One of the problems with Thanksgiving is the grocery shopping: I always end up with left over celery. It takes up space in my refrigerator goes bad before I can ever use it up.In addition to having leftover celery, I recently found baby portobello mushrooms for $1.79 (1/2 price) and button mushrooms for $.75 (regularly $1.99) at Kroger and purchased several packages.
So today was "clean out the refrigerator" day to get rid of leftovers and to process the veggies before they go bad.
I chopped the celery and bagged it and sliced and sauteed the button mushrooms and the baby portobello mushrooms. I chopped the last of the leftover turkey; half went into tonight's dinner (turkey and noodles), while the other half got bagged for future turkey enchiladas. One benefit of sauteeing all those mushrooms was the leftover mushroom broth--which I put in a pint canning jar, labeled, and moved to the freezer, along with all the bagged vegetables. The mushroom broth will make some awesome mushroom gravy at some point in the future.
My next project: cranberry bread and cranberry dessert bars to finish off the fresh cranberries I still have in my crisper...
1 comment:
This looks and sounds incredibly delicious. You have done a great job of everything. And it all sounds mouthwatering with what is yet to be! Bravo!
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