Gobble it up: The Scottos' holiday leftovers

Don't put all that leftover food from Thanksgiving to waste. Instead create new delicious dishes. The Scotto family of New York City's famous eatery Fresco By Scotto share their recipes for turkey and sweet potato croquettes, Italian shepherd's pie, Thanksgiving vegetable fettuccine and apple cranberry bread pudding.

Turkey sweet potato croquettes
Servings:

6 to 8 servings

Ingredients

    • 1 cup cooked turkey meat, diced
    • 1 cup cooked mashed sweet potatoes
    • 3 large eggs
    • 2 cups all purpose flour
    • 2 cups seasoned bread crumbs
    • 2 cups olive oil
    • Salt and pepper to taste

Preparation

Baking Directions:

Italian shepherd’s pie
Servings:

6 to 8 servings

Ingredients

    • 4 cups leftover sausage rice and mozzarella stuffing
    • 2 cups any leftover vegetables, diced
    • 1/2 cup grated parmesan cheese
    • 1/2 stick butter, melted
    • 2 cups seasoned bread crumbs
    • 4 cups leftover white mashed potatoes
    • Salt and pepper to taste

Preparation

Baking Directions:

Tips:

Thanksgiving vegetable fettuccine
Servings:

6 to 8 servings

Ingredients

    • 1 pound fettuccine, cooked according to package directions
    • 1 cup olive oil
    • 2 tablespoons finely diced garlic
    • 1 cup cooked mushrooms
    • 1 cup cooked string beans
    • 1 cup cooked carrots
    • 1/4 cup butter
    • 1 cup crumbled goat cheese
    • Salt and pepper to taste

Preparation

Baking Directions:

Apple cranberry bread pudding
Servings:

6 to 8 servings

Ingredients

  • Apple cranberry mixture

    • 6 whole Granny Smith, Gala or Rome apples, peeled and cores removed,
    • cut into 1/4-ince slices
    • 1 stick butter, and 1/4 to grease baking dish
    • 1 teaspoon vanilla extract
    • 1 teaspoon ground cinnamon
    • 1/3 cup maple syrup
    • 1 cup leftover cranberry sauce
  • Bread pudding

    • Apple cranberry mixture
    • 2 cups half and half
    • 1/2 cup (packed) plus 2 tablespoons light brown sugar
    • 2 large eggs, plus 2 egg yolks
    • 1/2 teaspoons ground cinnamon
    • 1 teaspoon vanilla extract
    • 6 cups 1/2-inch cubes egg bread or brioche

Preparation

Baking Directions:

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