What to do with your Thanksgiving leftovers... - CBS News 8 - San Diego, CA News Station - KFMB Channel 8

What to do with your Thanksgiving leftovers...

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SAN DIEGO (CBS 8) - Next Thursday, you'll probably be recovering from a turkey hangover, but one of the best parts of Thanksgiving dinner is the leftovers.

So what to do with all that turkey?

Celebrity Chef Sharone Hakman has personally cooked for 500 Camp Pendleton Marines and he wants to help you go gourmet.

Tasty leftover 1: Hak's Bloody Mary
 
Ingredients
2 ounces Ketel-One Vodka
2 tablespoons Hak's BBQ sauce
1 cup of ice cubes
6 ounces fresh tomato sauce
A pinch of salt
Celery stick and a slice of lemon for garnish
 
Directions
Step 1) Combine the Ketel One vodka, the tomato juice, Hak'sBBQ Sauce, ice cubes and a pinch of salt.  Shake the mixture well.
Step 2) Pour it over a tall glass filled with ice cubes. Garnish the Bloody Mary with the celery stick and the lemon wedge.
 
Tasty leftover 2: Truffle Mac and Cheese Balls
 
Ingredients
1 pound elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk, warmed, plus 2 tablespoons for egg wash
1 pound grated Cheddar
1 pound grated smoked Gouda
2 large eggs
3 cups Panko bread crumbs
Canola oil, for frying
Freshly ground black pepper
Sea salt and truffle oil to serve
 
Directions
Step 1) Cook the macaroni according to package instructions. Drain and rinse with cold water to stop the cooking. Drain again and set aside.
Step 2) In a saucepan, melt the butter over medium heat. Sprinkle the flour into the butter and whisk it. Cook for 2 minutes. Whisk the warmed milk into the flour mixture, working out any lumps. Cook until the sauce thickens, about 2 minutes.
Step 3) Remove from the heat, add Cheddar and Gouda, and stir until melted and smooth; season with salt and pepper. Fold the cheese sauce into macaroni.
Step 4) Pour the mac and cheese into a shallow pan and refrigerate until cold, at least 2 hours.
Important: Skip step 1-4 if you already have mac and cheese leftovers.
Step 5) Take the mac and cheese from the refrigerator. Roll the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Let the mac and cheese balls warm up to room temperature.
Step 6) Beat the eggs and 2 tablespoons milk together to form an egg wash and pour it into a shallow bowl. Put the pankobread crumbs into another shallow bowl. Dip the mac and cheese balls into the egg wash then into the panko bread crumbs.
Step 7) Heat the canola oil in a deep-pan or fryer to 350 degrees F. Fry the mac and cheese balls until they are golden brown and center is hot, about 20 seconds. Serve with sea salt and truffle oil immediately. Enjoy!
Cooking Tips: Why do we use panko bread crumb instead of traditional bread crumb?
Panko tastes crunchy and stays crispier than standard breadcrumbs. Panko makes the mac and cheese balls less greasy!
 
Tasty Leftover 3: Last Night's Turkey Slider ( serves 6 people)
 
Ingredients
1 pound leftover turkey meat
1 cup of cranberry sauce or use the recipe below
6 brioche buns
1 cup crispy shallots
Fresh Arugula
2 tablespoons of Butter
 
Directions for the slider
Step 1) Heat up the turkey with butter in a pan
Step 2) Place on bun with some cranberry sauce, crispy shallots and arugula.
 
Homemade Cranberry sauce
 
Ingredients
1 cup water
3/4 cup white sugar
1 (12 ounce) package fresh cranberries
1 cup apples - peeled, cored and diced
1/2 cup cider vinegar
1/2 cup raisins
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
 
Directions
Step 1) Combine the water and sugar in a medium saucepan. Bring mixture to a boil over medium heat.
Step 2) Add the cranberries, apples, cider vinegar, raisins and spices. Bring it to a boil, then simmer gently for 10 minutes stirring often.
Step 3) Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or cover and refrigerate.

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