Thanksgiving Leftovers 101

Friday, November 28, 2008

New York Times food writer Melissa Clark joins the Takeaway with creative hints for using (and re-using) your Thanksgiving leftovers.
"Don't put your pies in the fridge. They're better left out at room temperature because the crust stays crispier."
—Melissa Clark on leftovers

Guests:

Melissa Clark

Contributors:

Melissa Locker

Comments [1]

chefesse

Wait a minute! About those left over mashed...why use puff pastry, when you can top your pot pie casserole with the mashed and make a shepherd type of pie instead?

I woudn't make use custard to bind the mix but I'd use the left over gravy with the turkey, veggies and so on, top it with the mashed, drizzle it with melted butter or olive oil, sprinkle it with grated cheese of your choice, and bake till golden brown.

Yummy.

Nov. 28 2008 09:46 AM

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