Left with leftovers? Make turkey soup, a sandwich

Tom Colicchio on how to turn Thanksgiving meals and side dishes into something new

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>>> this morning on "today's holiday kitchen" creative visions that help you finish off all of your thanksgiving leftovers . renowned chef and restaurant owner tom calicio is here with new ideas. people say there's leftovers and there's nothing new you can do. this looks nothing like thanksgiving dinner .

>> there's a few new things and tried and tested things. here are leftovers. we have gravy and roasted vegetables and mushrooms, stuffing and sweet potato puree. i took the stuffing and pureed is a little bit. we've rolled out the pasta dough.

>> did you make the dough yourself?

>> yes. you can buy sheets already made. it's easy to make pasta. just before the thinnest setting. roll these over one and twice.

>> really the filling is the stuffing?

>> the stuffing. instead of using ricotta or puree vegetables. to form it go like this and seal themselves. carl, you can cut these. these go through here into tiny ribbons. you cut in between each indentation there.

>> meanwhile, you have a broth with turkey bones.

>> what we do is took our turkey bones. you take your turkey bones and extra meat and stuff, carrots, onion and leeks. we make our broth.

>> i destroyed one kitchen utensil exactly.

>> it's a leftover utensil. it's okay.

>> what do you do with this?

>> throw it out. we're making a nice broth in there. we have it cooking, right? and we have our broth already done. the anlio di is cooked and goes in the broth. and then a couple more in here. here we go.

>> now, the anliodi when you put them in water, should it be boiling.

>> just simmering. when any come to the top and float, they're done. here we have root vegetables and leftover turkey meat in the broth.

>> you can add other vegetables if you like.

>> you have to use your leftovers. you have to use your leftovers to make it work. let that simmer, and then just to heat and warm everything through. and then --

>> i see some brussels sprouts and roasted carrots and onions.

>> that is amazing.

>> and then we pour a little bit of the broth over the top , a little parmesan cheese .

>> fantastic.

>> and you can do a little pepper, some herbs if you like. we have -- i'm hiding here. so there's our anliodi with turkey broth. it's simple.

>> you compare it with the sandwich as well.

>> here, everybody knows leftover sandwiches. what we're going to do here, we have cranberry and the turkey and sweet potato in the sandwich. we'll spread sweet potato on one side of the bread, a little cranberry on the other. press it in a pinanini press. you have a small turkey potpie at the end.

>> now, how simple is this? your gravy and roasted vegetables again. bake it in the often with turkey potp potpie.

>> looks nothing like the leftovers

Show transcript

TODAY recipes

updated 11/25/2011 8:04:24 AM ET

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Don't toss your Thanksgiving leftovers. Instead turn them into brand new meals. Here, famed chef and restaurant owner Tom Colicchio shares his recipes for agnolotti in turkey broth and a turkey, sweet potato and cranberry sandwich.

Recipe: Agnolotti in turkey broth (on this page) Recipe: Turkey, sweet potato and cranberry sandwich (on this page)

Recipe: Agnolotti in turkey broth

Tom Colicchio

Ingredients

2 eggs, lightly beaten
1 tablespoon extra virgin olive oil
1-2 tablespoons water
2 cups all-purpose flour
1 cup of leftovers (stuffing, vegetables, pureé, potatoes, etc.)
4 pounds turkey bones and carcass
1 onion, peeled and quartered
1 carrot, peeled and coarsely chopped
2 stalks celery, coarsely chopped
2 leeks, white part trimmed and chopped
3-4 sprigs fresh flat-leaf parsley
3-4 sprigs fresh thyme
Diced leftover vegetables
Grated parmesan cheese

Preparation

For the pasta, combine the egg, olive oil and water in a small bowl and mix well. Combine the flour and salt in a large bowl. Make a well in the center of the flour mixture and pour in the egg mixture. Gradually work the flour mixture into the egg mixture until the dough holds together. Transfer the dough to a clean work surface and knead until it is smooth and elastic. Wrap the dough in plastic, and refrigerate for at least 1 hour.

For the filling, pulse the leftovers together in a food processor until combined and reserve.

For the broth, place the turkey bones and carcass in a large pot with vegetables, cover with cold water and bring to a boil over high heat. Reduce the heat to medium and gently simmer, skimming as necessary, adding the herbs. Drain out turkey, vegetables and herbs and let broth simmer until ready to serve.

To serve, cook pasta in salted boiling water for about 1 minute, add broth to serving bowl with pasta and top with diced leftover vegetables and grated parmesan cheese.

Serving Size

Serves 4

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Recipe: Turkey, sweet potato and cranberry sandwich

Tom Colicchio

Ingredients

1 cup leftover roasted sweet potato
1 shallot, diced small
2 tbsp butter
8 slices country or artisanal bread
1 cup leftover cranberry sauce
1 cup leftover turkey
Salt and pepper

Preparation

Add butter and shallots to a pan and sauté until caramelized and brown, but not burned, over medium heat. Add the sweet potato and season with salt and pepper.

To build the sandwich, top on piece of bread with mozzarella, then cranberry sauce and sweet potato spread, then turkey. Press in a panini maker until melted and warm, about 5-10 minutes.