The Friday after Thanksgiving is no doubt the best day of the year for leftovers. A turkey sandwich with cranberry sauce and stuffing for breakfast? Yes, please. And while these leftovers taste good on their own, sometimes it’s fun to get a little creative with your post-turkey-day recipes. With that in mind, this year we turned to Savour This Kitchen who showed us how to transform our Thanksgiving leftovers into a fabulous next-day menu.
From pumpkin pie donuts to harvest turkey soup, here are four delicious recipes that will keep your stomach full this weekend…
Cheddar-Cranberry Sauce Corn Meal Biscuits
- 3 cups of all purpose flour
- 1 cup of corn meal
- 4 Tbsp. baking powder
- 1/8 cup of sugar
- 1 stick + 2 Tbsp of butter, cold + small cubed
- ½ cup of shredded cheddar cheese
- 1 ¼ cup of buttermilk
- 4 Tbsp. of cranberry sauce
- 1 Tbsp. kosher salt
1. Preheat oven to 450 degrees.
2. In a large mixing bowl, combine flour, corn meal, baking powder, sugar, and salt. Work butter into flour mixture with your fingers until mixture resembles coarse meal.
3. Gently stir in leftover cranberry sauce into flour, but do not overwork, you do not want it turning red. Add cheddar cheese and buttermilk and stir using your hands until dough comes together.
4. Dust your counter with some flour and place dough on it. Form dough into a rectangular shape, about 1 – 2 inches thick.
5. Using a round cookie cutter, cut large rounds. Place on parchment paper-lined sheet pan, brush with a little buttermilk and bake in oven for 12-17 minutes until crisp and golden brown.
Mashed Potato Gnocchi with Brown Butter Sage Sauce
- 4 cups of mashed potatoes
- 2 ½ cups of all purpose flour
- 2 eggs
- Salt, as needed
Brown Butter Sage Sauce ingredients:
- 2 sticks of butter
- ½ cup sage, fine chopped
1. Bring a large pot of salted water to a boil.
2. In a large mixing bowl, combine cold leftover mashed potatoes, all purpose flour, eggs and some salt. Knead the dough gently until smooth.
3. Dust your counter with some flour and cut the dough into 4 pieces, roll the dough piece on the floured surface into a 3/4-inch-thick rope. Cut the ropes into small, ½ inch pillows. Then either using a fork or gnocchi board, roll each piece against the fork or board to form ridges.
4. In a large frying pan add butter and continue cooking until it turns a golden brown color. Then add the finely chopped sage into the browned butter in four parts. Stir until it is all incorporated.
5. When the water is boiling, drop the gnocchi pillows in. Let simmer for 1-2 minutes or until they rise to the surface. Using a slotted spoon remove gnocchi and add to brown butter sage sauce. Stir and coat the gnocchi with the sauce and then serve.
Harvest Turkey Soup
- 2 leftover turkey thighs, shredded (approximately 2 cups)
- 9 carrots, peeled + cut into ½ in. circles
- 6 celery sticks, small chop
- 1 onion, medium chop
- ½ fennel bulb, sliced thin
- 2 Qt. of vegetable or chicken stock + 2 Cups of Water
- 1 ½ Tbsp. of merchant (Savour This Kitchen Merchant Spice Blend)
- 8 garlic cloves, sliced thin
- 4oz white wine or white balsamic vinegar
- ½ bunch of fresh parsley
- ½ bunch of fresh cilantro
- 2 cups of fresh semolina egg noodles (note you will need a pasta machine)
Ingredients for egg noodles:
- ½ cup of semolina flour
- ½ cup of all purpose flour
- 1 egg
- water as needed
- pinch of salt
Instructions for Harvest Soup:
1. Coat 2 sauté pans with olive oil over medium heat. Divide carrots, celery, fennel, and garlic into two pans and sauté until golden. Season with salt and pepper.
2. Deglaze with 2 oz. of white wine in each pan. (Note: We do this because we want the vegetables to get some color and not steam. Overcrowding the pan can cause the vegetables to steam.)
3. Combine sautéed vegetables into large stock pot or Dutch oven.
4. Coat sauté pan with olive oil and sauté onions and leftover shredded turkey. Season with salt and pepper. When onions are caramelized, add to Dutch oven.
5. Now pour vegetable stock and merchant spice blend into the Dutch oven. Add salt and pepper to desired taste. Cook soup for at least an hour at medium-low heat. While the soup is cooking either make your semolina egg noodles from scratch or boil your store bought egg noodles in a separate small pot.
6. After an hour of cooking, add egg noodles and right before service throw in cilantro and parsley.
Directions for semolina egg noodles:
1. Bring a pot of salted water to a boil.
2. In a small bowl combine all-purpose flour, semolina flour, egg and a pinch of salt. Add some water to the dough if it is a little dry. Do not add too much, you do not want the dough sticky.
3. Divide the dough into four parts. Take the first piece of dough and flatten it out a little, then run the dough through the crank machine on 1, which is the widest setting. Fold the dough in half and do it again on 1. Continue to do this until the dough is smooth and then start moving up a notch until you reach 7. Then place through the pasta cutter fettuccine attachment and toss noodles in semolina and lay flat until you are ready to cook them. Do this four more times.
4. Drop noodles in the hot salted water and then immediately strain out and drop into Turkey Harvest Soup.
Pumpkin Pie Filled Donuts with Maple Glaze
For the donut dough:
- 4 ½ tsp of yeast
- 1 cup of warm water
- ½ cup of brown sugar
- 1 Tsp. cinnamon
- ½ Tsp. of cardamom, ground
- ¼ Tsp. of clove
- 2 Tsp. of salt
- 4 cups all purpose flour
- ¼ cup of butter, melted
- 3 eggs yolks
- 1 egg white
- 1 cup of Leftover Pumpkin Pie
- 2 Tbsp. of butter
- ¼ cup of maple syrup
- ½ cup of powdered sugar
- 2 Tbsp. of cream
1. Pre-heat oven to 350 degrees.
2. In a large bowl combine yeast, warm water, and 1 Tbsp. sugar. Whisk until the mixture forms air bubbles.
3. In a separate bowl mix flour, cinnamon, cardamom, clove, baking powder, salt and remaining sugar.
4. Whisk together yeast mixture, egg and melted butter. Then stir in dry ingredients into the wet ingredients. Once dough is formed, let sit in a warm area for an hour until dough has doubled in size.
5. While the dough is rising, scoop out leftover pumpkin pie into a small sauté pan and cook on low heat until more of a think puree. Then fit a pastry bag or plastic bag with a large round piping tip and fill with leftover pumpkin pie puree.
6. Place dough on a floured work surface and form dough into a rectangular shape about 1 – 2 inches thick. Using a round cookie cutter, cut large rounds. Place on parchment paper lined sheet pan. Let sit for about 15-30 minutes.
7. Fill medium sized pot with canola oil. (Note: Test the temperature of the oil by dropping a small piece of dough in, if it floats to the top immediately you can start frying your donuts).
8. Drop donuts in oil until golden brown then remove with a slotted spoon. Place on paper towel lined sheet pan. Once all the donuts have been fried. Line sheet pan with parchment paper and place donut on top, cover donuts with foil and place in oven for 10 -15 minutes until center of donut is completely cooked, then remove from oven.
9. Prepare brown butter maple glaze by heating butter in a small sauté pan until it becomes golden brown. Then add maple syrup, powdered sugar and cream. Stir until fully incorporated.
10. Allow the donuts to cool slightly. Using the pastry bag fill each donut with leftover pumpkin pie puree. Then dip in brown butter maple glaze and serve.
I hope you enjoy trying all of these recipes! Let us know in the comments below which one you’re going to try first.
What’s your favorite way to eat Thanksgiving leftovers?
XO Team LC