1. Headline
  1. Headline

Video: How to turn last night’s feast into a new meal

TODAY recipes
updated 11/23/2012 10:07:47 AM ET 2012-11-23T15:07:47

Recipe: Turkey cornball meatballs

  • 2.5 pound Turkey breast, ground
  • 2 cups Corn Bread, toasted and crumbled
  • 1 1/2 cups Chicken stock
  • 5 each egg whites, whipped
  • 1/2 cup chicken fat
  • 2 1/2 tablespoon wholegrain mustard
  • 3 whole garlic cloves, minced
  • 1 1/2 tablespoon pepper
  • 3 tablespoons salt
  • 1 1/2 bunch scallion greens, chopped
  • 1/2 tablespoon dry sage
  • 2 cups leftover turkey gravy
  • EVOO Chilean Olive Oil for Sautéing

In a large mixing bowl combine all of the ingredients adding the whipped egg whites last.

Heat a non-stick pan over medium high heat and add enough Chilean Olive Oil to sauté meatballs in.

Place leftover turkey gravy in a 2 quart sauce pot and bring to a low simmer.

Form meatballs and sauté until brown on all sides and then add to simmering turkey gravy to complete cooking all the way through.

Serving Size

1 dozen

Recipe: Turkey gravy and biscuits with extra virgin olive oil fried eggs

  • Turkey gravy
  • 2 cups pulled leftover turkey leg meat
  • 1/2 cup flour
  • 1/4 pound unsalted butter
  • 1 cup skim milk
  • 1 cup turkey or chicken stock
  • 1 tablespoon dry sage
  • To taste salt & pepper
  • Biscuits
  • 2 pound AP flour
  • 2 pound cake flour
  • 2 tablespoon baking powder
  • 1 tablespoon baking soda
  • 12 ounce sugar
  • 1tablespoon and 1 teaspoon salt
  • 11/2 pound cold butter, cut into quarter inch cubes
  • 3 cups heavy cream

Turkey gravy
In a heavy bottom sauce pot melt butter over medium heat and whisk in flour.

Cook for about 10 minutes until the flour is blond and smells like baked cookies.

Add milk and stock to the flour and whisk until smooth. Keep cooking and stirring the gravy until it becomes thick.

Add the turkey and heat through. Add the sage and season with salt and pepper.

Pre-heat oven to 325˚. In the bowl of a stand mixer with the paddle attachment mix all ingredients except for the cream on medium speed until the texture is mealy and resembles coarse corn meal.

Add the cream to the bowl and continue to mix until incorporated. Turn dough out on to a well floured work surface and roll out to one inch thickness.

Punch out biscuits with a three inch cookie cutter and place on a greased cookie sheet. Place the cookie sheet in the pre-heated oven and allow to bake for 10 minutes before turning the cookie sheet and letting cook for another 5 minutes.

The biscuits are done when you can gently press the center and it springs back.


Place two warm biscuits on a plate and ladle gravy over the biscuits generously. Top with two cage-free hen eggs fried in Extra Virgin Chilean Olive Oil.

Serving Size

Serves 6

Recipe: Thanksgiving turkey quesadillas

  • 8 6 inch flour tortillas
  • 1 pound pulled leftover turkey breast and leg meat
  • 1/2 pound brie or other creamy cheese, sliced
  • 1/2 cup cranberry apple relish, see recipe below
  • 1/2 cup sour cream
  • 1 smalls avocado, chopped
  • 1/4 cup Chilean Extra Virgin Olive Oil

Take 4 tortillas and spread about a tablespoon of the cranberry apple relish on each one.

Divide the turkey and evenly spread it out on each tortilla, place cheese over the turkey and top that with the remaining flour tortillas.

In a small mixing bowl combine sour cream and chopped avocado and place in a ramekin or small bowl.

Heat extra virgin olive oil in a non-stick pan over medium-high heat and sauté quesadillas one at a time until golden brown and crispy on both sides.

Cut quesadillas into wedges and serve with the avocado sour cream.

Serving Size

Serves 6

Recipe: Cranberry apple relish

  • 1 tablespoon Chilean Extra Virgin Olive Oil
  • 1/2 cup red onion, finely minced
  • 1 tablespoon peeled, chopped fresh ginger root
  • 2 cups fresh cranberries
  • 1 cup Granny Smith apple, peeled and diced
  • 1/4 cup golden raisins
  • 2 tbsp brown sugar
  • 1 tbsp maple syrup
  • 1/4 cup brandy
  • 1/4 cup balsamic vinegar
  • 1/2 cup apple cider
  • 1 tablespoon orange zest
  • 1each cinnamon stick
  • 1/2 tsp ground nutmeg

Place a large skillet over medium heat and when it is hot, add the extra virgin olive oil.

Add the onion and ginger and cook for 1 minute.

Add the cranberries, apples, raisins, brown sugar, maple syrup, brandy, and balsamic vinegar.

Cook until syrupy, about 10 minutes, and reduce heat by half. Add the cinnamon stick, nutmeg, and apple cider and simmer until thickened, about 12 to 15 minutes.

Remove the cinnamon stick and set aside to cool.

Serving Size

Serves 4

Discuss: What did you think of this recipe?

How many stars would you give the dish? If you made changes, tell us how you customized it.

Discussion comments


Most active discussions

  1. votes comments
  2. votes comments
  3. votes comments
  4. votes comments

Gallery: 18 recipes for your Thanksgiving feast

Planning your menu for this holiday season? Get inspired with this collection of recipes for veggie sides, juicy turkey, delicious desserts and more.

More on TODAY.com

  1. Everett Collection, Getty Images

    'The Sound of Music' is 50! See the stars reunite for its anniversary

    3/27/2015 4:18:51 PM +00:00 2015-03-27T16:18:51
Breaking news
  1. Italy’s top court overturns Amanda Knox murder conviction

    The highest court in Italy on Friday has overturned the murder convictions of Amanda Knox and her ex-boyfriend in the sensational 2007 stabbing death of her British roommate.

    3/27/2015 9:45:14 PM +00:00 2015-03-27T21:45:14
  1. Getty Images file

    Ludacris on being a busy parent: Spend quality time with your kids

    3/27/2015 9:28:44 PM +00:00 2015-03-27T21:28:44
  1. Reverse Wine Snob/Facebook

    See the 10 funniest parenting posts on Facebook this week

    3/27/2015 5:01:52 PM +00:00 2015-03-27T17:01:52