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Try Scottos’ innovative ideas for Thanksgiving leftovers

Have a fridge full of Thanksgiving leftovers? Want to use all of it to make something other than sandwiches? Thankfully, the Scottos know just what to do! Here, the family members behind the Fresco by Scotto restaurant in New York City share innovative and delicious recipes so you can keep on feasting for days.

Sausage mozzarella rice cakes
Servings:

Makes 6 to 8 servings.

Ingredients

    • 2 cups or more leftover sausage, mozzarella, rice stuffing
    • 4 large eggs
    • 1/2 cup heavy cream
    • 2 cups all-purpose flour
    • 2 cups seasoned breadcrumbs
    • 2 cups olive oil
    • Salt and pepper to taste
    • Leftover turkey gravy

Preparation

Baking Directions:

1. In a large bowl, add the rice stuffing, heavy cream, 2 beaten eggs, salt and pepper; mix thoroughly and form into round cakes. 2. In a second bowl add the flour, and in a third bowl 2 beaten eggs, and finally in a fourth bowl add the bread crumbs. 3. Dip the cakes into the flour, the beaten egg mixture, and then the bread crumbs; set aside. 4. In a large skillet, heat olive oil over medium-high heat and fry the cakes until golden brown. 5. Heat leftover turkey gravy and serve on the side with the cakes.

Sweet potatoes with apples, cinnamon and brown sugar
Servings:

Makes 4 to 6 servings.

Ingredients

    • Leftover cooked sweet potatoes, cut into 1/4-inch-thick slices
    • 4 tablespoons unsalted butter
    • 2 Gala apples, skin on, cored, halved, cut into lengthwise 1/8-inch slices
    • 1 teaspoon cinnamon
    • 1 tablespoon light brown sugar
    • 1/4 cup Calvados
    • 1/2 cup fresh apple cider
    • 1/4 cup maple syrup

Preparation

Baking Directions:

1. In a medium saute pan over low heat, melt 2 tablespoons of butter. Add the apples, cinnamon and brown sugar, and saute for 2 to 3 minutes, until the apples are soft but still hold their shape.2. Add the Calvados, apple cider and maple syrup. Simmer for 2 minutes, then add the leftover sweet potatoes. Stir well to mix thoroughly and simmer over medium to low heat for 5 minutes. Remove from heat and serve.

Baked pasta gratin with turkey
Servings:

Makes 6 servings.

Ingredients

    • 1 pound uncooked penne pasta
    • 3 cups (more or less) leftover white and dark meat turkey, diced
    • 3 tablespoons olive oil
    • 1/2 cup unsalted butter
    • 1 cup heavy cream
    • 1/2 cup leftover turkey gravy
    • 4 1/2 cups grated Parmesan cheese
    • 1/2 cup diced fontina cheese
    • 1/2 cup diced fresh mozzarella
    • Salt and freshly grated black pepper

Preparation

Baking Directions:

1. Bring a large pot of lightly salted water to a boil. Cook the pasta until al dente, approximately 8 to 10 minutes. Drain and keep warm. 2. Preheat the broiler. In a large sauté pan over medium heat, melt the butter. Add the turkey, heavy cream, turkey gravy, 3 1/2 cups of the Parmesan cheese, the fontina, mozzarella and a pinch of pepper. Bring the sauce to a light boil, add the pasta, toss, and transfer the pasta to a baking dish. 3. Sprinkle the remaining 1 cup of Parmesan cheese on top of the pasta and broil for 5 to 6 minutes, or until golden brown.

Pumpkin pecan bread pudding
Servings:

Makes 6 to 8 servings.

Ingredients

  • For the pumpkin pecan mixture:

    • 2 cups pumpkin puree
    • 1 teaspoon vanilla extract
    • 1 teaspoon ground cinnamon
    • 1/3 cup maple syrup
  • For the bread pudding:

    • 6 cups 1/2-inch cubes egg bread, brioche or panettone
    • 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
    • Pumpkin pecan mixture
    • 2 tablespoons butter to grease 9-by-13-inch baking dish
    • 1 cup leftover cranberry sauce

Preparation

Baking Directions:

To prepare the pumpkin pecan mixture:In a bowl, add the pumpkin, vanilla extract, cinnamon, maple syrup, and any leftover nuts, such as, pecans, walnuts, etc; mix and set aside. To make the bread pudding:1. Preheat oven to 300 degrees F. Spread the bread cubes in a single layer on a baking sheet and toast until golden brown. 2. In a large bowl, whisk together the half and half, brown sugar, eggs, cinnamon and vanilla extract. Fold in the pumpkin pecan mixture then add the toasted bread cubes; mix thoroughly until it's completely blended. 3. Pour into 9-by-13-inch greased baking dish and bake for 40 minutes at 350 degrees F or until a toothpick inserted into the center comes out clean. 4. Remove from oven, let cool slightly, and serve with warm cranberry sauce.

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