Creative Ways To Deal With Thanksgiving Leftovers

Leitha Matz of FreshDirect stopped by our kitchen to show us what to do with our Thanksgiving leftovers!

For more information, visit www.freshdirect.com and click on "Recipes."

FIVE RECIPES AFTER THE JUMP...

1. Crunchy Cranberry Parfaits
Makes 4 Servings
A nifty, thrifty way to use up leftover holiday cranberry sauce, this delightful yogurt parfait makes a quick and lovely treat for breakfast, brunch or even dessert, and it takes mere moments to pull it all together.

Equipment: 4 tall parfait glasses or deep wine glasses

Ingredients
1/2 cup cranberry sauce
2 cups (16 oz) vanilla, maple or plain yogurt
1 cup granola, plus a bit extra for garnish

Directions
1. Spoon 1 tablespoon of cranberry sauce into the bottom each glass.
2. Spoon 1/4 cup of yogurt over the cranberry sauce in each glass.
3. Spoon 1/4 cup granola over the yogurt in each glass.
4. Add another 1/4 cup of yogurt over the granola.
5. Top each glass with 1 tablespoon of cranberry sauce and a sprinkle of granola, to garnish. Serve immediately.

Prep time: 10 minutes
Total time: 10 minutes

2. Sweet Potato Pancakes
Makes 6 pancakes, about 4-6 servings
Whether you crave an autumnal treat, need to use up excess cooked sweet potatoes or just want a way to work more vegetables into your diet, these pancakes make a delightful answer. For a special treat, serve alongside a bowl of fresh whipped cream blended with a hint of cinnamon and maple syrup.

Equipment: Large, heavy skillet or griddle

Ingredients
1 cup milk or lowfat buttermilk
1 large egg
1 tablespoon vegetable oil
3/4 cup cooked, mashed sweet potato
1/2 cup pancake mix
Oil or butter for the griddle/skillet
Maple syrup and/or butter, for serving

Directions
1. In a large bowl, whisk together the eggs, milk/buttermilk, oil and sweet potato. Stir in the pancake mix until just combined.
2. If the batter seems too thick, thin with a teaspoon or so of water to attain a pourable consistency.
3. Heat a large, oiled griddle or skillet over medium-high heat.
4. Working in batches, pour batter in 1/3 cup portions onto the hot griddle/skillet surface and cook until the edges of the pancakes bubble and brown, about 2 to 3 minutes.
5. Flip and cook the reverse side until browned, 1 to 2 minutes more. Repeat with the remaining pancake batter.
6. Move cooked pancakes to a paper towel-lined plate and keep warm in the oven until serving time. Top with butter and/or maple syrup. Serve hot.

Prep time: 5 minutes
Total time: 35 minutes

3. Mashed Potato & Leek Soup
Makes 4 servings
Serve it hot, and this soup is a quick, satisfying lunch on a cold day. Serve it cold, and it's a fast version of the classic vichyssoise. Either way, it's a great use for leftover mashed potatoes. For a smooth soup, reserve the parsley garnish and cool down the soup before puréeing, reheating and garnishing.

Equipment: Large, heavy stock pot

Ingredients
1 large or two small leeks, rinsed
1 tablespoon butter
2 cups chicken or vegetable stock
1/8 teaspoon nutmeg (optional)
2 cups (16 oz) mashed potatoes
2 tablespoons fresh parsley, chopped
Salt & pepper, to taste

Directions
1. Halve the leeks, chop in 1/4" segments (use all the white section and about 1" of the green section), and rinse the chopped leeks in a colander until clean.
2. In a large, heavy-bottomed saucepan, cook the leeks in the butter over medium heat for about 5 minutes, or until they are softened.
3. Add the broth, nutmeg (if using) and mashed potatoes. Bring the mixture to a simmer, covered, for 8 minutes.
4. Stir in the parsley, and season the soup (if necessary) with salt and pepper. Serve immediately, or cool and purée before serving.

Prep time: 10 minutes
Total time: 20 minutes

4. Curried Turkey Salad
Makes 4-6 servings
Tired of turkey? You'll hardly recognize it in this delicious creamy, spicy and sweet salad. Serve over mixed greens, in a pita or on whole-wheat bread for a terrific brown-bag lunch or day-after dinner. This recipe is intended to help you use cooked turkey leftovers; However, if you don't have any leftover turkey, you can order raw turkey pieces and bake them for use in this recipe, or substitute cooked chicken.

Ingredients
4 cups cooked turkey, diced into 1" pieces
1 celery stalk, sliced into 1/2" sections
1 red bell pepper, seeded and diced
2 scallions, sliced thin
1/3 cup golden raisins
1/2 cup roasted cashews (optional)
1 cup mayonnaise (regular or reduced-fat)
1 tablespoon fresh lemon juice
1/4 cup mango chutney or cranberry sauce
2 tablespoons curry powder
Salt and pepper, to taste

Directions
1. Mix turkey cubes, celery, diced pepper, sliced scallions, raisins and cashews (if using) in a bowl.
2. In another bowl, blend mayonnaise, lemon juice, chutney and curry powder. Season with salt and pepper, to taste.
3. Carefully blend the curry sauce into the turkey mixture.
4. Allow to chill up to one hour before serving alone, in sandwiches or over salad greens.

Prep time: 20 minutes
Total time: 20 minutes, plus 1 hour to chill

5. Cranberry Cream Tart
Makes 12 servings
An inviting and elegant way to use up extra cranberry sauce, this cranberry tart with a crisp, nutty crust makes a welcome dish for dessert, brunch or as a late afternoon treat alongside coffee or tea.

Equipment: 9" Tart Pan

Ingredients for Tart Shell
1/2 cup hazelnuts or walnuts
1 cup all-purpose flour
1/4 cup sugar
1/8 teaspoon nutmeg (optional)
1/2 teaspoon salt
1/4 cup (1/2 stick) cold, unsalted butter, cut in 1/2" pieces
1 large egg

Ingredients for Filling
8 oz cream cheese
1 tablespoon sugar
1 large egg
3/4 cup cranberry sauce, warmed to room temperature

Directions
1. To make the tart shell, pulse nuts, flour, sugar, nutmeg (if using) and salt in a food processor or blender until finely ground.
2. Add butter pieces and pulse until the mixture resembles coarse meal with few small lumps. (You may also cut in the butter with the tines of a fork.)
3. Blend in the egg, mixing just until the mixture clumps. Chill for 20 minutes to improve handling.
4. Preheat the oven to 350°F, and press the chilled dough evenly across the bottom and sides of a tart pan.
5. Bake in the center rack of the oven for 20 minutes, then remove the tart shell from the oven and cool on a rack for 10 minutes.
6. As the crust cools, whip the cream cheese, sugar and egg in a mixing bowl until smooth.
7. Spread the cream cheese mixture evenly across the base of the tart pan and bake 20 minutes.
8. Cool the tart on a rack for 10 minutes before spreading the warmed cranberry sauce across the surface of the cream cheese layer.
9. Cover loosely with plastic wrap and chill until firm, at least 3 hours (or overnight). Cut into 12 slices to serve.

Active time: 20 minutes
Total time: 1 hour, 30 minutes (plus 2 hours to chill)