And eat them, too!
Great to hear that you enjoyed your turkey! A Ponzu Pan Sauce is an excellent way to add flavor to your leftover turkey.
This Ponzu Pan Sauce adds a tangy and savory flavor to your leftover turkey and is a great way to use up your Thanksgiving leftovers. You can also serve this sauce over rice or noodles for a complete meal.
LEFTOVER Turkey Ponzu Pan Sauce
Ingredients for Turkey Ponzu Pan Sauce
- 2 cups of leftover turkey (shredded off the bone with skin)
- 1 tablespoon fresh chopped garlic
- 3 tablespoon butter or olive oil
- 3 cups of stock ( chicken, vegetable or beef ) or water
- 1/4 c. cornstarch and 1/2 c. cold water
- 3 T. Small Batch Bourbon Ponzu
- 1/4 c. fresh herbs such as parsley and or tarragon
- Bourbon Smoked Sea Salt and Bourbon Smoked Pepper to taste
- In a medium-sized sauté pan, on medium heat, add the leftover turkey with butter or olive oil for about 7 minutes. Allow the turkey and skin to heat thoroughly and become golden brown, add garlic.
- Brown the garlic with the turkey for an additional 3 minutes on medium heat.
- Add the 3 cups of stock or water and bring to a simmer.
- Once the turkey, garlic and liquid mixture starts to bubble, add cornstarch mixture.
- Cook on medium heat, stirring for about 3-5minutes until a thicker gravy-like consistency.
- Season with Bourbon Smoked Sea Salt and Bourbon Smoked Pepper to taste.
- Turn the heat down to medium-low until ready to serve.
LEFTOVER Stuffing Waffle with Maple Hot Sauce
In a world where leftover Thanksgiving stuffing exists…these Stuffing Waffles will surely not go to waste. They’re a creative way to use up your leftover stuffing, and they’re so tasty that you’ll forget you’re eating leftovers.
Ingredients For Waffle
- 4 cups of leftover stuffing
- 2 eggs
- Preheat your waffle iron to medium-high heat. In a medium-sized bowl with a fork, mix stuffing and 2 eggs until thoroughly combined.
- Place a handful sized amount of the stuffing mixture in waffle maker and let it cook until golden brown and crispy.
- Cook for 5-10 minutes, depending on waffle maker.
- Serve immediately.
Maple Hot Sauce
- Mix equal parts, Bourbon Barrel Aged Hot Sauce and Bourbon Barrel Aged Maple Syrup in a bowl.
- Serve immediately and refrigerate extra
LEFTOVER Bourbon Smoked Sweet Potato Pastry Tarts
Wake up hungry with these Thanksgiving Leftover Sweet Potato Pastry Turnovers. Made with a flaky pastry dough and filled with your leftover sweet potato casserole, these turnovers are the perfect balance of sweet and savory.
Ingredients for Pastry Tart
- 1 pack (17.3 oz) of premade puff pastry sheets
- 2 cup of cold leftover sweet potato casserole
- 2 teaspoon Bourbon Smoked Sea Salt
- 1/4 cup Bourbon Smoked Sugar, for dusting
- 1 teaspoon Bourbon Smoked Sea Salt, for finishing
Orange Zest Marshmallow Topping
- 1 small container of of marshmallow cream (7 ounces)
- zest from one orange
In a small bowl combine the marshmallow cream and the zest from one orange.
- 1 whole egg
- 1 t. warm water
Make the egg wash by adding one tablespoon
of water to one whole egg and whisk vigorously with a fork.
- Preheat oven to 400 F. Line a baking sheet with parchment paper. Let the puff pastry set out on the countertop for about 30 minutes until it’s more pliable. You will have one layer for the top of the pastry and one for the bottom. Once pliable, roll out both puff pastry sheets until they are 12 x 9 inches.
- Grid out 8 separate rectangles with the egg wash with a pastry brush. Sprinkle the bottom puff pastry layer with Bourbon Smoked Sea Salt and then divide the leftover sweet potato casserole into the 8 different squares leaving about an inch in between. Lay puff pastry over the egg-washed and sweet potato casseroled sheet. With the side of your palms, delicately divide the 8 different portions sealing all the sides of the pastry.
- Place the potato-filled pastry sheet into the freezer on a parchment-lined baking sheet for 15 minutes until its almost frozen and easier to cut.
- Cut the pastry filled sheet into 8 equal rectangle pieces and set them on a parchment-lined sheet tray a few inches apart.
Using the egg wash, lightly brush the top side of each pastry gently until they are completely covered. Lightly sprinkle the Bourbon Smoked Sugar on each pastry and pop them in the preheated oven for about 20-25 minutes or until deep golden brown.
- Remove from oven and cool for about 15 minutes. Top with Orange Zest Marshmallow Cream Topping and finish with a sprinkle of Bourbon Smoked Sea Salt.
- Serve immediately.
LEFTOVER Pumpkin Pie Cake with Burnt Maple Buttercream
Do you have an excess of pumpkin pie filling leftover from Thanksgiving? Don’t let it go to waste! Rather than tossing it out, let’s give it a new life by transforming your leftovers into something new and delicious.
Ingredients for cake:
- 2 boxes of store-bought spice cake mix
- Water, vegetable oil and eggs called for on cake mix boxes
- 1 ( 15 oz ) can of pumpkin puree or two cups of leftover pumpkin pie
Method for cake:
- Prepare cake according to the recipe on the box.
- While mixing, add pumpkin pie or canned pumpkin puree.
- Line pan with parchment paper and fill to 3/4 full.
- Bake according to the recommendations on the box.
Cool cake for 15-30 minutes
Ingredients for Burnt Bourbon Maple Buttercream:
- 2 tablespoon Bourbon Barrel Aged Madagascar Vanilla Extract
- 1 1/4 cup granulated sugar or Bourbon Smoked Sugar
- 1/4 cup Bourbon Barrel Aged Maple Syrup
- 8 (about 1 cup) egg whites
- 2 cup (4 sticks) unsalted butter, cubed and softened at room temperature
- Bourbon Smoked Sea Salt to taste
Method for buttercream:
- Combine granulated sugar or Bourbon Smoked Sugar and Bourbon Barrel Aged Maple Syrup in a medium-sized saucepan. Heat over low heat, stirring with a metal spoon, until the sugar has dissolved and the syrup is clear. Increase heat to medium-high and allow syrup to come to a rolling boil.
- Place egg whites in a stand mixer with whisk or in medium bowl using a handheld mixer, beat until whites are almost able to hold soft peaks. They will start to look slightly ‘shiny’ when ready.
- Cook syrup until it reaches 235°F, then immediately remove from heat and slowly drizzle the hot syrup into the bowl with the egg whites, mixing continuously to prevent the eggs from scrambling. Pour syrup in a steady slow stream in a spot in the center of the top of the spinning whisk. Once all the syrup has been added, keep mixing on medium-high until the bottom of the bowl feels cool to the touch, and the meringue has cooled down to room temperature, about 15-20 minutes.
- Add butter one cube at a time, beating well after each addition. Add in the vanilla and salt. The buttercream may start to look as if it’s curdling, but keep whipping until the buttercream comes together and becomes smooth and silky, about 15 minutes.
Use buttercream immediately or refrigerate in an airtight container in the fridge for up to two weeks or in the freezer for up to two months.
Ingredients for garnish:
- 1 refrigerated pie crust
- 1/4 cup Bourbon Smoked Sugar
- 2 tablespoon ground cinnamon
Method for garnish:
- Preheat oven to 350 degrees. Unroll the pie crust and lay it onto a parchment-lined baking sheet.
- Sprinkle the pie crust with sugar and cinnamon then delicately cut the unbaked pie crust into 10 separate pieces with a pastry cutter or butter knife.
- Bake for 7-10 minutes or until crispy and golden brown.
- Allow baked pie crust to cool.
- Break into smaller pieces.
Use for decorating cake.