Creative turkey leftovers

2:04 PM, Nov 26, 2012   |    comments
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MINNEAPOLIS - Minneapolis' popular Heidi's restaurant has a new offspring -- it's called Birdhouse on Hennepin.

On Friday, we were joined by owner Heidi Woodman and Executive Chef Werkmeister who dished up some creative ways to use all those turkey leftovers.

Turkey salad sandwich:

1C leftover turkey, shredded
1.5C Mayo
2T Dijon mustard
.25C Celery, sm dice
1 Apple, diced (optional)
2t celery salt
1T truffle oil
3T chives and parsley
1 lemon, juiced
s/p

Mix all ingredients and serve on Multigrain Bread

Squash and Blue Cheese Omlette:

3 eggs, whisked smooth
2T leftover Roasted Squash
2T Blue Cheese, crumbled
Heat sqush in oven, Ladle eggs into pan, move constantly in pan w/a plastic spatula
until just set. Smooth eggs out in pan, sprinkle w/cheese,
and lay squash in omelette, roll and turn out on plate.

Pumpkin Bread Pudding:

1 Qt Heavy Cream
8 eggs
1T vanilla extract
1C Brown sugar
2C roasted pumkin, pureed
6C of leftover bread, med dice

Heat cream, vanilla, and puree together
Wisk the sugar and eggs together
Temper the cream into the egg mixture- wisk together
Pour over bread, push the bread down to submerge
Cover w/ foil and bake @ 300* for 1 hour

(Copyright 2012 by KARE. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)

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