We cook so much food for Thanksgiving, there is bound to be tons of leftovers! Don’t fret; all of those leftovers can serve a very scrumptious purpose over the week following your family feast. I’m sure you have developed your own leftover recipes over the years, so please make sure to send them in so I can share your culinary brilliance with our fellow KU students. To get us started, here are two recipes that will let you relive the deliciousness of Thanksgiving for a couple more savory meals!

This recipe was sent in by our oh-so-generous Chef Wright, Dean of Culinary Arts at the Tallahassee campus, Center for Culinary Arts.

Cranberry Mostarda

“The best part of Thanksgiving for me is a sandwich the day after. I like mine with this Cranberry Mostarda recipe. It’s sweet, tart, and has the right amount of bite for me.” –Chef Wright


Fresh Cranberries- 1 twelve ounce package
Mustard seeds 2 Tb.
Vermouth 1 cup
Apple cider vinegar 1 cup
Granulated Sugar 1 ¾ cups
Ground ginger ¼ tsp.
Ground cinnamon ¼ tsp.
Ground clove – pinch
Zest of 1 Orange
Dijon mustard 1 Tb.
Salt- to taste


Place everything but the mustard and salt in a nonreactive container and place in the fridge overnight. Pour the mix into a nonreactive saucepan, cover with a lid and gently simmer for 30-40 minutes. Don’t let the mixture boil and cook just until the berries have burst and the liquid has a light, syrupy consistency. Set aside to cool.

Once the mixture has cooled, stir in the mustard and adjust the seasoning with salt. This will keep in the fridge, covered, for a week.

It pairs well with cheese, pork and poultry. You can even make a nice cream cheese sandwich on sourdough with it. Enjoy!

Thank you Chef Wright! The thought of this recipe, makes meals the day after Thanksgiving not so depressing!

This next recipe is from yours truly.

Thanksgiving Turkey Pot Pie


2 tablespoons unsalted butter

2 cloves garlic, minced

1 small onion, diced

2/3 cup frozen corn kernels

1/2 cup frozen diced carrots

1/2 cup frozen peas

1/3 cup all-purpose flour

1 cup chicken broth

3/4 cup milk

1 teaspoon fresh thyme leaves

Kosher salt and freshly ground black pepper, to taste

2 cups chopped leftover Thanksgiving turkey

1 puff pastry sheet, cut into four 4 1/4-inch squares

1 large egg, beaten


Preheat oven to 375 degrees F. Lightly oil four 10-ounce ramekins or coat with nonstick spray.

To make the filling, melt butter in a large skillet over medium high heat. Add garlic, onion, corn, carrots and peas and cook, stirring occasionally, until onions become translucent, about 2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, milk and thyme, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in turkey; season with salt and pepper, to taste.

Divide the filling evenly into the ramekins. Top with puff pastry and gently cut 4 vents in the top of the crust. Brush each crust with the beaten egg.

Place into oven and bake until the crust is golden brown, about 20 minutes. Let cool 5 minutes before serving.

Simple, yet, oh so satisfying. Enjoy!

 I would really like to send a big, heartwarming thank you to all the Chef’s at KU that were kind enough to share their Thanksgiving recipes with us this year. I also want to say how thankful I am to be your ELSE student editor! Being given this position was truly a blessing and I absolutely love sharing thoughts and ideas with my fellow students, as they do with me.

I hope you all have a wonderful, safe Thanksgiving and I will see you all in December!

As always, feel free to email me with your comments, questions, concerns, and suggestions!

Your fellow KU student,