Culinary Adventures with Camilla

  Today we're in our fourth week of a new blogging group; a fun group will be sharing recipes on Sundays. Low stress, just a great group of gals that I am happy to blog alongside. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating.  Today Stacy is hosting and she's given us the prompt of using holiday leftovers. Perfect timing really as we are still sheltered in place, and just had the four of us around the table, but I didn't really adjust the sizes of what I usually make. Whoops. In any case, here's the line-up of how the #SundayFunday bloggers are using their holiday leftovers... Chatpata Leftover Rice Paratha  from Sneha's Recipe Savory Bread Pudding from Culinary Adventures with Camilla Thai-style Turkey Glass Noodle Salad  from Food Lust People Love Turkey and Stuffing Quiche  from Palatable Pastime Turkey Cranberry Slid...

If you, like me, have leftover roasted poultry from Thanksgiving, this is an easy way to use that up and give it a different look. Since we are still sheltered-in-place and didn't have a big Thanksgiving feast, I opted to roast Cornish game hens as an individual sized main dish.  The boys joked that these were turkeys for elves or hobbits. Okay. And since we had such a large menu, we ended up with lots of leftover hen meat.  Ingredients serves 4 2 cups cooked Cornish game hens, shredded (or use chicken) 3/4 cup mayonnaise 1/2 cup diced pickles (I used homemade bread and butter pickles) 1 to 2 teaspoons mustard, depending on preference (start with 1 teaspoon) 1/2 teaspoon smoked paprika freshly ground salt, as needed freshly ground pepper, as needed Also needed: bread, lightly toasted (I used a homemade sourdough) or crackers for serving Procedure Pull the meat from the hens. I ended up with about 2 cups. Roughly chop the meat and place it in a medium mixing bowl. Combine all ...