Madison (WKOW) -- Thursday's turkey day.
Come Friday, your fridge will be filled with leftovers from the feast.
Vanessa Shirley visited the Dayton Street Grille in Madison with some creative ideas for serving those leftovers.
1.5 cups whole milk
1 cup of shredded turkey meat
8 large eggs
1 1/2 teaspoons salt
4 1/2 cups leftover bread stuffing
1 cup grated Gruyère cheese
1 tablespoon chopped fresh parsley
salt and pepper to taste
Preheat oven to 350°F. Butter 11x7x2-inch glass baking dish. Scatter the stuffing, broccoli, mushrooms and turkey in the bottom of the baking dish, breaking up any clumps Whisk milk and eggs b tighter in a bowl season with salt and pepper. Pour egg mixture over the stuffing and turkey in the baking dish. Sprinkle cheese over stuffing mixture. Bake until puffed in center and cheese is brown in spots, about 45 minutes. Sprinkle with parsley and serve.
Turkey in puff pastry
Sweet paprika, for sprinkling
4 Tbl of shredded parmesan
1 1/2 poundsturkey breast pieces, diced
3 tablespoons butter
1 cup of sliced mushrooms
1 medium yellow onion,sliced
½ cup cooked broccoli
Salt and pepper
3 tablespoons all-purpose flour
1 pint half-and-half or cream
1 tbl spoon of fresh chopped sage
4 puff pastry shells baked
In a medium pot over medium to medium high heat, cook onions and mushrooms in butter 5 minutes then add turkey. Cook 3 minutes more, add flour cook another minute. Wisk in cream and sage. Bring soup to a boil by raising heat, then turn heat back to simmer and cook another 10 minutes. Adjust seasonings. Divide filling between the four puff pastry shells top with paprika and shredded parmesan.