Chef Amy Weisenburger Stops by Eyewitness News "This Morning" with more Delicious Recipes

November 26, 2012 Updated Nov 26, 2012 at 9:19 AM EDT

By WKBW News

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November 26, 2012 Updated Nov 26, 2012 at 9:19 AM EDT

BUFFALO, NY (WKBW) - Thanksgiving Day Leftovers Recipes and more from Chef Amy Weisenburger.

Recipe 1) Grilled Brie, Turkey & Pear Sandwiches

One-half ripe pear, cored and thinly sliced
1 tsp. fresh lemon juice
1-1/2 cups (about 8 oz.) shredded cooked turkey or chicken
1-1/2 tsp. lightly chopped fresh thyme leaves
Eight 1/2- to 3/4-inch-thick slices artisan-style whole-grain sandwich bread
2 Tbs. Dijon mustard
8 oz. Brie, sliced
4 tsp. unsalted butter, softened
In a small bowl, toss the pear slices with the lemon juice. Heat a large skillet or griddle over low heat.

Meanwhile, toss the turkey and thyme in a medium bowl. Spread each bread slice with mustard. Arrange half of the Brie on four slices of the bread. Layer the pears over the Brie. Mound the turkey mixture on top of the pears, layer on the remaining Brie, and top with the remaining bread slices mustard side down.

Lightly spread the tops of the sandwiches with half of the butter and set them, buttered side down, in the heated skillet (if necessary, cook the sandwiches in two batches).

Set a large heavy skillet right on top of the sandwiches and put 2 lb. of weights (canned goods work well) in the empty skillet. Cook the sandwiches until golden brown on one side, about 4 minutes.
Remove the weights, butter the sandwich tops, and turn the sandwiches over.

Replace the skillet and weights and continue to cook until the second side is golden brown and the cheese is oozy, about 4 minutes longer. Cut the sandwiches in half and serve.

Recipe 2) Walnut-Crusted Potato and Blue Cheese Cakes

Ingredients
2 pounds small red potatoes, halved
1 garlic clove, peeled
1/3 cup (about 1 1/2 ounces) crumbled blue cheese
1/4 cup 1% low-fat milk
1 tablespoon chopped fresh parsley
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped walnuts
2 (1 1/2-ounce) slices sourdough bread
1 tablespoon olive oil, divided

Preparation

1. Place potato halves and garlic clove in a large saucepan; cover with water. Bring to a boil; reduce heat, and simmer 20 minutes or until tender. Drain. Return potato halves and garlic clove to pan.
(Alternatively, use leftover mashed potatoes, continue with step 2)

2. Add blue cheese and next 4 ingredients (through black pepper); mash with a potato masher to desired consistency. Cool slightly. Shape the potato mixture into 12 (1/2-inch-thick) cakes; set aside.

3. Place walnuts and bread in a food processor; pulse 10 times or until coarse crumbs form. Place in a shallow bowl or pie plate. Dredge potato cakes in breadcrumb mixture.

4. Heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium heat. Add 6 potato cakes, and cook 2 minutes on each side or until browned.

Remove cakes from pan; cover and keep warm. Repeat procedure with the remaining 1 1/2 teaspoons olive oil and 6 potato cakes.

Recipe 3) Stuffing Frittata

–Ingredients

Cooking spray
2 cups leftover stuffing
1 cup of diced leftover turkey
1 cup of shredded cheddar cheese
8 large eggs
3/4 cup milk
1/4 teaspoon ground fresh nutmeg
2 tablespoons grated Parmesan
Pinch of red pepper flakes
Salt and pepper
2 tablespoons chopped fresh parsley leaves

–Directions

Preheat oven to 400

Coat an ovenproof nonstick skillet with cooking spray.
Place over medium heat (on stove top).

Mix stuffing and turkey in a bowl, then put mixture in the bottom of
pan to warm through.

Sprinkle grated cheddar cheese over top.

In a medium bowl, whisk together eggs, milk, 1 tablespoon of parsley
(save the rest for later), red pepper flakes, and nutmeg. Add salt and
pepper to taste… it depends on how much seasoning was used in the stuffing.

Pour egg mixture over stuffing and cheese to cover stuffing. Sprinkle
Parmesan over top.

Carefully transfer to preheated oven.
Bake until the eggs are set and the sides have puffed up a little bit and cheese is golden, about 15 to 20 minutes.

Cool before cutting.

Sprinkle with remaining fresh parsley.

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