Thanksgiving Leftovers

MYFOXNY.COM - Executive Chef Jason Hensle of Salt Greek Grille Restaurant in Priceton, New Jersey shows you how to turn Thanksgiving leftovers into tasty new creations.

Turkey Gratin

16 ounces cooked penne
2 Tbsps. (1/4 stick) butter
2/3 cup sliced shallots (about 5)
1 pound roasted root vegtable side
1 1/2 cups leftover turkey gravy
1 1/2 cups coarsely grated Gruyere cheese
2 cups bread stuffing side
1/2 cup whipping cream
3 cups diced cooked turkey meat (about 1 pound)

Position rack in top third of oven; preheat to 350 degrees. Butter 13-by-9-by-2-inch glass or ceramic baking dish.
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain.
Melt 2 Tbsp.s butter in large nonstick skillet over medium-high heat. Add shallots; saute 1 minute.
Add mushrooms and pole bean mix; saute until mushrooms are warm, about 4 minutes.
Add pasta, gravy, 1 cup cheese, and cream to mushroom mixture; stir throughly. Mix in turkey. Season to taste with salt and pepper.

Line bottom of baking dish using bread stuffing mixture
Transfer all mixed ingredients to baking dish. Sprinkle with remaining 1/2 cup cheese.
Bake gratin about 25 minutes.
Let stand 5 minutes and serve.

Turkey Sliders

3 -2 oz. potions sliced Turkey
3 small dinner rolls
3 oz. cranberry sauce
3 -1oz. portions turkey stuffing
3 slices cooked bacon halved
3 oz. turkey gravy

Butter and toast dinner rolls. Heat turkey, gravy and stuffing portions.
Assemble sandwiches with turkey, cranberry, stuffing, bacon, top with gravy.

Turkey Chowder with Wild Rice, Crimini and Pancetta
2 1/2 cups water
3/4 cup wild rice (about 5 ounces), rinsed, drained
1/4 tsp. salt
1 Tbsp. vegetable oil
2 3-ounce packages sliced pancetta (Italian bacon), diced
12 ounces crimini (baby bella) mushrooms, sliced (about 5 1/2 cups)
1/4 cup ( 1/2 stick) butter
2 carrots, diced
2 celery stalks, chopped
1/2 cup chopped shallots
1/3 cup all purpose flour
10 cups turkey stock
1 tsp. dried crushed rosemary
2 to 4 cups chopped cooked turkey meat (reserved from carcass)
1 1/2 cups frozen corn kernels
1 cup heavy whipping cream

Bring 2 1/2 cups water, rice, and 1/4 tsp. salt to boil in medium saucepan. Reduce heat to low, cover, and simmer until rice is tender but still firm to bite, 45 to 60 minutes (time will vary depending on variety of rice). Drain; set aside.
Heat oil in heavy large pot over medium heat. Add pancetta and cook until browned, stirring often, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels to drain. Add mushrooms to pot and cook until beginning to brown, about 8 minutes. Transfer to medium bowl. Add butter to same pot. Add carrots and celery. Cover; cook until vegetables begin to soften, stirring often, about 5 minutes.

White Turkey Chili
2 Tbsps. vegetable oil
1/2 cup minced onion
11/2 Tbsp.s minced garlic
4 tsps. ground cumin
1 pound uncooked turkey breast slices, cut into 1/2-inch cubes
1/2 pound ground turkey
3 cups (or more) chicken stock or canned low-salt broth
1/4 cup pearl barley
2 Tbsp.s chopped seeded jalapeno chilies
1 tsp. dried marjoram
1 tsp. dried summer savory

Heat vegetable oil in heavy large saucepan over medium heat. Add onion and garlic and saute until tender, about 5 minutes. Add cumin and stir until fragrant, about 30 seconds.
Add cubed turkey breast and ground turkey. Saute until no longer pink, about 4 minutes.
Add 3 cups stock, barley, jalapenos, marjoram and summer savory to turkey mixture. Cover and simmer until barley is almost tender, stirring occasionally, about 40 minutes.
Add cannellini and garbanzo beans to chili. Simmer uncovered until barley is tender and chili is thick, about 15 minutes. Season with hot pepper sauce, salt and pepper.

DO AHEAD: Can be made one day ahead. Cover and chill. Bring to simmer before serving.
Serve chili, passing green onions, cheese and sour cream separately.