Every year it’s the same thing; too much turkey and not enough culinary inspiration. Chef Matt Roth from Mitzi’s Table in Bethlehem provided us with some creative recipes to transform those annual leftovers into some delicious new tastes.
Turkey Day Spring Rolls
Makes 20 rolls
Mixture:
1 lb. cooked turkey-chopped 1 cup stuffing ½ cup dried cranberries¾ cup cheddar cheeseSpring Roll Wrappers
Mix all the ingredients in a large bowl and chill in the refrigerator for two hours. Take the chilled mixture and spring roll wrappers out. Separate the spring rolls on a table. Scoop 1 ½ oz. of the mixture diagonally down the middle of the spring roll. Brush the all the edges of the spring roll with water. Fold the opposite corners, like a burrito. Make sure to roll them tight to ensure the ingredients don’t leak out. Put spring rolls on a sheet tray and let them chill for a half hour. Fill a frying pan with 1 inch of vegetable oil. Once the oil is hot, put the spring rolls in and fry them to a golden brown.
Cranberry Demi-Glace:
1 package Knorr Demi-Glace MixCranberry Juice
Follow instructions on Knorr Demi-Glace mix, but instead of water substitute cranberry juice. Whisk cranberry juice and mix together until smooth. Simmer until it is reduced to half of the amount.
Turkey Breakfast Hash
Makes 5 servings
2 cups sweet potatoes2 cups cooked turkey¼ cups dried cranberries1 large onion¼ stick of butter5 eggs
Dice one large white onion. Sauté the onions in a large pan on medium heat with ¼ stick of butter until they’re caramelized. While the onions are cooking, chop the 2 cups of sweet potatoes into bite size pieces. If the sweet potatoes are not already cooked, roast them in a 375°F oven for 25 to 30 minutes or until tender. Chop up the leftover turkey into small pieces. Once all the ingredients are chopped and ready, sauté in a pan until heated. Chef Matt highly suggests placing a poached egg on top of the hash. Feel free though to cook the egg however you prefer.
Turkey Stuffing Waffle Sandwiches with Herb Mayo
Makes 6 sandwiches
2 cups of leftover stuffing1 cup of mayonnaise Leftover turkey breast2 cups of Bisquick® Juice of ½ lemon Leftover cranberry sauce 1 1/3 cups milk 1 tsp. of dried tarragon 2 Tablespoon vegetable oil 1 tsp. fresh chopped parsley 1 egg ½ tsp. of poultry seasoning
Waffles:
Begin by first combining all the ingredients for the waffles: 2 cups of Bisquick®, 1 1/3 cups of milk, 2 tablespoons of vegetable oil, and one egg. After these ingredients are combined, mix in the 2 cups of leftover stuffing. Heat waffle iron and grease with non-stick spray. Pour the mixture into the hot waffle iron. Cook the waffles for 5 minutes or until steaming stops. Remove carefully.
Herb Mayo:
Combine the 1 cup of mayonnaise, the juice of half a lemon, 1 tsp. of dried tarragon, 1 tsp. fresh chopped parsley and ½ tsp. of poultry seasoning in a bowl. Stir until well blended.
Once the waffles and herb mayo are completed smear the herb mayo on one waffle, place down as much turkey as you’d like, and then smear the cranberry sauce on the other waffle to complete the sandwich.
