After we've all had a good night's sleep and emerged from the Thanksgiving food coma, one question stands: what to do with the all that remains? Leftovers are one of the best things about Thanksgiving, and this week we're looking for your favorite ways of refashioning them into something delicious. Sandwiches, soups...
These are not your usual contests. We have a slightly nutty system but it works. Together, the Food52 community has created two cookbooks this way -- there’s no stopping us now. Read about it
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Toasting the spices -- very important!
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After testing the recipe, we were happier with closer to one cup of kale, rather than two.
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Amanda looking a little crazy.
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The aromatics really turn the plain old stock into an interesting broth very quickly.
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Simmering the broth.
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Don't forget the Sriracha!
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We used dark meat exclusively, and were happy that we had done so.
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Cumin and sweet smoked paprika.
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Cajun seasoning typically includes garlic powder, onion powder, paprika, cayenne, pepper and sometimes salt.
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Gathering our prepped ingredients by the stove.
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Crushing the tomatoes over the pot got hot. Perhaps next time Merrill would do so over a bowl.
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Pouring beer and water into the rice and aromatics mixture.
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