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Video: Turn those leftovers into delicious new meals

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    >>> moments on ice right here on nbc. coming up next, the scotto family is going to show us how to reinvent our thanksgiving left overs. but first, this is "today" on nbc.

    >>> i've been looking forward to this all morning. how to turn your thanksgiving left overs into an entirely new meal.

    >> if you can't have thanksgiving with the scotto's, the next best thing is leftovers with them. of the new york restaurant fresco by scotto.

    >> good morning.

    >> how was thanksgiving in the scotto house.

    >> it was great. we worked in the restaurant. it was a wonderful day.

    >> did you get to go home and eat yourself?

    >> no we ate at the restaurant with our customers and they loved it.

    >> which is a good place to eat any day of the year. what are you working on here first of all.

    >> this is left overs. so i drizzled with honey.

    >> did you have leftover bread?

    >> people just pick it up and have a glass of wine.

    >> here, sweet potatoes and white potatoes .

    >> you mix them?

    >> yes.

    >> here we put some eggs. so it binds it and some fontina cheese .

    >> okay.

    >> and best of all is our sausage. we take the sausage out of the casing and we put it right in here.

    >> this is going to be yummy.

    >> i like where this is going.

    >> would you mix it.

    >> yeah.

    >> okay. and now, here is one that we're bredding and putting it in.

    >> it's a croquet now.

    >> yes it is. it's going into the olive oil . this is what it looks like and it's delicious.

    >> that's the final product.

    >> beautiful.

    >> do you want to try it?

    >> i would love to.

    >> the problem is you're dealing with dry turkey. it's the day old turkey. you can't deal with that. you need a little fat. very simple. we're going to cook it down. we're going to let it sweat down. we're going to add tomatoes. we're going to use a little white wine . not read wine. salt and pepper .

    >> so you just diced up your vegetables?

    >> that's all i did. i have been dicing up the turkey. that's the way it is. let it cook down for 15 to 20 minutes . it's going to look like this. we're going to add the pasta to it. that's what it is going to look like.

    >> it's beautiful.

    >> it's delicious.

    >> what are we finishing in.

    >> we're going to take our left over pumpkin puree and we're going to make something.

    >> like a doughnut?

    >> basically it's fried dough . so we're going to mix it with ricotta.

    >> we all have it.

    >> not everybody has that.

    >> we're going to mix it with flour and sugar and cinnamon and nutmeg. pinch of salt and some eggs. and mom, as you see, is frying them up. the trick is to use very hot oil . 375 degrees. you want to use canola so it doesn't burn. we'll drizzle it with maple syrup and then top it with pecans.

    >> oh my gosh.

    >> and a little powdered sugar .

    >> so it's health food .

    >> oh, yeah, very healthy.

    >> but this is all stuff i have in my house maybe but that.

    >> it's a staple in ours.

    >> there's never a bad day in the kitchen with you all. happy thanksgiving.

    >> happy thanksgiving everybody.

    >> you can find all of

TODAY recipes
updated 11/27/2013 4:40:07 PM ET 2013-11-27T21:40:07

Recipe: Sweet potato sausage croquettes

Ingredients
  • 3 cups ‘left over’ mashed sweet potatoes
  • 1 pound ‘left over’ sweet Italian sausage without the casing
  • 3 eggs, beaten
  • 2 cups seasoned Italian bread crumbs
  • 1 cup shredded fontina cheese
  • 1 cup olive oil
  • 1/4 stick butter
Preparation

1. In a large bowl, add 3 cups leftover mashed sweet potatoes and add the cooked sausage, fontina cheese. Add half of the beaten eggs and mix thoroughly. Form into croquettes, dip into remaining beaten eggs, and roll in the bread crumbs.

2. In large sauté pan, heat the olive oil and butter over medium heat, add the croquettes and cook on all sides until golden brown.

3. Place on serving platter and serve immediately.

Serving Size

Makes 4 to 6 servings

Recipe: Pumpkin ricotta zeppole

Ingredients
  • 1 cup whole milk ricotta
  • 1 cup pumpkin puree
  • 4 eggs
  • 1/4 cup powdered sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup cake flour
  • 1 tablespoon baking powder
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground nutmeg
  • 1 pinch salt
  • 1/2 cup warm maple syrup (for garnish)
  • 1 cup chopped toasted pecans (for garnish)
Preparation

1. Combine all ingredients, except for maple syrup and pecans, and mix until smooth.

2. Drop heaping tablespoon into hot (350 degrees) oil and fry until golden brown.

3. Dust with powdered sugar, drizzle with warm maple syrup and sprinkle with chopped toasted pecans. Serve immediately.

Serving Size

Makes 25 to 30 zeppole

Recipe: Penne with turkey bolognese

Ingredients
  • 1/2 pound prosciutto, finely diced
  • 1/4 cup finely chopped carrot
  • 1/4 cup finely chopped yellow onion
  • 1/4 cup finely chopped celery
  • 4 medium cloves garlic, minced
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • One 28-oz. can diced Italian plum tomatoes with juice
  • 1 cup dry white wine
  • 1/2 cup packed flat-leaf parsley
  • 2 dried bay leaves (remove after cooking)
  • Salt and pepper to taste
  • 4 cups medium-diced roast turkey
  • 1 pound dried penne pasta
  • 1/4 cup parmesan cheese for garnish
  • 1/4 cup fresh basil for garnish
Preparation

1. Heat a wide, heavy-duty 6- to 8-quart pot over low to medium heat. Add the prosciutto and cook until the fat begins to render, about 2 to 3 minutes. Add the carrot, onion, celery, and garlic. Lightly season with salt and pepper and cook the vegetables until translucent, about 4 to 6 minutes. Stir in the pepper flakes.

2. Add the plum tomatoes and white wine, simmer over low heat for 2 to 3 minutes, then add the parsley, and bay leaves, stir and cook for about 15 to 20 minutes.

3. Add the turkey and simmer over low to medium heat until the sauce is thick and rich, about 10 to 15 minutes. Discard the bay leaves and season to taste with salt.

4. Cook the pasta until al dente in lightly salted boiling water according to package directions; drain. Toss the pasta with the bolognese, transfer to a serving platter, garnish with parmesan cheese and fresh basil, and serve.

Serving Size

Makes 6 servings

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