Just Say No to Boring Turkey Leftovers

Nov. 23, 2007 — -- If you're sick of the boring, old post-Thanksgiving turkey sandwich, Michael White, the executive chef of New York City's Alto & L'Impero restaurant, has some creative alternatives for those leftovers.

Get recipes for White's turkey PanCotto, an Italian shepherd's pie, and a cranberry tiramisu.

PanCotto di Tacchino / Turkey PanCotto

Layered Turkey, Roast Vegetables, Gravy and Mashed Potatoes

Chef's Note: This is my Italian version of shepherd's pie. You may use any leftover vegetables you have for this meal. You may use sweet potatoes in place of mashed potatoes if you have them. This is a perfect dish to use your leftovers.

Ingredients:

3 cups leftover stuffing

1½ pound leftover dark meat sliced turkey

1½ pound leftover white meat sliced turkey

1½ pound roasted vegetables (assorted vegetables -- see method below)

5 cups leftover mashed potatoes (mashed sweet potatoes)

3 cups leftover gravy

2 tablespoon unsalted butter

Salt and pepper to taste

Directions:

Preheat oven to 350 degrees F.

Use one tablespoon of unsalted butter and butter a baking dish. Then use the 2 cups of stuffing to cover the entire bottom of the dish to create the base layer.

Next, alternate layers of the sliced turkey (white and dark meat) and the roasted vegetables. As you layer, include little spoonfuls of gravy to make the dish juicy and flavorful. Salt and pepper to taste. Repeat these layers until you use up all of the ingredients (2 to 3 layers).

Top with a smooth layer of mashed potatoes. Bake for 45 minutes to 1 hour. Serve warm.

Roasted vegetable ingredients:

2 pounds of assorted vegetables (carrot, onion, green beans, mushrooms, Brussels sprouts, celery — anything you have really), roughly chopped

3 tablespoons vegetable oil

Salt and pepper to taste

1 small pat of unsalted butter

Preheat oven to 375 degrees F. In a bowl, combine the roughly chopped vegetables. Toss with the oil. Season with salt and pepper. Place vegetables on a baking sheet. Place the butter on top of the vegetables.

Roast uncovered for approximately 20 to 25 minutes. You want them tender, but not too browned.

*Recipe courtesy of Michael White, chef/partner Alto and L'Impero

Individual Cranberry Tiramisu

Ingredients:

2½ cups leftover cranberry sauce

2½ cups granola

16 ounces mascarpone cheese

1/3 cup plus a pinch of white sugar

1 teaspoon vanilla extract

1 cup heavy cream

Four tall highball glasses

Directions:

In the mixing bowl of a standing electric mixer, combine the mascarpone cheese, heavy cream, sugar and vanilla extract. Using the whip attachment, beat the ingredients together for 1-2 minutes. Reserve on side.

In a tall highball glass, begin alternating layers of cranberry sauce, granola, and mascarpone mixture.

Repeat this step until you have reached the rim of the glass.

Finish with a dollop of mascarpone.

*Recipe courtesy of Michael White, chef/partner Alto and L'Impero