Because acting like a jive turkey this close to Thanksgiving ain't cool, ditch the heat-and-eat routine and instead use your leftovers to make one of these super-simple-yet-mad-delicious recipes from some seriously notable chefs.
Pilgrim Pot Pie
Chef Jason Hicks, Jones Wood Foundry
Like a pousse-café of leftovers, this recipe layers almost every dish that graced your table atop one another in a crock pot and caps it all off with puff pastry, which is NOT another term for a hash brownie, though that would bring new meaning to the term "crock pot". And, you know, be all awesome.
Pumpkin Pie Cocktail
Chef Paul Kelly, Henry's Farm to Table at Buttermilk Falls Inn + Spa
This blenderized concoction of Baileys, rum, half & half, and pie is a great way to give your mastication muscles a break, and can be fancied up by
making a pousse-café! You know what a pousse-café is, don't you? rimming it with graham cracker crust.
Turkey & Stuffing Grilled Cheese
Chef Ryan Skeen, Pera
Known across the land for epic sandwich slinging, Skeen ups the between-bread ante by adding avocado, red onion & stuffing, and slathering mayo on the outside of the sandwich instead of butter before throwing it in a pan, though "if you're a stoner slob, you can always use the old iron-on-the-counter trick", as nothing screams "stoner slob" like owning an iron!
Make your leftover feasting cheesier than your Uncle's holiday sweaters by obeying these directions
Published: November 18, 2011 at 4:00am EST
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