Thanksgiving Leftovers: How To Reinvent What's Left In Your Fridge
NEW YORK (CBSNewYork) -- Looking for something to do with those Thanksgiving leftovers?
Thanksgiving Leftovers: 6 Great Recipes
Brandon Faye, the managing director of Trattoria Dell'Arte, stopped by CBS2 on Sunday morning with some creative ways to jazz up what's still left in your fridge.
Check out the recipes below, and click on the video above for some easy step-by-step directions.
Leftover Stuffing Waffles, Eggs Benedict with Turkey and Cranberry Hollandaise
Serves 4, makes 8 waffles
What You'll Need:
2 lb leftover stuffing
1.5 lb leftover turkey
½ cup leftover turkey gravy, as needed
8 eggs, poached
2 cups of Hollandaise sauce
For the Cranberry Hollandaise:
4 eggs yolks
1 ½ cups clarified butter, unsalted
1 tbsp white wine
1 tbsp lemon juice
4 oz cranberry sauce
Tabasco, to taste
Salt and Pepper, to taste
How to Make It:
1. For the cranberry hollandaise: Melt a pound of unsalted butter in a saucepan over medium heat and slowly cook until the bubbling ceases and the liquid turns clear, strain through a fine strainer, take the clarified butter pour into a small glass bowl. Set aside. Take egg yolks in small bowl whisk together with white wine and lemon juice. Then place the whisked egg yolks over a small bowl over a pan filled with water on a medium heat, keeping the small bowl from direct contact of the heat. Whisk your egg yolk mixture until it starts to thicken and resembles a ribbon like consistency. Then slowly whisk in your clarified butter. Season to taste with salt and pepper and Tabasco. Set aside but keep warm.
2 .For the Leftover Stuffing Waffles, Eggs Benedict with Turkey: Using a waffle iron, Preheat the waffle iron and grease it with cooking spray, take enough leftover stuffing and fill the interior of the waffle iron. Make sure to arrange the stuffing evenly in the waffle iron. Cook stuffing until golden brown on both sides and cooked through. Set aside and keep warm. Using a shallow pan, take your leftover turkey place in pan with leftover turkey gravy, as much gravy as needed, cover the pan and warm through on low heat. Take a small sauce pot fill with water, bring to a boil, and add a small dash of vinegar. Reduce to a steady simmer. Create a gentle whirlpool in the water to help the egg white wrap around the yolk. Crack the egg and drop into the whirlpool. Poach the eggs for approximately 3 minutes, when the whites become opaque and feel firm to the touch they are done. Gently remove the eggs with a slotted spoon and lay them on sheets on paper towel to dry.
3. To Assemble the Waffle: Place two stuffing waffles on a serving plate, evenly distribute the warm turkey on top of each waffle, placed poached egg on top of each waffle, evenly distribute hollandaise sauce on top of each poached egg, top with ½ ounce of cranberry sauce.
Fun Tips: Make the best leftover thanksgiving breakfast by filling your waffle iron with Thanksgiving Stuffing. To poach an egg correctly, create a gentle whirlpool in the water to help the egg white wrap around the yolk before gently dropping the egg in.
Baked Cannelloni filled with Turkey and all the leftover trimmings
Serves 4, makes 12 Cannelloni tubes
What You'll Need:
12 no-boil lasagna noodles, 6"x4"
1.5 lb leftover minced turkey
2 lb of leftover thanksgiving vegetables, chopped
1½ cups of leftover turkey gravy
1½ cups marinara sauce
1 cup of shredded mozzarella
3 tbsp olive oil
Fresh Basil
Salt and Pepper, to taste
How to Make It:
1. For Baked Cannelloni filled with Turkey and all the leftover trimmings: In a large sauté pan, add 2-3 tablespoons of olive oil and place over medium-high heat. Add the leftover turkey, add the chopped vegetables and fold in your turkey gravy and cook until all vegetables and turkey are moist and brown. Season to taste with salt and pepper. In a large casserole dish, spread half of the Marinara Sauce across the bottom in an even layer. Take the no-boil lasagna noodles and fill them with the turkey and vegetable mixture, roll into a tubular shape and make sure the tubes are tightly packed. Leaving the ends of the tubes open and the seam face side down. Repeat until you have 12 cannelloni tubes. Carefully lay each cannelloni tubes seam side face down in the casserole in two rows of 6. Then finish with marinara Sauce, top with shredded mozzarella and top with torn basil leaves. Bake in the middle of the oven, at 350 degrees, for 25-30 minutes until the cheese is golden brown.
Fun Tip: A cannelloni is not just your traditional stuffed Italian pasta tube anymore, fill it with any fun vegetable and meat, top with cheese and bake.
