Wednesday, November 26, 2014

Thanksgiving Leftovers with a Twist

The best part of Thanksgiving, many would argue, is not the before or the during… it’s the after. We’re talking leftovers! 

Top Atlanta caterer, Chef Shane, of Ocean Market shows us that there is more to our leftovers than the classic “All-in-One Sandwich” we’ve come to know and love. Meet: Chef’s Leftover Turkeysagna. The best parts of the bird, mixed with a little Alfredo and… well, let’s just say this one speaks for itself. Go ahead, try it out (you won’t be disappointed!). 

Below please find the recipe and visual. Would love if you would share with your readers. Please let me know if you need anything else. Hope you and your family have a Happy Thanksgiving! 

  • 1lb. Lasagna noodles
  • 16 oz. Ricotta
  • Parmesan cheese
  • 3 cups Mozzarella cheese
  • 1 large onions
  • 2 tbls. Fresh garlic
  • 2 tbls. Italian seasoning
  • 1 lb. Portabella mushrooms - diced
  • 1 lb. mushrooms - quartered
  • 1 lb. fresh spinach
  • 3 lbs. leftover Turkey
  • 1/2 gal Alfredo sauce (recipe below)
  1. Dice turkey in medium pieces.
  2. In a large pot sauté turkey until browned on all sides (approx. 5 min).
  3. Add onions, mushrooms, garlic and seasoning. Cook until onions are translucent.
  4. Chop then add spinach – cover pot and let cook 4-5 minutes until all spinach is wilted.
  5. Drain mix into colander
  6. Return mix back to pan and add ricotta cheese and Alfredo sauce. Mix well.
  7. Build lasagna by layering dry pasta in bottom of deep sided pan then ladle on the Alfred, chix, spinach, mushroom sauce. Top each layer with a handful of shredded mozzarella and parmesan cheese until you reach top of pan.
  8. Cook 350 degrees for about 45-min to an hour or until done.
  9. Let cool for approximately 10-15 minutes before cutting.
  10. Enjoy with simple Caesar salad!

Alfredo Sauce (makes 1/2 gal)

  • 1 1/2 quart chicken stock
  • 3 tbls. Fresh garlic
  • 1 1/2 quart heavy cream
  • 6 oz. parmesan cheese
  • 3 tbls. Italian seasoning
  • salt & pepper
  • 3-4 tablespoons corn starch in water
  1. Combine chicken stock, Italian seasoning and garlic in pot and bring to a boil
  2. Add heavy crème and reduce by 1/2
  3. Add corn starch, let thicken and simmer for at least 10 minutes