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Two creative recipes for your Thanksgiving leftovers

Friday - 11/23/2012, 7:53am  ET

Chef Adam Sobel cooks at Bourbon Steak, located in, though not owned by, Four Seasons in Georgetown. (Paula Wolfson/WTOP)

Paula Wolfson,

WASHINGTON - Shopping isn't the only Black Friday tradition.

The day after Thanksgiving, we also deal with all those leftovers.

For inspiration, WTOP turned to Adam Sobel, executive chef at Bourbon Steak in Georgetown.

He says there are few holiday foods better than a good old-fashioned turkey sandwich or a hearty soup made from the turkey carcass and other leftovers.

But for something totally different, he suggests taking those sweet potatoes and turning them into ice cream or using the meat off a turkey leg for a post-shopping spree frittata.

Below are the recipes for each.

1. Sweet Potato Ice Cream Yields about 1 quart

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup brown sugar
  • Table salt
  • 5 large egg yolks
  • 1 cup cooked, mashed sweet potato or yams
  • 1 vanilla bean scraped
  • Pinch of ginger
  • Pinch of nutmeg
  • Pinch of cinnamon

In a medium sauce pan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.

Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.

In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.

Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes.

An instant-read thermometer should read 175 to 180F at this point. Don't let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath. Press firmly on the strainer with the spatula to extract as much flavor as possible.

Cool the custard to below 70F by stirring it over the ice bath. Stir mashed sweet potato, vanilla extract, ginger, nutmeg, and cinnamon into the cooled custard. Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer's instructions. Transfer the ice cream to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.

2. Turkey Frittata

  • 6 eggs, beaten
  • 1-ounce Parmesan, grated
  • 2 - ounces White Cheddar, grated
  • 1/2 teaspoon black pepper
  • Pinch salt
  • 1 teaspoon butter
  • cup blanched chopped broccoli
  • 1/2 cup chopped roasted Vidalia onion
  • 1/2 cup chopped roasted dark meat turkey
  • 1 tablespoon chopped parsley leaves


Preheat oven to broil setting.

In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add broccoli, Vidalia onions and chopped turkey to pan and saute for 2 to 3 minutes.

Pour egg mixture into pan and stir with rubber spatula then sprinkle in white cheddar. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley.

Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.

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(Copyright 2012 by WTOP. All Rights Reserved.)