The Cooking AND Couture BLOG

ThanksGiving Leftovers...Inside MY Test Kitchen

Posted by Nerisa Eugenia Waterman on December 1, 2014 at 8:05 AM

photo taken my Nerisa Eugenia Waterman from Nerisa's Test Kitchen

If you tuned into i-netradio on the beloved “Black Friday” then you will know on the segment cooking with Nerisa it was all about what to do with Thanksgiving Leftovers.

And we came up with some pretty amazing recipes…some new…some old…some borrowed….And definitely nothing that will leave you feeling Blue.

 At least when Nerisa is involved…of course what’s a cooking show without a little cocktail or two…or maybe three. What’s your go to recipe for Thanksgiving Leftovers? Here’s what I came up with…


 ~xoxo Sincerely Yours, Nerisa 

Of course we start with cocktails first in my kitchen
Acknowledgement: Thank You 


This is a popular drink in France it’s refreshing and bubbly...and it's my go to drink for those unexpected visitors.

You'll need these per glass:

• 15-30ml (1-2tbsp) Cassis (blackcurrant liqueur)

• 150ml Champagne (chill)

In a Champagne glass, pour in the cassis then top with champagne.

Serve chilled.



(Use Sparkling Grape Juice or a Lemon-Lime soda for those who prefer a non alcohol version)


1 -ounce cranberry juice (sweetened)

1 wedge lime

Champagne or sparkling wine 

Cranberries (frozen)


In a chilled Champagne flute add cranberry juice and a squeeze of lime. Top off the glass with Champagne. Garnish with 3 or 4 cranberries. 



For mulled wine with a kick...this will get you in the Christmas me 


• 75cl bottle red wine

• 300ml (1/2pt) water

• 300 ml (1/2 pint) orange juice

• 3 tbs caster sugar

• Mulled wine spice sachet

• 150 ml (1/4pt) brandy

• 1 orange, sliced

• 1 apple


1. Place the wine, water, orange juice, sugar and Mulled Wine Spice Sachet in a large saucepan.

2. Heat to just below boiling point and hold this temperature for 10 minutes, stirring occasionally.

3. Remove the sachet. Stir in the brandy and fruit

Okay...Food time!



mayonnaise, or to taste

Roll, split lengthwise

Roast turkey meat,

Shredded or sliced Stuffing

Turkey gravy

Cranberry sauce




2-4 slices of bacon (optional)

Slices of Turkey

Brie (or your favorite cheese)

Cranberry Sauce

Your favorite type of sliced bread


1. Preheat a Panini press according to manufacturer's instructions.

2. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.

3. Place a slice of cheese onto the slices of bread, add turkey slices, cranberry sauce and Place 2 strips of bacon

4. Cook the sandwiches in the preheated Panini grill according to manufacturer's directions until crispy and golden brown, about 5 minutes.




Carcass of one turkey (about 1½ pounds) without skin

8 cups low-sodium chicken broth

1 head garlic, halved crosswise

2 bay leaves

2 sprigs fresh thyme

2 cups diced skinless turkey meat (white or dark meat)

 2 -3 cups frozen mixed vegetables (in the bag)

1 large sweet potato, peeled and cut into ½-inch dice

 1 cup small dry pasta shape

 ½ teaspoon freshly ground black pepper

kosher salt

Crusty bread for serving


1. Put the turkey carcass, broth, garlic, bay leaves and thyme in a large Dutch oven (cut carcass in pieces if necessary so it fits) and add enough water to cover by an inch. Bring to a boil over medium-high heat; lower heat and simmer, uncovered, about 40 minutes. Strain the soup through a fine-mesh strainer into a large bowl; discard the solids. Add all but 2 cups of the broth back to the Dutch oven; reserve the remaining broth for another use (it will keep refrigerated up to 3 days or frozen up to 1 month).


2. Add the turkey meat, sweet potatoes to the pot; cover and cook over medium heat for 15 minutes. Add the pasta and continue to cook, uncovered, until the pasta and potatoes are tender, 10 to 12 minutes. Stir in the dill and pepper and season to taste with salt. Serve with the bread.


{Quick and Simple Turkey Pot Pie}


1 pre-made pastry for a (10 inch) double crust pie

4 tablespoons butter

1 small onion, minced

2 stalks celery, chopped

2 carrots, diced

3 tablespoons dried parsley

1 teaspoon dried oregano salt and pepper to taste

2 cubes chicken bouillon

2 cups water

3 potatoes, peeled and cubed

1 1/2 cups cooked turkey, cubed

3 tablespoons all-purpose flour

1/2 cup milk


1. Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust and place in the 10 inch pie pan and set aside.

2. Place 2 tablespoons of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.

3. In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.

4. Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for 20 minutes or until crust is golden brown.



Categories: I-NETRADIO RECIPES "What to do with your ThanksGiving Left Overs"

Post a Comment


Oops, you forgot something.


The words you entered did not match the given text. Please try again.

Already a member? Sign In