Thanksgiving Leftovers with Mary Moore from Cook's Warehouse

- Are you looking for new recipe ideas for your Thanksgiving leftovers? Cook's Warehouse founder Mary Moore shared her recipes with Good Day Atlanta's Paul Milliken .   See recipes below.  For more information on Cook's Warehouse click here.

Turkey Spring Rolls with Cranberry Dipping Sauce
Yields approx. 20 rolls

2 tsp minced garlic
1 tsp minced ginger
1 tsp olive oil
2 cups Leftover Turkey, cut into small pieces
2 cups Carrots, onions, celery left over from cooking the turkey, finely chopped
2 Tbsp rice wine vinegar
1 Tbsp soy sauce
1 box of 20 Phyllo sheets (13”x18”)
1 stick Unsalted butter, melted

1.    Preheat oven to 350*F
2.    In a small frypan, add olive oil and sauté garlic and ginger until lightly browned.
3.    In a large mixing bowl, toss together the turkey, vegetables, rice vinegar, soy garlic and garlic and ginger mixture.
4.    Lightly brush a phyllo sheet with melted butter, repeat with two more sheets to create 3-sheet layers.  Cut the layered sheets down the middle in each direction to leave 4 equal sheets.  
5.    Place 2 tablespoons of the mixture along the short end of the sheet.  Roll the sheet folding in the sides until you reach the end then use a little butter to seal the end.
6.    Place the rolls on a sheet pan seem down. Brush them with melted butter and bake 25-30 minutes until golden.  

Cranberry Dipping Sauce

1 cup leftover cranberry sauce
1/3 cup Rice vinegar, unseasoned
2 tsp soy sauce
1-2 tsp Frank’s Red Hot sauce or your favorite hot sauce

1.    Place cranberry sauce in a mixing bowl and mash with a whisk or fork until mostly smooth.
2.    Add remaining ingredients and whisk until well blended.
3.    Taste and adjust for acidity and heat.


Thanksgiving Leftovers Shephard’s Pie

2.5 cups cooked Turkey, cut into small pieces
2 cups Pea and asparagus casserole (green beans, Brussels sprouts, or whatever your leftovers may be)
2 cups Carrots, onions, celery left from cooking the turkey, all cut into small pieces
½ - ¾ cup Gravy
3 cups Sweet Potato Souffle (or mashed russet potatoes or a combination)
2 Tbsp butter, melted

Note – the above amounts are for a 9.5” pie pan

1.    Preheat oven to 350*F
2.    Butter an 8” or 9” pie pan or an 8x8 or 9x13 baking pan depending on how many leftovers you have.
3.    Layer the turkey, then pea and asparagus, then carrots, onions, celery in the pie pan.  Add gravy as needed until the mixture is moist but not runny. Top with the sweet potatoes to cover completely.
4.    Brush the sweet potatoes with the melted butter and place the pie in the oven to bake approx. 30 minutes until the potatoes are slightly browned and the filling is bubbling.Let the pie rest 5-10 minutes before serving.



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