Making the most of Thanksgiving leftovers

Published 3:32 pm Thursday, November 28, 2013

By Chef Jack Irwin 

One of the best things to come out  of the Thanksgiving meal is the leftovers and the sheer amount possibilities they offer.

Chef Jack Irwin of the Cedars of Austin supplied three tasty ways to utilize those leftovers to give you fulfilling meals long after the main meal is done.

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Eggs Benedict with Thanksgiving Leftovers for 2

•2 English muffins, sliced and toasted 4 eggs

•1 cup stuffing, heated •Cup gravy, heated

•4 slices turkey, warm 4 tablespoons cranberry sauce

Put 2 muffin slices per plate and top with stuffing and 2 turkey slices.

Poach the eggs until whites are set but yolks are not, about 2 to 3 minutes.

Remove eggs from water and place on top of the turkey slices, pour the gravy over and top with teaspoon of cranberry sauce.

I love chopped, fresh parsley sprinkled on top. Great for breakfast, lunch or supper!


Turkey Mornay for 5 or more

•1 (16 oz) jar of four cheese alfredo sauce

•1 cup shredded Swiss cheese

•2-3 cups sliced leftover turkey

•5 English muffins, toasted

•3 tablespoons grated parmesan cheese

•1 tablespoon fresh basil leaves, torn, or  teaspoon dried basil leaves

•Cup chopped grape tomatoes

Put alfredo sauce in medium saucepan over low heat and stir in Swiss cheese until cheese melts, stirring often. Add in turkey slices until sauce begins to bubble. Stir often.

Put muffins on a broiler pan and spoon cheese sauce and turkey over each. Sprinkle with parmesan and broil 4-6 inches from heat sauce until sauce bubbles and starts to turn brown.

Combine basil and tomato and spoon over hot sandwiches. Sprinkle with fresh parsley.


Crispy Potato Patties serves 6

•2 cups leftover mashed potatoes

•1 egg, beaten

•1 onion, chopped fine

•Cup flour

•Cup grated parmesan cheese

•Teaspoon salt

•1/8 teaspoon white pepper

•2 tablespoons butter

•2 tablespoons olive oil

Stir together potatoes, cheese and onion. Add white pepper, salt, flour and cheese.

Over medium heat, heat butter and olive oil in a midsize non-stick frying pan. Shape potatoes into 3-inch circles about an inch thick. Cook until one side is crisp and brown, about 3-4 minutes. Carefully turn over with spatula and cook second side until brown and crispy.

Serve with ketchup or salsa.