RISE & SHINE KAUT43 OKC
SMOKED TURKEY & SPINACH STUFFED SHELLS
EGGS GOLDENROD WITH CORNBREAD DRESSING WAFFLES
So the three previousweeks of the In The Kitchen With Scotty segment on Rise and Shine we have been focusing on different aspects of the Thanksgiving feast.
Week one we covered Pies: No Thanksgiving gathering and meal is complete without the pies. Pecan Chocolate, my Dutch Apple, and the alternative to Pumpkin Pie (and actually the one I prefer) my Sweet Potato Pie with Marshmallow Meringue.
Week two was Sides and Salads: Focusing more of a healthier menu this Thanksgiving and injecting some much needed vegetables, raw leafy greens, fruit, and the ever important food item for any long day of eating…fiber!
There was my Crunchy Kale Salad, Baked Apples with Turkey Sausage and Quinoa, and the Roasted Acorn Squash rings with Farro, Dried Cherry, and Broiled Honey. Delicious, still tying in the Thanksgiving and fall cooking theme, and easy to prepare.
Week three were the Appetizers and Snack: My love of throwing everything onto a platter and letting folks dive in, is not wasted this thanksgiving. Keeping Dad out of the kitchen and everyone else’s hand and mouth busy so you can focus on what’s happing in your kitchen, is a very important tool.
So for this last week, I thought instead of ending Thanksgiving with “how to roast a turkey”, or “how to glaze a ham” (yawn), I thought it would be great to talk leftovers. Most people LOVE the Thanksgiving leftovers… in fact there should be a drinking game that calls for any time someone says “Thanksgiving is always better the day after” and then everyone takes a drink.
The thing with leftover for me.. and it’s just me… is that I don't want areheated repeat of the meal I had the day before. So I’ve tried to incorporate two items from Thanksgiving that are typical leftovers…. turkey and dressing. In my case… smoked turkey and cornbread dressing #OklahomaThanksgiving
A way to use leftover Thanksgiving turkey, without it being a repeat of the Thanksgiving meal.
SMOKED TURKEY AND SPINACH STUFFED SHELLS makes approximately 2 dozen
3 cups ground leftover smoked turkey (I actually used half smoked turkey and half regular roasted turkey. Whatever you have will work)
5 ounces stemmed fresh baby spinach
15 ounces whole milk ricotta cheese
2 large egg yolks
2 fresh garlic cloves, microplaned or minced
1 teaspoon or to taste In The Kitchen With Scotty “Cook’s Line Seasoning”
12 ounces Large pasta shells for stuffing
32 ounces seasoned tomato/marinara sauce
grated mozzarella or smoked mozzarella to top the shells
- Bring a large pot of salted water to a boil and cook your large pasta shells to al dente. Drain and set aside. Next, In a food processor grind up your leftover turkey meat until it looks like coarse grain. Don’t let it go too far or you will turn it in to paste.
- In a mixing bowl add your stemmed spinach and ricotta cheese. Mix to combine. Add the garlic, egg yolks and Cook’s Line Seasoning (or salt and opener to taste) and mix again. Fold in the ground turkey to bind it all together and taste for additional salt and pepper.
- Preheat your oven to 350 degrees. In the bottom of a large casserole dish or roasting pan, spoon or pour in a shallow amount of the marinara sauce. Begin stuffing your shells: Take a regular sized kitchen spoon, gather a nice rounded off spoonful of filling, and scoop in your filling. Round and smooth off the filling, and gently lay on top of the marinara sauce.
- Spoon remaining sauce over each individual stuffed shell, cover with foil and bake 30 minutes. Remove the foil, sprinkle on the grated mozzarella cheese and place back in the oven for an additional 10-12 minutes. Remove from the oven and serve when you’re ready. Enjoy!
The perfect Breakfast or Brunch when you have company the day after Thanksgiving.
EGGS GOLDENROD WITH CORNBREAD DRESSING WAFFLES about 4 waffles
2 1/2 -3 cups cold leftover cornbread dressing
2 eggs to loosen and bind the dressing (depending on how dense your dressing is… and no I am not making judgement on your mamma’s cornbread dressing so no emails please.)
2 cups basic white sauce or white gravy
8 hard cooked eggs
8 slices crisp bacon
minced chives to garnish
- Begin heating and preparing your waffle iron according to manufacturers directions. Mix your leftover dressing with the eggs…I used my hands like it was meatloaf. Ball up the stuffing into the size of a large lemon and press into the center of your well oiled/sprayed waffle iron. Let the waffles cook until golden and crispy.
- Peel your 8 hard cooked eggs, and separate the hard cooked whites from the yolks. Roughy chop the egg whites and add to your hot white sauce. Taste the white sauce and eggs for seasoning and add Soul-Licious Soul Food Seasoning to bring it to life. Rough chop the egg yolks and set aside. Keep the white sauce and eggs warm.
- Place two slices of crispy bacon on top of each waffle. Ladle out the white eggs gravy on top. Sprinkle a generous amount of the chopped egg yolks in the center top f the gravy an bacon, and garnish with minced chive. Brunch is served!