Thanksgiving Leftovers
November 23, 2007 by Tracey Thompson
Filed under Recipes
If you are looking for some great innovative ideas for all those Thanksgiving leftovers head on over to the Food Network.Today, the day after Thanksgiving, all the shows airing are about leftovers, beyond just what to do with the turkey. All the Food Network personalities have some great ideas that do not take a lot of time, money or energy. Nice, since you expended all that yesterday.
I really enjoy Giada De Laurentiis’ Turkey Bolognese, Stuffed Meatloaf and Eggs in Purgatory:
Eggs in Purgatory
Recipe courtesy Giada De Laurentiis 5 large eggs
2 cups mashed potatoes, chilled
1/3 cup all-purpose flour
2 tablespoons olive oil
Salt and freshly ground black pepper
1 cup marinara sauce, warmed
2 tablespoons freshly grated Parmesan
Preheat the oven to 200 degrees F.
Stir 1 egg in a large bowl to blend. Mix in the potatoes, then the flour. Using a generous 1/2 cup of potato mixture for each, form the potato mixture into 4 (4 1/2-inch) diameter pancakes.Heat the oil in a large nonstick fry pan over medium heat. Fry the pancakes until they are golden brown and heated through, about 2 minutes per side. Transfer the pancakes to paper towels to drain. Keep the pancakes warm on a baking sheet in the oven. Pour off the excess oil from the pan.
Heat the pan over medium-low heat. Crack the remaining 4 eggs into the pan. Sprinkle with salt and pepper. Cook until the white is firm, about 2 minutes. Using a spatula, turn the eggs over and cook for 30 seconds longer.
Spoon the sauce onto 4 plates. Place a pancake atop the sauce. Top each pancake with a fried egg. Sprinkle with the Parmesan and serve.
What do you do with your Thanksgiving leftovers?
It’s cliche, but I make a soup, usually with whatever’s leftover from the day before. The result is some interesting soups, each very different (because my wife changes up the sides every year) and impossible to recreate. This year, a basic Turkey soup with tomatoes, mushrooms, carrots, red bliss potatoes, and a mix of wild rice, barley, and other grains. It was quite tasty.