Don’t toss that turkey! As a public service to those of you bewildered by Thanksgiving leftovers, we’ve tracked down some of the best chefs in America and asked them to share their favorite recipes for using up excess holiday grub.

Chefs Eric and Bruce Bromberg, owners of the Blue Ribbon restaurants in New York City, turn their leftovers into knish, or filled dough. “Thanksgiving leftovers certainly satisfy straight from your refrigerator, but baking them into a warm, savory knish is a delicious and fun way to elevate them,” Eric says. “The combination of the juicy turkey, velvety cream cheese and sweet potatoes is a great way to pay homage to one of our favorite Jewish comfort foods.”

Turkey & Sweet Potato Knish
By Eric and Bruce Bromberg


Knish Filling
1 lb. sweet potatoes, mashed
4 oz. cream cheese
12 oz. turkey, finely diced
½ tbsp. Kosher salt
½ tbsp. black pepper, freshly ground

Knish Dough
1 ¾ cups all-purpose flour
½ lb. unsalted butter, chilled
1/3 cup water, very cold
½ tsp. granulated salt


1. Put flour into bowl of an electric mixer.
2. Cut cold butter into small pieces and add it to the flour. Add salt.
3. Mix slowly in an electric mixer with the paddle attachment until butter cuts into the flour to form smaller granules.
4. Drizzle in water and mix just enough for the dough to come together.
5. Put dough onto work table and knead briefly and form into a flattened ball.
6. Wrap in plastic film and refrigerate for at least one hour.

1. In a large bowl using a spatula, fold together mashed sweet potatoes (or roasted sweet potatoes) and chopped turkey. Do not over mix.

Forming Knish
1. Take the dough out of the fridge and cut into quarters the long way.
2. Flour the work service.
3. Take one of the pieces of the dough and hit it with a rolling pin, elongating it into a long strip, measuring approximately ¼” thick and 2½” wide.
4. Place a cylinder of the potato filling about 1” wide down the center of the knish dough.
5. Brush the top of the dough with a strip of egg wash.
6. Fold the bottom of the dough over the potato filling, and roll over to touch the egg washed side.
7. Using a bread knife, cut the log into 3 ounce discs (about 2½” wide).
8. Using your hands, hold the individual disc and seal one side, pinching the dough over the potato.
9. On the other side of the disc, put some pressure on the open-ended side so that the knish takes form. It should be almost 2” in height and 4” across.

1. Coat the outside of the dough of two knishes with egg wash.
2. Place a small square of parchment paper on sizzle platter and put the two knishes on top of the paper, not touching each other.
3. Bake in 450 degree F convection oven for 8 minutes.

Bruce and Eric Bromberg

Bruce and Eric Bromberg

Alyson Sheppard is the resident hangover specialist at Follow her on Twitter: @amshep