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
- Gather the ingredients and preheat oven to 400 F.
- 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.
- In a small bowl, combine the turkey with the gravy and set aside.
- Combine the mashed potatoes with parsley in another small bowl.
- On each 6-inch round, mound about 1 1/2 tablespoons of mashed potatoes.
- Top with about 1 tablespoon of dressing, then about 2 to 3 tablespoons of the turkey mixture.
- Sprinkle with a little salt and pepper.
- Cut a few slits in the top of each empanada and arrange on a parchment paper or silicone lined baking sheet.
- Wet the edges with water, fold over, and seal with the tines of a fork.
- Beat the egg white and water together and brush each empanada lightly with the mixture.
- Bake for about 12 to 14 minutes, or until nicely browned.
- 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
- Preheat oven to 350°F.
- In a large mixing bowl, combine the Betty Crocker™ stuffing mix, egg and milk. Mix with a
- wooden spoon.
- Add the onion, garlic, parsley, apple and pecans. Mix to combine.
- Add the torn sausage, curry powder and lemon zest. Mix to combine.
- 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.
- 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
- Gather the ingredients and preheat oven to 400 F.
- 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.
- In a small bowl, combine the turkey with the gravy and set aside.
- Combine the mashed potatoes with parsley in another small bowl.
- On each 6-inch round, mound about 1 1/2 tablespoons of mashed potatoes.
- Top with about 1 tablespoon of dressing, then about 2 to 3 tablespoons of the turkey mixture.
- Sprinkle with a little salt and pepper.
- Cut a few slits in the top of each empanada and arrange on a parchment paper or silicone lined baking sheet.
- Wet the edges with water, fold over, and seal with the tines of a fork.
- Beat the egg white and water together and brush each empanada lightly with the mixture.
- Bake for about 12 to 14 minutes, or until nicely browned.
- 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
- 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).
- 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.