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Try Scottos’ innovative ideas for Thanksgiving leftovers

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    >>> this morning on "today's" holiday kitchen, what can you do with all of those leftovers from your thanksgiving feast? for that we turn to the stotto family, l.j., anthony and elena. guys good morning to you.

    >> good morning.

    >> everybody was excited when we heard you were in the house.

    >> thank you.

    >> we're doing the leftovers.

    >> leftovers.

    >> and you know, on thanksgiving, i do my famous stuffing which is rice and sausage and cheeses and today with the stuffing, we're doing rice cakes .

    >> oh, that looks good.

    >> so l.j., my grandson, do you want to say how to do this?

    >> we start off by taking our stuffing, forming it into a ball like shape to put it in our flour, put flour on both sides to keep the shape together, we then dip it in our egg yoke and put it in our bread kruc bread crumbs an d you just want to saute it until its golden brown .

    >> it's oozy and creamy and very easy. and here, we use the rest of our sweet potatoes and we got some apples that were on the table. and we cut them up, a little cinnamon, a little butter and we baked them together. and so it's sweet potatoes and a apples.

    >> how much butter.

    >> oh, don't worry about it. it's the holidays.

    >> you're going to end up using turkey and gravy? you're opening the refrigerator this morning and it's there so what are you going to do with it? you need to get the meat off the carcass so you can work with it. a little bit of olive oil and butter. very little butter. we'll saute that for just one second. we're going to add the gravy that we had from last night.

    >> and the day after, you're kind of tired, you don't want to work too hard.

    >> and use everything you have. just a touch of cream. a little liquid on the cheese. parmesan cheese . we're going to put this in the oven, a little bit of pasta. we're going to mix that all together. cook it about ten or 15 minutes .

    >> this could be lunch or dinner the next day.

    >> there's your lunch today, right now, make it.

    >> and then of course there's dessert, right.

    >> save room for dessert. we're making pumpkin bread pudding. i ha here i have brown sugar , some more vanilla, cinnamon, eggs and if you would just put that pumpkin puree, we're going to mix it all together. this is a very simple recipe, it allows you to use all of your leftovers from thanksgiving and it's great on a chilly autumn night. that panatone that you received as a gift, don't regift it. use it here. we toast it in the oven and we put it in a buttered deish and we're going to cover it with our pumpkin puree and we're going to mix it all together and then we bake it in the oven for about 40 minutes, we top it off with our cranberry sauce .

    >> some walnuts.

    >> walnuts, pecans, whatever you have left over, here some cranberry sauce we can finish it with.

    >> we have some extra time , john wasn't here. how much time do you have?

    >> we're back after your local news.

    Show transcript

TODAY recipes
updated 11/26/2010 10:54:01 AM ET 2010-11-26T15:54:01

Recipe: Sausage mozzarella rice cakes

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

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.

Serving Size

Makes 6 to 8 servings.

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Recipe: Sweet potatoes with apples, cinnamon and brown sugar

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

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.

Serving Size

Makes 4 to 6 servings.

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Recipe: Baked pasta gratin with turkey

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

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.

Serving Size

Makes 6 servings.

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Recipe: Pumpkin pecan bread pudding

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

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.

Serving Size

Makes 6 to 8 servings.

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© 2013 NBCNews

Gallery: 15 recipes for hearty, delicious fall meals

Make the most of the fall harvest with these recipes. Salivate over steamy soups, savory baked apples, delectable desserts and more

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