Hey! HEY! Are you out of your tryptophan coma yet? Good, because your fridge is full of turkey and all the trimmings from Thanksgiving and it’s time to whip them back into shape. We’ve got a handful of incredible recipes that’ll turn your leftover delights from drab to fab! Check’em out!
Thanksgiving is all about overeating, but it can also be about over-cooking! Why the hell did you make 5 pounds of mash potatoes? And who were you thinking of feeding with a 20 pound turkey?! Fortunately, there’s a lot to be done with all those leftovers hanging out in your fridge, and who better to fill you in on some amazing recipes than chef Alex Guarnaschelli: Iron Chef, Chopped judge and executive chef at New York City’s Butter restaurant. Partnering with Woodbridge wines by Robert Mondavi, Chef Alex has put together these 3 incredible recipes to make the day after Thanksgiving just as delicious and delectable. Check this out:
Spinach and Turkey Phyllo with Woodbridge by Robert Mondavi “Fondue”
Ingredients (makes about 12 turnovers):
– 1 tablespoon unsalted butter
– Kosher salt
– ¾ pound leftover roasted Butterball turkey meat, dark and white meat, “flaked” into bite-size pieces
– ½ cup leftover (thick) turkey gravy
– 1 box spinach and feta phyllo appetizers
– ¼ cup chopped flat-leaf parley
- Fondue sauce (makes about 3 cups):
– 2 cups Woodbridge by Robert Mondavi Chardonnay
– 2 cups heavy cream
– 2 tablespoons smooth Dijon mustard
– 2 cups finely grated Swiss cheese
– 1 cup finely grated parmesan cheese
– 1 tablespoon Worcestershire sauce
– 2 teaspoons Tabasco
- Preheat oven to 400 F.
- Make the filling: In a medium-size skillet, heat the butter and add the turkey meat. Cook over medium heat, stirring with a wooden spoon, for 3-5 minutes or until the turkey is warm. Stir in the gravy and cook until the gravy coats the meat, an additional 3-5 minutes.
- Bake and serve: Arrange the spinach and phyllo appetizers in a single layer on a baking sheet and place in the center of the oven. Bake until they are golden brown, an average of 12-15 minutes. Turn the phyllo out onto a platter and arrange in a single layer. Stir the parsley into the turkey and arrange a generous spoonful on top of each phyllo triangle. Serve immediately with the warm fondue sauce for drizzling and dunking.
- Reduce the wine: In a medium pot, reduce the Woodbridgeby Robert Mondavi Chardonnay over medium heat until the liquid measures about ½ cup, 5-8 minutes.
- Make the fondue sauce: In the same pot, add the cream and the mustard to a simmer gently with a pinch of salt. Using a wooden spoon, stir in the Swiss cheese, parmesan, Worcestershire and Tabasco and continue stirring until cheese melts. Taste for seasoning.
Root Vegetable & Mashed Potato Cake with Woodbridge by Robert Mondavi Sauce
Ingredients (serves: 8-10):
- The sauce:
o 3 cups Woodbridge by Robert Mondavi Cabernet Sauvignon
o 2 tablespoons whole grain mustard
o 1 tablespoon red wine vinegar
o 3 tablespoons extra virgin olive oil
- The root vegetable cake:
o 2 large Idaho potatoes
o 1 cup mashed potatoes
o 1 medium head rutabaga, peeled and quartered
o 1 medium head celery root, peeled and quartered
o ¾ cup clarified butter
o 2 large garlic cloves, minced
o Kosher salt
o 2 cups leftover stuffing
- Preheat the oven to 350 F.
- Make the sauce: In a medium pot, reduce the Woodbridgeby Robert Mondavi Cabernet Sauvignon until about ½ cup liquid remains. Transfer to a medium bowl. Whisk in mustard, red wine vinegar and olive oil with a pinch salt.
- Make the vegetable mix: Use the largest size holes on a box grater, the “teeth” of a mandolin or a food processor attachment to shred the potatoes, rutabaga and celery root. Toss them in ½ cup of the butter and the garlic and season with salt. You should have about 4 cups of grated vegetables.
- Cook the vegetable cake: In a 9-inch nonstick skillet, heat the remaining butter over medium heat. Remove skillet from the stove and fill halfway with vegetables. Top with a layer of mashed potatoes. Top with remaining vegetables. Skillet will likely be overfilled. Put the skillet back on the stove and cook over high heat until the edges of the underside brown, 5-8 minutes.
- Finish cooking and serve: Spread the stuffing in a thin layer on a baking sheet and place in the center of the oven. Place the skillet on another baking sheet in the oven and cook until tender when pierced in the center with the tip of a knife, 25-30 minutes. Remove both from the oven. Drain excess butter. Season with salt. Place a 12-inch round platter over the skillet and turn the cake out on its second side onto the platter. Cut into 8-10 wedges. Top with all of the stuffing. Serve immediately with sauce.
The Ultimate Thanksgiving Woodbridge by Robert Mondavi Double Decker Sandwich
Ingredients (makes 2 double decker sandwiches):
- 2 cups Woodbridgeby Robert Mondavi Cabernet Sauvignon
- 6 thick slices sourdough bread, toasted
- 2 tablespoons mayonnaise
- 1 green apple, cored and cut into thin slices
- 1 cup leftover stuffing
- ½ cup leftover cranberry sauce
- ½ pound slices of leftover turkey meat, preferably light and dark meat
- Make the Woodbridgeby Robert Mondavi Cabernet Sauvignon reduction and cranberry sauce: In a small pot, reduce the wine over medium low heat until only about 1/3 of a cup of liquid remains. The liquid should be syrupy in consistency. Refrigerate to cool. When cool, stir the Woodbridge by Robert Mondavi Cabernet Sauvignon into your leftover cranberry sauce.
- Build the sandwiches: On a flat surface, spread some mayonnaise and apple slices on two slices of the bread. Top with some layers of turkey. Top each with another slice of toast. Layer some of the stuffing, a few apple slices and some of the cranberry sauce. Drizzle with dressing, the remaining turkey and remaining stuffing. Top with remaining cranberry sauce and the last two slices of bread. Press down on the sandwiches. Use a serrated knife to cut the sandwiches in half.
HollywoodLifers, will you be cooking today? Think you’ll be giving these recipes a try?