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JB Parkers’ Thanksgiving Leftovers Recipes 

Moroccan Style Turkey Vegetable Stew

Oil 2 oz
Diced Onion 4 oz
Diced Sweet Potato 8 oz
Diced Red Skin Potato 8 oz
Diced Carrot 8 oz
Diced Butternut Squash 8 oz
Chopped Tomatoes w/ Juice 18 oz
Garbanzo Beans 15 oz can
Diced Turkey 16 oz
Vegetable Stock 32 oz
Ground Cumin 2 tbsp
Ground Cinnamon 2 tsp
Salt 3 tsp
Red Pepper Flakes 1 tsp
Chopped Cilantro 5 tbsp

Heat oil in pan. Add onion and saut until translucent. Add turkey, garbanzo beans, sweet potato, red skin potato, squash and carrots. Stir well. Add spices. Stir well for 2 minutes. Add tomatoes. Stir. Add vegetable stock and simmer for 15-20 minutes. Stir in cilantro, adjust spices.

Turkey Cottage Pie

Turkey Gravy 24 oz
Chopped Turkey 12 oz
Carrots 6 oz
Peas 4 oz
Onions 2 oz

Mashed Potato 16 oz

Simmer turkey, gravy, peas , carrots and onions until hot and mixed well. Place in an individual ovenproof casserole dish. Pipe mashed potatoes over top. Sprinkle with parmesan cheese and bake in a 350 degree oven until browned.

Smoked Salmon &amp: Mashed Potato Cakes

Mashed Potato 16 oz
Smoked Salmon 6 oz
Horseradish 1 tsp
Chopped Onion 1 oz
Dill Weed 1 tsp
Eggs 2 ea
Salt TT
White Pepper TT

Combine all ingredients well. Form into cakes approximately 3 oz in size. Heat oil in saut pan and add cakes. Brown on each side. Serve with cocktail sauce.

Curried Cream of Butternut Squash Soup

Vegetable Oil 1 oz
Onion 6 oz
Celery 6 oz
Carrot 6 oz
Butternut Squash 32 oz
Curry Powder 2 Tbsp
Salt TT
White Pepper TT
Cayenne Pepper TT
Chicken Stock 32 oz
Heavy Cream 8 oz
Honey 2 oz

Roughly chop the onion, celery and carrot. Roughly chop the butternut squash. Heat oil in sauce pan and saut onion, celery and carrot until onion is translucent. Add butternut squash and saut 2 minutes. Add curry powder and continue to saut for 2 minutes, stirring constantly.

Add stock and bring to a boil. Add salt white and cayenne pepper and reduce heat to a simmer until the squash is very soft. Remove from heat and puree the mix using a hand wand until very smooth. Return to heat and add heavy cream and honey. Adjust seasoning. Enjoy.

You can use vegetable stock in place of chicken stock to make it a vegetarian soup. Switch the cream for soy milk and the honey for brown sugar to make it vegan.

Turkey Quesadilla

Diced Turkey 8 oz
Diced Onion 2 oz
Diced Red Pepper 2 oz
Diced Tomato 2 oz
Black Olives 2 oz
Minced Jalapeno oz
Cilantro 2 tbsp
Taco Seasoning 2 tsp
Pepperjack Cheese
Flour Tortilla

Mix together turkey, vegetables and seasoning. Heat a small amount of oil in a saut pan. Lay one flour tortilla in pan and cover half with turkey mixture and cheese. Fold tortilla in half, covering the filling. Heat until lightly browned the flip and brown the second side. When cheese is melted remove from pan, cut into wedges and serve with a salsa of your choice.