Chef Chris Manning shows us some great ways to use Thanksgiving leftovers.
He makes a cranberry empanada, using cream cheese, cranberry-orange relish, and pie crust cut into 6-inch rounds.
You can stuff them with any leftovers. The chef also makes Buffalo turkey empanadas with turkey, bleu cheese and hot sauce.
Bake them at 350 degrees for about 20 minutes.
Chris also made soup, with pan drippings, veggies, and leftover turkey. You can top each bowl with a small, baked pie crust round for a turkey pot pie soup.
Click on the picture to see how it all goes together.
Friday, March 7, 2014, Watertown, NY