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Second-day delicious: Thanksgiving leftover inspirations from local experts

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Tony Gemignani wants you to turn that Thanksgiving feast into a pizza. Who are we to argue?
Photo: Steve Marcus

Tony Gemignani, Pizza Rock “I call it the Sweet Potato Pie. Using a blender, whip the yams or sweet
 potatoes together with a little heavy cream, butter and sea salt. Spread 
this as the sauce on the dough and add mozzarella, stuffing and shredded turkey to the pizza. Cook until golden brown, then top with dollops of mascarpone, cranberry, brown sugar, nutmeg and cinnamon.”

Kerry Clasby, Downtown 3rd and Bet on the Farm farmers’ markets “For leftover Brussels sprouts, take two parts apple cider vinegar, one part maple syrup and four or five apples, and shave them or julienne them. Cook that down and add those leftover Brussels. It’s amazing. I had it at Heritage Steak.”

Chris Decker, Lulu’s Bread & Breakfast “You gotta do a sandwich. Our Black Friday morning sandwich is roast turkey on rosemary bread with crumbled sausage, Havarti cheese and cranberry-jalapeño relish.” (For more of Lulu’s sandwich wizardry, go here.)

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Pellegrino

Frank Pellegrino Jr., Rao’s “There is nothing better than Thanksgiving leftovers. The first order of business the next day is turkey sandwiches for family and friends, but the following day, it’s all about turkey salad. I add some celery, dried cranberries, salted crushed walnuts along with homemade mayonnaise and some mixed greens. You gotta love it.”

Kari Haskell, Retro Bakery “We make turkey sliders out of the leftover rolls, turkey and cranberry sauce. My grandma used to make potato pancakes for breakfast the next day, and mashed potatoes are the secret ingredient in my great aunt’s famous cinnamon rolls.”

Kim Canteenwalla, Honey Salt “For dark meat, I like to make turkey hash using up leftover roasted sweet potatoes and mashed potatoes, also adding a bit of leftover gravy and Brussels sprouts or any leftover green vegetable. We always have Brussels cooked with bacon and shallots, which really add the smokiness to the hash. Of course, the easy favorite is making a great soup with the remaining turkey carcass and trim and adding leftover starches and vegetables.”

Tags: Featured, Dining
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Brock Radke is Las Vegas Weekly's food editor and author of the Strip-focused column The Incidental Tourist. He has written ...

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