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:

1. In a large bowl, add turkey, sweet potatoes, salt and pepper, 1 beaten egg, mix thoroughly and form into oblong croquettes.2. In a second bowl add the flour, and in a third bowl the beaten eggs, and finally in a fourth bowl add the bread crumbs.3. Dip croquettes into flour, beaten egg mixture, then the bread crumbs, and set aside.4. In a large skillet, heat olive oil over medium high heat and fry croquettes, turning occasionally until golden brown. Serve immediately.5. Heat leftover turkey gravy and serve with the croquettes.

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:

1. In a large bowl, combine stuffing and vegetables and mix thoroughly. Season with salt and pepper if needed.2. In a large bowl, combine parmesan cheese, melted butter and bread crumbs, mix thoroughly and set aside.3. Butter a 9 x 13-inch baking dish, layer the bottom of the dish with mashed potatoes, then add a layer of the vegetable rice mixture, then finally add a layer of mashed potatoes and top with cheese crumb mixture.4. Bake at 350°F for 30 minutes until crumb topping is golden brown and bubbling.

Tips:

Note: If there is leftover turkey, it can be added to the rice stuffing.

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:

1. In a large skillet, sauté garlic over medium to high heat for 2-3 minutes until golden brown. Add mushrooms, string beans and carrots and quickly sauté for about 1 minute.2. In a large pot of lightly salted boiling water, cook fettuccine, drain and add to sauté pan containing the vegetables, add butter, toss, plate and top with goat cheese. Season with salt and pepper; serve immediately.

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:

Apple cranberry mixture1. In a small sauté pan, melt the butter, add apples and sauté until apples are soft, about 5 to 8 minutes.2. In a bowl, add the cooked apples, vanilla extract, cinnamon, maple syrup, and cranberry sauté; toss and set aside. Bread pudding1. Preheat oven to 350°F. 2. Whisk half and half, light brown sugar, eggs, cinnamon and vanilla extract in large bowl to blend. Fold in apple cranberry mixture then finally fold in bread cubes. Mix thoroughly until it’s completed blended.2. Add to 9 x 13-inch greased baking dish and bake for 40 minutes at 350°F or until a toothpick inserted into the center comes out clean.

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