WATERTOWN, N.Y. (WWNY) - There can be more to Thanksgiving dinner leftovers than turkey sandwiches.
Chef Chris Manning shows us ways to any food lingering after the big meal.
He shows us a turkey tetrazzini and a dressing made from canned cranberry sauce that he puts on a Waldorf-style salad he made with turkey, walnuts, Swiss cheese, apples, grapes, celery, blueberries, and greens.
He has more tips in the video.
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 cup diced celery
- 1/2 cup diced onion
- 1/2 cup sliced mushrooms
- 2 slices cooked bacon, diced
- 2 cups diced turkey
- 1/4 cup heavy cream or half and half
- 1 cup sour cream
- 8 ounces cooked pasta
- 1/4 cup diced Swiss cheese
Sauté celery, onion, and mushrooms in butter and olive oil on medium heat until onions begin to soften.
Stir in bacon and turkey, then stir in cream, sour cream, pasta and Swiss cheese and heat until warmed through.
- 1/2 cup cranberry sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1/4 cup water
Mix all ingredients thoroughly and serve over salad.