Thanksgiving leftover recipes: Pie dough fries and sweet potato marshmallow cupcakes
Make fries from pie scraps and use the filling as a dipping sauce.
Don't let any of your delicious sides, scraps or seconds from Thanksgiving go to waste!
If you're still recovering from a turkey and potato-induced food coma, these recipes are an easy way to whip up a fresh plate for round two -- or three. We're not judging.
Celebrity caterer Andrea Correale, owner of Elegant Affairs, shared her inventive recipes to cure leftover food fatigue and fill you back up.
Check out the recipes below -- from dessert "fries" that you can dunk in cranberry sauce, to turkey meatballs that combine various ingredients -- there's bound to be a new twist you'd happily gobble up.
Pie Fries
These crispy and sweet strips of pie dough are perfect to dunk in any extra pie filling or even some sweet and tart cranberry sauce.
Ingredients:
Refrigerated pie dough
Melted butter
½ cup sugar
1 tbsp powdered sugar
1 can of your favorite pie filling
Directions:
Roll out pie dough and cut into strips.
Brush pie dough strips with melted butter.
Mix cinnamon and sugar together and sprinkle on top of pie dough strips.
Bake at 350 degrees for 10 to 15 minutes until golden brown. (Time varies depending on thickness of crust).
Allow to cool, then dip into your favorite pie filling. Optional: Put pie filling in a mini crock pot and keep it warm.
Sweet Potato Cupcakes with Toasted Marshmallow Frosting
Make sweet potatoes even sweeter with these cupcakes.
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
16 tablespoons unsalted butter, softened
1 1/2 cups sugar
3 large eggs
17 ounces sweet potato puree
1/2 teaspoon vanilla extract
Frosting Ingredients:
8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons vanilla extract
Directions:
Preheat the oven to 350 degrees. Line two cupcake pans with paper liners. In a medium bowl combine the flour, baking powder, baking soda, salt and cinnamon; stir together with a fork and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl after each addition. Mix in the sweet potatoes and vanilla extract, beating just until combined. Reduce the mixer speed to low and add the dry ingredients, mixing just until incorporated.
Divide the batter evenly between the prepared cupcake liners. Bake for about 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 to 10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, combine the egg whites, sugar and cream of tartar in the top of a double boiler. (Note: I just set my clean, dry mixer bowl over simmering water, to avoid dirtying two bowls.) Heat the mixture, whisking frequently, until it reaches 160 degrees with an instant-read thermometer. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium high speed until stiff, glossy peaks form. Mix in the vanilla until combined. Frost cooled cupcakes as desired. Brown with a kitchen torch and garnish with a sprinkle of brown sugar, if desired.
Leftover Thanksgiving Turkey Meatballs
Ingredients:
4 tablespoons vegetable oil
1 medium carrot, peeled and cut into small dice
4 tablespoons vegetable oil
3 tablespoons minced garlic
1 medium yellow onion, small diced
3 cups shredded, cooked turkey (light and dark meat; about 12 oz.)
1 large egg, lightly beaten
1 tablespoon coarsely chopped fresh Italian parsley leaves
1/2 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 loaf of toasted Italian bread
Directions:
Heat two tablespoons of the oil in a large non-stick frying pan over medium heat. Add the carrot, onion and garlic to pan and season with salt and pepper. Cook till onions are translucent and carrots are tender.
Finely chop turkey and vegetables into a bowl. Add the ingredients to the bowl minus the oil and stir to combine. With your hands roll meat into a ball.
In the frying pan on medium heat add meatballs. Wait for bottom to turn golden brown before turning over.
Place meatballs on toasted Italian or garlic bread and drizzle with left-over turkey gravy! Garnish with fresh parsley or scallions (optional).
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