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EThanksgiving Leftovers Frittata from Dirt Candy chef Amanda Cohen.

Thanksgiving Leftovers Frittata from Dirt Candy chef Amanda Cohen.

The days after Thanksgiving can be even better than the big event.

Having leftovers doesn’t have to mean reheating depressing, day-old dishes in the microwave. New York restaurant pros know how to transform holiday classics into something even more scrumptious.

Think turkey wontons and sweet potato waffles.

“I love leftovers for many reasons,” says baker and restaurateur Sarabeth Levine. “Thanksgiving is so filled with wonderful things to eat that one day is not enough to truly enjoy everything.”

Chef David Burke's Thanksgiving wontons are stuffed with turkey and stuffing.

Chef David Burke’s Thanksgiving wontons are stuffed with turkey and stuffing.

Amanda Cohen, chef and owner of the popular veggie-driven restaurant Dirt Candy, seconds that idea. “A perfect Thanksgiving turkey arrives at the table full of ceremony and expectations that make it impossible to enjoy while you make small talk with Cousin Fred,” she says.

“It’s way better when you’re standing in front of the fridge the next day piling it onto a sandwich in blissful silence. Everything’s had more time to marinate, and all your dishes have lost their fussiness and settled down.”

“You can only eat a sandwich so many days,” says Burke, who puts an Asian-inspired spin on the Thanksgiving bird with wontons. 

“You can only eat a sandwich so many days,” says Burke, who puts an Asian-inspired spin on the Thanksgiving bird with wontons.

Here’s how to reinvent Thanksgiving.

DAVID BURKE’S TURKEY WONTONS (RECIPE AT THE BOTTOM OF PAGE)

Tired of dull and dry leftover turkey sandwiches, chef David Burke likes to mash up his favorite fixings into one light bite.

“You can only eat a sandwich so many days,” says Burke, who puts an Asian-inspired spin on the Thanksgiving bird by turning it into a wonton.

“The turkey and the stuffing are a natural pair and the savory flavors go well with sesame [oil] and scallions,” says Burke, adding that cranberry vinaigrette gives the wonton some acidity.

 

Sarabeth Levine with her Thanksgiving Leftover Waffles at Sarabeth’s Bakery in Chelsea Market. (Steve Meyer for New York Daily News)
Dirt Candy chef/owner Amanda Cohen

Sarabeth Levine with her Thanksgiving Leftover Waffles at Sarabeth’s Bakery in Chelsea Market (TOP) and Dirt Candy chef Amanda Cohen puts a unique spin on the frittata (BOTTOM).

 

Chef Kelsey Nixon makes muffins made with stuffing.

Chef Kelsey Nixon makes muffins made with stuffing.

KELSEY NIXON’S CHEESY STUFFIN’ MUFFINS  (RECIPE AT THE BOTTOM OF PAGE)

Of all of the Thanksgiving leftovers, starches can be the hardest to repurpose. Kelsey Nixon, host of the Cooking Channel’s “Kelsey’s Homemade,” uses surplus stuffing in clever ways such as stuffing mushroom caps, or making cheesy stuffin’ muffins. For the latter dish, she recommends adding some egg because, “Leftover stuffing tends to be pretty congealed” and the egg loosens up the mixture. She adds that you shouldn’t expect them to puff up to muffin size even though they’re baked in muffin tins.

SARABETH LEVINE’S SWEET POTATO WAFFLES

Sarabeth Levine with her Thanksgiving Leftover Waffles at Sarabeth’s Bakery in Chelsea Market.

Sarabeth Levine with her Thanksgiving Leftover Waffles at Sarabeth’s Bakery in Chelsea Market.

(RECIPE AT THE BOTTOM OF PAGE)

“These waffles are so easy to make,” says Sarabeth Levine, who adapted this recipe from one that calls for pumpkin in her newly-released “Sarabeth’s Good Morning Cookbook.”

“The cinnamon and ginger notes always remind me of holiday time when I love being with my family,” Levine says.

 

AMANDA COHEN’S GREEN BEAN AND BRUSSELS SPROUTS FRITTATA

(RECIPE AT THE BOTTOM OF PAGE)

“It’s the ultimate morning-after treat,” Amanda Cohen says of a Thanksgiving leftovers frittata. “Everything’s swaddled in a layer of delicious eggs so they don’t get too dry and it’s a dish that’s easy to assemble by eye. Because, let’s face it, you’re hung over and don’t want to worry about measurements.”

TURN YOUR THANKSGIVING LEFTOVERS INTO CRANBERRY-GLAZED POP TARTS

Thanksgiving Pop Tarts Recipe

Total Time: 1 hour, plus freezing time
Yield: 8

INGREDIENTS:

  • 2 boxes refrigerated pie crusts (4 crusts)
  • 1 cup Thanksgiving leftovers (shredded turkey, stuffing, gravy, yams, green beans, etc.) mashed together
  • 1 cup fresh cranberries
  • 2 tablespoons granulated sugar
  • ¼ cup water
  • 3 ½ cups powdered sugar
  • 1 ½ teaspoons corn syrup
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt

DIRECTIONS:

  1. Unroll pie crusts and cut out 16 5×3-inch rectangles. Spoon 2 tablespoons of leftovers down the center of half of them. Top them with remaining rectangles. Using the tines of a fork, press down on the edges to seal them shut. Poke a few holes in the centers of each tart with a toothpick. Cover and freeze for 2 hours.
  2. Preheat oven to 375°F. Bake frozen tarts uncovered until golden, 25 to 30 minutes. Immediately transfer tarts to a wire rack to cool.
  3. In a small saucepan, combine the cranberries, granulated sugar, and water; simmer until jammy, about 8 minutes. Transfer to a mixing bowl. Add powdered sugar, corn syrup, vanilla, and salt. Using an electric mixer, beat at medium speed until smooth.
  4. Spoon the glaze over the pop tarts and let them sit until glaze hardens, about 10 to 15 minutes.

RECIPE: DAVID BURKE’S THANKSGIVING LEFTOVER WONTONS

INGREDIENTS

24 wonton wrappers
1 cup leftover turkey, chopped
1 cup leftover stuffing
1 scallion, finely chopped with whites
1 tablespoon sesame oil
1 teaspoon chopped chives

Cranberry vinaigrette:
¼ cup cranberry sauce
Juice of ½ a lemon
1 tablespoon Dijon mustard
¼ cup olive oil

INSTRUCTIONS

In a bowl, combine the turkey, stuffing and scallion and mix together until well combined. To make, lay over one wonton wrapper and scoop ¾ tablespoon of the filling on the wonton. Close as you prefer (half moon, beggar’s-purse style, etc). Seal the edges and place in the refrigerator to cool for at least an hour. To make, place the dumplings in boiling water for a minute. Remove and place in a hot pan with oil to allow to crisp for approximately two minutes. To serve, combine the sesame oil and chives in the bottom of a bowl and place the wontons over the sauce. Also serve with soy sauce and cranberry vinaigrette. To make cranberry vinaigrette, whisk the cranberry sauce, lemon and Dijon together in a bowl and gently whisk in the olive oil until combined. Reserve.

 

RECIPE: KELSEY NIXON’S CHEESY STUFFIN’ MUFFINS

INGREDIENTS

3 cups leftover stuffing
1 cup leftover turkey
6 large eggs
2 tablespoons milk
kosher salt and cracked black pepper
1½ cups shredded cheddar cheese, divided

INSTRUCTIONS

Preheat oven to 375 degrees F. Liberally coat a muffin pan with nonstick spray.
In a mixing bowl, combine stuffing and turkey, stirring to evenly distribute the turkey throughout the stuffing. Divide mixture evenly and transfer to 12 individual muffin cups.
In a separate mixing bowl, whisk together the eggs, milk, and season with salt and pepper. Fill each muffin cup about halfway full with the mixture until it’s evenly distributed. Avoid overfilling.
Top each muffin cup with cheddar cheese.
Bake for 30 minutes or until muffins are golden brown and crispy. If needed, run the tip of a knife around the edges of each muffin before removing.

 

RECIPE: SARABETH LEVINE’S SWEET POTATO WAFFLES

INGREDIENTS

2 cups unbleached all-purpose flour
1/3 cup superfine sugar
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
½ teaspoon fine sea salt
6 tablespoons unsalted butter, cut into ½-inch cubes and chilled
½ cup whole milk
½ cup heavy cream
1/3 cup unsweetened pureed sweet potato
3 large eggs
1 teaspoon pure vanilla extract
Vegetable oil, for the waffle iron
Warm pure maple syrup
Sour cream, at room temperature for serving
Raisins, for garnish
Cranberry sauce, for garnish

INSTRUCTIONS

Heat a waffle iron, according to manufacturer’s instructions.
To make cranberry sauce: Place leftover cranberry sauce in a bowl, add a little water to thin, then blend with a hand blender or electric blender. Serve slightly warm or at room temperature.
To make waffles: In a food processor, pulse the flour, sugar, baking powder, cinnamon, ginger, nutmeg and salt to combine. Add the butter and pulse 15 to 20 times, until it is very finely chopped and the mixture resembles course meal. Transfer to a bowl and make a well in the center. (Alternatively, whisk the dry ingredients in a large bowl. Toss in the butter to coat with the flour mixture, then cut it in with a pastry blender or rub in with your fingertips until the mixture resembles course meal. Make a well in the center.)
In a medium bowl, whisk the milk, cream, sweet potatoes and vanilla until combined. Pour into the well and fold with the whisk just until the butter is combined. Don’t worry about lumps.
Lightly grease the waffle iron. Using a dry measuring cup or ice-cream scoop, place batter on waffle iron. Close the lid and bake until the waffle is crisp and golden brown, four to six minutes.
Plate waffle and serve immediately with warm syrup and cranberry sauce. Use sour cream and raisins as garnish.

 

RECIPE: AMANDA COHEN’S GREEN BEAN AND BRUSSELS SPROUTS FRITTATA

INGREDIENTS

Cooked vegetables, such as roasted potatoes, green beans and brussels sprouts, chopped to roughly the same size
Cubed cheese, whatever’s on hand
Eggs, three for each person who’s eating
Fresh herbs, whatever’s on hand

INSTRUCTIONS

Preheat oven to 400 degrees.
Oil up a cast iron pan with plenty of olive oil or butter. Throw the veggies into the pan with your cheese, then pour beaten eggs on top. Sprinkle with salt and pepper.
Stir, then stick the whole thing in the oven and let it cook until it turns golden and puffy (about 15 minutes). Keep poking the center with a fork, until it comes out with no bits of egg sticking to it. Serve in pie slices.

 

SOURCE

 

 

LEFTOVER HEAVEN: Celebrity Chefs Transform Turkey And Stuffing In Creative Dishes For Black Friday Meals

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