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5 Chefs Share How They Transform Thanksgiving Leftovers

5 Chefs Share How They Transform Thanksgiving Leftovers: Tim Sackton / Flickr

Tim Sackton / Flickr

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. The five chefs below turn their leftovers into unique cranberry sauce PB&Js, hot brown sandwiches and more.


EggSlut Logo

Thanksgiving Hot Brown
By Alvin Cailan, owner of Eggslut in Los Angeles and Ramen Champ, opening next month in Chinatown

INGREDIENTS (by weight):
8 oz. stuffing
6 oz. slab bacon, diced
4 oz. turkey, sliced thick
4 oz. turkey gravy
4 oz. pearl onions, peeled
5 slices Provolone cheese
3 eggs, poached
2 Roma tomatoes, sliced ¼-inch thick 2 oz. chives, thinly sliced

THE METHOD:
1. Preheat oven to 375 degrees F.
2. Sauté diced bacon. Once cooked, remove from pan and set aside.
3. Sauté pearl onions in bacon fat on low heat. Once soft, remove from pan and set aside.
4. Reheat leftover gravy.
5. Put leftover stuffing in an oven-safe casserole dish. This will be the base layer of the Hot Brown. Toast stuffing in the oven for 6 minutes. Remove casserole dish from the oven.
6. Sprinkle diced bacon, pearl onions and sliced turkey on top of the stuffing. Return casserole dish to the oven for another 5 minutes. Remove casserole dish from the oven.
7. Add sliced Provolone cheese to cover the casserole and place back in the oven just until it melts, about 3 minutes. Remove casserole dish from the oven.
8. Pour gravy on top of the melted cheese. Garnish with sliced tomatoes, poached eggs and sprinkle with chives. Serve family style.


Italian-Style Potato and Turkey Soup with Prosciutto, Green Beans and Parmesan Stuffing Dumplings
By chef and TV personality Sara Moulton

Chef’s Notes: I have added water to the broth in this soup because if you used well seasoned homemade broth or a store bought brand, the soup might come out salty. The addition of cheese to the dumplings and Prosciutto as a garnish adds salt to the overall recipe, so you don’t want to start with a salty broth. The dumplings are based on a standard bread stuffing recipe: just bread cubes, celery, onion, herbs and butter. Your stuffing might be more moist or more crisp than mine. The dumpling “dough” should be firm enough to form a ball. If it is too stiff, add a little broth to it. If it is too wet, add more breadcrumbs. You can also use mashed sweet potatoes in this soup as long as your sweet potatoes don’t have added sugar in them. It may seem like an odd combination of flavors, but if you have ever tasted butternut squash or pumpkin ravioli in chicken broth, topped with Parmigiano-Reggiano, you’ll know what I am talking about!

Serves 6

INGREDIENTS:
1 ½ cups stuffing
1 ½ cups fresh white bread crumbs
3 large eggs, lightly beaten
1 ½ oz. freshly grated Parmigiano-Reggianno
½ to 1 teaspoon hot red pepper flakes (optional)
3 cups turkey or chicken broth
2 ozs. thinly sliced Prosciutto
3 cups mashed white potatoes or mashed unsweetened sweet potatoes
2 cups leftover green beans
2 cups chopped cooked turkey

THE METHOD:
1. Preheat the oven to 400 degrees F.
2. Combine well the stuffing, breadcrumbs, eggs, Parmigiano-Reggiano and red pepper flakes in a large bowl. Roll into balls about the size of a walnut (you should get about 20).
3. In a large saucepan combine the turkey stock with 3 cups water and bring the liquid just to a boil. Add the dumplings and simmer them, covered, turning them over every so often, for 15 minutes.
4. Meanwhile set a wire rack over a rimmed baking sheet. Arrange the prosciutto slices in a single layer on the rack, then bake on the middle shelf of the oven for 6 to 8 minutes, or until they are crisp. Remove the rack from the sheet pan and set it on the counter to let the prosciutto cool and then crumble it.
5. When the dumplings are cooked, carefully transfer them with a slotted spoon to a shallow bowl. Add 2 cups of the cooking liquid to the mashed potatoes in a medium bowl and stir until they are smooth. Add the potato mixture back to the saucepan and bring the soup to a boil, stirring.
6. Add the green beans and turkey to the soup and simmer just until they are heated though. To serve, arrange several dumplings in each of six bowls, ladle some of the soup over them and top with a sprinkle of the prosciutto.


East Hampton Sandwich Co Logo

Thanksgiving Salad With Dressing Croutons and Sage Vinaigrette
By Hunter Pond, founder of East Hampton Sandwich Co. in Dallas, Texas

INGREDIENTS:
½ head Romaine lettuce
1 breast herb-roasted turkey, chopped 1 handful black cherries, sliced
½ cup crispy onions
1 handful dressing croutons (recipe below)
2 tbs sage vinaigrette (recipe below)

THE METHOD: Place lettuce in a medium-sized bowl. Add turkey, black cherries, crispy onions and dressing croutons. Drizzle sage vinaigrette over top and toss.

Dressing Croutons
INGREDIENTS:
A few cups of dressing (a.k.a. stuffing)
½ stick butter

THE METHOD: Preheat oven to 375 degrees F. Coat sheet tray with butter. Spread dressing onto tray, packing well (about ½-inch thick). Bake for 45 minutes until the dressing becomes crispy like toast. Cut into cubes.

Sage Vinaigrette
INGREDIENTS:
1 cup olive oil
¼ cup balsamic vinegar
1 clove garlic, minced
1 tbs. Dijon mustard
1 tbs. minced sage
Salt and pepper

THE METHOD: Roast minced garlic. In a food processor, combine roasted garlic, Dijon mustard, sage and vinegar. Process well. Slowly add olive oil. Season with salt and pepper.


Hatfield

Thanksgiving Leftovers Cranberry PB&J Panini
By Karen and Quinn Hatfield, owners and chefs of Hatfield’s Restaurant in Los Angeles

INGREDIENTS:
Leftover cranberry sauce
Almond butter
Sprouted wheat or whole grain bread

THE METHOD: Make a PB&J with the cranberry sauce, almond butter and bread. Butter the outside of the bread. Cook it in a panini press until it reaches a medium golden brown color. (If you do not have a panini press, griddling it in a pan is a fine substitution. Just work over low to moderate heat so it doesn’t get too dark.)


Christopher Lee Headshot

Day After Thanksgiving Pot Pie
By Christopher Lee, executive chef of Miami’s The Forge, a restaurant and wine bar by Shareef Malnik

Yield: 4 people

INGREDIENTS:
2 lbs leftover turkey (white and dark meat), shredded
2 cups stuffing
2 cups mashed potatoes
1 ½ cups cranberry sauce
2 cups broccoli florets
4 cups gravy
2 sheets puff pastry

THE METHOD:
1. Place each group of ingredients into separate piles on four 8”x3” baking dishes.
2. Pour the gravy over the ingredients.
3. Cut the puff pastry sheets into two halves so there are four pieces total.
4. Cover each baking dish with a puff pastry sheet.
5. Poke a hole in the center of each puff pastry sheet.
6. Egg wash the top of each puff pastry sheet.
7. Bake at 400 degrees F for 15 to 20 minutes, until puff pastry is golden brown.


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

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