Thanksgiving Leftovers Recipes

Don't let those Thanksgiving leftovers go to waste! OFSM chefs have put together some of their favorite post-Thanksgiving recipes for you to try at home. Please enjoy!

Chef Sal's

Stuffing Croquettes

Ingredients:

3 Cups of prepared stuffing/dressing, cold

2 oz Mozzarella Cheese, Cubed

1/2 Cup Panko Breadcrumbs

1/2 Cups Shredded Parmesan Cheese

1 Egg, Beaten

Oil for Frying

Prepared Cranberry Sauce

Preparation:

Scoop stuffing into 16 portions. Mix the panko and parmesan cheese in a small bowl along with salt and pepper to taste. Stuff each portion with a cube of mozzarella cheese, then roll into a firm ball. Dip in the beaten egg and then dredge in panko mixture. Fry in hot oil to cover until well browned. Serve with chilled cranberry sauce.

Chef Julio's Potato Cakes with Ham and Leek Sauté

Ingredients:

2 1/2 Cups of Chilled Mashed Potatoes

4 Green Onions, Finely Chopped

2/3 Cups All-Purpose Flour

1 Egg

Salt & Pepper to taste

Cream

5 Tbsp Oil for Frying

3 Leeks, Sliced into 1/4" Rounds

1/2 Cup Chopped Ham (Cooked)

2 Tbsp Butter

Preparation:

Mix chilled mashed potatoes, green onions, flour, egg, salt and pepper, and cream in a medium - large bowl. Mixture should be thick, but not too stiff.  If needed, add cream to thin the mixture, or flour to thicken. Heat oil in sauté pan until hot but not smoking and add mashed potato mixture by the heaping spoonful. Spread with the back of the spoon to form a cake and cook until golden. Carefully flip over and continue cooking until both sides are golden brown. Hold off to the side.

Prepare ham and leek mixture. Heat butter in sauté pan until bubbles form, add leeks and cook until tender, about 7-9 minutes. Add ham and sauté another two minutes. Season with salt and pepper to taste. Place warm potato cakes on a platter and top with warm ham and leek mixture.

Chef Alex's Turkey Pot Pie

Ingredients:

1 Cup Peas

1 Cups Carrots, Diced

2 Cups Green Beans, Chopped

1 Cups Celery, Chopped

2/3 Cup Butter

2/3 Cup Onion, Diced

2/3 Cups All-Purpose Flour

1 tsp Salt

1 tsp Black Pepper, ground

1/2 tsp Celery Seed

1/2 tsp Onion Powder

1/2 tsp Italian Seasoning

1 3/4 Chicken Broth

1 1/3 Cup Cream

4 Cups Cubed Turkey Meat, Cooked

Frozen Puff Pastry Sheets, thawed but still cold

1 Egg, Beaten

Preparation:

Preheat oven to 425 degrees F. Place peas, carrots, green beans and celery in a medium sauce pot and cover with salted water. Bring to a simmer over medium-low heat and cook until celery is tender, about 8 minutes. Drain water and set vegetable to the side.

 

Melt butter in a saucepan over medium heat. Add onion and cook until translucent, about 4-5 minutes. Stir in 2/3 cup flour, salt, pepper, celery seed, onion powder and Italian seasoning. Slowly whisk in the chicken broth and cream until mixture comes to a simmer and thickens. Remove saucepan from heat and gently stir in the cooked vegetables and turkey meat.

 

Pour filling into 9"x13" baking dish.  Carefully top filling with pastry sheet.  You just need the puff pastry to cover the dish, a little overhang is ok. Brush the top of the pastry sheet with beaten egg. Bake for 25 minutes, then lower temperature to 350 degrees and bake for an additional 30 minutes.  Let cool 10 minutes before serving.

Chef Sarah's
Brussel Sprouts Gratin

Ingredients:

1 1/2 Cups Cooked (Leftover) Brussel Sprouts

3 Tbsp Olive Oil

Salt and Black Pepper

1 1/2 Cups Panko Breadcrumbs

3/4 Cups Heavy Cream

1 Cups Grated Gruyere Cheese

Preparation:

Pre-heat oven to 425 degrees F. Combine olive oil and panko, season with salt and pepper. Set aside.

Place Brussel sprouts in 9" x 13" baking dish. Pour cream and scatter gruyere over Brussel sprouts and toss to coat. Place in oven and roast, uncovered for 12-15 minutes or until cream is reduced by half.  Remove from oven and scatter breadcrumbs over the sprouts and continue roast until golden brown and crisp, 5-8 minutes. Let sit 1-2 minutes at room temperature before serving.