Everyone knows the real reason you look forward to Thanksgiving is for the leftovers. So don’t spoil it by just eating them cold out of the fridge; instead, get creative! No other holiday gives you better dishes to transform into breakfast the morning after, and no other chef knows his way around a brunch like Jeff Mahin, Chef/ Partner at Stella Barra Pizzeria, Summer House Santa Monica and Do-Rite Donuts and Justin Diglia, Executive Chef of Joe’s Seafood, Prime Steak & Stone Crab in Chicago.
What to do with that leftover cranberry sauce you ask? There is no better way to incorporate fruit than in your morning pancakes.“Fold your leftover cranberry sauce into your pancakes the next morning. The bright acidity and texture are great paired with warm maple syrup and cinnamon.”
Pancakes with Cranberry Relish and Orange Zest
By Jeff Mahin
Yields 8 pancakes
1 cup + 2 tbsp. all-purpose flour (250 grams)
1 tbsp. baking powder (15 grams)
Pinch of salt (2 grams)
1 tbsp. + 2 tsp. sugar (25 grams)
1 cup milk (220 grams)
1 cup buttermilk (220 grams)
4 tbsp. canola oil (50 grams)
2 XL eggs (110 grams)
1 tsp. vanilla bean (3 grams)
2 tsp. pumpkin spice (10 grams)
½ cup of cranberry sauce (150gr), from night before
1 orange, for zest
- Combine all flour, baking powder, sugar, pumpkin spice and salt in a bowl. In a separate bowl, combine eggs, milk, vanilla, butter, buttermilk and oil by whisking very well.
- Slowly add the dry mix to the egg mix with a wooden spoon. Be sure not to over mix batter as it should be slightly lumpy.
- Place the bowl of batter in refrigerator for 20 minutes. Meanwhile, whisk cranberry sauce to become more like a jelly.
- Remove pancake batter from the fridge and dollop cranberry sauce into the batter and gently fold a few times, finally making a swirl throughout the batter with the spoon.
- Heat a non-stick pan on the stove over medium-high heat. Place ½ cup of batter into the pan and zest an orange over the pancake side that is facing up. Just a few zests will do!
- Once it is bubbling, flip and continue to cook the other side. Remove from pan to serve with butter and maple syrup. Top with cranberry sauce.
*Chef’s note: For most accurate results, use a kitchen scale to measure ingredients.
It’s inevitable that there will be leftover turkey. As is the answer for most things, put an egg on it. “Turkey is boring, but bacon, avocado, seared turkey on an English muffin as a sandwich, now that’s awesome.”
Griddled Turkey Breast Breakfast Sandwich
By Jeff Mahin
Yields 1 sandwich
1 English muffin
1 slice of tomato
½ avocado, sliced
1 tablespoon mayo
1 tablespoon whole grain mustard
1 slice Havarti cheese
4 oz. turkey (shaved thin from last night’s feast)
2 strips of bacon
1 tablespoon butter
- Crack the eggs into a bowl and whisk together until very well combined. Over medium heat, add the butter to a non-stick pan.
- Once butter has melted, add eggs and softly scramble while they cook. Just before the eggs are completely finished cooking, season with salt and place the cheese on top. Remove the pan from the stove as the eggs will continue cooking and the cheese will melt on its own.
- Place another non-stick pan on the stove and over high heat add the thinly sliced turkey. Sear each side for about a minute until they are hot and charred. Remove from pan and add bacon to cook until crispy.
- While the bacon is cooking, toast your English muffin and add mayo and mustard on each side. Add salted tomato, turkey, cheesy eggs, avocado slices, and finally the perfectly cooked bacon. Place the other half of the English muffin on top and dig in for a messy and awesome breakfast sandwich.
And when all else fails, wrap it in a tortilla. Breakfast Enchiladas are scrambled-egg stuffed tortillas that have been beautifully drowned in cheese. With the addition of yesterday’s sweet potatoes, you are taking brunch to the next level.
After scrambling the eggs and allowing them to cool slightly, add cheese and mashed-up sweet potatoes. If you’re looking to turn up the heat, throw in some chilies, jalapeños, and bacon. Go for it.
Dip your tortillas in tomatillo sauce, which is three parts salsa to one part cream, and roll up your egg mixture inside. Fill a baking dish with your enchiladas and cover the tops of the tortillas with more tomatillo sauce and cheese. Chill overnight and bake the next morning at 350 degrees F until the center reaches 145 degrees F.
Pineapple & Roasted Turkey Salad
By Justin Diglia
1 lb. shredded turkey breast
1 cup mayonnaise
½ cup apricot preserve
¼ cup green onions, diced
½ cup celery, small dice
½ cup red seedless grapes, quartered
1 teaspoon salt
½ teaspoon pepper
- Mix mayonnaise and apricot preserve.
- Fold in the rest of the ingredients and reserve.
- Quarter the pineapple and remove the fruit. Slice thin and replace back on the outer part of the pineapple.
- Portion the turkey salad over the prepared pineapple* and serve.
PRO TIP: Turn this recipe in a sandwich as well!
*Prepare the pineapple
- Quarter the pineapple and remove the core.
- Separate the remaining pineapple meat from the shell, approximately ¾-1″ thick.
- Thinly slice the pineapple meat and place it back on the shell.
Roasted Turkey Shepherd’s Pie
4 cups mashed potatoes
2 lbs. roasted turkey meat
1 cup peas
1 cup carrots, small dice and cooked
1 cups green beans, small dice
2 cups turkey gravy (if too thick add turkey or chicken stock)
1 ½ teaspoons salt
1 teaspoon pepper
2 cups panko
2 oz. melted butter
2 Tablespoons chopped parsley
Combine all ingredients reserve.
- Pre-heat oven at 350 degrees.
- Fold together turkey, peas, carrots, green beans and gravy.
- Spray casserole dish with nonstick spray.
- Add ingredients to the dish and spread the mashed potatoes over the top evenly.
- Sprinkle buttered panko on mashed potatoes.
- Bake for 40-50 minutes.
And the best tip of all: add a Bloody Mary to get you through the morning with the relatives. Cheers!