New ways to re­make Thanks­giv­ing left­overs

New ways to re­make Thanks­giv­ing left­overs

Daily Local News (West Chester, PA) - - FRONT PAGE - By Emily Ryan For Dig­i­tal First Me­dia

Too much turkey? Moun­tains of mashed pota­toes? Co­pi­ous cran­berry sauce? Area chefs share their fa­vorite recipes for en­joy­ing the best of what’s left.

“If you just heat up turkey, that’s a left­over. If you make some­thing out of a left­over, it’s not a left­over any­more. It’s a new dish,” ex­plained ex­ec­u­tive chef Fred Duerr of Ris­ing Sun Inn in Telford.

Try his turkey pot pie, which he bakes “the next day at work for a staff meal.”

Duerr also blends cran­berry rel­ish with whipped cream for an old-fash­ioned cran­berry fool.

“It’s easy. Any fool can make it,” he joked.

“We’ll take the left­over cran­berry sauce and mix it with may­on­naise and make a spread for a cold turkey sand­wich,” sug­gested John Se­rock of John Se­rock Cater­ing in West Ch­ester, who’s “no­to­ri­ous

for mak­ing a 30-pound bird for eight peo­ple.”

As an en­core, he serves turkey tetrazz­ini.

“An­other thing I like to do is make like a potato pancake with the left­over stuff­ing and mashed pota­toes,” Se­rock said. “I sauté them in a pan and then I’ll top them with warm turkey meat and gravy.”

Or warm up with a bowl of pump­kin turkey chili.

“I love that it packs in more nu­tri­tion to a hearty dish like chili, plus the pump­kin gives it a nice smooth tex­ture,” de­scribed Rachel VanDuzer of VanDuzer De­sign & Mar­ket­ing. “The added fall spices make it a wel­come fall ‘com­fort’ food.”

She rep­re­sents farms and mar­kets like Wolff’s Ap­ple House in Me­dia, where she posted the dish.

“The fact that it uses turkey is so nice to keep it even leaner,” VanDuzer added. “It pairs amaz­ingly well with a slice of corn­bread and a glass of ap­ple cider!”

Cran­berry Rel­ish IN­GRE­DI­ENTS

2 (12-ounce) bags fresh cran­ber­ries 2 or­anges 1 cup gran­u­lated sugar 1 ounce or more or­ange liqueur

IN­STRUC­TIONS

Cut rind off or­ange. Re­serve half of an or­ange rind. In food pro­ces­sor, com­bine all in­gre­di­ents, in­clud­ing the re­served half or­ange rind. Puree or pulse to a fine con­sis­tency. For sweeter taste - add more sugar. RECIPE COURTESY OF RIS­ING SUN INN

Cran­berry Fool IN­GRE­DI­ENTS

1 pint and 4 ounces heavy cream 1 cup sugar 1 ta­ble­spoon vanilla 8 ounces cran­berry rel­ish 4 ounces cran­berry rel­ish for gar­nish

IN­STRUC­TIONS

Whip cream un­til soft peaks form.

Add sugar and vanilla. Fold in 8 ounces of cran­berry rel­ish. Chill 15 min­utes and serve in wine glass. Top with re­main­ing rel­ish. RECIPE COURTESY OF RIS­ING SUN INN

“Left­over” Thanks­giv­ing Turkey Pot Pie IN­GRE­DI­ENTS

2 cups diced turkey 2 cup diced stuff­ing ½ cup corn ½ cup cel­ery ½ cup onion ½ cup green beans or any vegetable 2 cups turkey gravy 1 (9-inch) pie shell 6 ounces pie dough for top 1 egg

IN­STRUC­TIONS

Com­bine all in­gre­di­ents ex­cept egg. (Re­serve egg for egg wash.) Pour in shell and cover top with pie dough. Coat crust with egg wash.

Bake 45 to 60 min­utes at 325 de­grees. RECIPE COURTESY OF RIS­ING SUN INN

Pump­kin Turkey Chili

Serv­ings: 8 to 10

IN­GRE­DI­ENTS

2 pounds ground turkey (or LEFT­OVERS » PAGE 4

PHOTO BY EMILY RYAN

This cran­berry rel­ish is a fa­vorite at Ris­ing Sun Inn.

PHOTO COURTESY OF RACHEL VANDUZER, VANDUZER DE­SIGN & MAR­KET­ING

En­joy a hearty bowl of pump­kin turkey chili the day af­ter Thanks­giv­ing.

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