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

Ingredients

  • 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

Technique

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.

Syrup:

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

Heat and stir together.

Turkey Panini

Yield: 4 sandwiches

Ingredients

  • 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

Ingredients:

  • 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.

Technique:

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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