After Thanksgiving has come and gone, and you’ve had your fill of turkey sandwiches, get creative with your turkey leftovers! Chef Stefan shared two of his favorite recipes to help you to put your Thanksgiving leftovers to good use!
Turkey and Trimmings Crispy Hash Patties with Habanero Cranberry Sauce
½ cup leftover cranberry sauce
1 tsp Habanero Sugar
2 Tbs butter
1 tsp vegetable oil
1 tsp Onion Obsession Spice Blend
2-3 cups leftover turkey, chopped or shredded
2-3 cups leftover sweet or mashed potatoes
2-3 cups leftover stuffing or dressing
2 whole eggs, lightly beaten
- In a small bowl, combine cranberry sauce and Habanero Sugar, set aside.
- Add butter, oil and Onion Obsession Spice Blend to a large non-stick skillet and place over medium heat. Meanwhile, combine and lightly mix together turkey, potatoes, stuffing and eggs in a large bowl. Divide and shape into 4-6 patties, set aside.
- When butter has melted and slightly bubbling, add patties and cook 4-6 minutes, carefully turning once ½ way through, until golden brown on each side. Remove from pan, blot gently with paper towels and serve with habanero cranberry sauce garnish on the side.
Day After Turkey Ramen
Here’s a simple flavor packed way for Thanksgiving leftovers & ramen in one dish.
1 leftover turkey carcass
3 or more cups leftover turkey, shredded
5 cups vegetable stock
5 cups water
Leftover vegetables from meal or roasting pan
2 whole cloves garlic, peeled
1 Tbs Lemon Garlic Pepper Seasoning
4-6 whole Szechuan Peppercorns
Optional: 3 slices fresh ginger
6 whole button mushrooms, washed
4 whole eggs, un-cracked
Optional: 4-5 slices bacon
4-6 portions ramen noodles, fresh
3 scallions, white & green parts chopped
Sriracha Sea Salt, to taste
- First, separate all leftover turkey meat from its carcass, shred and set the meat aside. Combine 5 cups water and 5 cups vegetable stock in a large pot, with the turkey carcass, left over vegetables, 2 whole cloves of garlic, 1 Tbs Lemon Garlic Pepper Seasoning, 3-4 whole Szechuan Peppercorns, a few slices of fresh ginger if on hand and a ½ dozen whole button mushrooms washed clean. Bring to a boil then reduce heat and simmer 45 minutes to 1 hour.
- While broth is simmering, hard boil 4 eggs, chill in a quick ice bath, then set aside. Cooked bacon is also a great addition. So, if you happen to have 4-5 slices, cook until crisp, chop and set aside on paper towels.
- Just before broth is done and full of flavor, prepare the ramen noodles per the package directions.
- Divide the ramen noodles, shredded turkey, optional bacon, and broth between 4-6 bowls. Add ½ sliced hard-boiled egg and sprinkle scallions on top as garnish. Season as desired with Sriracha Sea Salt.