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How Maneet Chauhan Converts Thanksgiving Leftovers into a Spicy Breakfast Dish

How Maneet Chauhan Converts Thanksgiving Leftovers into a Spicy Breakfast Dish:

Don’t toss those green beans! 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.

Chopped judge Maneet Chauhan, co-owner and executive chef of Nashville’s Chauhan Ale & Masala House, uses up all of her leftovers—even the veggies. “If I have any leftovers at all I use them in a breakfast frittata the following day,” she says. “But in my house, rarely is there any food left over. I expect people to head home with containers!”

Thanksgiving Leftover Breakfast Frittata
By Maneet Chauhan

INGREDIENTS:

Frittata
1 tbsp. olive oil
½ cup red onion, chopped
½ cup leftover veggies (beans, carrots, brussels sprouts, etc.), chopped
1 tbsp. green chilis and/or jalapeños, chopped
1 tsp. cumin powder
1 tsp. coriander powder
1 tsp. chili powder
¼ tsp. turmeric
½ cup leftover cooked turkey, chopped
6 large eggs, lightly beaten
¼ cup cream
Salt and pepper to taste
Cilantro, chopped
½ cup grated cheese like Paneer or queso fresco

Ranchero Sauce
½ cup leftover cranberry sauce
½ cup pumpkin puree
2 cups tomato sauce, canned
1 cup onions, diced
2 tbsp. jalapeños, chopped
1 tsp. garlic powder
Salt to taste 2 tbsp. olive oil

THE METHOD:

Frittata
1. Heat oil in a large cast iron skillet over medium high heat. Add onion, leftover veggies, chilies and cook for 3 minutes. Stir in the spices and cook until golden brown. Add cooked leftover meat and toss to coat.
2. In a mixing bowl beat together the eggs and cream and season with salt and pepper. Pour egg mixture into skillet and stir in chopped herbs. Top with grated cheese and brown under broiler for about 2 to 3 minutes until the frittata puffs.
3. Cut into wedges and serve warm with toast and ranchero sauce.

Ranchero Sauce
1. Heat oil in a skillet, add the onions and peppers and cook till they soften. Add the tomato sauce and garlic powder cook till it reduces to half. Season with salt.
2. Add the left over cranberry sauce and pumpkin puree and mix well.
3. Serve warm with the frittata.

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

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