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THANKSGIVING LEFTOVERS
cook:
45 min
2,991,480 views You can turn your Thanksgiving leftovers into foods like a pot pie, sandwich, or waffles!
2 Servings
US
original
metric
INGREDIENTS
DIRECTIONS
Leftover Waffles
INGREDIENTS
For the Stuffing Waffle
leftover stuffing (as much as you press into your waffle iron)
For the Mashed Potato Waffle
2 cups leftover mashed potatoes
3 ounces cheddar cheese, grated
1 egg
For the Sweet Potato Waffle
2 cups leftover sweet potatoes
1 egg
2 tbsp all purpose flour
TOOLS
measuring cups and spoons set
mixing bowls
cooking spray
waffle iron
whisk
DIRECTIONS
1.
Preheat your waffle iron and spray with cooking spray.
waffle iron
cooking spray
2.
To make a stuffing waffle, spread a layer of stuffing onto the bottom plate of the waffle iron. Press down and cook as normal.
leftover stuffing (as much as you press into your waffle iron)
waffle iron
3.
To make a mashed potato waffle, combine leftover mashed potatoes with beaten egg and grated cheddar cheese. Pour mixture onto waffle iron and cook as normal.
2 cups leftover mashed potatoes
3 ounces cheddar cheese, grated
1 egg
waffle iron
measuring cups and spoons set
mixing bowls
4.
To make a sweet potato waffle, combine leftover sweet potatoes with beaten egg and all-purpose flour. Pour mixture onto waffle iron and cook as normal.
2 cups leftover sweet potatoes
1 egg
2 tbsp all purpose flour
waffle iron
measuring cups and spoons set
mixing bowls
5.
I recommend serving the waffles with leftover turkey and cranberry sauce, topped with some gravy.
Leftover Sandwich
INGREDIENTS
1 leftover turkey breast, with skin
3 slices white bread
1 tbsp vegetable oil
1 tbsp butter
leftover stuffing
leftover mashed potatoes
leftover cranberry sauce
leftover gravy
leftover sweet potatoes
TOOLS
skillet
measuring spoons
heavy bottomed saucepan
metal tongs
Chef’s knife
cutting board
wire rack
skewers
DIRECTIONS
1.
Remove the skin from the turkey breast. In a skillet the skin in vegetable oil until dark brown and crisp. You can use a heavy-bottomed saucepan to help flatten the skin if needed.
1 leftover turkey breast, with skin
1 tbsp vegetable oil
Chef’s knife
cutting board
heavy bottomed saucepan
skillet
measuring spoons
2.
Next, prepare your bread. Melt butter in a skillet over medium heat. Add white bread and toast only one side - trust me!
3 slices white bread
1 tbsp butter
skillet
3.
Place the extra slice of bread into the hot gravy to soak.
3 slices white bread
leftover gravy
4.
Assemble the sandwich on a wire rack to prevent toast sweat.
wire rack
5.
With toast side up, start assembling. First, do a layer of sliced turkey, then a thin layer of stuffing (pressed into a patty).
3 slices white bread
1 leftover turkey breast, with skin
leftover stuffing
wire rack
6.
Top the stuffing with a layer of cranberry sauce. On top of that, put your slice of gravy-soaked bread.
leftover stuffing
3 slices white bread
leftover gravy
wire rack
7.
Top the “moistmaker” with more turkey, more stuffing, and more cranberry sauce.
1 leftover turkey breast, with skin
leftover stuffing
leftover cranberry sauce
wire rack
8.
On the final slice of bread, smear the toasted side with a little leftover sweet potatoes.
3 slices white bread
leftover sweet potatoes
leftover mashed potatoes
wire rack
9.
Top the sandwich with the final piece of bread (white side up). Skewer both sides and cut in half. Look at what you’ve accomplished!
3 slices white bread
skewers
wire rack
Turkey Pot Pie
INGREDIENTS
leftover turkey, shredded
roasted potatoes, chopped into bite sized pieces
assorted leftover vegetables, chopped
3 cups gravy
½ cup chicken stock
1 sheet puff pastry
flour for dusting
1 egg, beaten
flaky sea salt
TOOLS
measuring cups and spoons set
Chef’s knife
cutting board
mixing bowls
paring knife
pot pie vessels
ramekins, optional
plastic wrap
aluminum foil
freezer
basting brush
oven
DIRECTIONS
1.
Chop and prepare your fillings. You can use leftover shredded turkey along with whatever veggies you have on hand.
leftover turkey, shredded
roasted potatoes, chopped into bite sized pieces
assorted leftover vegetables, chopped
Chef’s knife
cutting board
2.
Thin your gravy with chicken stock.
3 cups gravy
½ cup chicken stock
measuring cups and spoons set
3.
Add the turkey and vegetables to the gravy and stir to combine.
leftover turkey, shredded
roasted potatoes, chopped into bite sized pieces
assorted leftover vegetables, chopped
3 cups gravy
measuring cups and spoons set
mixing bowls
4.
Defrost a sheet of puff pastry. Lightly flour it and roll it out until no folds remain.
1 sheet puff pastry
flour for dusting
5.
Cut rounds out of the pastry - about half an inch larger than the diameter of your intended pot pie vessel - I use ramekins.
1 sheet puff pastry
paring knife
ramekins, optional
6.
Fill ramekins to about half an inch from the top to account for bubbling.
ramekins, optional
pot pie vessels
7.
Top each ramekin with a round of puff pastry and press to seal.
1 sheet puff pastry
ramekins, optional
pot pie vessels
8.
If you want to freeze them, wrap each ramekin in plastic wrap twice and then foil once.
freezer
plastic wrap
aluminum foil
ramekins, optional
pot pie vessels
9.
If you want to cook immediately, brush the tops of puff pastry with beaten egg. Top with flaky sea salt.
1 egg, beaten
flaky sea salt
basting brush
ramekins, optional
pot pie vessels
10.
Bake at 375°F for 40-60 minutes, depending on the size of your cooking dish.
oven
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