Let’s be honest. There are only so many days in a row a person can eat turkey, sweet potatoes, stuffing, and pecan pie. If you’re wondering what to do with all the leftovers from this year’s Thanksgiving feast, you’re in luck. We asked Chef Travis to share three simple and delicious recipes using popular dishes that most of you will be serving today.
We’re going to explain how to make an “Everything but the…” Casserole, Pecan Pie Bread Pudding, and a Turkey Croissant with Cranberry Mayo. Is your mouth watering yet? Oh, just you wait.
“Everything but the…” Casserole
We start with this casserole because it doesn’t have an exact recipe. You can literally use just about anything you don’t finish on Thanksgiving. Out of the three recipes, this particular one was my favorite because it combined so many delicious flavors into one amazing dish!
To start, Chef Travis Brust added a layer of sweet potatoes on the bottom of the skillet (casserole dish will also work). Then, he cut up some leftover turkey and vegetables including rutabaga, carrots, and green beans. He scattered that layer over the sweet potatoes. Next, he liberally spooned the leftover gravy (about 1/4 to a 1/2 cup) over the mixture. Then, more potatoes! This time, he spooned regular mashed potatoes (only around the outside of the skillet) and left room in the center for the leftover stuffing. Finally, he topped it all with grated aged cheddar cheese. During our demonstration, the casserole baked in the oven for about 25 minutes, until the cheese was melted and the top was a golden brown.
Pecan Pie Bread Pudding
I’m going to be totally honest. When I heard bread pudding was one of the recipes, my heart sank a little-only because it isn’t traditionally one of my favorites. But when I saw one of the ingredients was leftover pecan pie, it piqued my interest. And O.M.G. It ended up being the most amazing dish (think french toast on steroids.) I will definitely be making this one at my house! This recipe is for six 5 oz ramekins.
- 3 cups Heavy Whipping Cream
- 1 cup Sugar
- 2 oz Real Maple Syrup
- 6 Whole Eggs
- 1/4 tsp Kosher Salt
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Ginger
- 1/2 tsp Ground Cardamom
- 12 Slices Brioche Bread Diced (or any leftover day-old bread)
- 2 Slices Pecan Pie (Leftover)
- Whisk together the cream, sugar, maple syrup, eggs, salt and spices. Pour over the diced bread
- Let stand for 5 minutes, occasionally pressing the bread into the custard so that all is absorbed
- Chop one slice of the pecan pie into small pieces and fold into the pudding
- Place the pudding mixture into the ramekins
- Cut the second slice of pecan pie into 6 equal pieces and place one piece into the center of each pudding
- Place the ramekins into a baking dish and fill the dish half way up the ramekins with hot water
- Place in 350 F oven for about 40-45 minutes or until pudding is almost set in the center
Turkey Croissant with Cranberry Mayo
I usually use my leftover Thanksgiving turkey to make a pot pie or turkey noodle soup, but this is so much easier. For the mayo, you just mix one cup of mayo with four tablespoons of cranberry sauce (either fresh or canned). In my kitchen, I’ll be using Chef Travis’ cranberry sauce with Grand Marnier-that’s assuming we have any left over!
What about you? Do you have a favorite recipe you like to use for all of your Thanksgiving leftovers? Share it with others here!
Micheline Dalty says
Is there any way to get the recipe for the creamed spinach that used to be served at Kings Tavern. It was served with every meal until last year. Thank you.
Hi Micheline, we apologize for the delay in responding.
Here is the recipe for King’s Arms Tavern Creamed Spinach:
8 servings
INGREDIENTS
4 pounds fresh Spinach, washed and tough stems removed
4 tablespoons of unsalted Butter
1 cup of chopped Shallots
2 teaspoons of minced Garlic
¾ teaspoon of Salt
¾ teaspoon of Black Pepper
½ teaspoon of Nutmeg
1 cup of Grated Parmesan Cheese
1 cup of heavy Cream
METHOD OF PRODUCTION
1. Bring a pot of salted water to a boi, over high heat. Add Spinach and
cook for 3 minutes.
2. Drain in a fine mesh strainer, pressing with a large spoon to release as
much water as possible. Rough chop and set aside.
3. Melt Butter in a sauté pan over medium heat, Add Shallots and Garlic
and cook stirring until soft and fragrance, about 2-3 minutes.
4. Add Spinach and cook until the liquid is released. Add cream, salt, pepper
Nutmeg and cook until cream is reduced by half. Add Cheese cook for 4 minutes
remove from heat and serve immediately. ENJOY
Could you please send me your Hot Apple Pie Cocktail recipe