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Video: Delicious Thanksgiving leftovers

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    >>> * it's turkey time

    >>> yes, we're not done yet with our turkey time, and this morning in "today's kitchen," we've got a lot of people here to help us out. the scotto family. and they've got some great leftover recipes for us. they're mary and don, anthony, elena of the eatery. happy thanksgiving! you all worked yesterday, so today you get to enjoy with us.

    >> enjoying with you.

    >> we're making left-overs. my favorite that is right of thanksgiving is the left-overs. .

    >> this is the white meat turkey and dark meat turkey. and i'm putting in some sweet potato that was left over.

    >> okay.

    >> and then we need some eggs to bind it.

    >> a little egg.

    >> here, natalie --

    >> you got it. see, i do this, too. this is the recipe i actually do at my house, and i put stuffing in mine, too.

    >> well, we haven't gotten to the stuffing yet.

    >> okay, it's coming.

    >> so, here's our croquet.

    >> okay, you put them in balls?

    >> we put it in flour, we put it in egg and we put it in breadcrumbs. and here they are sauteed.

    >> excellent.

    >> i'm going to do a few more here.

    >> very good.

    >> and there you are.

    >> perfect.

    >> so fast and so good.

    >> perfect. okay, then over here --

    >> so, i'm making shepherd's pie.

    >> yes.

    >> so, basically, it's all leftovers from yesterday. i have pregreased the pan, i think mashed potatoes .

    >> mashed potatoes .

    >> i have mixed vegetables, which has the sausage in it, the mozzarella, corn, peas.

    >> and you added some rice.

    >> added some rice, put it right on top over the mashed potatoes --

    >> that's going to be good.

    >> all right? spread it around, have some butter, parmesan cheese , add it right to the top. goes in the oven.

    >> ooh.

    >> you bake it for 30 minutes at 350.

    >> oh, my gosh.

    >> however, if you can't come to fresco or you don't want to cook, you can order our food on schwans.com, delivered to your door anywhere.

    >> there you go, always time for the plug.

    >> we've got some fettuccine and vegetables left over. anthony?

    >> you're out all day, shopping all day, looking at your refrigerator. you have your carrots left over from yesterday, string beans. i started with garlic. you have mushrooms from yesterday also, which is all wonderful. you're going to toss this. there's no reason to toss this. let's cook with it. i've cooked my fettuccine down ahead of time. we're going to add this right to it --

    >> can i tell you that your left-overs look better than my dinner?

    >> so, we're going to put this together, toss it around a little bit.

    >> a little cheese , maybe?

    >> a little cheese if bewant to, but at the end, we'll kick it up a notch and add a little goat cheese to the top of this.

    >> see?

    >> now we're talking.

    >> this is the finished product.

    >> now we're talking.

    >> that plate's not big enough.

    >> enjoy.

    >> now, this is amazing. you can actually have leftover desserts.

    >> absolutely.

    >> i haven't heard of that, because in our family, we devour. can i start?

    >> yeah. we're making cranberry and apple bread pudding , simple ingredients, simple recipes. start with the eggs, some heavy cream --

    >> this is from the apples you had from last night and the bread from last night?

    >> and the cranberry sauce .

    >> what's the best bread to use?

    >> any leftover bread. it was once called poor man's pudding, because it was a way of salvaging stale bread . so, you know, you could use that.

    >> feeling rich.

    >> exactly.

    >> tastes rich, too.

    >> anyway, we mix everything together --

    >> okay.

    >> and then we put our apples in.

    >> that looks amazing.

    >> with our leftover cranberry sauce .

    >> i like to feel like i had a big part in this.

    >> delicious.

    >> we simply just cover our stale bread with it.

    >> excellent. and that's what it looks like when it's all done.

    >> 40 minutes at 350.

    >> you guys are the best.

TODAY recipes
updated 11/27/2009 10:51:35 AM ET 2009-11-27T15:51:35

Recipe: Turkey sweet potato croquettes

  • 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

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.

Serving Size

6 to 8 servings

Recipe: Italian shepherd’s pie

  • 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

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.


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

Serving Size

6 to 8 servings

Recipe: Thanksgiving vegetable fettuccine

  • 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

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.

Serving Size

6 to 8 servings

Recipe: Apple cranberry bread pudding

  • 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

Apple cranberry mixture
1. 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 pudding
1. 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.

Serving Size

6 to 8 servings


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