Thanksgiving Leftovers

This week on What’s for Dinner Joe and Barbara talk about what to do with all those Thanksgiving leftovers.

Turkey Tetrazzini

Leftover Turkey
Heavy Cream
Parmigianino Reggiano
Bread Crumbs


Sauté onions in a little oil then add heavy cream and bring to a boil. Add whisked egg yolks and the cheese to the heavy cream. Shred your turkey and add to the heavy cream mixture along with peas and fettuccini. Spray your baking dish and pour the mixture into the dish. Top with bread crumbs and bake at 350 degrees for about 30 minutes.


Joe’s Leftover Thanksgiving Sandwich

Cranberry Pecan Roll
Jelled Cranberry


Mix mayo with the cranberry sauce until well combined. Spread the cranberry mayo on each side of the bread and then top bread with a layer of turkey and a layer of stuffing.


Turkey Pot Pie

6 slices bacon, cut crosswise into 1-inch pieces
3 leeks halved lengthwise and sliced
10 ounces button mushrooms, sliced
1 tablespoon chopped thyme leaves
Salt and pepper
3 tablespoons all-purpose flour
1 3/4 cups low-sodium chicken broth
3/4 pound leftover turkey meat, skin removed, cut into bite-size pieces
1 cup frozen peas
4 cups leftover mashed potatoes


Preheat oven to 400 degrees. In a large skillet, cook bacon over medium heat until crisp.  Remove bacon from pan and drain. Add leeks, mushrooms, and thyme to skillet and season with salt and pepper. Cook until vegetables are golden brown and softened. Sprinkle flour over vegetables and cook, stirring, until flour is pale golden, about 2 minutes. Stir in broth and simmer until thickened. Stir in turkey, peas, and bacon. Season with salt and pepper.

Transfer turkey mixture to  ramekins or a baking dish; set on a rimmed baking sheet. Spread potatoes over turkey mixture. Bake until filling is bubbling and potatoes are golden in spots, 20 minutes.

Heat broiler with rack in top position. Broil until potatoes are evenly golden, 2 to 3 minutes. Let cool and enjoy.


Stuffing Stuffed Mushrooms

Leftover stuffing


Add breadcrumbs to your leftover stuffing. Remove the stem from the mushroom and stuff the mushrooms with the stuffing. Bake in the oven until the mushroom is tender and the stuffing is golden brown.


Turkey Bolognese

1/2 lb. pancetta, 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
1-1/2 tsp. fennel seed, lightly crushed
1/4 to 1/2 tsp. crushed red pepper flakes
One 28-oz. can diced tomatoes with juice
1 cup dry white wine
1 cup homemade turkey broth or lower-salt canned chicken broth
1 cup whole milk
1/2 cup packed flat-leaf parsley
2 dried bay leaves
Kosher salt
4 cups medium-diced roast turkey
1 lb. dried rigatoni


Heat a wide, heavy-duty pot over medium heat. Add the pancetta and cook until its fat begins to render. Add the carrot, onion, celery, and garlic and cook until the vegetables begin to brown. Stir in the fennel seed and pepper flakes.

Add the tomatoes and white wine. Boil for 2 to 3 minutes, add the broth, milk, parsley, and bay leaves. Stir well, return to a boil, and season with a little salt. Lower the heat to medium low and simmer until reduced by about one-third, 30 to 40 minutes.


Brussels Sprouts, Potatoes and Turkey Hash

2 tablespoons vegetable oil or turkey fat
3 cups finely shredded leftover brussels sprouts
1 small onion, finely sliced
2 cups leftover roasted potatoes, cut into 1/4-inch dice
1/2 pound roasted turkey meat, cut into 1/4-inch dice
1 tablespoon chili sauce
1 teaspoon hot sauce
Kosher salt and freshly ground black pepper
2 to 4 eggs
Turkey gravy


Heat oil in 12-inch non-stick skillet. Add brussels sprouts, onions, and potatoes. Stir once then cook without moving until charred, about 2 minutes. Flip, stir, and repeat until well charred all over, adding turkey half way through cooking. Add chili sauce and hot sauce and season to taste with salt and pepper.

Transfer mixture to 10-inch cast iron skillet. Make 2 to 4 wells on surface and add an egg to each. Cover and cook over medium-high heat until bottom is charred and eggs are cooked to desired level of doneness, about 5 to 8 minutes. Serve with turkey gravy.



Q: Can you over crowd a pan?

A: Yes you can. It is always a good idea to eyeball your ingredients before choosing a pan. You want to leave an even amount of space between the items in your pan, this will allow those items to cook evenly and properly.


Q: Can you over mix?

A: Yes you can. The only thing that requires constant stirring or mixing would be risotto or pasta.

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