It's Thanksgiving and you already know you will have tons of leftovers. Chef Bailey's here with delicious and fun ways to re-purpose your favorite holiday staples for your very own "Postgiving" Brunch.
-Hosting a post holiday brunch where you re-purpose your holiday leftovers is a great way to avoid wasting food.
-Cooking with leftovers tend to be easier and quicker because leftover food has already been cooked. We all know leftovers sometimes tastes better.
1 cup milk
1 ripe banana
2 dollops cranberry sauce
7-8 ice cubes
fresh cranberries, for garnish
Combine all ingredients in a blender. Blend until smooth. Serve chilled in glass. Top with fresh cranberries.
Nutty Sweet Potato Parfaits
1 cups chilled mashed sweet potato
1 cup apple filling
1 cup plain yogurt
1 cup shredded cereal
1/2 cup pecans, crushed
In a small bowl, combine crushed cereal and pecans. Mix well.
Fill parfait glasses with apple filling, sweet potato, yogurt and top wit cereal pecan topping. Serve immediately.
Turkey, Spinach and Potato Hash
2 cups shredded turkey, white meat
5 teaspoons olive oil
2 tsp fresh thyme
1 1/2 pounds sweet potatoes, cut into 3/4 inch pieces
2 large shallots
2 garlic cloves
2 cups cooked spinach
Juice of 1 lemon
In a large saucepan, bring potatoes to boil in salted water. Cook until tender. Approximately 15-20 minutes. Drain and set aside.
In a large skillet, heat oil over medium-high heat. Add shallots and cook until translucent (approx. 3 minutes). Add garlic and cook until fragrant. Add potatoes and cook until browned. If potato sticks, add water and scrap the bottom of the pan. Cook until potatoes brown. Add turkey and spinach and cook until turkey and spinach warms (approximately 2 minutes). Season with salt and pepper. Toss with lemon juice and serve.
Bacon Cornbread Stuffing Muffins
Makes 12 cups
12 slices thick cut bacon
3 cups leftover corn bread muffin
8 ounces goat cheese, cut into small pieces
Preheat oven to 350 degrees.
In a large bowl, toss stuffing and cheese pieces. Set aside.
Lightly grease the bottom of each cup of muffin pan with cooking spray. Wrap the inside of muffin cups with bacon strips. Fill each cups with stuffing.
Bake 20-25 minutes until bacon cooks. Use a knife to loosen muffins. Remove from pan and serve warm.
• 1 cup all purpose flour
• 1/2 cup Honey Bunches of Oats Cereal
• 1/2 cup solid vegetable shortening
• 3-4 Tablespoons ice water
• 1 egg yolk, slightly beaten
• 4 eggs
• 1 cup half-and-half
• 2 cups cooked ham or turkey, chopped
• 3/4 cup shredded gruyere cheese
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon white pepper
• 2-1/4 Tablespoons olive oil
• 1 cup chopped greens, spinach or kale
• 2 cups peeled potatoes, cut into 1/2-inch cubes
In a food processor, grind cereal into a fine powder. Mix ground cereal and flour in mixing bowl. Cut in shortening and blend until mixture resembles coarse meal. Sprinkle with ice water and toss gently just until dough forms a ball. Wrap ball in plastic wrap and place in refrigerator. Refrigerate while oven is heating to 425 degrees. On floured board, roll dough into an 11-inch circle. Ease crust into a 9-inch quiche pan or pie pan. Flute edges. Poke crust all over with a fork. Bake for 10 minutes. Remove from oven and brush bottom and sides with egg yolk; set aside.
In a mixing bowl, combine eggs, half-and-half, cheese, salt, nutmeg, and pepper; set aside. Add olive oil to skillet over medium heat. Add ham and greens and potatoes and sauté for five minutes, then spoon into pie shell. Pour in the egg mixture and bake for 15 minutes. Reduce heat to 325 degrees and bake another 40 minutes or until knife inserted in the center comes out clean. Serve warm.