Chef Holly Warner of My Private Chef shares her recipes for Thanksgiving Shepherd's Pie & turkey, brie & cranberry quesadillas. LINK: www.my-privatechef.com
Thanksgiving Leftover Shepherd's Pie
4 Cups cooked, shredded or cubed Turkey (or preferred meat)
3 Cups Mire Poix
1 Cup Celery, small dice
1 Cup Carrot, small dice
1 Cup Onion, small dice
1 Cup Chicken Stock
8 oz Cream Cheese (I prefer 1/3 less fat) at room temperature
¼ cup Tomato Paste
1 Cup Corn
1 Cup Peas (or 2 cups of leftover rough vegetables)
2 t Worcestershire
1 t Fresh Thyme (minced)
1 t Fresh Rosemary (minced)
1 T Olive Oil
Salt & Pepper to Taste
4 Cups Leftover Whipped Sweet Potatoes or Mashed Russet Potatoes
1.) Heat a medium sized skillet to medium -high heat add Olive Oil, Mire Poix (carrots, onion & celery). Sautee until lightly caramelized.
2.) Add Chicken Stock, Tomato Pasted until combined and add cream cheese.
3.) As Cream cheese melts, add Corn & Peas (or leftover roughly chopped vegetables). Stir in fresh herbs & Worcestershire. Season to Taste with Salt & Pepper.
4.) Pour chicken mixture into a prepared 9 X 13 Casserole dish and allow to cool. This will allow your mixture to stiffen enough to hold potatoes.
5.) Spread leftover potatoes on top to make a 1-2 inch "crust".
**At this point you can freeze or refrigerate if you want it for another day.
6.) Put in a 350 degree oven for 20-30 minutes until warmed throughout.
Thanksgiving Leftover Quesadillas
Turkey, Brie & Cranberry
2 Cups Cooked Turkey cubed or shredded (or chicken)
1/3 cup lightly sweetened, dried cranberries
¼ Cup Scallions
¼ Celery, small dice
2 T Fresh Jalapeno Pepper, minced (seeds & membranes removed)
1 cup shredded cheddar cheese
¼ cup Cilantro or Parsley
1/3 cup Mayonnaise
2 t Dijon Mustard
8 8-inch tortillas
3 oz brie, thinly sliced (or favorite spreadable cheese)
2 T Olive Oil
1.) In a medium bowl, combine 9 ingredients. Gently toss to combine.
2.) Place tortilla on a tray and on half place a layer of brie. (about 3 pieces)
3.) Spread 1/3 cup of turkey mixture on top of brie, fold tortilla in half. Repeat this process until all quesadillas are prepared.
4.) Preheat oven to 350 degrees.
5.) Place a skillet that can hold one tortilla at a time over medium heat. Drizzle with olive oil and ½ the butter. Once butter begins to melt add your tortilla. Leave on heat for about 1-2 minutes or until the tortilla turns to a golden brown. Using a large fish spatula transfer to a lined or prepared sheet pan.
6.) Repeat this process until all quesadillas are lightly browned and place in pre-heated oven for 5-8 minutes. This will provide a crispy tortilla and gooey center.
1 Can Cranberry Sauce (or leftover cranberry sauce)
2 T Dijon Mustard
Zest of 1 orange
Directions: Combine all ingredients, stir then place in dipping bowl.
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