Thanksgiving Leftovers – Turkey Time

Have been studying all the thanksgiving leftovers and decided that today I would pay special attention to the leftover turkey and cranberry sauce.

With that said I started by making your basic pasta dough:

  • 1 pound all-purpose flour
  • 4 whole eggs, plus 1 yolk
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • 2 or more tablespoons of water( enough to help you bind the dough)



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Put flour on a clean countertop, make a big well in the middle and add all the other ingredients, with a fork, little by little start mixing everything together until its time to get your hands dirty! Once the dough has come together make sure you knead it well. Make into a ball, wrap well in cling film and place in fridge for an hour.

With the dough out of the way it was time to tackle the turkey. This is a total invention so measurements are all over the place.

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In my food processor I added:

  • Lots of pieces of leftover sliced turkey
  • About 4 tablespoons of leftover madeira cranberry sauce
  • Salt, Pepper
  • A drizzle of cream to bind it all together

Once that was done it was time to put the ravioli together.

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Out came my lovely hand cracking machine and Ravioli were done in a snap!

Now for the sauce:

  • 3 tablespoons butter
  • 1 shallot, chopped
  • 1 tablespoon all-purpose flour
  • 3/4 cup chicken broth
  • 3 tablespoons heavy cream
  • 1 tablespoon chopped cilantro
  • salt and pepper to taste

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Heat the butter over medium heat. Add the shallots and cook until tender. Add the flour and stir until cooked, about 1 minute. Slowly add the chicken broth, stirring quickly to avoid lumps. Add the cream, cilantro, salt, and pepper and cook, without boiling, for 2 minutes, stirring often.

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Now time to cooks these gobble boys! Bring water to a boil and toss the ravioli in for no longer than 3 minutes, drain and plate. Serve with the sauce and there we go, wonderful new meal out of your leftover turkey and cranberry sauce!

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Family seal of approval 🙂

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