Chef Recipes for Thanksgiving Leftovers
Hey chefs, make over my leftovers!
We put a Top Chef, a cookbook author, two restaurant owners and a cooking show host to the test to see how they could transform our favorite holiday meal into something extraordinary. Let's just say they definitely didn't disappoint.
Chef and host of Sara's Weeknight Meals on PBS, Mouton takes stuffing and potatoes and transforms them into creamy dumpling soup.
Potato and Turkey Soup with Parmesan Stuffing Dumplings
"I was leafing through an old Italian cookbook and came across a recipe for bread dumplings. So I made something similar with stuffing. They're delicious in a creamy soup that uses mashed potatoes as its base." -- Sara Moulton
The Next Iron Chef finalist and author of Cooking Off the Clock turns a day-old dinner into a decadent breakfast.
Sweet Potato Waffles with Turkey and Spicy Maple Syrup
"On Thanksgiving weekend, breakfast, brunch and lunch all blend together. This recipe is great for any of those times. The cornflake crust makes the turkey so crisp, plus I love how it connects to the breakfasty nature of the dish." -- Elizabeth Falkner
Hard to believe, but this Top Chef All-Stars winner and chef-owner of Flip Burger Boutiques and Juniper & Ivy turns pumpkin pie into savory pasta.
Pumpkin Pie Pasta
"Butternut squash, brown butter and sage is a classic Italian combo for pasta. It makes sense to use pumpkin pie filling in a similar dish." -- Richard Blais
The Top Chef contestant and chef-owner of Talde reinvents American holiday fixin's as Chinese lo mein.
Leftover Lo Mein
"I use a lot of herbs in this dish because they remind me of the aroma of Thanksgiving. When you smell them, there's an immediate reaction. You think -- someone's making stuffing!" -- Dale Talde
Chef-owner of Jct. Kitchen & Bar, No. 246, The Optimist and St. Cecilia in Atlanta, Fry makes Mexican tamales out of turkey and stuffing.
"Tamales are like a full meal in one little pouch. You get your starch and your protein, and you can easily add a vegetable, too." -- Ford Fry