Leftover Thanksgiving Recipes

17's Lori Lizarraga stopped by The Kitchen in Downtown Bakersfield where Head Chef Richard Yoshimura shared some Thanksgiving Leftover Recipes!

Pumpkin pie milkshake
1 slice leftover pumpkin pie (and yes, the crust too)
3 scoops vanilla ice cream
1/4 cup milk
2 tablespoons caramel sauce

Combine all ingredients and blend.

Turkey Frittata

Preheat oven to 375 F.

(Use whatever leftover veggies you have on hand). Green beans, Brussels sprouts, etc.
8 eggs
2 cups shredded leftover turkey
1-2 cloves garlic
1 medium onion - diced
1 red bell pepper - diced
2 handfuls of spinach
1/2 cup cheese (cheddar, manchego, Monterey Jack or mozzarella)
1 tablespoon butter
Olive oil
Salt and pepper ( as needed)

Cranberry Dijon sauce - just stir it together

1/2 cup leftover cranberry sauce
2 teaspoons of Dijon mustard
1 tablespoon olive oil
Salt and pepper

Directions

  1. Beat eggs with some salt and pepper and set aside
  2. Sauté onions, peppers and garlic in a 12" skillet with butter and olive oil until softened, season with salt and pepper.
  3. Add spinach - season with salt and pepper
  4. Add turkey and cheese
  5. Stir in eggs and and make sure it is fully incorporated (don't overmix it)
  6. Continue cooking on the stove on medium heat for 4-5 minutes
  7. Transfer to preheated oven and continue cooking for 12-15 minutes or until the eggs are cooked through.
  8. Serve with cranberry Dijon sauce

Potato croquettes - makes 6-8
2 cups leftover mashed potatoes
1/4 cup Parmesan cheese
1 cup mozzarella (or cheddar, Swiss, Monterey Jack)
1/4 cup sliced scallions
2 eggs beaten
1/2 cup all purpose flour
1 cup panko
Olive oil
Salt and pepper
Leftover gravy

Directions:

  1. Combine mashed potatoes with the cheeses and scallions
  2. Form in to little oblong shapes
  3. Put eggs, flour and panko in separate bowls
  4. Dredge the croquette in the flour, then the egg and then the panko
  5. Heat 1/2 of oil in a skillet
  6. Fry the croquettes in batches until both sides are GBD (golden brown delicious)
  7. Season with salt and pepper
  8. Serve with leftover gravy or whatever sauce you like

Stuffing Waffle
Follow the recommended settings on your waffle maker. Heat your waffle maker. Spray with non stick spray. Add leftover stuffing - however much that can fit with the lid closed. Cook until browned and crisp. Top with a couple of eggs (poached, fried, scrambled - whatever you like).

Stuffing

Preheat oven 350 F for bread cubes , increase to 400F for stuffing.
1 loaf of white bread - about 1.5 pounds - cut into 1 inch cubes
3 oz butter
2 large yellow onions - diced
4 large stalks of celery - diced
4 cloves of garlic - minced
1 pint of mushrooms - quartered
1/4 cup fresh sage - chopped
4 stalks of fresh thyme
3-4 cups of warm stock (turkey, chicken or veggie)
Salt and pepper

Directions:

  1. Toast the bread cubes in a preheated oven for 12-15 minutes or until it's crisp
  2. Remove bread and increase temperature of the oven
  3. Melt butter and sauté onions until softened
  4. Add celery and garlic
  5. Add mushrooms
  6. Be sure to season veggies with salt and pepper
  7. Continue cooking until the all the veggies are softened and cooked through - approx 10 minutes
  8. Add herbs and cook for a couple minutes more
  9. Combine the toasted bread cubes and the veggies
  10. Add 3 cups of the warm stock
  11. If needed, add more stock til the bread cubes are moistened, but not mushy
  12. Grease up a 9 x 13 baking dish (butter or pan spray)
  13. Transfer the stuffing to the pan and drizzle 2 tablespoons of melted butter or turkey fat on top
  14. Bake for 15-20 minutes or until browned and crispy on the top

Rachel Sandwich
4-5 oz of sliced leftover turkey
2 slices of rye bread (or sourdough or whatever you like)
1-2 slices of cheese (Swiss, manchego, provolone or whatever you like)
1/4 cup coleslaw
Cranberry Dijon sauce

Directions:

  1. Heat up a skillet and melt butter
  2. Add 2 slices of bread and toast until crisp
  3. Remove bread and add turkey to skillet and place cheese on top.
  4. Cover and heat until cheese is melted
  5. Spread cranberry Dijon sauce on the bread
  6. Add turkey and cheese
  7. Add coleslaw
  8. Enjoy!

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