Chef Kelli's Thanksgiving leftover recipes - New York News

Chef Kelli's Thanksgiving leftover recipes

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(WJBK) -- Get this recipes courtesy of Chef Kelli Lewton.

Black Friday Benedict
Yield 6 one egg portions

A great Black Friday breakfast or brunch!
• 6 poached eggs~ see pointers below
• 6 slices of turkey
• 6 3-4oz scoops of stuffing packed firmly into a disc shape or press into muffin tins
• 8 oz of turkey gravy
• 2 cups spinach ~sautéed (reserve a few pinches to blend with gravy)
• 2 Tablespoons of butter or olive oil

Method
1. Heat butter in large heavy bottom sauté pan, heat stuffing disc's on one side, flip and then heat on other side (keep warm in oven)

2. Remove stuffing and give spinach a quick sauté season with seas salt and pepper

3. Warm turkey breast or room temperature is fine

4. Place stuffing muffin on plate, add spinach, top with slice of turkey and then poached egg.  Take Gravy and blend with spinach (a quick buzz in blender , immersion stick or food processor , or chop spinach and mix with whisk in bowl) drizzle spinach studded gravy over eggs, season top with a little sea salt and pepper

Faster Poach Method
1. Use a pan that is at least 3-4 inches deep so there is enough water to cover the eggs, and they do not stick to the bottom of the pan. Also make sure your pan is wide enough to hold all the eggs you will be poaching, as you don't want the eggs to stick together. Nonstick pans work well

2. Fill pan half way with water and add a tsp. of lemon juice or vinegar per cup of water (acid will help the egg coagulate) water temp needs to be just barely to a visual simmer or 160 to 180 degrees.  If the water is to cold the eggs will disperse before the coagulate and if to hot they will be tough and often over cooked 

3. Gently slip egg from cup into water and make sure it is submerged, repeat until you have desired amount of eggs rolling. 3-6 minutes, until egg white are completely cooked. Remove with slotted spoon and let drain for a minute.  Be careful not to take on making super batches as the water cools down everything you put an egg in so if you are making more than six, consider getting 2 poaching pots going .  You can also work ahead and drop finished poached eggs into an ice bath and then reheat slightly by slipping back into poach pot just before service

Lauyren's Black Friday Quesadillas
Yield six

• 6 flour or corn tortillas
• 1 cup cooked sweet potatoes~ diced
• ½ onion sautéed
• 1/3 cup cooked corn
• 3/4 cup shredded cheese
• Season with cumin, sea salt & pepper

Mix all ingredients; divide between six tortillas, grill open face until cheese starts to melt, then fold and continue to warm on both sides until gooey and warm through  

Serve with leftover cranberry chutney or jelly (spice up your relish or jelly with a smidge of chipotle pepper!)

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