Rania Harris stopped by Pittsburgh Today Live today to show off some recipes that will be perfect for Thanksgiving breakfast. She even has ideas for how to use up all those leftovers from the big feast!

Apple and Dried Fruit Compote

  • 3 medium golden delicious apples
  • 1 cup sugar
  • ½ cup dried cranberries
  • ¼ cup golden raisins
  • ¼ cup dried currants
  • 1 ½ cups cranberry-raspberry juice
  • 4 teaspoons arrowroot
  • The juice of one lemon


Peel and core apples and cut into ¾ inch thick wedges. In a large saucepan combine apples, sugar, dried fruit and 1 ¼ cups cranberry-raspberry juice and bring to a boil. Simmer mixture over moderate heat for 1 minute, or until apples are just tender, and remove pan from heat.

In a small bowl stir together remaining ¼ cup cranberry-raspberry juice and arrowroot and stir into compote. Cook compote over moderately low heat, stirring gently, until liquid is thickened and clear – do not allow to boil. Stir in lemon juice and serve warm over waffles.

Yield: 5 cups

Sour Cream Waffles

  • 3 eggs – separated
  • ¾ cup milk
  • ½ cup melted unsalted butter
  • 1 teaspoon vanilla
  • ¾ cup sour cream
  • 1 ½ cups flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder


Beat the egg yolks in a large bowl. Beat in the milk, melted butter, vanilla and sour cream.

Combine flour, salt, baking soda and baking powder in a bowl. Add dry ingredients into egg mixture and beat well.

Beat egg whites until stiff. Carefully fold into batter.

Bake in Belgian waffle maker according to manufacturer’s directions.

Serve with desired topping.

Turkey Croquettes

  • 1 clove garlic – peeled
  • ½ small onion
  • 1 rib celery, chopped
  • ½ small red bell pepper, chopped
  • 1 cup chopped turkey meat (leftover from Thanksgiving)
  • 1 cup leftover mashed potatoes
  • 1 egg
  • Salt and pepper
  • 2 teaspoons poultry seasoning
  • ¼ cup Italian parsley leaves
  • ¾ cup Italian breadcrumbs
  • 4 tablespoons unsalted butter
  • 4 tablespoons extra-virgin olive oil
  • ½ cup Italian breadcrumbs
  • ½ cup grated Parmesan cheese
  • Leftover Gravy from Thanksgiving


Place the garlic, onion, celery and red bell pepper in food processor and pulse to fine chop. Add turkey, mashed potatoes, egg, salt, pepper, poultry seasoning, and parsley leaves then pulse to process and combine the mixture. Remove bowl from base and blade from the bowl. In a medium mixing bowl combine the turkey mixture with ¾ cup bread crumbs.

Preheat a nonstick skillet with 3 tablespoons extra-virgin olive oil over medium heat.

Form mixture into 8 croquettes (I like forming my croquettes into cone shapes). Combine ½ cup of breadcrumbs with Parmesan cheese in a shallow bowl. Coat the croquettes in cheese and breadcrumbs and sauté in hot oil until deeply golden all over, 5 to 6 minutes for each batch. Remove and drain on paper towels. Heat the gravy in a small pot until hot through. Serve the croquettes with gravy.

Yield: 8 servings

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