This recipe is the ultimate Thanksgiving left over recipe! Where else can you use your left over turkey, mashed potatoes, gravy, and stuffing without having to involve the microwave???

Ingredients

• 2 teaspoons olive oil
• 1 ¼ cup green beans, ½ inch pieces
• 1 ¼ cup yellow onion, medium dice
• ¾ cup corn, frozen
• 3 cups turkey, ½ inch cubes
• ¾ cup gravy
• 2 ½ cups stuffing
• 3 cups mashed potatoes
• ¼ cup parmesan cheese, grated
• 1 cup Swiss cheese, such as Jarlsberg, grated

Directions

1. Pre heat your oven to 375 degrees.
2. Heat olive oil over medium/high heat in a medium sauté pan. Add green beans, onion and corn and cook for 5 minutes stirring occasionally. Set aside.
3. Add turkey and gravy to 10 cup baking dish mix together and spread over the bottom of the dish. Add the beans, corn and onion to the dish to cover the turkey. Layer the stuffing on top of the veggies, cover with mashed potatoes and sprinkle the top with the two cheeses.
4. Bake for about 40 minutes or until heated through.

This recipe is from my “Thanksgiving Remakes” segment which aired on Fox Q13 Morning News on November 21st, 2011. My idea was to help you use your Thanksgiving leftovers in a way that’s creative, fun and doesn’t involve the microwave! You can also checkout my Pumpkin Pancakes and Turkey and Brie Pockets recipes which I shared in the same segment.

Have left over pumpkin pie?  Why not turn it into delicious pancakes!?!?  While I’m calling this a brunch recipe, it can easily be served as breakfast for dinner because it has the right combination of savory with the bacon and sweet with the pumpkin in the pancakes.

Makes 8 pancakes

Ingredients

• 1 cup pancake mix,* such as Snoqualmie Falls
• 1 cup water
• ¼ cup pumpkin pie filling
• ¼ teaspoon vanilla extract
• Butter for greasing the pan
• 8-10 slices of bacon, cooked until crispy and crumbled
• 1/3 cup mascarpone cheese
• 1/3 cup pecans, chopped
• Maple syrup

Directions

1. In a mixing bowl whisk together the pancake mix and water until fully incorporated. Stir in the pumpkin pie filling and vanilla.
2. Rub butter over the surface of a large non-stick sauté pan over medium heat.
3. Using a ¼ cup measure pour pancake mix into the pan. Repeat. Once the bubbles start to form on the top of the pancake flip each one over and cook for 1 minute. Keep on a warm plate covered with a warm towel or in a 200 degree oven.
4. Repeat with remaining batter.
5. When ready to eat, top evenly with bacon, mascarpone cheese, pecans and maple syrup.

*Make sure your pancake mix is the kind where you only need to add water.
I also like to use left over sweet potatoes, just make sure they are well pureed.

This recipe is from my “Thanksgiving Remakes” segment which aired on Fox Q13 Morning News on November 21st, 2011. My idea was to help you use your Thanksgiving leftovers in a way that’s creative, fun and doesn’t involve the microwave! You can also checkout my Turkey and Brie Pockets and Thanksgiving Shepherd’s Pie recipes which I shared in the same segment.

Makes 4

If you are in a time crunch you can always cook your potatoes in the microwave. Pierce them with a fork and microwave for 9-15 minutes or until soft. Continue with step 3 & 4.

Ingredients

• 4 russet potatoes, scrubbed and rinsed
• butter
• cheddar cheese, shredded
• blue cheese, crumbled
• sour cream
• bacon bits
• salsa
• broccoli, cooked
• green onions, sliced thin

Directions

1. Pre-heat your oven to 400 degrees.
2. Pierce the potatoes with a fork and place on a baking sheet. Bake for 1- 1 ½ hours or until soft to the touch.
3. With a knife make a slice down the center of each potato and cover in foil to keep warm.
4. Place all of your toppings into bowls for guests to load up their potatoes.

Serves 4

This a great twist on the classic surf and turf and will even save you a few bucks.

Make Ahead: A few hours before make the sauce and set aside. Mix the steak sauce and lime juice and get the steaks ready on a plate.

All of the sauce items are available in a well stocked grocery store.

Sauce Recipe

Ingredients

• 1 medium smashed garlic clove
• 1 Tablespoon + ½ teaspoon Mirin (Japanese sweet rice wine)
• 1 ¼ teaspoon soy sauce
• ¼ teaspoon ground ginger
• 1 ¼ teaspoon white miso
• ¼ teaspoon lime juice
• 4 Tablespoons butter

Directions

1. In a small saucepan over medium heat, whisk all of the ingredients together until the butter is melted a miso is fully incorporated, set aside. Remove the garlic clove before serving.

Steak Recipe

Ingredients

• 2 Tablespoons A-1 steak sauce
• 1 teaspoon lime juice
• 4 tri-tip steaks
• 8 oz or about 1 cup Dungeness crab meat
• Parsley chopped for garnish (optional)

Directions

1. Pre-heat your grill to 375-400 degrees.
2. In a small bowl mix together the steak sauce and lime juice and slather over all sides of the steaks. Marinade for about 20 minutes, but no longer or the lime juice will start to cook the steak.

Makes 12

Quick tip: Puff pastry can be found in next to frozen pie shells in your grocers freezer section.

Make Ahead: Up to 1 day ahead, prepare the rolls, but don’t bake. Cover with plastic wrap and keep in the fridge until ready to bake.

Ingredients

• 1 ½ sticks butter, room temperature
• 1/3 cup brown sugar
• 2 teaspoons maple syrup
• 1/3 cup pecans, chopped
• 2 sheets of puff pastry, thawed in the fridge, but keep cool
• flour for dusting
• 2 Tablespoons butter, melted
• 1/3 cup brown sugar
• 1 ½ teaspoons orange zest
• ½ cup white chocolate chips

Directions

1. Mix all of the ingredients in a small bowl until well incorporated.
2. Evenly distribute the butter into a 12 hole regular size muffin tin. Set aside.
3. Pre heat your oven to 400 degrees.
4. Unfold your puff pastry onto a lightly floured surface.
5. With a pastry brush, brush the both sheets evenly with the melted butter. Evenly sprinkle the brown sugar, orange zest and white chocolate chips over the butter.
6. From the top of the pastry begin to roll towards you to make a log, pinch the end to the roll to seal.
7. Cut each sheet into 6 equal rolls. Lightly press each roll on top of the butter mixture in the muffin tin.
8. Place on a rimmed cookie sheet and bake for 20-25 minutes.
9. Once you remove them from the oven flip the tin over on to a platter or cookie sheet and shake to release the buns (some might need a little help coming out). Serve warm.

Serves 4-6

Make Ahead: Up to 1 day ahead, assemble all of the ingredients in a mixing bowl, except the chives. Cover and keep in the fridge. When ready to cook, whisk and follow steps 2 and 3.

Ingredients

• 8 eggs
• ¾ cup sliced ¼ inch thick honey ham, diced
• 3 Tablespoons mascarpone cheese
• 1 Tablespoon milk
• 1/3 cup shredded cheddar cheese, divided
• pinch of salt and pepper
• 2 teaspoons chives, minced

Directions

1. In a mixing bowl, whisk together the eggs, ham, mascarpone cheese, milk , 2 tablespoons of cheddar cheese, salt and pepper until well incorporated.
2. Heat a large non-stick sauté pan over medium low heat. Pour in the egg mixture and with a heat resistant rubber spatula occasionally stir the eggs to cook evenly for 6-10 minutes, or until no longer runny. Top with remaining cheese and cover for 1-2 minutes to allow the cheese to melt.
3. Sprinkle with chives and serve.

Makes 4

Make Ahead: Up to 1 day ahead, assemble, leaving off the granola, cover with plastic and keep in the fridge.

Ingredients

• 1 – 6 oz container Raspberry yogurt
• 1 – 6 oz container Peach yogurt
• 1 – 6 oz container Blueberry yogurt
• 1 ¾ cup blackberries
• 1 ¾ cup pineapple, sliced into 1/4 inch thick small wedges
• 1 ¾ cup strawberries, sliced thick
• ½ cup granola

Directions

1. In 4 medium glasses, layer the yogurt starting with the raspberry yogurt, blackberries, peach yogurt, pineapple, blueberry yogurt, strawberries and granola.

Ingredients

• 1 ½ pounds purple Peruvian potatoes, washed
• 1 ½ pounds fingerling or banana potatoes, washed
• 2 Tablespoons olive oil
• 1 + 1/2 teaspoon Johnny’s seasoning

Directions

1. Pre-heat your oven to 425 degrees.
2. Cut large potatoes in half to all the potatoes are similar size.
3. Place potatoes on a parchment of sil-pat lined baking sheet, drizzle with olive oil and sprinkle with seasoning. Spread potatoes out on the baking sheet and bake for 20-25 minutes or until easily pierced with a fork.

Ingredients

• 1/3 cup mayonnaise
• 1 ½ teaspoon relish
• 1 Tablespoons ketchup
• pinch of salt and pepper
• 1/3 cup sauerkraut

Directions

1. In a small bowl mix together the mayonnaise, relish, ketchup and a pinch of salt and pepper.
2. Spoon mayonnaise mixture evenly over 4 cooked hot dogs placed in buns, top with sauerkraut.

The 3 Pointer

Ingredients

• ¼ cup heavy cream
• ¼ cup blue cheese
• 2 Tablespoons hot wing sauce (such as franks)
• 3 Tablespoons green onions, sliced thin on the bias

Directions

1. Pour heavy cream into a very small sauté pan over medium heat. Crumble in the blue cheese and stir until melted. Thicken for about 3 minutes, stirring occasionally. Turn off heat.
2. Spoon blue cheese sauce evenly over 4 cooked hot dogs placed in buns, drizzle hot sauce over the sauce and top with green onions.

Full Court Press

Ingredients

• ¼ cup sour cream
• 1 teaspoon taco seasoning
• ¼ cup salsa
• 1 Tablespoon ketchup
• 2 tablespoons yellow onion, minced
• ¼ cup cheddar cheese shredded

Directions

1. In a small bowl mix together the sour cream and taco seasoning. In another small bowl mix the salsa and ketchup together.
2. Spoon sour cream mixture and salsa evenly over 4 cooked hot dogs placed in buns, top with onions and cheese.

Serves 4-6

Make Ahead: Up to 1 day ahead make pizza following steps 1-3, keep lightly covered with plastic wrap in the fridge.

Ingredients

• 2 pounds pizza dough (regular, whole wheat or a combo)
• 3 Tablespoons olive oil
• 1 cup pesto (click here for my easy home made pesto recipe)
• 2 cups mozzarella, shredded or if using fresh sliced into rounds

Directions

1. Pre-heat your oven to 450 degrees.
2. Portion pizza dough into 5 equal balls. Shape and pull 4 of them into “clovers” by making a rounded triangle. Shape the remaining dough into a rectangle for the stem.
3. On a cornmeal dusted cookie sheet or pizza stone, place clovers so the points are all touching, leaving an opening to attach the stem. Massage the stem into the clover points to make a complete 4 leaf clover.
4. Lightly brush olive oil over the clover pizza. Top each clover evenly with a dollop of pesto and spread. Top with mozzarella and your toppings.
5. Bake for 8-10 minutes.

Topping suggestions:
Cooked sausage
Feta cheese
Green peppers
Spinach
Zucchini