated zest of 1 orange (optional) 6 eggs 4 tablespoons butter, divided Confectioners’ sugar, for dusting Maple syrup, for serving

CHEF’S TIP If you don’t have panettone, substitute thick slices of another egg-enriched bread, such as brioche.

Heat 1 tablespoon of the butter in a large nonstick skillet over medium-high heat. When the butter foams, add 4 of the panettone slices to the pan (do not overcrowd). Cook, flipping once, until lightly brown, 2 minutes per side.

Using a slotted spatula, transfer the French toast to a cookie sheet with a rack over it, and place in a 200°F oven to keep warm while you cook remaining slices. Repeat the process with the remaining ingredients until all panettone slices have been cooked, moving each new batch to the cookie sheet in the oven.

downhome oyster dressing stuffed bell peppers WHAT YOU WILL NEED:

HOW TO PREP:

8 large green bell peppers

Preheat the oven to 350°F.

5 cups leftover Downhome Oyster Dressing 1 cup plus 2 tablespoons bread crumbs 2 tablespoons salted butter, melted ¼ cup freshly grated Parmesan cheese

Makes 8 servings

Slice the tops off the bell peppers and discard the tops. Carefully remove the seeds and ribs from inside the peppers, and discard them.

Fill the bell pepper bottoms with the oyster dressing, and place them in a large casserole or baking dish. Add enough water to just cover the bottom of the casserole.

Cover the casserole with foil. Placed the pan in the preheated oven, and bake for about 30 minutes or until the peppers are tender.

Combine the bread crumbs with the Parmesan cheese and melted butter.

Remove the casserole from the oven and remove foil covering. Sprinkle the breadcrumb mixture evenly across the tops of the peppers.

Place casserole back in the oven, uncovered, for an additional 10 minutes or until the tops are lightly browned and golden.

W W W. R O U S E S . C O M

9

ham & white bean soup WHAT YOU WILL NEED: 1 tablespoon bacon grease or butter 1 large white onion, coarsely chopped 1 carrot, coarsely shredded 1 garlic clove, peeled and smashed 3 fresh thyme sprigs

Makes 6 servings

HOW TO PREP: In a large soup pot, melt the bacon grease or butter. Add the onion, carrot, garlic, thyme and coriander, and cook the vegetables over moderately high heat, stirring until softened, about 3 to 5 minutes. Add the ham stock, beans, ham and sausage, and bring to a boil. Cover partially and cook over moderate heat for 20 minutes.

Discard the thyme sprigs. Season with salt and pepper and ladle into serving bowls. Top with croutons and serve.

½ teaspoon ground coriander 4 cups ham stock (recipe below) or chicken stock Three 15-ounce cans cannellini beans, drained 1 pound leftover ham, chopped Up to 2 links leftover Rouses Green Onion Smoked Sausage, cut into 1-inch coins Salt, to taste Freshly ground pepper, to taste Croutons, for garnish (recipes on opposite page)

ham stock WHAT YOU WILL NEED: 2 tablespoons olive oil 1 large onion, chopped 2 stalks celery, chopped 1 large carrot, chopped 4 garlic cloves, crushed Leftover hambone (with scraps attached) 2 teaspoons dried thyme 2 bay leaves 1 teaspoon kosher salt 1 teaspoon Rouses Butcher Blend Pepper or whole peppercorns

10

R O U S E S H O L I D AY 20 21

Makes about 4 cups

HOW TO PREP: Heat oil in a large pot over medium heat. Cook onion, celery, carrot and garlic, stirring frequently, until tender and golden, about 10 minutes.

Add hambone, thyme, bay leaves, salt and pepper, and cover with water about 1 inch above top of bone. Bring to a boil, skimming any foam. Reduce heat and simmer, uncovered, until stock is flavorful and fragrant, about 3 hours. Strain stock through a finemesh sieve into a large metal bowl before using.

EASY TO FREEZE A great and easy item to freeze in Ziploc freezer bags — or make into ice cubes and freeze for later use.

homemade croutons

Makes about 1 cup

WHAT YOU WILL NEED:

HOW TO PREP:

1½ cups cubed Rouses 7-Grain Bread, available in our bakery

Preheat the oven to 350°F.

2 tablespoons extra virgin olive oil

In a medium bowl, toss the bread cubes with the olive oil and season with salt. Spread on a baking sheet. Place in preheated oven and bake for about 10 minutes, stirring occasionally, until toasted.

Salt, to taste Freshly ground black pepper, to taste

leftover cornbread croutons

Makes about 11/2 cups

WHAT YOU WILL NEED:

HOW TO PREP:

2 cups cubed (about 1-inch pieces) day-old cornbread

Preheat the oven to 350°F.

2 tablespoons extra virgin olive oil

In a medium bowl, gently toss the cornbread cubes with the olive oil and season with salt and pepper. Spread on a baking sheet. Place in preheated oven and bake until golden brown and crispy, about 15 minutes, turning cubes once halfway through cooking.

Salt, to taste Freshly ground black pepper, to taste

egg & spinach casserole WHAT YOU WILL NEED:

HOW TO PREP:

1 cup leftover creamed spinach

Preheat oven to 400°F.

4 eggs ¹/₃ cup grated Gruyere cheese 1 tablespoon freshly grated Parmesan cheese Salt, to taste Freshly ground black pepper, to taste

Makes 2-4

Grease two 12-inch ramekins. Divide creamed spinach between ramekins. Smooth the surface of the spinach, and make an indentation for each egg. Break an egg into each indentation.

Place ramekins on a baking sheet and place sheet in upper third of preheated oven.

Bake eggs until whites are cooked through, about 12 minutes, or until desired doneness.

Remove from oven and sprinkle the spinach and eggs with the Gruyere and Parmesan.

Return to oven and bake for 12 to 13 minutes for runny yolks or 13 to 14 minutes for yolks that are just cooked. Season eggs with salt and pepper and serve immediately.

W W W. R O U S E S . C O M

11

reheating It is safe to reheat frozen leftovers without thawing, but reheating will take longer than if the food is thawed first. Below are some instructions for reheating specific holiday dishes.

HAM

Place ham in an ovensafe baking dish loosely covered with aluminum foil. Reheat in a 325°F oven until a meat thermometer registers 135°F, about 10 minutes per pound. Remove from oven and let sit for 10 minutes before serving.

12

R O U S E S H O L I D AY 20 21

TURKEY

Place turkey in a baking dish. Add water, chicken stock or gravy to help create moisture, and cover with a lid or aluminum foil. Reheat in a 350°F oven until thoroughly warmed.

For single servings, you can reheat right on the stovetop. Place the turkey pieces in a pan or skillet and add about ½ inch of stock. Simmer the turkey over medium-high heat for a few minutes until heated through.

STUFFED BELL PEPPERS & MIRLITONS Arrange the stuffed peppers or mirlitons in an oven-safe casserole dish so that the tops of the stuffed vegetables are facing up. Cover with a lid or aluminum foil. Place in oven and bake for 15 minutes at 350°F.

GRAVY

Start with a cold skillet and cold, gelled gravy.

Heat on low until simmering, stirring as you reheat to break up any pieces that remain solid.

KEEP THE CRANBERRY SAUCE You know that cranberry sauce is perfect with turkey. It also makes an excellent glaze for grilled chicken and pork, and can be used as a topping for turkey or beef meat loaf.

RICE DRESSING

Add a tablespoon of water or broth for every cup of rice dressing you are reheating, whether you’re reheating it in the oven or microwave.

In the oven: Place dressing in an oven-safe container and bake in a preheated oven at 350°F for 20 minutes.

In the microwave: Place the dressing in a microwave-safe container and place in a microwave. Heat on high, stopping to stir once or twice in 20- to 30-second intervals, until heated through.

CORNBREAD DRESSING

MACARONI & CHEESE

MASHED POTATOES

Drizzle a few tablespoons or up to ¼ cup of chicken or turkey broth into the stuffing to moisten it, and top with a pat of butter. Heat at 350°F for 30 minutes, or until hot. If the edges begin to darken too much, cover with foil.

Add one tablespoon of milk per cup of macaroni and cheese, and reheat in a pot on the stovetop over medium heat, or in a 375°F oven.

Stir in one tablespoon of water, half & half, broth or butter for every cup of mashed potatoes and reheat in a 350°F oven. Stir once before serving.

ROASTED VEGETABLES

SWEET POTATO CASSEROLE

Spread the vegetables out on a baking sheet and drizzle them with olive oil. Reheat in a 450°F oven for five to 10 minutes.

Cover the dish with aluminum foil to prevent the brown sugar pecan topping from burning, and bake for 15 minutes at 350°F.

GREEN BEAN CASSEROLE Reheat in an ovensafe dish covered with aluminum foil for 20 minutes at 350°F.

W W W. R O U S E S . C O M

13

14

R O U S E S H O L I D AY 20 21

storing leftovers Leftovers should be stored in airtight containers within two hours of cooking to avoid bacteria growth. You do not have to cool to room temperature first; it’s OK to place warm food in the refrigerator or freezer. If food is steaming hot, you should cool it on the counter until there’s no more steam coming from it before refrigerating or freezing it.

Use smaller, shallow containers, rather than one large container, for side dishes so they cool quickly.

A whole turkey will take too long to cool down to a safe temperature. Instead, carve the meat from the bones or separate the turkey into smaller pieces and divide it among shallow containers. If you’re freezing it, use airtight freezer containers or plastic freezer bags. Remember to take the stuffing out of the turkey cavity first, and store it in a separate container.

Leftovers can be kept in the refrigerator for three to four days.

If you store leftovers in the freezer, they will be of best quality within two to six months.

SAVE THE GRAVY Don’t forget to label and date everything, even if you can see what it is through the container.

Place the leftovers that need to be eaten first towards the front of the refrigerator or freezer, where you can see them.

Leftover gravy will keep in your fridge for about three days. Frozen gravy will keep for at least three months. Use it to thicken and flavor soups and stews, or serve it over mashed potatoes or rice to round out a meal.

W W W. R O U S E S . C O M

15

DAY-AFTER LEFTOVER TURKEY SANDWICH One of the best parts of Thanksgiving is the day-after leftover turkey sandwich. Just like your usual sandwich, ours is made with leftover roasted turkey, cornbread dressing, cranberry sauce and gravy. It’s served on Rouses French bread. There was a fierce debate whether or not to add mayonnaise; in the end, the mayo haters won.

16

R O U S E S H O L I D AY 20 21

$

Sign up for emails and have special offers and recipes sent directly to your inbox.

Scan the QR code or text RousesAds to 22828 to sign up for our weekly emails.

A DIFFERENT GENTILLY CAKE FOR EVERY MONTH OF THE YEAR Find a new seasonally inspired Gentilly Cake flavor in our Bakery every month.

18

R O U S E S H O L I D AY 20 21