Thanksgiving Leftover Cooking

November 30, 2013

Don't let them go to waste! Amanda Downing, Executive Chef at Rockit Bar & Grill and Rockit Burger Bar, came into our ABC7 Eyewitness News studio to show us how to make turkey pot pie and more.

Chef Amanda's Recipes:

Stuffing Tots
1 cup all purpose flour
2 whole eggs, beaten
Pinch kosher salt
Pinch ground black pepper
3 cups leftover stuffing, chilled
3 cups vegetable oil for frying.
1 cup leftover turkey gravy

In a heavy saucepan, heat the vegetable oil to 350 degrees.
Season flour with the salt and pepper and put in a shallow dish.
Put the beaten eggs in a separate shallow dish.
Cut chilled stuffing into 1" cubes.
Working with a few pieces at a time, toss the stuffing cubes in the seasoned flour, then dip them into egg and then toss again with flour until coated, set aside on a plate.
Repeat with remaining pieces.
Working in batches, carefully lower flour coated stuffing pieces into hot oil, turning once, fry for approximately 1-2 minutes until golden and crisp.
Drain on a paper towel lined plate, repeat with remaining prices.
Heat gravy, serve with stuffing tots for dipping!

Turkey Shepherd's Pie
2 cups leftover roasted turkey, shredded
1/2 cup diced carrots, blanched
1/2 cup green peas
1/2 cup pearl onions, blanched
2 cups leftover turkey gravy
3 cups leftover mashed potatoes
2 tablespoons grated parmesan

Preheat oven broiler to high.
In a large sauté pan on medium heat, combine turkey, gravy, peas, carrots, onions until hot. In a separate pan, heat mashed potatoes (add a couple table spoons of milk or cream if stiff) over medium heat until hot.
Pour turkey vegetable mix into a 9" square baking dish.
Evenly spoon the mashed potatoes over the top of turkey mix.
Sprinkle parmesan over top of potatoes.
Place under broiler to brown top until evenly golden.

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