Let's start off with breakfast, or at least the food most closely resembling breakfast, Thanksgiving leftover waffles. This is a little more than a fun way to reheat your Thanksgiving leftovers. But when
I say fun, I mean, really, it's as simple as lubing up your waffle iron with plenty of nonstick sprays and stuffing it with stuffing until golden and crisp for stuff like leftover mashed potatoes. You might want to add some binders.
I find that one egg and about three ounces of grated cheddar cheese is all you need to turn about two cups of leftover mashed potato into a cheesy crispy cheddar potato waffle. And that, ladies and gentlemen, is one of the best sentences I've ever said. Same procedure. Spray it up, squish it down and waffle.
Something way better than any leftover mashed potatoes you've ever eaten. Sweet potatoes can get a little loose and goopy, so they need a little extra help. In addition to the single egg, these two cups of sweet potatoes receive two tablespoons of All-Purpose flour. It's going to help the waffle bind together and not become a mushy, disappointing mass.
When you retrieve it from your iron, make sure you don't overfill your waffle maker, squash it down and toasted up, and look at that. It's a sweet potato casserole waffle. There are a few ways I could better imagine you could honor your sweet potato's memory. But then the piece de resistance, the Thanksgiving leftover triple waffle tall stack garnished with cranberry sauce and turkey and drizzled with gravy.
Folks, I am no lover of Instagram bait food gimmicks, but I felt the need to share this with you because it genuinely rocks. If you've got kids, imagine their gaze of wonder this Sunday morning when you greet them with this mountain of Thanksgiving favorites.
I do not have kids myself, but the child, like squeals of my camera crew, was evidence enough that this is a good idea. Next up, we move on to lunch where I think the leftover Thanksgiving a sandwich is ripe for innovation.
First up, we're going to pull the skin off our leftover turkey breast and set it aside because we have big plans for it, that we're going to slice up the turkey breast as thin as we possibly can. And then we're taking the skin over to the stovetop where we're going to fry it up in a bit of vegetable oil.
This can be a bit of a messy, buttery process, and it might not cook very evenly, but just press it down and give it a flip and maybe weigh it down with a heavy saucepan, ensuring that every nook and cranny has become golden, brown and crisp.
And we're setting these guys aside a drain on paper towels while we prepared the other elements of our sandwich, maybe the most important of which is the bread, which we are going to toast up in butter. Only on one side, though, you will find out why shortly. First up, we're transporting our bread over to the assembly surface, but we're not just plopping it down on the countertop.
No, no. For you see, this is the leading cause of toast to sweat. So we're going to make sure that we assemble our sandwich on a wire rack. Then I have an extremely indecent proposal for you. I want you to assemble the sandwich with the bread inside out. That's right.
The beautiful, golden crispy side of the bread facing inward. We'll touch on that later because now it's time to employ one of the most useful tips I've ever picked up making this show, the infamous moist maker or a central slice of bread soaked in gravy.
I'm going to untoasted bread and hot gravy for superior gravy absorption. And while that soaks, I'm going to start assembling the sandwich. First up, a generous layer of our thinly sliced turkey, followed by a thin but generous patty of leftover stuffing.
The top that goes a thin smear of cranberry sauce is sufficiently soaked, moist mayger, another layer of turkey, another layer of stuffing, another layer of cranberry sauce. And then it's time for yet another one of our secret weapons, our salty, crispy fried turkey skin that I'm just going to smear a little sweet potato casserole in the top slice of bread, top-up, and marvel at what I have created.
Now I am opposed to sandwiches. They can't fit in your mouth. So I'm going to give this thing a little squish, taking care not to destroy our moist maker. And then I'm going to skewer it and slice it into Twain.
And that, my friends, is how you make a Thanksgiving leftovers sandwich. The real innovation here, however, lies in the inside out application of the toasted bread. It protects the bread from becoming mooched by condiments, protects the roof of your mouth from getting torn up by toast, and gives the whole sandwich an unexpected potato chip-like crunch. I think it's going to revolutionize the world of sandwiches as we know it.
And I'm very proud to announce here today that I have not patented it. And it is an open-source for your use and innovation. Enjoy next. Unless we move on to dinner and maybe my favorite application of Thanksgiving leftovers because it can be enjoyed year-round. I speak, of course, about the frizzle Thanksgiving pot pie.
You'll notice that in a large bowl I am combining some shredded leftover turkey breasts and roast potatoes chopped up into bite-sized pieces and some assorted vegetables. But you can, of course, mix and match based on what you have leftover from the giving of thanks. Next up, I have about three cups of gravy that I've thinned with probably a half cup of chicken stock into which I'm depositing our leftover solids and mixing to combine.
And our pot pie filling is finished as easy as that. Next up, I have some store-bought puff pastry that I'm going to defrost lightly flour and roll out. Just till it's about one and a half times its original size and no creases or folds remain, then from this sheet of puff pastry, we're going to cut rounds.
We need to cut them about half an inch wider than the diameter of their intended container. So find something in your kitchen that fits the bill and get to slice. And then once you've got a few puff pastry rounds for potpies, large and small alike, it's time to simply assemble and then either bake or freeze.
That's the beauty of this recipe. It can be enjoyed either now or later. I personally like to use small ramekins like this one or big ramekins like this one filled to about a half an inch shy of full to account for bubbles topped with our rounds of puff pastry that we're going to gently pat down around the edges to seal.
And if you don't want to eat them now, you can give them the old home freezer preparation, treatment, wrapping twice in plastic wrap, and once in foil for any time you want to experience Thanksgiving flavors over the next six months.
Meanwhile, our big boys are getting the same treatment, but with two layers of puff pastry. After all, there's nothing sadder in the world than a pot pie, that's all pot and no pie. Lastly, whenever you're ready to finally beat these guys, we're going to brush them down with one beaten egg. This will give our puff pastry a nice glossy sheen, and then we're going to sprinkle them liberally with some flaky sea salt, cut a few vents with a paring knife for good luck, and then into a 375 degree Fahrenheit oven.
They go for anywhere from 40 minutes to one hour, especially if they're frozen. Pull them out once they're nicely golden brown bubbling over the edges. And there you have it. The perfect way to enjoy Thanksgiving flavors year-round. Please excuse my excited hands and three to one.
But I am excited because let's face it, after day three or four of Thanksgiving leftovers, you're starting to get sick of this stuff. So it's great to be able to either shush it up or save it for another day. You might notice that I'm taking a long time to eat this bite here, and that's because it's extraordinarily hot. Always exercise caution with potpies. I hope you guys had a wonderful holiday surrounded by amazing food, people you love, and of course, the people you have to love because it's Thanksgiving in their family and just have another glass of wine.