Jeff Mauro’s Thanksgiving Leftovers Recipes

Jeff Mauro, co-host of Food Network’s “The Kitchen,” stopped by Access Hollywood Live on Friday, where he shared recipes for what to do with those Thanksgiving leftovers!

Leftover Turkey and Sweet Potato Hash

  • 2 cups leftover turkey, shredded (dark and white meat)
  • 2 tablespoons of salted butter
  • 1 small sweet potato – peeled and diced
  • 1 small yellow onion – diced
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 red bell pepper – diced
  • 1 cup frozen corn
  • 1 cup diced frozen pineapple – roughly chopped while frozen
  • 2 tablespoons minced chive
  • 4 eggs – sunny side up
  • 1 tablespoon olive oil
  • pickled jalapenos – roughly chopped – OPTIONAL

In a large skillet, heat butter to medium/high heat. Add in onions, peppers, cumin & chili powder. Season with salt and pepper and sauté until soft and slightly browned, about 5-7 minutes. Add in sweet potatoes, season again and sauté until dark brown color develops, about 8-10 minutes. Add in turkey, corn and pineapple and sautee until heated through.

Heat a separate pan to medium heat. Add oil and then four eggs. Cover until whites solidify. Season with salt and pepper.

Plate hash, then top with two eggs and garnish with fresh chives and desired amount of pickled jalapenos.

Leftover Turkey Corn Chowder

  • 8 ears of corn, husked and kernels removed
  • 3 tablespoons butter
  • 1 yellow onion, diced
  • 3 poblano peppers, stems, seeds and ribs removed – diced
  • 5 cups vegetable stock
  • 3 sprigs of fresh thyme
  • 1 bay leaf
  • 3/4 lb of Yukon gold potatoes – diced into 1/2 squares
  • 2 cups leftover turkey meat, shredded
  • 1 cup half and half
  • smoked paprika
  • 1 tablespoon chopped cilantro

In a pot, simmer vegetable stock, thyme, bay leaf, salt and pepper and the corn cobs for 20 minutes. Remove cob and fish out bay leaf and thyme.

In a separate pot, melt butter over medium heat and sweat onions and poblans until soft, about 15 minutes. Add in flour and cook until nutty, about 2 minutes. Slowly add the corn stock a ladel at a time, whisking constantly until all stock is incorporated. Add half of corn and potatoes and simmer 15 minutes or until potatoes are soft. Adjust seasoning.

Using an immersion blend, blend up the contents until smooth. Add in remaining corn, potatoes, leftover turkey and half and half and simmer for another 15 minutes or until potatoes can be easily penetrated (nice) with a knife.

Garnish with a couple pinches of smoked paprika and some cilantro to taste. Serve with two spoons, cuz IT’S DAT GOOD.

Stuffing Waffle & Turkey Tower

  • 4 cups of leftover stuffing
  • 1-3 cups of chicken stock
  • Leftover Cranberry Sauce
  • Leftover Turkey – Warmed
  • Leftover gravy – Warmed
  • Fresh Sage – Chiffonade and fried in oil until crispy

Preheat waffle iron. I use a mini & round waffle maker, that works best for stacking.

In a large mixing bowl, add 1/2 cup of stock to stuffing at a time, until the mixture is wet, but not liquid. It should have the consistency of meatball mix, and should be able to rolled into a ball.

Lightly oil or spray waffle iron and depending on shape/size of mold, place nice-sized disc of wet stuffing onto hot waffle iron. Cook for 5-6 minutes or until golden brown and crispy. Remove and repeat if leftover stuffing mix remains.

Make a tower with a layer of stuffing waffle, schmeared with cranberry sauce and layered with turkey and repeated until you have a 3 waffle stack. Top with hot gravy and fried sage.

Copyright © 2024 by NBC Universal, Inc. All Rights Reserved.

This material may not be republished, broadcast, rewritten or redistributed.

Read More

Princess Diana’s Favorite Food Gets Revealed In Never-Before-Seen Letter