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Leftover Thanksgiving Recipes: Stuffed Pies, Turkey Pasta, and More

Too much turkey and overload of stuffing is not a problem for those who like Thanksgiving leftovers. Chef Eric LeVine, partner at 317 Main restaurant in Farmingdale, has these recipes for a fresh twist:

Pie filling with roasted mushrooms

To fill cakes:

2 cups leftover stuffing

2 eggs

1/2 cup Italian breadcrumbs

2 tablespoons of olive oil

12 thin slices of bacon

1 tablespoon fresh lemon juice

1 tablespoon kosher salt

6 eggs, at room temperature

1. Place the filling in a large bowl, breaking up any large clumps. Add the eggs and breadcrumbs and stir to combine, making sure all of the filling is evenly coated with the eggs.

2. Place 1/3 cup of the filling in your hands and shape into a patty about 3 inches wide and 1/2 inch thick. Repeat to make 6 filled pies.

3. Heat oil in a medium skillet over medium-high heat and cook cakes, two at a time, until golden brown, 2 to 3 minutes per side. Transfer to a plate lined with paper towels and repeat with the remaining cakes. Cover loosely with foil to keep cakes warm.

Roasted Mushrooms:

1 1/2 pounds cremini mushrooms

4 garlic cloves

3 tablespoons olive oil

1 1/4 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon

balsamic vinegar

Chopped fresh chives or parsley, for serving (optional)

1. Place a rack in the middle of the oven and heat oven to 450°F.

2. Trim and quarter 1 1/2 pounds of cremini mushrooms and place on a rimmed baking sheet. Crush and peel 4 garlic cloves and add them to the baking sheet. Drizzle with 3 tablespoons of olive oil and season with 1 1/4 teaspoons of kosher salt and 1/4 teaspoon of black pepper. Mix to coat and spread in a single coat.

3. Grill, stirring halfway through, until mushrooms are tender and caramelized, 18 to 20 minutes total. Remove from oven, drizzle with 1 tablespoon balsamic vinegar, and toss to coat. Garnish with chopped fresh chives or parsley

Add roasted mushrooms on top of the stuffed pie and top with a fried egg.

turkey bucatini pasta

2½ teaspoons kosher salt

¾ pound bucatini or gluten-free noodles

½ cup (1 stick) + 2 tablespoons salted butter

½ cup of sliced ​​almonds

½ cup panko or gluten-free panko

2 garlic cloves, minced

¾ teaspoons garlic powder

¼ teaspoons ground nutmeg

½ teaspoons freshly ground black pepper

1½ cups heavy whipping cream, room temperature

2 cups freshly grated Grana Padano or Parmesan cheese

2 cups leftover cubed turkey

¼ cup chopped flat-leaf parsley, to serve

1. Fill a large pot with 4 quarts of water and add 2 teaspoons of salt. Bring to a boil over high heat. Add the bucatini and cook until al dente according to package directions. Drain.

2. Meanwhile, heat a small dry skillet over medium-high heat. Add the almonds and toast, about 4-5 minutes. Transfer the almonds to a small bowl. In the same skillet, melt 2 tablespoons butter over medium-high heat until sizzling. Add panko and cook, stirring, until golden brown, 3-4 minutes. Transfer the panko to a separate small bowl.

3. Melt the remaining ½ cup butter in a large skillet over medium-high heat. When the butter begins to sizzle, add the garlic, garlic powder, nutmeg, remaining ½ teaspoon salt, and pepper, stirring until the garlic is fragrant, about 1 minute.

4. Gradually add heavy cream and bring to a simmer. Add the Grana Padano and stir until fully incorporated, about 2 minutes. Reduce heat to low and cook until thickened, about 5 minutes. Add turkey and continue cooking until heated through.

5. Remove pan from heat. Add the bucatini and toss to coat.

To serve, divide the pasta among 4 bowls, sprinkle with toasted panko, almonds, and parsley.

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ham croquettes recipe

4 tablespoons unsalted butter room temperature

1 tablespoon finely chopped onion

1 cup whole milk at room temperature

1 cup all-purpose flour divided

1/4 teaspoon nutmeg

salt and pepper to taste

1 tablespoon of dry cooking wine (dry wine)

1 pound ground ham* (see note)

2 large eggs room temperature

1 cup breadcrumbs (or finely ground crackers)

Vegetable oil for frying

1. In a saucepan, melt the butter over medium-low heat. Add the onion and cook for 1 minute.

2. Slowly add milk, 1/3 cup flour, nutmeg, salt, and pepper. Continue beating until it becomes a very thick sauce (a roux).

3. Add the cooking wine and the ground ham to the sauce. Mix slowly until just combined. Reduce heat to low and simmer for 5 minutes.

4. Transfer the filling to a bowl. Let stand at room temperature, then refrigerate for 2 hours or overnight (the longer the better). The mixture has to harden to form logs and cover evenly. If you skip this step, it will be very difficult to form logs, coat with breading, and fry.

5. Remove the filling from the refrigerator. Shape mixture into logs straight from the fridge. It’s okay if they are cold, it will be easier to form the logs this way. You want the logs to be about 3″ long and 1″ wide. If the mixture is sticky as you make the logs, add breadcrumbs, 1 tablespoon at a time, to the mixture until no longer sticky.

6. Continue shaping the logs until you have all the croquette logs made, then place back in the refrigerator to firm up once more, about 30 minutes. **

7. To bread the croquette logs, you want to set up a breading station. In a bowl, beat the eggs and set aside. In another bowl, mix together the remaining flour and breadcrumbs.

8. Remove the logs from the fridge. Dip each croquette log into the beaten egg, then coat with the flour and breadcrumb mixture. Repeat with each one until they are all breaded. Let the croquettes rest at room temperature for 5 minutes before frying.

9. In a large pot or skillet, heat enough vegetable oil to completely coat the patties. Fry each croquette until golden brown, approximately 3-4 minutes. Don’t overfill the pot while frying. This will help all cook evenly.

sweet potato risotto

2 tablespoons of olive oil

1 large onion, finely chopped

kosher salt and black pepper

2 small sweet potatoes (about 1 pound), cut into 1/4-inch pieces

2 garlic cloves, minced

1 cup of arboreal rice

1 cup of dry white wine

½ cup grated Parmesan (2 ounces)

2 teaspoons chopped fresh oregano

1. Heat oil in a large saucepan over medium heat. Add the onion, ½ teaspoon of salt, and ¼ teaspoon of pepper. Cook, stirring occasionally, until smooth, 3 to 5 minutes.

2. Add sweet potatoes and garlic and cook, stirring occasionally, for 1 minute.

3. Add rice and cook, stirring, for 2 minutes. Add wine and cook, stirring frequently, until absorbed.

4. Measure 3½ cups of water. Add ¾ cup at a time and cook, stirring occasionally and waiting until each addition is absorbed before adding the next. It should take 25-30 minutes for all the water to be absorbed.

5. Add Parmesan cheese and oregano.

Broccoli Casserole Omelette

2 tablespoons of olive oil

1 garlic clove (thinly sliced)

3 ½ cups broccoli florets

¼ teaspoon crushed red pepper

Salt

Pepper

8 large eggs

½ cup grated Parmigiano-Reggiano cheese (1 1/2 ounces)

1. Preheat oven to 350°. In a 10-inch nonstick ovenproof skillet, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderately high heat for 30 seconds. Add the broccoli and crushed red pepper and cook for 1 minute. Add 2 tablespoons of water, season with salt and pepper, and cover. Cook over moderate heat until broccoli is crisp-tender, 2 minutes; let cool.

2. In a bowl, beat the eggs with 1/4 teaspoon each of the salt and black pepper. Add the broccoli. Return the skillet to the stove and heat the remaining tablespoon of oil. Pour in the eggs and cook over moderately low heat until set around the edge, 3 minutes. Sprinkle the frittata with the cheese. Transfer pan to oven and bake frittata until center is set, about 12 minutes. Serve warm or at room temperature.

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