The traditional Thanksgiving meal is great on Turkey Day, but it quickly gets old when you’re on day two or three of leftovers. So, follow in Food Network star Chef Alex Guarnaschelli’s footsteps and transform your seasonal dishes into something brand new with the help of Chef Guarnaschelli’s favorite recipes.
Spinach and Turkey Phyllo with Woodbridge by Robert Mondavi “Fondue:”
Yields approximately 12 turnovers
Fondue Sauce Ingredients:
Yields approximately 3 cups
1. Preheat oven to 400 F.
2. In a medium-size skillet, heat the butter and add the turkey meat.
3. Cook over medium heat, stirring with a wooden spoon, for 3-5 minutes or until the turkey is warm.
4. Stir in the gravy and cook until the gravy coats the meat, an additional 3-5 minutes.
5. Arrange the spinach and phyllo appetizers in a single layer on a baking sheet and place in the center of the oven.
6. Bake until they are golden brown, an average of 12-15 minutes.
7. Turn the phyllo out onto a platter and arrange in a single layer.
8. Stir the parsley into the turkey and arrange a generous spoonful on top of each phyllo triangle. Serve immediately with the warm fondue sauce for drizzling and dunking.
1. In a medium pot, reduce the Woodbridge by Robert Mondavi Chardonnay over medium heat until the liquid measures about 1/2 cup, 5-8 minutes.
2. In the same pot, add the cream and the mustard to a simmer gently with a pinch of salt. Using a wooden spoon, stir in the Swiss cheese, parmesan, Worcestershire and Tabasco and continue stirring until cheese melts. Taste for seasoning.
Root Vegetable & Mashed Potato Cake with Woodbridge by Robert Mondavi Sauce:
Serves 8 to 10
Woodbridge by Robert Mondavi Sauce Ingredients:
Root Vegetable & Mashed Potato Cake Ingredients:
1. Preheat the oven to 350 F.
2. In a medium pot, reduce the Woodbridge by Robert Mondavi Cabernet Sauvignon until about 1/2 cup liquid remains.
3. Transfer to a medium bowl. Whisk in mustard, red wine vinegar and olive oil with a pinch salt.
4. Use the largest size holes on a box grater, the “teeth” of a mandolin or a food processor attachment to shred the potatoes, rutabaga and celery root.
5. Toss them in 1/2 cup of the butter and the garlic and season with salt. (Note: You should have about 4 cups of grated vegetables.)
6. In a 9-inch nonstick skillet, heat the remaining butter over medium heat.
7. Remove skillet from the stove and fill halfway with vegetables.
8. Top with a layer of mashed potatoes. Top with remaining vegetables. Skillet will likely be overfilled. Put the skillet back on the stove and cook over high heat until the edges of the underside brown, 5-8 minutes.
9. Spread the stuffing in a thin layer on a baking sheet and place in the center of the oven. Place the skillet on another baking sheet in the oven and cook until tender when pierced in the center with the tip of a knife, 25-30 minutes.
10. Remove both from the oven. Drain excess butter. Season with salt.
11. Place a 12-inch round platter over the skillet and turn the cake out on its second side onto the platter. Cut into 8-10 wedges. Top with all of the stuffing. Serve immediately with sauce.