Thanksgiving Leftover Recipes With Geoffrey Zakarian

For the complete Thanksgiving Leftover recipes see the details below. For more information on Geoffrey Zakarian and his show Cooks vs. For more information on Georgie Restaurant at the Montage Beverly Hills, visit their website. Turkey Leftover Recipes
Turkey Brodo With Stuffing Dumplings 
Turkey Brodo
1 cooked turkey carcass
1 onion, halved
2 heads of garlic, halved
¼ cup of dried porcini mushrooms
1# of parmigiano reggiano rinds
1 bunch of parsley
water to cover

Combine turkey carcass, onion, garlic, dried porcini mushrooms, parmigiano reggiano rinds, parsley and water in a stock pot and bring to a boil
Once it reaches a boil, lower to a simmer
Skim the stock as it cooks
Cook for 2 hours or until broth tastes flavorful
Strain through a chinois

Stuffing Dumplings with Brodo
2 cups of stuffing
2 whole eggs
6 T all purpose flour
salt to taste
pepper to taste
Garnish for Brodo
1 cup blanched pearl onions
½ cup parsley leaves
½ cup celery leaves
1 cup diced turkey meat
½ cup small dice carrots
½ cup small dice celery

Take brodo and combine with carrots, celery and bring to a simmer
In a small bowl combine stuffing and eggs
Fold in flour
Quenelle dumpling mixture
Place in brodo and cook until dumplings have floated to the top for 1 ½ minutes
Taste broth for seasoning, adjust if necessary
Place 3 dumplings in a bowl with turkey meat
Ladle 4 oz of brodo into each bowl
Finish with parsley, celery leaves and grated parmigiano reggiano

 Farro Porridge With Root Vegetables & Turkey 
Turkey Marinade
14-16 lb turkey
1 cup of turkey spice
10 each of garlic cloves, microplaned
1 cup of extra virgin olive oil

Combine turkey spice, garlic, evoo in bowl
Whisk to combine
Rub marinade under the skin of the turkey
Cook turkey at 400 degrees for 30 minutes
Then lower to 300
Cook until internal tempature reaches 155
Remove turkey from oven and allow to rest for 20 minutes

Turkey Leg Confit
2 turkey legs
1 cup of salt
1 cup of brown sugar
½ cup of turkey spice

Combine sugar, salt, turkey spice in a bowl and mix to combine
Season turkey legs on both sides with cure and let sit over night
The following day rinse cure off the turkey legs and pat dry with paper towel

Cooking the Confit
2 cured turkey legs
1 bulb of garlic, cut in half
2 whole shallots, peeled and cut in half
3 sprigs of thyme
1 gal of duck fat

Place duck legs in a pot
Put garlic, shallots, thyme in a sachet and in the pot with duck legs
Cover with the duck fat and foil
Place in a 300 degree oven for 3 hours
Remove from oven and allow to cool room temperature for 30 minutes
Gently remove legs from fat and pull the meat from the bone and discard skin

Farro Porridge
2 cups of cooked faro
10 cups of chicken stock
¼ cup of minced shallots
1 garlic clove, microplaned
¼ cup of small diced parsnips
¼ cup of small diced rutabaga
¼ cup of butternut squash puree
¼ cup of diced turkey breast
¼ cup of turkey leg confit
1 T parsley, chiffonade
1 T minced chives
¼ cup of parmigiano reggiano
lemon juice, to taste
extra virgin olive oil, as needed

In a small pot on medium heat, coat bottom of the pot with evoo
Add shallots, garlic and sweat out
Add faro, chicken stock and bring to a boil while your stir
Cook this down till the stock is same level as the faro
Then add your root vegetables, puree and continue to cook down while stirring
Add diced turkey meat, chicken leg confit
Finish with parmigian reggiano, chives, parsley and lemon juice

Cranberry Sauce
1 ½ lbs of cranberries
1 each of cinnamon stick
1 each of star anise
4 cups of apple cider vinegar
zest of 1 orange peeled with vegetable peeler and all pith removed

Combine vinegar, cinnamon, star anise, vinegar in a pot and bring to a boil
In a plastic container add cranberries and orange zest
Pour vinegar over cranberries
Let sit over night

1 ½ lbs of marinated cranberries
3 cups of orange juice
1 cup of honey
1 cup of vinegar from the marinated cranberries
¼ cup of mustard seeds

Pour hot water over mustard seeds, set aside and let them bloom
Combine cranberries, orange juice, honey and vinegar in a sauce pot and bring to a simmer
Simmer until liquid has reduce to a syrup consistency
Add mustard seeds and cook for additional 10 minutes

Cranberry Turnovers
1 quart of cranberry sauce
1 frozen package of puff pastry
1 egg, whisked
1 pastry brush
1 cup of cream cheese, room temperature
3 T powdered sugar Please enable Javascript to watch this video

Iron chef, TV host, cookbook author and Chef/Partner at Georgie Restaurant at the Montage Beverly Hills Geoffrey Zakarian showed Megan and Jessica how to make some amazing dishes out of Thanksgiving leftovers. Cons airing Wednesdays at 9p on the Food Network, visit their website.