Thanksgiving leftover recipes: Pie dough fries and sweet potato marshmallow cupcakes – with Andrea Correale on & ABC News

Delicious Thanksgiving Leftover Recipes: Andrea Correale

Don’t let any of your delicious sides, scraps or seconds from Thanksgiving go to waste!

If you’re still recovering from a turkey and potato-induced food coma, these recipes are an easy way to whip up a fresh plate for round two — or three. We’re not judging.

Celebrity caterer Andrea Correale, the owner of Elegant Affairs, shared her inventive thanksgiving leftover recipes to cure leftover food fatigue and fill you back up for stress-free thanksgiving.

Check out the recipes below — from dessert “fries” that you can dunk in cranberry sauce, to turkey meatballs that combine various ingredients — there’s bound to be a new twist you’d happily gobble up.

Pie Fries

These crispy and sweet strips of pie dough are perfect to dunk in any extra pie filling or even some sweet and tart cranberry sauce.

Delicious Thanksgiving Leftover Recipes: Andrea Correale

Andrea Correale/Elegant Affairs
Pie fries to dip into any leftover pie filling as a sweet post-Thanksgiving treat.


Refrigerated pie dough
Melted butter
½ cup sugar
1 tbsp powdered sugar
1 can of your favorite pie filling


Roll out pie dough and cut into strips.
Brush pie dough strips with melted butter.
Mix cinnamon and sugar together and sprinkle on top of pie dough strips.
Bake at 350 degrees for 10 to 15 minutes until golden brown. (Time varies depending on thickness of crust).
Allow to cool, then dip into your favorite pie filling. Optional: Put pie filling in a mini crockpot and keep it warm.

(MORE: How to solve a Thanksgiving cooking crisis)

Sweet Potato Cupcakes with Toasted Marshmallow Frosting


 Thanksgiving Leftover Recipes

Andrea Correale/Elegant Affairs

Leftover Thanksgiving recipe – sweet potato cupcakes with marshmallow topping.

Make sweet potatoes even sweeter with these cupcakes.


2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
16 tablespoons unsalted butter, softened
1 1/2 cups sugar
3 large eggs
17 ounces sweet potato puree
1/2 teaspoon vanilla extract
Frosting Ingredients:
8 large egg whites
2 cups sugar
1/2 teaspoon cream of tartar
2 teaspoons vanilla extract


Preheat the oven to 350 degrees. Line two cupcake pans with paper liners. In a medium bowl combine the flour, baking powder, baking soda, salt and cinnamon; stir together with a fork and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down the bowl after each addition. Mix in the sweet potatoes and vanilla extract, beating just until combined. Reduce the mixer speed to low and add the dry ingredients, mixing just until incorporated.

Divide the batter evenly between the prepared cupcake liners. Bake for about 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 to 10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the egg whites, sugar, and cream of tartar in the top of a double boiler. (Note: I just set my clean, dry mixer bowl over simmering water, to avoid dirtying two bowls.) Heat the mixture, whisking frequently, until it reaches 160 degrees with an instant-read thermometer. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium high speed until stiff, glossy peaks form. Mix in the vanilla until combined. Frost cooled cupcakes as desired. Brown with a kitchen torch and garnish with a sprinkle of brown sugar, if desired.

Leftover Thanksgiving Turkey Meatballs


thanksgiving leftover turkey recipe by andrea correale

Andrea Correale/Elegant Affairs

Turkey meatball sandwiches with leftover Thanksgiving gravy.


4 tablespoons vegetable oil
1 medium carrot, peeled and cut into small dice
4 tablespoons vegetable oil
3 tablespoons minced garlic
1 medium yellow onion, small diced
3 cups shredded, cooked turkey (light and dark meat; about 12 oz.)
1 large egg, lightly beaten
1 tablespoon coarsely chopped fresh Italian parsley leaves
1/2 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 loaf of toasted Italian bread


Heat two tablespoons of the oil in a large non-stick frying pan over medium heat. Add the carrot, onion and garlic to pan and season with salt and pepper. Cook till onions are translucent and carrots are tender.
Finely chop turkey and vegetables into a bowl. Add the ingredients to the bowl minus the oil and stir to combine. With your hands roll meat into a ball.
In the frying pan on medium heat add meatballs. Wait for bottom to turn golden brown before turning over.
Place meatballs on toasted Italian or garlic bread and drizzle with left-over turkey gravy! Garnish with fresh parsley or scallions (optional).


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