World-Renowned Chef David Burke Gets Creative with Thanksgiving Leftovers!
Leftover Sweet Potato Soup
2 cups chicken broth
2 cups leftover sweet potatoes
salt and pepper to taste
¼ cup leftover turkey, chopped
¼ cup leftover greens
2 Tbsp cranberry sauce
1 Tbsp leftover herbs from dinner
Stuffing croutons
In a pot, bring chicken broth to a boil and reduce to a simmer, adding the sweet potato one spoonful at a time, whisking to make sure the sweet potato is incorporated. Let simmer over medium heat for 10 minutes to allow the soup to thicken. Season with salt and pepper.
Heat the leftover turkey and greens. In a bowl, add the three leftovers and then pour the hot soup over the top. Garnish with the cranberry sauce, leftover herbs and stuffing croutons and serve.
Thanksgiving Leftover Wontons
24 wonton wrappers
1 cup leftover turkey, chopped
1 cup leftover stuffing
1 ea scallion, finely chopped with whites.
1 Tbsp sesame oil
1 tea chopped chives
In a bowl, combine the turkey, stuffing and scallion and mix together until well combined. To make, lay over one wonton wrapper and scoop ¾ tablespoon of the filling on the wonton. Close as you prefer (half moon, beggar’s purse, etc). Seal the edges and place in the refrigerator to cool for atleast an hour.
To make, place the dumplings in boiling water for a minute. Remove and place is a hot pan with oil to allow to crisp for approximately 2 minutes. To serve, combine the sesame oil and chives in the bottom of a bowl and place the wontons over the sauce. Serve with soy sauce and cranberry vinaigrette.
To make cranberry vinaigrette
¼ cup cranberry sauce
juice of ½ a lemon
1 Tbsp Dijon mustard
¼ cup olive oil
Whisk the cranberry sauce, lemon and Dijon together in a bowl and gently whisk in the olive oil until combined.