Thanksgiving Leftover Ideas - Boston News, Weather, Sports | FOX 25 | MyFoxBoston

Thanksgiving Leftover Ideas

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With tons of Thanksgiving leftovers in your fridge, The Delicious Cook, Ronnie Woo was here with some new, unique, and tasty ideas.

What to make with Thanksgiving Leftovers: When using Thanksgiving leftovers, it's always fun to try to make the most creative recipes with the leftovers and for me it usually involves reinventing the ingredients entirely. The following recipes will allow you to use your Thanksgiving leftovers without feeling like you are eating leftovers!

Mashed Potato Gnocchi with Italian Sausage: Now this is something special! Who knew you could make a delicious pasta dish with your leftover mashed potatoes?  This recipes completely transforms of those delicious spuds from last night into the star of the meal. Although it takes a little bit of time to roll out the gnocchi, the result is well worth it and they can keep in the fridge for later enjoyment!

Turkey Tikka Masala Curry with Cilantro Basmati Rice: This is a great way to use up all that extra turkey meat in a completely different direction. This soul-warming Tikka Masala sauce is surprisingly easy to make and perfect for a post-Thanksgiving Fall meal. In addition, we all know leftover turkey can get a little dry sometimes, so the sauce is a perfect way to moisten it up and actually enjoy it!

Cranberry Banana Muffins with Cranberry and Rosemary Butter: It's touch to know what to do with all that leftover cranberry sauce! Why not make some delicious and moist muffins with them? Whether you have chunky or smooth cranberry sauce, these muffins come out perfect either way. It's practically foolproof! Serve them up with some creamy cranberry rosemary butter and it's a perfectly easy Thanksgiving Day breakfast item!

Recipes: Mashed Potato Gnocchi with Pancetta & Green Peas

2 cups of real mashed potatoes
3 large egg yolks
½ cup of freshly grated Parmigiano-Reggiano
5-finger pinch of kosher salt
4-finger pinch of freshly ground black pepper
1 cup of all-purpose flour, plus more for dusting surface

4 thin slices of prosciutto (or pancetta), cut into strips
2 tablespoon of unsalted butter
2 tablespoons of olive oil
2 cloves of garlic, whole but gently crushed
1 cup of frozen green peas
3-finger pinch of kosher salt
4-finger pinch of ground black pepper
¼ cup of freshly grated Parmigiano-Reggiano, plus more for sprinkling

Instructions:

  1. In the bowl of a stand mixer with the paddle attachment, thoroughly combine the mashed potatoes, egg yolks, Parmigiano-Reggiano, salt and pepper.
  2. Sprinkle half of the flour over the potato mixer and mix on low speed. Add the second half of flour and continue mixing until combined. Do your best to not over mix the dough. If you accidentally add too much flour and the dough is dry, add another egg yolk or a little water.  The dough should feel firm but yielding, and a little bit sticky. The dough should hold together when gently rolled into a ½-inch thick rope.
  3. Divide the dough into quarters and gently roll into a ½-inch thick rope and cut into ¾-inch long pieces. Using a fork, gently press a small fork into each piece. As you make and shape the gnocchi, lightly dust them with flour and place them onto a dusted baking sheet to hold.
  4. When ready to cook, bring a large pot of salted water to a boil and drop the gnocchi in and cook for about 90 seconds from the time they rise to the surface (Cook about 2 cups of gnocchi for this recipe and the rest can be frozen and cooked at a later date). Drain the gnocchi and prepare the sauce.
  5. In a large pan over medium heat, melt the butter and olive oil until bubbles begin to form. Add the garlic and cook for 90 seconds, then stir in the green peas, salt, and pepper and cook until the green peas are hot. Gently mix in the prosciutto, 2 cups of gnocchi, and grated Parmigiano-Reggiano.
  6. Serve with a sprinkling of more cheese and enjoy!


Turkey Tikka Masala with Cilantro Basmati Rice

4 tablespoons of unsalted butter
1 tablespoon of canola oil
½ large onion, chopped
2 cloves of garlic, finely minced
1 tablespoon of freshly grated ginger
2 tablespoons of tomato paste
2 tablespoons of curry powder
1 teaspoon of ground cumin
1 teaspoon of ground coriander
1 teaspoon of paprika
6-7 Roma tomatoes, diced
5-finger pinch of salt
1 cup of chicken broth
½ cup of plain yogurt
½ cup of heavy cream
3 cups of shredded turkey meat (or chicken meat)

Fresh cilantro, finely chopped, Cooked basmati rice

Instructions:

  1. In a large pan over medium heat, melt the butter with the oil. When the butter begins to bubble, add the onion and cook until caramelized, about 10-15 minutes. Add the garlic and ginger and cook until fragrant, about 60 seconds.
  2. Add the tomato paste and cook until darkened in color, about 2-3 minutes. Add the curry powder, cumin, coriander, and paprika and cook for about 1 minute.
  3. Add the tomatoes along with the salt and chicken broth. Bring to a boil then turn down to a simmer and cook until thickened, about 20 minutes.  Transfer the sauce to a blender and blend until smooth, about 60-90 seconds.
  4. Stir in the yogurt and heavy cream. Add the turkey and bring to a simmer.
  5. Fold cilantro into basmati rice and serve with turkey curry. Enjoy!


Cranberry Banana Muffins with Whipped Cranberry and Rosemary Butter

1½ sticks (3/4 cups) of butter, room temperature
1 cup of granulated sugar
1/2 cup of brown sugar
3 very ripe bananas, mashed with a fork
1/2 cup of chunky cranberry sauce
2 large eggs
1 teaspoon of vanilla extract
1/2 teaspoon of ground nutmeg
1 teaspoon of baking soda
2 cups of flour, all-purpose or bread flour
3/4 teaspoon of salt
1/2 cup of Greek yogurt, vanilla or plain

Spread:
¼ cup cranberry sauce
1 tablespoon of fresh rosemary, finely chopped
1 stick of unsalted butter, room temperature
 
Instructions:

  1. Preheat oven to 350 degrees.
  2. In the bowl of a stand mixer, cream the butter and sugar.
  3. On low speed, add the mashed bananas and cranberry sauce.
  4. Still on low speed, add the eggs, vanilla extract, and nutmeg.
  5. In a small mixing bowl, combine flour, baking soda, and salt.
  6. On low speed, add the dry mixture into the wet mixture. Add buttermilk and mix thoroughly.
  7. Pour this mixture into a non-stick muffin pan until each one is about ¾ full. If oyu have extra cranberry sauce, feel free to add a small dollop on top of each muffin before baking for extra cranberry flavor.
  8. Bake for 25-30 minutes, until a toothpick comes out clean.
  9. In the meantime, make the cranberry and rosemary spread. In the bowl of a stand mixer, add the spread ingredients and whip on high speed until light and fluffy.
  10. Cool slightly before serving and enjoy with the cranberry and rosemary butter!

 

Ronnie Woo is the Executive Chef and owner of The Delicious Cook, a private chef company specializing in intimate 4-Star Dinner Parties!

Fun Facts About Ronnie Woo: (Source: TheDeliciousCook.com)

1) Woo moved to Los Angeles by myself at the age of 19 to pursue a personal dream of becoming a fashion model. Armed only with a few material possessions alongside a healthy dose of determination and resourcefulness, he supported himself and eventually signed with Wilhelmina Models.

2) He also has two graduate degrees – a Masters in Business Administration and a Masters in Counseling Psychology.

3) In 2011, Woo completed a program in association with the Northwest Culinary Academy of Vancouver and created The Delicious Cook, which is his way of sharing with you a passion for making and eating delicious food. Its foundation that's rooted in his experiences and adventures.

Websites:
RonnieWoo.com
TheDeliciousCook.com

Social Media:
Follow Chef Ronnie Woo on Twitter: @RonnieCWoo
Facebook.com/TheDeliciousCook

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