As much as we all love Thanksgiving leftovers, eating turkey sandwiches (or soup or casserole….) gets old after a couple of days. So if you have any leftovers lingering and are looking for new ways to satiate your distinctive palate then try these crave-worthy combinations for a modern, elevated twist on Thankgiving classics.
Turkey + Stuffing + Mashed Potatoes + Cranberry Sauce + Gravy = Egg Rolls!
Hold the casserole! Try these egg rolls instead. Chop up any combination of leftover turkey, stuffing and mashed potatoes into small pieces. Stir them together with a spoonful or two of cranberry sauce (or gravy). Put 2-3 TBSP of filling in the center of an egg roll wrapper and fold according to package instructions using some beaten egg to seal the edges. Drop them in 350 degree oil for 3-5 minutes or cook them in your air fryer following manufacturers instructions. Use leftover cranberry sauce (or hot gravy) for dipping.
Pumpkin Pie + Chocolate + Pecans = Truffles!
My friend, Chef Rhonda, owner of Flourish Culinary Services in Cincinatti turned me onto pumpkin pie truffles. Be sure your pie is chilled for this one. Mash up the pie, including, the crust in a bowl with a fork. Using a small cookie scoop or spoon, scoop out the pie into mounds on a parchment lined baking sheet and freeze for 1 hour. Roll each mound into a ball and dip into your favorite melted chocolate. Optional: Sprinkle with toasted chopped pecans. Place them back on the parchment and refrigerate. Store in the refrigerator up to one week…assuming of course that they last that long!
Cranberry Sauce + Shallots + Thyme + Rosemary + Sage = Pan Sauce!
Steak with a simple pan sauce is an easy and elegant weeknight meal that will transport you to a Paris bistro. Chop 1-2 TBSP of shallot. Sear-roast your preferred cut of steak (or other protein) in an oven-proof skillet. Transfer meat to a plate and tent loosely with foil. Place skillet back on the stove-top and quickly saute the shallot over medium heat just until tender. Stir in herbs (or any desired seasonings) and saute 30 seconds. Stir in the cranberry sauce to heat then spoon over meat. Voila! Enjoy over greens with roasted potatoes.