Got leftovers? Make sweet potato croquettes and more

Penne with turkey bolognese
Servings:

Makes 6 servings

Ingredients

    • 1/2 pound prosciutto, finely diced
    • 1/4 cup finely chopped carrot
    • 1/4 cup finely chopped yellow onion
    • 1/4 cup finely chopped celery
    • 4 medium cloves garlic, minced
    • 1/4 to 1/2 teaspoon crushed red pepper flakes
    • One 28-oz. can diced Italian plum tomatoes with juice
    • 1 cup dry white wine
    • 1/2 cup packed flat-leaf parsley
    • 2 dried bay leaves (remove after cooking)
    • Salt and pepper to taste
    • 4 cups medium-diced roast turkey
    • 1 pound dried penne pasta
    • 1/4 cup parmesan cheese for garnish
    • 1/4 cup fresh basil for garnish

Preparation

Baking Directions:

Sweet potato sausage croquettes
Servings:

Makes 4 to 6 servings

Ingredients

    • 3 cups ‘left over’ mashed sweet potatoes
    • 1 pound ‘left over’ sweet Italian sausage without the casing
    • 3 eggs, beaten
    • 2 cups seasoned Italian bread crumbs
    • 1 cup shredded fontina cheese
    • 1 cup olive oil
    • 1/4 stick butter

Preparation

Baking Directions:

Pumpkin ricotta zeppole
Servings:

Makes 25 to 30 zeppole

Ingredients

    • 1 cup whole milk ricotta
    • 1 cup pumpkin puree
    • 4 eggs
    • 1/4 cup powdered sugar
    • 1/2 cup all-purpose flour
    • 1/2 cup cake flour
    • 1 tablespoon baking powder
    • 2 teaspoons ground cinnamon
    • 2 teaspoons ground ginger
    • 1 teaspoon ground nutmeg
    • 1 pinch salt
    • 1/2 cup warm maple syrup (for garnish)
    • 1 cup chopped toasted pecans (for garnish)

Preparation

Baking Directions:

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