Leftover ideas from Chef Renee Kelly

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Chef Renee Kelly from 'Harvest' came by the FOX 4 Morning show on Friday morning for some Thanksgiving leftover ideas.

Sweet Potato Pancakes with Cranberry Maple Syrup
Yield: 24 pancakes


  • 1 ½ C. all purpose flour
  • 1 ½ tsp. baking powder
  • 1 tsp. salt
  • ½ tsp cinnamon
  • 1 ¼ C. mashed sweet potatoes
  • 2 ea eggs
  • 1 ½ C milk
  • 1 T. butter melted
  • ½ C. pecans chopped - optional
  • Pan spray


Sift together the dry ingredients. Add the sweet potatoes, eggs, and milk stir until there are no lumps. Add the melted butter.
Heat a griddle on medium heat. Spray with pan spray and pour ¼ - ½ C. batter in the pan or on the griddle at a time. Sprinkle pecans on the pancake. Flip to brown each side.


  • 1 C. cranberry Sauce
  • 1 C. maple syrup

Heat and stir together.

Turkey Panini

Yield: 4 sandwiches


  • 1 ½ - 2 C. turkey pulled
  • 1 medium onion thinly sliced
  • 2 Tbs. butter
  • 1 tsp balsamic vinegar
  • 2 Tbs. Dijon mustard
  • ½ C. cranberry sauce prepared
  • 4 oz brie sliced
  • 8 slices good bread

Heat 2 Tbs. butter on medium heat in a sauté pan. Add the onions and cook for 5 minutes stirring occasionally. Cover and continue to cook for an additional 5 minutes. Add the balsamic vinegar and cook until the onions are dry in the pan, about another 1-2 minutes. Build the sandwiches with Dijon, cranberry, brie and turkey. Press in a Panini press or sear in a pan with a bit of oil.

White Bean Soup with Kale and Turkey

Serves 4


  • ½ lb great northern white beans soaked overnight in water covered and refrigerated
  • 2 T olive oil
  • ½ C yellow onion minced
  • 1 T shallot minced
  • 1 T garlic minced, 1 ½ cloves
  • ¼ C carrots (one large carrot sliced 1/4" rounds)
  • ¼ C apple cider vinegar
  • 8 C chicken or vegetable stock
  • 2 C. chopped turkey
  • ½ C green cabbage julienned
  • ½ C kale, washed thoroughly & julienned
  • 1 ½ tsp fresh thyme

sea salt and white pepper to taste.


Heat sauce or stock pot (med high) add oil, heat oil
Add onion, shallot and carrots
Sweat until onions are translucent about 3-4 minutes
Add garlic and sauté for another minute
Deglaze, or add vinegar to the pot
Add stock and bring to a boil then turn to simmer
Add beans, cabbage, kale and simmer until cabbage & kale are tender
Finish with thyme, salt & pepper

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