Thanksgiving Leftover Recipes

It's never to early to start planning out how you're going to use up those Thanksgiving leftovers. Gretchen McKay from the Pittsburgh Post-Gazette stopped by Pittsburgh Today Live to show off three great leftover recipes.

Leftover Turkey Spring Rolls

• 1 pound shredded leftover roast turkey
• 2 tablespoons sweet Asian chili sauce
• 12 spring roll wrappers
• 4 scallions, sliced
• 2 carrots, shredded
• Handful fresh cilantro, chopped

Mix turkey with sweet Asian chili sauce. Spoon along one edge of 12 square spring roll wrappers; top with sliced scallions, shredded carrot and chopped cilantro. Fold in the sides and roll up like a burrito.

Moisten the edge with water to seal. Fry in 1 inch of 375-degree vegetable oil until golden, 1 to 2 minutes per side. Serve with additional chili sauce for dipping.

-- Adapted from Food Network

Turkey Cranberry Pie

• 4 tablespoons butter
• 1 stalk celery, finely dice
• 1 medium onion, finely diced
• 1 medium carrot, finely diced
• 1/4 cup flour
• 3 cups turkey broth or stock
• 2 cups chopped roasted turkey
• 1 double pie crust, homemade or store-bought
• 1 to 2 cups cranberry sauce
• 1 egg white

Place 4 tablespoons butter over medium heat in a large Dutch oven. Heat until butter is melted then add carrots, celery and onion. Cook, stirring occasionally until vegetables are softened but not browned, about 5 minutes. Add flour. Cook, stirring constantly until pale golden brown, about 3 minutes. Whisking constantly, slowly pour turkey stock into pot. Bring to a boil then reduce to a simmer. Cook until reduced to about 2 1/2 cups and as thick as heavy paint.

Add turkey to pot and stir to combine. Season to taste with salt and pepper, then stir in chopped parsley. Set aside until completely cool, at least 2 hours.

Preheat the oven to 450 degrees and adjust the oven rack to the center position. Roll bottom pie crust out and fit inside a 9-inch pie plate. Add cranberry sauce to bottom and spread into a smooth, even layer. Pour turkey mixture on top of cranberries (you may have a little more than you can use).

Roll out top crust and seal pie. Whisk egg white with 1 tablespoon water. Brush top crust with egg white mixture and cut 3 to 5 holes for ventilation. Sprinkle sparingly with coarse sea salt. Place pie in oven and bake for 15 minutes until pale golden brown. Reduce heat to 350 degrees and continue baking until deep golden brown and mixture is starting to bubble through the vents, about 45 minutes longer. Allow to cool 15 minutes before serving.

Serves 8.

-- Adapted from seriouseats.com

Cranberry Cinnamon-Oat Bars

• 2 cups cranberry sauce
• 2 1/2 cups rolled oats
• 2 cups all-purpose flour
• 1 1/4 cups light-brown sugar
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick (8 tablespoons) butter, melted
• 1/2 cup canola oil

Pulse oats, flour, sugar, cinnamon, baking soda and salt in a food processor to blend. Add melted butter and oil and pulse until well mixed.

Spread two-thirds of crust mixture into a 9 by 13-inch baking pan. Top with cranberry sauce. Spread remaining crust mixture on top.

Bake at 350 degrees for 40 minutes.

— Adapted from Parade magazine