Recipes: Reinvent your Thanksgiving leftovers

Got leftovers from Thanksgiving? Check out these recipes!

Crisped bacon
Fresh arugula
Leftover roasted veggies
Cheese of your choice
Fresh scallion or chives

Preheat oven to 350°.

Bring 1 teaspoon butter to room temp in a 2-cup deep rather than wide, oven-safe soup or cereal bowl.

With fingers or paper towel, smear the butter around the inside of the bowl.

Add ¼ cup panko to the bowl. Spread and/or swirl and tamp the panko so it sticks to the butter on the
bottom and sides of the bowl. Tip excess panko into the next bowl and repeat the process.

Place a handful of arugula in the bottom of the bowl, creating a bit of a nest.

Add some of the leftover roasted veggies. Sprinkle with a tablespoon of the crisp bacon. Add a tablespoon
of cheese. Grind a bit of salt and pepper to taste.

Crack 1 or 2 eggs over the veggies.

Add another teaspoon of cheese over the eggs and a sprinkle of scallion or herbs of your liking.

Cover with a thin layer of panko.

Bake in the 350° oven for 13 minutes or until the yolk on the egg is cooked to your liking!

Plate of leftover Thanksgiving turkey
1⁄2 medium onion
3 cloves garlic
2 guajillo chilles
2 cinnamon sticks
1⁄2 tea clove — more to taste 2 bay leaves
1 cup chicken stock
1 tsp cumin
1 tsp oregano
1 tsp paprika
1⁄2 tsp red chile flake

The above measurements are really only a guideline. You should add more or less to your taste. I like a lot of cumin and pepper, so I add more of those ingredients.

Over medium heat, sauté the onion in a bit of oil. Add the garlic at the end of the sauté. Stir a few times, but don’t let it brown too much. Add a little of the broth and stir it up. Scrape off any browned bits in the bottom of the pan. Add the balance of the stock. Add all the spices and give a quick stir.

Add the turkey. Quick stir. Stock should almost cover the meat. Bring to a slight boil. Pot should look a little like the first bad photo. Cover, but keep the lid cracked open a bit. Set the whole thing to simmer.

Let it simmer for as long as it takes for the liquid to almost evaporate.

As it reaches the end of its cooking, it should start to shred if you push on it with a spoon

Taste for salt and pepper. Maybe a squeeze of lime! Serve on warm corn tortillas.

Serve with shaved radish, fresh arugula, fresh cilantro, dry Mexican cheese (or crumbled feta) and a dollop of sour cream or crema.