Making the most of leftover Thanksgiving meals

HOUSTON (FOX 26) — Harold Kelly from Mélange Catering & Special Events, with help from FOX 26 News segment contributor Cleverley Stone, demonstrates how to use store-bought refrigerated pie crust dough to prepare a savory ‘pop tart’ filled with turkey and stuffing, topped with mashed potatoes. Other treats include turkey empanadas, bacon-wrapped stuffing bites and a pumpkin pie milkshake.


Leftover Savory Pop Tarts

INGREDIENTS

  • 1 (14-ounce) package refrigerated pie crust sheets
  • 1 1/2 cups cooked turkey (diced)
  • 1/3 cup turkey gravy (cold, from leftover or a jar)
  • 3/4 cup mashed potatoes (cold, seasoned)
  • 2 tablespoons parsley (finely chopped)
  • 3/4 cup dressing (leftover, bread or cornbread)
  • Salt to taste
  • Pepper to taste
  • 1 egg white
  • 1 teaspoon of water
  • 1 cup cranberry sauce

INSTRUCTIONS

  1. Gather the ingredients and preheat oven to 400 F.
  2. On a lightly floured surface, roll each pastry round to about 12 inches. Cut out three 6-inch rounds, then roll the remaining scraps out to cut out 1 more 6-inch round. Repeat with the remaining pastry sheet.
  3. In a small bowl, combine the turkey with the gravy and set aside.
  4. Combine the mashed potatoes with parsley in another small bowl.
  5. On each 6-inch round, mound about 1 1/2 tablespoons of mashed potatoes.
  6. Top with about 1 tablespoon of dressing, then about 2 to 3 tablespoons of the turkey mixture.
  7. Sprinkle with a little salt and pepper.
  8. Cut a few slits in the top of each empanada and arrange on a parchment paper or silicone lined baking sheet.
  9. Wet the edges with water, fold over, and seal with the tines of a fork.
  10. Beat the egg white and water together and brush each empanada lightly with the mixture.
  11. Bake for about 12 to 14 minutes, or until nicely browned.
  12. Serve with cranberry sauce or gravy on the side

Bacon Wrapped Stuffing Bites

  • 1 packet (6.5 oz) cornbread stuffing mix (or use your leftovers)
  • 1 large egg
  • ⅓ cup milk
  • ½ cup chopped white onion
  • 2 cloves garlic, minced
  • ½ cup chopped parsley
  • ½ apple chopped
  • 1 cup chopped pecans
  • 2 Italian sausage links, casings removed and torn into chunks
  • 1 teaspoon curry powder
  • 1 teaspoon lemon zest
  • 15 slices bacon, cut in half

INSTRUCTIONS

  1. Preheat oven to 350°F.
  2. In a large mixing bowl, combine the Betty Crocker™ stuffing mix, egg and milk. Mix with a
  3. wooden spoon.
  4. Add the onion, garlic, parsley, apple and pecans. Mix to combine.
  5. Add the torn sausage, curry powder and lemon zest. Mix to combine.
  6. Arrange the bacon strips on a baking sheet. Take a small mound of stuffing and form a little log, or finger. Place the mound in the center of each bacon strip. Wrap the bacon around the stuffing.
  7. Bake for 45 minutes, or until bacon is crispy and stuffing is browned and cooked through.

Turkey Empanadas with Cranberry Dip or Gravy

INGREDIENTS

  • 1 (14-ounce) package refrigerated pie crust sheets
  • 1 1/2 cups cooked turkey (diced)
  • 1/3 cup turkey gravy (cold, from leftover or a jar)
  • 3/4 cup mashed potatoes (cold, seasoned)
  • 2 tablespoons parsley (finely chopped)
  • 3/4 cup dressing (leftover, bread or cornbread)
  • Salt to taste
  • Pepper to taste
  • 1 egg white
  • 1 teaspoon of water
  • 1 cup cranberry sauce

INSTRUCTIONS

  1. Gather the ingredients and preheat oven to 400 F.
  2. On a lightly floured surface, roll each pastry round to about 12 inches. Cut out three 6-inch rounds, then roll the remaining scraps out to cut out 1 more 6-inch round. Repeat with the remaining pastry sheet.
  3. In a small bowl, combine the turkey with the gravy and set aside.
  4. Combine the mashed potatoes with parsley in another small bowl.
  5. On each 6-inch round, mound about 1 1/2 tablespoons of mashed potatoes.
  6. Top with about 1 tablespoon of dressing, then about 2 to 3 tablespoons of the turkey mixture.
  7. Sprinkle with a little salt and pepper.
  8. Cut a few slits in the top of each empanada and arrange on a parchment paper or silicone lined baking sheet.
  9. Wet the edges with water, fold over, and seal with the tines of a fork.
  10. Beat the egg white and water together and brush each empanada lightly with the mixture.
  11. Bake for about 12 to 14 minutes, or until nicely browned.
  12. Serve with cranberry sauce on the side.

Leftover Thanksgiving Pumpkin Pie Milkshake (Feel free to use whatever leftover pie you
have on hand.)

INGREDIENTS

  • 1 large slice of leftover pumpkin pie (3 inches roughly) — reserve some of the pie crust edges
  • 2 large scoops of vanilla ice cream
  • 1/3 cup milk
  • whipped cream, for garnishing

INSTRUCTIONS

  1. Combine all ingredients in a blender and process until almost smooth (it is kind of nice to have a slight texture of pie dough throughout).
  2. Top with whipped cream and reserved and crumbled pie crust. Add salted caramel for extra garnish after you put whipped cream on top! Serve immediately. 
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