Dreading days of turkey sandwiches? It's Chef Kelli to the rescue. Check out these awesome ideas for what to do with the leftovers from your Thanksgiving feast, courtesy of 2 Unique Caterers & Event Planners.
Black Friday Hand Pies
• 1 & ½ cups chopped turkey
• 1/2 cup green bean casserole or whatever veggie you may have leftover
• 1/2 cup mashed potatoes
• 1/4 cup cranberry sauce
• ¼ cup gravy
• Pinch black pepper and sea salt if needed
• 1 egg, beaten
• Unbaked pie crust or puff pastry
• Sea salt
1. Chop up a mixture of light and dark meat turkey.
2. Mix together the turkey, green bean casserole or veggie of your choice, potatoes
3. Roll the pie dough until it is about ¼-inch thick. (puff dough will already be in
sheets, but give it a little roll) Cut approximately 40 2 &1/2 inch circles. Place on
a silpat or parchment paper lined cookie sheet. Place a heaping tablespoon of
filling in the center of each crust.
4. Brush egg wash around the edges. Place another dough circle on top. Seal the
edges with a fork. Place in the refrigerator for about 30 minutes.
5. Score an X into the tops of each pie. Brush with egg wash and sprinkle with sea
6. Bake in a 400-degree oven for 15-18 minutes or until golden
2-Unique's Plan over Turkey Hash yield 4-6
The rule with a good hash is there is no rule, most everything goes well with potatoes,
if you have some reengage veggies you like throw them in, spicy or southwest add
some cumin or chipotle, today we are talking turkey but this would be great with steak,
salmon, pork ect. Don't be afraid to experiment
• 2 cups pulled or diced turkey meat, white or dark
• 1 medium-diced onion
• 1/2 cup diced red bell pepper
• 2 cloves garlic, minced
• 1 cup cooked diced sweet potato (if you are using the marshmallow bake from
the night before, pick off marshmallow!!!!)
• 2 cups baked, chunky diced Russet or Yukon potato's
• 1 small jalapeño pepper, diced fine
• 2 cups spinach or baby kale
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons butter
• 1/2 cup turkey or chicken stock, if you still have some on hand.
• 1-2 teaspoons sea salt
• ½ tsp. fresh cracked pepper
• Pinch of cayenne
1. In a large heavy bottom pan or cast iron skillet, heat over medium-high heat. Add
onion and bell pepper and cooking, stirring all the while, until they begin to brown (3 to 5
minutes). Add garlic and jalapeño and cook for one minute more.
2. Add sweet potato, Russet potato, and turkey until the potatoes begin to brown, about
5 minutes and then flip with metal spatula , you made need to dot with additional butter.
Drizzle stock into skillet and cook for another 4 or so minutes, scraping the pan from
time to time. Stir in spinach or kale and let melt about 1 minutes,
Remove from heat and serve with fried or poached egg
Grab your soft rolls from the night before, spilt into two. Top bottom of roll with warm
turkey, stuffing, tablespoon of cranberry sauce and gravy, place top on and serve.
Always a great warm dish that can be enjoyed through the weekend. Feel free to throw
in your extra squash or pumpkin puree, try some southwest seasonings, a little turkey or
chicken stock as well as tomato sauce and white beans for a twist!