3 Recipes To Take Holiday Leftovers To The Next Level

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Phew, you officially survived Christmas. Now, it's time for some much deserved R&R. Since we're pretty sure you enjoyed a huge holiday feast, may we recommend a few delicious ways to use up some of those leftovers? Our friends Daniel Holzman and Michael Chernow from The Meatball Shop shared three fresh recipes that are guaranteed to give new life to all that extra turkey and cranberries.

Ahead, you'll find all you'll need to make delicious turkey and mortadella meatballs and gruyere-and-portobello biscuits. If you're too worn out from the festivities, bookmark these recipes for your New Year's Eve shindig. These are tasty enough to eat any day of the week, holiday or not.

IMG_7095Photo: Courtesy of The Meatball Shop.
Deck the Balls Turkey Meatballs
Pair with Clos du Bois North Coast Chardonnay
Yield: 24 golf-ball-sized meatballs

2 lbs ground turkey
2 cups croutons or stuffing cubes
1 cup dried cranberries
2 tbsp chopped fresh sage leaves
2 tsp salt
Pinch ground cinnamon
¼ cup bread crumbs
2 eggs
2 tbsp olive oil

1. Preheat the oven to 450 degrees F.
2. Combine all of the ingredients, except for the olive oil, in a large mixing bowl and mix by hand until thoroughly incorporated. Do not overmix.
3. Drizzle the olive oil into a large baking dish (9-by-13 inches) making sure to evenly coat the entire surface. Use your hand to help spread the oil.
4. Roll the mixture into round, golf-ball-sized meatballs making sure to pack the meat firmly.
5. Place the balls into the prepared baking dish so that all of the meatballs are lined up evenly in rows and are touching each of their four neighbors in a grid.
6. Roast until firm and cooked through, about 20 minutes.
7. Allow the meatballs to cool for five minutes before removing from the tray.
IMG_7100Photo: Courtesy of The Meatball Shop.
N-Y-T-M (not your typical meatball) Mortadella Meatballs
Pair with Clos du Bois North Coast Cabernet Sauvignon
Yield: 24 golf-ball-sized meatballs

1¾ lbs ground beef (80% lean)
½ lb mortadella, minced
1 small carrot, minced
1 stalk celery, minced
1 small onion, minced
1 tbsp chopped fresh oregano (or 1 tsp dried)
¼ bunch parsley, chopped (about ¼ cup)
2 tsp salt
1 tsp ground black pepper
¼ cup heavy cream
2 tbsp tomato paste
1 cup bread crumbs
2 eggs
2 tbsp olive oil

1. Preheat the oven to 450 degree F.
2. Combine all of the ingredients, except for the olive oil, in a large mixing bowl and mix by hand until thoroughly incorporated. Do not overmix.
3. Drizzle the olive oil into a large baking dish (9-by-13 inches) making sure to evenly coat the entire surface. Use your hand to help spread the oil.
4. Roll the mixture into round, golf-ball-sized meatballs making sure to pack the meat firmly.
5. Place the balls into the prepared baking dish such that all of the meatballs are lined up evenly in rows and are touching each of their four neighbors in a grid.
6. Roast until firm and cooked through, about 20 minutes.
7. Allow the meatballs to cool for five minutes before removing from the tray.

IMG_7108Photo: Courtesy of The Meatball Shop.


Gruyere-and-Portobello Biscuits
Pair with Clos du Bois North Coast Chardonnay
Makes: Six 4-inch biscuits

2 tbsp olive oil
6 oz portobello mushrooms, cleaned and cut into ½-inch pieces
2¼ cups all-purpose flour
1¼ tbsp salt
1 tsp baking powder ½ cup cold butter, cubed
½ pound gruyere cheese, grated
¾ cups whole milk, chilled
1 bunch chives, thinly sliced
1 egg yolk (thinned with 2 tbsp of water to brush on biscuit tops)

1. Preheat the oven to 400 degrees F.
2. Heat the olive oil in a medium frying pan over high heat. Add the mushrooms and a pinch of salt and sauté, stirring frequently, until they are browned and all their liquid has evaporated, 4 to 5 minutes. Transfer to a bowl and let cool in the refrigerator.
3. Combine the flour, baking powder, and the remaining quarter teaspoon of salt in the bowl of a food processor. Add the butter cubes and pulse five to eight times, until the butter is just incorporated and the mixture resembles little peas. Do no overmix.
4. Transfer the dough to a bowl and use a wooden spoon to mix in the milk and two-thirds of the gruyere, the cooled mushrooms, and the chives until just incorporated.
5. Divide the dough into six equal portions and form each into a loosely packed ball. Place on a rimmed baking sheet, leaving one inch between each biscuit.
6. Brush each biscuit with the egg wash and sprinkle the remaining gruyere over the tops. Bake for 20 to 22 minutes, rotating the pan halfway through. Serve warm or at room temperature.