WEST PALM BEACH, Fla. (WPEC) — Looking to make something new out of that fridge full of thanksgiving leftovers?
Duffy's Chef Eric Parker shared the following tips:
1. Tired of turkey? Trick your taste buds
- Go ethnic or regional with these creative ideas. A whole different flavor profile will break the mold on Thanksgiving flavors, and you'll fool your palate into thinking your dish is a fresh new idea, not a recycled leftover.
- Example: Turkey Pad Thai or Mexican Turkey Taquitos
2. Repurpose your sides
- Think of cranberry sauce like a tart fruit and use to make a yogurt parfait, or toss with apple slices and make a cobbler or crumble, or heat up and pour on vanilla ice cream and top with toasted pecans for a sundae.
3. Freeze while fresh
- On Thanksgiving Day, as you are cleaning up after dinner, immediately cube up half the remaining turkey and package it up into quart-sized freezer bags.
- It becomes an easy ingredient in the freezer just waiting to have a second life. You can substitute Turkey for your favorite Chicken Salad or Soup recipe!
Mashed potatoes are really the tough leftover to deal with because everyone keeps hacking on the turkey for the next 3 days.
Therefore, after the big holiday meal, you need an equally impressive breakfast.
Chef Parker suggests making fried eggs, potato pancakes with marinara, topped with bacon.
5 Farm Fresh Eggs
2 Tablespoons of Fresh Chives
2 Cups Leftover Mashed Potatoes, chilled
1/3 Cup of AP Flour
2 Tablespoons of EVOO
Your favorite Marinara sauce warmed
Sea Salt and Fresh Ground Pepper
In a stainless steel bowl, whisk one egg and fold in 2 cups of chilled mashed potatoes and flour. Fold in chopped chives. Meanwhile, heat a skillet over medium heat with EVOO. Form the potato mixture into 4” rounds and saute until golden brown on each side. Cook your egg to order for everyone’s liking around the table. Spoon a puddle of marinara sauce in the middle of the plate. Place the pancake on the marinara and top with the egg. Sprinkle with a generous portion of Parmesan cheese.