Thanksgiving Leftover Recipes With Geoffrey Zakarian

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Iron chef, TV host, cookbook author and Chef/Partner at Georgie Restaurant at the Montage Beverly Hills Geoffrey Zakarian showed Megan and Jessica how to make some amazing dishes out of Thanksgiving leftovers.

For more information on Geoffrey Zakarian and his show Cooks vs. Cons airing Wednesdays at 9p on the Food Network, visit their website.  For more information on Georgie Restaurant at the Montage Beverly Hills, visit their website.  For the complete Thanksgiving Leftover recipes see the details below.

Turkey Leftover Recipes

Turkey Brodo With Stuffing Dumplings 

Turkey Brodo
1 cooked turkey carcass
1 onion, halved
2 heads of garlic, halved
¼ cup of dried porcini mushrooms
1# of parmigiano reggiano rinds
1 bunch of parsley
water to cover

  • Combine turkey carcass, onion, garlic, dried porcini mushrooms, parmigiano reggiano rinds, parsley and water in a stock pot and bring to a boil
  • Once it reaches a boil, lower to a simmer
  • Skim the stock as it cooks
  • Cook for 2 hours or until broth tastes flavorful
  • Strain through a chinois

Stuffing Dumplings with Brodo
2 cups of stuffing
2 whole eggs
6 T all purpose flour
salt to taste
pepper to taste

Garnish for Brodo
1 cup blanched pearl onions
½ cup parsley leaves
½ cup celery leaves
1 cup diced turkey meat
½ cup small dice carrots
½ cup small dice celery

  • Take brodo and combine with carrots, celery and bring to a simmer
  • In a small bowl combine stuffing and eggs
  • Fold in flour
  • Quenelle dumpling mixture
  • Place in brodo and cook until dumplings have floated to the top for 1 ½ minutes
  • Taste broth for seasoning, adjust if necessary
  • Place 3 dumplings in a bowl with turkey meat
  • Ladle 4 oz of brodo into each bowl
  • Finish with parsley, celery leaves and grated parmigiano reggiano

 Farro Porridge With Root Vegetables & Turkey 

Turkey Marinade
14-16 lb turkey
1 cup of turkey spice
10 each of garlic cloves, microplaned
1 cup of extra virgin olive oil

  • Combine turkey spice, garlic, evoo in bowl
  • Whisk to combine
  • Rub marinade under the skin of the turkey
  • Cook turkey at 400 degrees for 30 minutes
  • Then lower to 300
  • Cook until internal tempature reaches 155
  • Remove turkey from oven and allow to rest for 20 minutes

Turkey Leg Confit
2 turkey legs
1 cup of salt
1 cup of brown sugar
½ cup of turkey spice

  • Combine sugar, salt, turkey spice in a bowl and mix to combine
  • Season turkey legs on both sides with cure and let sit over night
  • The following day rinse cure off the turkey legs and pat dry with paper towel

Cooking the Confit
2 cured turkey legs
1 bulb of garlic, cut in half
2 whole shallots, peeled and cut in half
3 sprigs of thyme
1 gal of duck fat

  • Place duck legs in a pot
  • Put garlic, shallots, thyme in a sachet and in the pot with duck legs
  • Cover with the duck fat and foil
  • Place in a 300 degree oven for 3 hours
  • Remove from oven and allow to cool room temperature for 30 minutes
  • Gently remove legs from fat and pull the meat from the bone and discard skin

Farro Porridge
2 cups of cooked faro
10 cups of chicken stock
¼ cup of minced shallots
1 garlic clove, microplaned
¼ cup of small diced parsnips
¼ cup of small diced rutabaga
¼ cup of butternut squash puree
¼ cup of diced turkey breast
¼ cup of turkey leg confit
1 T parsley, chiffonade
1 T minced chives
¼ cup of parmigiano reggiano
lemon juice, to taste
extra virgin olive oil, as needed

  • In a small pot on medium heat, coat bottom of the pot with evoo
  • Add shallots, garlic and sweat out
  • Add faro, chicken stock and bring to a boil while your stir
  • Cook this down till the stock is same level as the faro
  • Then add your root vegetables, puree and continue to cook down while stirring
  • Add diced turkey meat, chicken leg confit
  • Finish with parmigian reggiano, chives, parsley and lemon juice

Cranberry Sauce
1 ½ lbs of cranberries
1 each of cinnamon stick
1 each of star anise
4 cups of apple cider vinegar
zest of 1 orange peeled with vegetable peeler and all pith removed

  • Combine vinegar, cinnamon, star anise, vinegar in a pot and bring to a boil
  • In a plastic container add cranberries and orange zest
  • Pour vinegar over cranberries
  • Let sit over night

1 ½ lbs of marinated cranberries
3 cups of orange juice
1 cup of honey
1 cup of vinegar from the marinated cranberries
¼ cup of mustard seeds

  • Pour hot water over mustard seeds, set aside and let them bloom
  • Combine cranberries, orange juice, honey and vinegar in a sauce pot and bring to a simmer
  • Simmer until liquid has reduce to a syrup consistency
  • Add mustard seeds and cook for additional 10 minutes

Cranberry Turnovers
1 quart of cranberry sauce
1 frozen package of puff pastry
1 egg, whisked
1 pastry brush
1 cup of cream cheese, room temperature
3 T powdered sugar