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, M Street Kitchenand Do-Rite Donuts.
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.”
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 sandwiches, now that’s awesome.”
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.
And the best tip of all, “Add a Bloody Mary to get you through the morning with the relatives.” Cheers!