There are plenty of recipes that help exhausted chefs creatively use up their leftover turkey after Thanksgiving. But how do you get rid of your leftover cranberry sauce? Once you’re tired of turkey sandwiches, it’s time to try some Dippin’ Good Drumsticks.
12 to 15 chicken drumsticks
1/2 cup flour
1/2 teasp. salt
1/8 teasp. pepper
1/2 cup salad oil
1 cup whole cranberry sauce
1 (7-1/2 oz.) can Hunt’s Tomato Sauce
1 Tablesp. vinegar
1 Tablesp. brown sugar
1 clove garlic, crushed
Coat drumsticks with mixture of flour, salt and pepper. Pour oil into shallow baking dish. Arrange chicken in oil, turning to coat all sides. Bake at 350° for 30 mins.; turn, bake 30 minutes longer. Combine Hunt’s Sauce and remaining ingredients, bring to boil, simmer briefly. Serve as hot dip for drumsticks. Makes 5 to 6 servings.
I always make my cranberry sauce from scratch when possible, so I don’t know how canned sauce might affect this recipe or taste. We’re using leftovers from last week’s fresh, homemade version: berries, sugar, and water.
I didn’t have fifteen drumsticks, and I didn’t really trust this recipe enough to get more than eight (enough for four servings). Luckily we’ve got a cup of leftover sauce and a small can of tomato sauce.
I was fairly generous with the salt and pepper for the flour coating; even with a tasty dipping sauce, it’s nice to give the chicken some level of basic flavor.
The half cup of “salad oil” I replaced with olive oil instead, and that’s still an awful lot of oil. I think we’re fry-baking this chicken.
After half an hour, the chicken is starting to get cooked, but it’s looking very unimpressive. There’s no crispy frying, just soggy skin, almost gray. Well, let’s flip it and keep cooking…
Meanwhile, we’re putting together something that sort of looks like it wants to be a fruity barbecue sauce.
A bit of stirring and a bit of cooking, we’ve got a “hot dip for drumsticks.”
We served the dip in little bowls on everyone’s plate, along with some simple roasted potatoes. Classy, no?
The sauce actually needed additional salt to help bring out the flavors, and even so it was quite mild. It’s a very interesting idea, though, and could be quite nice with some leftover turkey (if you’ve got that instead of a bunch of drumsticks). We’re also going to be looking into other ways to make a cranberry barbecue sauce… sweet and spicy is (typically) good stuff.
Thanks to Hey, My Mom Used to Make That for making this year’s post-holiday a little more interesting…