Recipes for Your Thanksgiving Leftovers

If you didn’t already know, David Chang’s Majordomo Media’s headquarters landed at ROW late last year. Since then, the acclaimed team has been cooking and creating nonstop; so for this holiday season, the restaurateur, author, podcaster and TV personality is here to help you get inspired with your Thanksgiving leftovers.

Recipe #1: Stuffing Waffles

Crunchy, browned leftover stuffing gets topped with fried eggs and chili oil crunch for a flavorful and crispy treat. Serves 1.

Ingredients

1 tsp butter or oil

1 C leftover stuffing

1 tsp olive oil

2 eggs

Momofuku Chili Crunch (or hot sauce), to taste

Equipment

Waffle Iron

1. Plug in your waffle iron and start heating it up, then use a paper towel—or the paper from your butter package—to grease the iron with a little butter or oil.
2. Spoon the stuffing straight out of the fridge into an even layer on your waffle iron. (If you made cornbread stuffing, or your stuffing’s especially dry, mix it with a little bit of leftover stock and a beaten egg.) Close the waffle iron and let it cook. If you don’t own a waffle iron, you can still make this dish in a nonstick skillet. Just smash the stuffing into a hot pan and make a waffle pancake.
3. While the stuffing waffle comes together, fry a couple eggs in olive oil. I like to cook my eggs over medium heat in a nonstick skillet with a lid. The lid traps steam in the pan so the top doesn’t come out raw.

After 3–5 minutes, pop your waffle onto a plate with the eggs and a generous scoop of chili crunch.

Recipe #2: Crispy Thanksgiving Roll-Ups

Imagine all the quintessential flavors of Thanksgiving, rolled up in bread and fried into a crispy pocket. Now imagine this happening in your kitchen. Makes 12 rolls.

Ingredients

6–8 cups neutral oil for frying

¾ C leftover mashed potatoes

⅓ C leftover creamed spinach (or other side dish)

½ C leftover stuffing

12 slices white sandwich bread

Leftover gravy for dipping (optional)

Equipment

Dutch Oven

1. Heat 3"–4" of oil to 300°F in a tall-sided pot or Dutch oven.
2. Meanwhile, mix together the leftover mashed potatoes, creamed spinach, and stuffing. You want a mixture that isn’t too wet to fill the bread rolls, so use your own discretion with the proportions. Also, you don’t have to use these three specific dishes, if you don’t have them. Use whatever you have.
3. Slice the crusts off the bread. Use a rolling pin to flatten each piece to about ⅛” thickness.
4. Spoon 1–2 tablespoons of the leftover mix into a line down the center of each piece of flattened bread, leaving ½” space on either side. Don’t overfill the rolls. You need to be able to wrap the bread all the way around the mixture and not have any leak out. Roll each like a cigar, then firmly pinch the ends to seal.  
5. Fry the rolls in batches, using a slotted spoon to rotate them until golden-brown on all sides. They’ll go from perfect to burnt quickly, so don’t leave them alone. Drain on paper towels, and serve with a side of leftover gravy for dipping.

Recipe #3: Turkey Noodles, Two Ways

Use up your leftover vegetables and turkey with instant noodles. Then, serve ‘em stir-fried in or in soup. Both ways are equally as satisfying. Serves four.

Ingredients

1 C leftover veggies (whatever you have laying around)

1 C leftover turkey

1 Tbsp neutral oil

3 packs Momofuku Soy & Scallion Noodles

4 C turkey broth (optional)

~1 tsp toasted sesame oil (optional)

~1 tsp soy sauce (optional)

Momofuku Chili Crunch (optional)

Equipment

Wok

1. Bring 6–8 cups of water to a boil in a saucepan. Meanwhile, raid the fridge for whatever leftover raw vegetables you have from Thanksgiving. I’m almost always good for mushrooms and scallions, but you can truly use whatever you’ve got. Slice the veg thin, and, if you’re using scallions, save the greens for garnish.
2. Heat a wok or large skillet over medium-high heat. Coat with oil, then add your veggies. Season with salt and give them a toss. Add the turkey, and stir in one of the seasoning packets from your noodles. (If you’re not using Momofuku Soy & Scallion Noodles, then add a spoonful of soy sauce, a few drops of sesame oil, and a little sugar).
3. While the veg and turkey cook, boil the noodles. Once cooked, strain and add to the pan along with the remaining seasoning packets and dried scallions. Give it a toss, garnish with scallion greens if you have them, and serve. If you prefer noodle soup, proceed to step 4.
4. Heat the turkey broth in a saucepan and season to taste with sesame oil and soy sauce. Pour the broth over the noodles, and garnish with Momofuku Chili Crunch.

Discover a community of creatives, like David Chang, at ROW DTLA, where fascinating minds from fashion, tech and more converge. United by creativity, our creative office spaces provide a home for visions to come to life.