The Second Feast

Leftovers Can Be Just As Delicious When You Do Them Well

Article by Limestone Bistro

Photography by Limestone Bistro

Originally published in Boerne Lifestyle

Turn holiday leftovers into something wonderful with these delicious recipes from Limestone Bistro.

Stuffing Fritters
2 cups leftover stuffing
1 egg
1 1⁄2 cups flour
3 tablespoons grated white onion
2 cloves garlic, micro-planed or grated
1 lemon, zested
1 tablespoon garlic powder
Salt and pepper to taste
Leftover cranberry sauce

1. Combine all ingredients except cranberry sauce into a bowl and mix until incorporated and have a batter consistency.
2. Heat a nonstick pan to about medium heat and add a small amount of oil or butter.
3. Make small patties with the batter.
4. Place into the pan and cook until golden brown on each side.
5. Top with cranberry sauce and serve.

Turkey Mole Tacos
5 pounds leftover turkey (scale as needed)
Ancho (8), Pasilla (2), and Guajillo (2) chiles, cleaned
1 white onions, sliced
2 garlic cloves
6 plum tomatoes, pan-roasted
3 oz. Neutral oil or canola oil
3 Chayote, cut into eight pieces each
1 bunch cilantro, minced
1 white onion, roughly chopped
1 tablespoon Sesame seeds, toasted
12-15 Corn tortillas

1. Slightly dry-roast cleaned chilis in a comal. Transfer roasted chiles to a bowl and cover with boiling water. Soak for 15 minutes or until tender, and remove from the liquid. Purée in a blender along with roasted tomatoes 1/2 onion, and garlic; add fresh water as needed. Pass through a fine mesh strainer. Reserve.
2. Heat the lard or oil in a small rondeau. Sauté sliced onion until soft and add the chile purée. Cook stirring until most of the liquid is evaporated.
3. The sauce should be thick enough to drag a spoon on the bottom of the pan without instantly running back together. Once it has reached this thickness, remove from heat and reserve.
4. Warm leftover turkey in a pan with a light amount of oil then remove from pan. In that same pan, heat up tortillas.
5. When the turkey and tortillas are heated, place the turkey on the tortillas and gently ladle sauce over the turkey. Garnish with cilantro, onion and sesame seeds. Serve.

Turkey and Butternut Squash “Baked Ziti”
1 squash, cut and seeded
10 garlic cloves, peeled
1 Spanish or red onion, medium chop
2 sprigs each thyme, oregano, rosemary
Oil as needed
Salt and pepper
1 cup chicken stock, warmed
½ cup heavy cream, warmed
2-3 pounds leftover turkey, shredded or medium diced
1 bag/box rigatoni
1-1 ½ cup shredded mozzarella
¼ cup parsley, finely chopped

1. On a parchment or foil-lined baking sheet, place squash flesh side up and coat with oil. Disperse the remaining ingredients over the squash and season with salt and pepper. Cover with foil. Bake at 300 degrees for approximately 1 ½ - 2 hours or until fork tender.
2. While squash is roasting, cook rigatoni in salted water until al dente. Reserve.
3. Once squash has been cooked through, remove stems and reserve leaves if possible. Peel skin from squash once cooked. Combine peeled squash with the garlic, onion, herbs, warmed cream, and stock in a blender or food processor. Puree the mixture until the sauce turns freely. You may need to add more stock or cream (to your preference) to loosen the sauce. Season with more salt if necessary.
4. In a large sauce pan, heat leftover turkey with 2 tablespoons of neutral oil or butter and toss with squash sauce. Once the sauce and turkey are slightly bubbling, add in pasta and turn off heat. Stir until the noodles and turkey are evenly coated with the sauce.
5. Pour pan contents into a baking dish (size may vary depending on how much turkey you are using). Sprinkle the top of the baking dish generously with cheese, enough to evenly cover the entire top. Bake in the oven at 400 degrees until the cheese is melted and turns a golden brown.
6. Remove from the oven and let cool for 15-20 minutes. Once cooled, sprinkle parsley on top and serve.

Sweet Potato Coffee Cake

1⁄2 cup butter softened
1⁄4 cup light brown sugar
1⁄2 cup granulated sugar
2 large eggs
1⁄4 cup maple syrup
2 cups of leftover sweet potatoes
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 1⁄2 teaspoons pumpkin spice mix OR 1⁄2 teaspoon each ground nutmeg, cloves and allspice
1⁄4 teaspoon salt

6 tablespoons flour
1⁄4 cup sugar
1⁄4 cup brown sugar
1⁄4 cup pecans, roughly chopped
1⁄4 cup cold butter, diced
1⁄2 teaspoon ground cinnamon

1. Preheat oven to 350°F. Line 7”×11” baking pan with baking parchment.
2. In a large bowl, beat the butter and both sugars with an electric mixer until creamy, about 5 minutes. Add the eggs and continue beating until light in color and foamy. Stir in the maple syrup and sweet potato purée.
3. Sift the remaining cake ingredients into the bowl and stir everything into a dense batter. Pour the batter into the prepared baking dish.
4. To make the streusel topping, crumble all topping ingredients together in a small bowl until crumbs form. Scatter evenly over the batter.
5. Bake the cake for 40-45 minutes, or until a toothpick inserted comes out just clean.
6. Cool in the pan on a wire rack for 30 minutes, then serve warm.

Owner Hunter Wheeler and chef Nico Marianos delight at the Limestone Bistro.

They’re now open for breakfast, brunch, and lunch, Wednesday through the weekend.

8:00 am - 2:00 pm, Wednesday - Sunday

946 N School St.

(830) 331-2182 | limestonebistrotx.com

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