65 percent of Americans think that Thanksgiving leftovers are just as important as the Thanksgiving meal, and with all your hard work you don’t want to waste that food!
But, how can you reinvent it so you’re not having the same meal each night?
Sous Chef Bryan Nader from Mercy Health Saint Mary’s is going to share some simple and easy ways to reinvent your Thanksgiving leftovers.
Turkey Shepherd’s Pie
- 3 leeks, halved length wise, rinsed and sliced
- 2 tsp. olive oil
- 10oz. button mushrooms, sliced
- 1 Tbsp. chopped fresh thyme
- 3 Tbsp. all-purpose flour
- 1 ¾ cups low-sodium chicken broth
- ¾ lb. leftover turkey meat, skin removed
- 1 cup frozen peas
- 4 cups leftover mashed potatoes
- Preheat oven to 400 degrees and place rack in upper third of oven. In a large skillet, heat olive oil over medium heat. Add leeks, mushrooms, and thyme, season with salt and pepper. Cook stirring often, until vegetables are golden brown, about 12-15 minutes. Sprinkle flour over vegetables and cook until flour becomes pale in color, about 2 minutes. Stir in broth and simmer until thick, about 5 minutes. Stir in turkey and peas. Season with salt and pepper.
- Transfer turkey into a 2qt baking dish, and spread potatoes over the top. Bake until filling begin to bubble and potatoes begin to golden, about 20 minutes.
- Heat broiler and broil until potatoes are golden brown, about 2 minutes. Let cool for 10 minutes before serving.
Turkey Cobb Salad
- 3 Tbsp. red-wine vinegar
- 2 Tbsp. extra virgin olive oil
- 1 tsp. Dijon mustard
- 1 large head romaine lettuce, shredded
- 4 slices cooked and crumbled turkey bacon
- 8oz. leftover turkey breast, skin removed and diced
- 1 ripe avocado, pitted, peeled and diced
- 3oz. bleu cheese, crumbled
- 2 hard-boiled eggs, cut into wedges
- 2 plum tomatoes, cut into ½ inch dice
- In a large bowl, whisk together vinegar, mustard, salt, pepper and oil. Add lettuce and toss to coat. Lay lettuce out on a large serving platter. Arrange remaining ingredients on lettuce as desired.
- ¾ cup left over cranberry sauce
- 2 cups favorite pancake batter
- Reheat cranberry sauce with about 1 Tbsp. water. Strain, reserve berries.
- Make pancakes by ladling ¼ cup of the batter onto a hot griddle, sprinkle with reserved berries. Flip pancake when edges begin to dry and top bubbles. Cook for an additional 2 minutes or until golden.
- Remove from griddle and top with strained sauce.
Thanksgiving Croque Madame
- 1 cup leftover gravy
- ½ cup milk
- Pinch of nutmeg
- 12oz. gruyere cheese or Swiss, shredded
- ½ cup parmesan cheese, grated
- 4 croissants
- 4 Tbsp. Dijon mustard
- 8 slices of cooked turkey bacon
- Leftover roast turkey, skin removed
- Leftover mashed potatoes
- Leftover cranberry sauce
- Leftover roasted Brussels sprouts or other vegetable, finely chopped
- 4 fried eggs
- Crispy sage
- 1 Tbsp. brown sugar
- 1 cup milk
- 3 eggs
- Add the gravy and milk to a small saucepan and bring to a boil. Add a pinch of nutmeg. Remove from heat and stir in 6 ounces of the gruyere and the Parmesan cheese, stir until smooth.
- Preheat the oven to 425 degrees. Place the 4 bottom halves of the croissants on a parchment lined baking tray and spread with 1 Tbsp. mustard over each. Top with a thin layer of the Brussels sprouts and then spread a layer of the mashed potatoes. Drizzle the cheese sauce over the mashed potatoes. Top with turkey, cranberry sauce and then 2 slices of turkey bacon. Add the top halves of the croissant and gently push down.
- Whisk the brown sugar, eggs and milk in shallow bowl.
- Heat a medium nonstick skillet over medium heat and coat with nonstick cooking spray. Carefully dip sandwich into batter and then place into skillet. Cook until both sides are golden and then remove to parchment lined baking tray. Drizzle remaining cheese sauce over the tops of the sandwiches and bake in the oven for 5 minutes or until brown. Fry the eggs in a medium nonstick skillet until desired doneness.
- Remove sandwiches from oven, top with fried egg and crispy sage.