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Speaker 1: All right, guys, welcome to Always Hungry from My Heart Radio.

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Speaker 1: My name is Bobby Flay, and I'm here with my

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Speaker 1: daughter and co host, and I'm always Hungry. Sophie and

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Speaker 1: I gather around my stove to cook together. Well, you cook,

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Speaker 1: I asked the questions, and eat the food. If does

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Speaker 1: any food left, you come to the table together to

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Speaker 1: share a meal, connect as a family, and tell the

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Speaker 1: stories that matter to us. Okay, So Thanksgiving leftovers such

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Speaker 1: a good topic. Are you leftovers fan? I'm a Thanksgiving

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Speaker 1: leftovers fan. I'm not a huge leftovers fan unless it's

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Speaker 1: like Chinese food or like tie. But I love Thanksgiving leftovers. Okay,

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Speaker 1: I'm totally with you. Usually, like if it's the Thursday night,

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Speaker 1: and then like I shouldn't say thursdaycause that's always Thanksgiving.

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Speaker 1: If it's a Tuesday, if it's a Tuesday night in

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Speaker 1: the middle of March, I'm not need to think leftovers.

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Speaker 1: I'm just not. I just never eat them. People put

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Speaker 1: them away in my refrigerator and then I wind him

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Speaker 1: throwing them out three years later. However, Thanksgiving as a

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Speaker 1: different ball game. I make enough turkey with leftovers of mine.

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Speaker 1: Well documented my Thanksgivings can be epic totally usually have

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Speaker 1: three turkeys per Thanksgiving. They way between twenty and thirty

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Speaker 1: pounds each. No, there's no joke, okay, and then you

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Speaker 1: know all the side dishes and don't I do not

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Speaker 1: make dessert. No, you have everyone bring dessert or wine, right,

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Speaker 1: it's deserted wine. That's you get. You get an assignment

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Speaker 1: if you want to be a guest and and you

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Speaker 1: know I've talked about this too, will just go over

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Speaker 1: really quickly. It just helps. Thanksgiving is impossible. If you

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Speaker 1: feel like you're not accomplishing what you want to Thanksgiving,

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Speaker 1: don't feel bad. You're in You're in the same boat

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Speaker 1: with everybody. It's so difficult, especially if you're feeding more

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Speaker 1: than a handful of people and you're really going all

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Speaker 1: out because like, you know, eight side dishes, turkey, gravy, stuffing,

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Speaker 1: you know, all kinds of salads and appetizers. You know

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Speaker 1: you're making dessert, you have wines, cocktails. I mean, honestly,

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Speaker 1: it's like insane. But now it's gonna be the day after,

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Speaker 1: and you know, it's a good way to to think about,

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Speaker 1: like what should you do with the leftovers? You know,

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Speaker 1: and some people eat leftovers for way too many days,

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Speaker 1: and they should, but you know, you have to be careful.

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Speaker 1: But like at least the day after, you know, maybe

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Speaker 1: the next day, like you know, everybody's inundated with you know,

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Speaker 1: turkey sandwiches, et cetera. I have a couple of things

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Speaker 1: to say about leftovers. I don't like dishes where take

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Speaker 1: all of the ingredients from Thanksgiving and put them in

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Speaker 1: a casserolee. I'm not interested in. No, I'm not down

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Speaker 1: with that, Like you know, the sweet potatoes, mashed potatoes, turkey,

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Speaker 1: cranberry sauce, you know, cast role, they throw it in

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Speaker 1: in the oven and like, oh it's turkey, it's Thanksgiving castle. No, No,

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Speaker 1: I don't want that. So I take each into each

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Speaker 1: individual ingredient and take a look at how I can

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Speaker 1: utilize that ingredient. Is if it was the only thing

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Speaker 1: I had, So Brussels Brounce, Brussels Brounce, nacho. Okay, this

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Speaker 1: dish is a Katie Lee exclusive gear cast role. It's

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Speaker 1: like everything on top, but it's not everything. It's just

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Speaker 1: a couple of vegetables and some cheese, sauce and turkey, right,

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Speaker 1: and cheese sauce from you cranberries on top, but you

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Speaker 1: put the you put the pomegranate seeds on top because

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Speaker 1: they look pretty okay whatever, but but okay, so for instance,

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Speaker 1: like obviously, let's let's let's go with let's go with

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Speaker 1: the obvious, which is turkey, Okay, turkey tacos, turkey sandwiches,

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Speaker 1: turkey enchiladas. Yes, obviously, turkey sandwiches. I'll tell you what

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Speaker 1: my turkey sandwich is right now, dark meat, white meat

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Speaker 1: cooked like reheated in the gravy in a pan on

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Speaker 1: top of the stove. Then I make toast. I have

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Speaker 1: good quality like Brios, your white bread or something country bread,

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Speaker 1: something like that. I toast it mayonnaise and cranberries. Oh yeah,

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Speaker 1: that's it's great. Or you can make a cranberry mayonnaise.

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Speaker 1: Sometimes I put stuffing on top, which I think is

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Speaker 1: weird because you have bread too much on bread. But

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Speaker 1: my father, your grandfather, likes that, so I make that

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Speaker 1: for him. I'd maybe use the leftover cheese sauce that

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Speaker 1: you have from your potatoes. You know. Another good one

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Speaker 1: is like a cranberry bris and turkey sandwich. So good. Yeah,

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Speaker 1: that works really nicely. And and and the cranberry sauce

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Speaker 1: like it has its place, but it's not. It shouldn't

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Speaker 1: be everywhere. A really good thing to do. I did

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Speaker 1: this for Misfits the other day. Cranberry relish that you make.

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Speaker 1: Use it for your next cheese plate. So good. You know,

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Speaker 1: it's tart, it's sweet, depending what else you put in

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Speaker 1: there where it's really nice with cheeses and crackers and

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Speaker 1: toasts and things like that. You know, you can make

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Speaker 1: a turkey soup, of course, always good to make some

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Speaker 1: turkey soup, turkey pot pie. See what I'm saying. You

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Speaker 1: see where I'm going here. So you're taking the ingredient

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Speaker 1: and you're making another dish with it. You know, I

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Speaker 1: feel you don't feel like you have to use everything

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Speaker 1: that you had on the table the night before. Doesn't

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Speaker 1: have to be doesn't have to feel like Thanksgiving. There's

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Speaker 1: a lot going on here, DoD wit. When you say

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Speaker 1: there's a lot going on, there really isn't a lot

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Speaker 1: going on. What feels like we're making some chicken, brussels

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Speaker 1: brouts and sweet potatoes on one can. Yeah, I'm making

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Speaker 1: I would say one of my most successful Thanksgiving leftover dishes.

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Speaker 1: So we have some leftover turkey, we have some leftover

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Speaker 1: roasted sweet potatoes, so left left over roasted roasted Brussels sprouts,

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Speaker 1: and we have um, some queso sauce from my mashed potatoes. Okay,

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Speaker 1: and I made this dish the first time for my

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Speaker 1: good friends Kaylee. Okay, you know Katie Lee from the

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Speaker 1: Kitchen on Food Network. She's been a friend of mine

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Speaker 1: for you know, a very long time. She's also one

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Speaker 1: of the hungriest people I know. Um. She came to

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Speaker 1: my house for Thanksgiving a few years back, and then

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Speaker 1: next day she literally knocked on my door and was

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Speaker 1: she was like, what's up to the leftovers? And so

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Speaker 1: I made her this dish. It's basically Brussels sprouts nachos.

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Speaker 1: What do you think it sounds good? Yeah? I don't

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Speaker 1: think I found this dish though. I don't think you have.

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Speaker 1: You know what a Kentucky High Brown is. Kentucky Brown

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Speaker 1: is an amazing American sandwich. It's an open face sandwich

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Speaker 1: that has warm slices of turkey, quittle g is it

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Speaker 1: on a biscuit bread toast, and then it's got more

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Speaker 1: morena sauce, which is a cheese sauce and slices of turkey,

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Speaker 1: a griddled tomato, a couple of slices of crispy bacon

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Speaker 1: and then turkey and then the morn a sauce on

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Speaker 1: top and you gratan it. It was. It was actually

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Speaker 1: invented in the Brown Hotel in Louisville, Kentucky, and then

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Speaker 1: we served at a bar American at lunch every single day.

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Speaker 1: The restaurant was open for lunch really years but popular,

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Speaker 1: very popular, except that like if you were on a

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Speaker 1: business lunch, your day was over. It was like you

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Speaker 1: went to you immediately went to have a napp but

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Speaker 1: it was you know, it's obviously one of the great

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Speaker 1: American sandwiches. Um. You know. Then like the mashed potatoes, Okay,

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Speaker 1: make a mashed potato gratan, bring it back to life.

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Speaker 1: Put it in a cash frew dish, Sprinkle some bread

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Speaker 1: crumbs with some parmersan cheese on top, put it in

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Speaker 1: the oven under the broiler. Make it nice and brown, delicious,

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Speaker 1: great side dish for the next night, you know, and

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Speaker 1: it brings them. It brings the mashed potatoes back to life.

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Speaker 1: Shepherd's pie with mashed potatoes. Right, so you have beef

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Speaker 1: for lamb. You make the you make the mixture, you

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Speaker 1: put it in a casual dish, You put the mashed

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Speaker 1: potatoes on top, you brown them. You see what I'm saying.

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Speaker 1: It's like, it doesn't have to be Thanksgiving the next day,

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Speaker 1: the next day, the next day you get Thanksgiving. So

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Speaker 1: now utilize the ingredients in a newer way. That's cleaner.

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Speaker 1: Otherwise it's just to me, it's a miss. It's a mishmash,

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Speaker 1: you know. And obviously, like I'm very into vegetable driven

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Speaker 1: tacos and enchiladaes and and and tacos, tacos, enchilades, case adas,

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Speaker 1: you know, sweet potatoes, Brussels sprouts, you know, thing things

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Speaker 1: along those lines. You know. That's to me, that's that's

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Speaker 1: the move, the best way to utilize them, I think.

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Speaker 1: So do you ever? Do you ever make squash for Thanksgiving?

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Speaker 1: Do I make squash? I do make squash sometimes. I

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Speaker 1: love squash. What kind of squash do you like? Yeah?

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Speaker 1: But what's the one that starts with the K K

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Speaker 1: bootcha squash? Oh? Yes, that's really good too. Yeah, what

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Speaker 1: do you do with it? I've never made what is it?

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Speaker 1: But I make a lot of butter nut squash, and

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Speaker 1: I make for salads. When you say you make it,

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Speaker 1: you roast it. Yeah, I roast it and then with

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Speaker 1: olive oil and salt and pepper. I mean you take

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Speaker 1: it out of skin, you roast the mall. I roast

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Speaker 1: a hole and then I cut it up. How about

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Speaker 1: spaghetti squash? No not a fan, No, not really. That's

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Speaker 1: like an alternative that I can't really get. Be hund

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Speaker 1: do you do you eat spagetti squash? I like SPAGHETI sqwash.

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Speaker 1: I like spaghetti squash? What I spaghet squash? If you

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Speaker 1: haven't had it before you wrote, you cut it in

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Speaker 1: half and you roast in the oven. And then when

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Speaker 1: it softens, when you take a fork and and and

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Speaker 1: harvest it out of its shell, it looks like spaghetti.

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Speaker 1: You know, it's got that shape. What I want to

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Speaker 1: use a fork to kind of get it out like that.

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Speaker 1: I like to make like warm salads out of it

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Speaker 1: where it's like hardy, hardy greens like pumpkin seeds or

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Speaker 1: pine nuts or almonds or something like that, and then

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Speaker 1: like I make a spicy dressing for it. You can

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Speaker 1: also do something like that with your lefto risk for Thanksgiving.

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Speaker 1: You know, like like like, for instance, if you have

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Speaker 1: butter nut squash or sweet potatoes, the next day, you

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Speaker 1: make like a healthy salad to go with it, so

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Speaker 1: that so the greens are already make like a spicy

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Speaker 1: dressing with it. Put a couple of knots. Maybe if

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Speaker 1: you have some pomegranates he's left over the night before.

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Speaker 1: That's you know, that's that's really key. The other thing

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Speaker 1: you can do with Thanksgiving leftovers, it's just heat up

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Speaker 1: the stuff and serve him, serve it again. I mean,

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Speaker 1: I think that sometimes you overthink that the Thanksgiving left

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Speaker 1: over things like how creative can I be with creating

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Speaker 1: something that's never been done before with all these ingredients

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Speaker 1: and put them all on one dish. It's not going

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Speaker 1: to happen. You already spent so much time making it

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Speaker 1: as it is probably delicious exactly. But I feel like

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Speaker 1: with you, like I don't know, I feel like the

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Speaker 1: last Thanksgiving, the last few Thanksgivings, like you have invited

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Speaker 1: people to bring their tupper were to take home leftovers,

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Speaker 1: So how many leftovers you're really left with? Now? Well,

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Speaker 1: basically what happens is before I let people start taking it,

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Speaker 1: I take what I want, And then I'm like, does

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Speaker 1: anybody want to take this home? Then then then they're

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Speaker 1: helping you clean up, right, So basically I have a

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Speaker 1: whole opinion about I mean, first of all, we'll get

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Speaker 1: we'll get we'll get to the the leftover situation for Thanksgiving.

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Speaker 1: But but this is a dish that you probably a

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Speaker 1: little hungover at the very least you're exhausted, yeah, the

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Speaker 1: other Thanksgiving. So this is a really good, you know,

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Speaker 1: day after dish. And so basically what I do is

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Speaker 1: I take the queso sauce instead of melted cheese, I

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Speaker 1: just pour it over the nachos. Okay, pour it over

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Speaker 1: the chips on that, and then we take so I

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Speaker 1: have so in this case, I the turkey sweet potatoes

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Speaker 1: and the Brussels sprouts and I'm gonna put them on

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Speaker 1: top of the nachos. M hm, oh my gosh. Do

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Speaker 1: you roast to this? Now? What do you roast this?

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Speaker 1: Is it done? It's done? I mean when I say

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Speaker 1: it's done, I'm also so I'm gonna put a little

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Speaker 1: more cheese on top. And it's so colorful, it's beautiful.

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Speaker 1: And I'm gonna take some pomegranate seeds. Have left over

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Speaker 1: and the brush of sprouts and just put them on top.

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Speaker 1: They're beautiful. So did you just wing this or how

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Speaker 1: had you made this before when you showed up at

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Speaker 1: your door. I never made this before. I was winging it.

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Speaker 1: Put all the pepines up, and you can put some

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Speaker 1: like slancho on top if you want. If you have

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Speaker 1: some slanzo. There we go, pretty taken picture of that.

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Speaker 1: So I was gonna wait, I've never seen you make

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Speaker 1: nachos before. I love nachos too. Who doesn't like nachos

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Speaker 1: has a taste He's like Thanksgiving. He's like Thanksgiving on

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Speaker 1: a nacho. Come. So there's also something called the Monte

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Speaker 1: Crystal sand, which where it's like sliced turkey, ham cheese

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Speaker 1: and then you cook it like a French toast. Okay,

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Speaker 1: it's like it's like battered like an egg batter, and

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Speaker 1: then yeah, it's so good. We used to serve that

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Speaker 1: at Joe Allen's like thirty years ago. Oh, but it's

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Speaker 1: a very like it's a very sort of the day

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Speaker 1: after brunch, what are you using from your leftovers to

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Speaker 1: make for breakfast the next day? Because sometimes you have

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Speaker 1: a lot of people staying with you, I know, but see,

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Speaker 1: but here's my feeling, Like, do you think people want

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Speaker 1: turkey eggs benedicts? I might, I love expandedict. No, no,

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Speaker 1: I understand you, Like, but do you want like I'm

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Speaker 1: just making I'm making a point, got it? So? So

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Speaker 1: maybe like, oh, actually, you know what I just thought

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Speaker 1: of something sweet potato expended a sweet potato and turkey hash.

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Speaker 1: Oh that sounds delicious because I used to Mason Grill.

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Speaker 1: We did sweet potato and chicken hash with like hall

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Speaker 1: like with with chipotles in it. And that was like

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Speaker 1: the like we made a cake out of it, like

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Speaker 1: a you know, like a hashcake. So it was crusty

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Speaker 1: on both sides, and then a poach day on top,

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Speaker 1: and then green chili holidaise on top. Oh that sounds great.

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Speaker 1: How do you make the green chili holidays? You make

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Speaker 1: holidaise and then you take roasted poblanos and chop them

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Speaker 1: up and fold it in. Okay, so they're like it's

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Speaker 1: like a little spicy and like there's chunks of them, yeah,

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Speaker 1: very tiny. Yes, Okay, that sounds good. That's that's a

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Speaker 1: that's actually a pretty good leftover bunch dish right there.

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Speaker 1: But like I don't want you know, you know, you know,

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Speaker 1: if you if you do some kind of roasted potatoes,

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Speaker 1: that would work really good for like some home fries

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Speaker 1: for sure. Yeah. You could serve the cranberry sauce with like,

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Speaker 1: you know, like biscuits or English muffins the next day.

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Speaker 1: That's good because I was gonna say, I feel like

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Speaker 1: cranberry cranberry sauce is random. What do you mean? It's random?

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Speaker 1: It just feels random, and we don't eat it any

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Speaker 1: time other than Thanksgiving. That's true when you put cranberries

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Speaker 1: none of the things I mean, I like cranberries with

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Speaker 1: talk and stuff like that. Oh yeah, yeah, I guess

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Speaker 1: that's true. But but you know, when you make cranberry sauce,

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Speaker 1: you always make way more than you need. I mean

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Speaker 1: I do for some reason, I just have so much

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Speaker 1: cranberry self left over. But and that's what I'm saying,

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Speaker 1: Like you can use it on the cheese plate. You

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Speaker 1: can use it like as a as a jam for

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Speaker 1: your biscuits or muffins the next day for you or

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Speaker 1: its hoast. It's delicious, it's really good. Yeah, that sounds

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Speaker 1: really good. The other thing you can do is you

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Speaker 1: can take some of these ingredients, not all of them,

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Speaker 1: and make like a what I call it harvest salad.

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Speaker 1: Oh okay, alright, ready, like some front like kale, like

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Speaker 1: black hail would be great. Chop up the black cail

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Speaker 1: very fine. You have wild rice cooked, then you have

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Speaker 1: dried cranberries, some kind of nuts like almonds or hazel

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Speaker 1: nuts or something along those lines, and then like blue

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Speaker 1: cheese and like a pomegranate dressing that sounds really good.

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Speaker 1: It's so good. And maybe last night I made a

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Speaker 1: salad that actually would work really good for Thanksgiving, which

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Speaker 1: was Apple's kale, some greens, pomegranates, feta cheese, and barkana almonds.

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Speaker 1: Oh yeah, yeah, So like you could make a salad

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Speaker 1: next day. You have to. You have to remember, like Thanksgiving,

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Speaker 1: like people like, you know, it's like it's the Olympics

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Speaker 1: of calories. Yeah, I mean people are just like stuff

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Speaker 1: to the I don't care it's Thanksgiving. I'm not going

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Speaker 1: to watch my weight on Thanksgiving. You know you're betting

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Speaker 1: football day. Yeah. I do try to go to the

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Speaker 1: gym on Thanksgiving morning, do you. Yeah, I try to,

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Speaker 1: Like I tried to try to get ahead of the game.

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Speaker 1: Because I know I'm not going the next morning. Yeah, exactly,

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Speaker 1: I know. I look. I look forward to leftovers, I

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Speaker 1: think more than Thanksgiving almost, Yeah is that true? Yeah?

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Speaker 1: Why is that? I don't know. I've never really been

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Speaker 1: a Thanksgiving like in terms of like what served at Thanksgiving,

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Speaker 1: I've never really been like excited about it, I think

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Speaker 1: until recently. Like I don't think I loved the flavors

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Speaker 1: and appreciated the flavors until I got a little older. Yeah,

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Speaker 1: but I love a good turkey sandwich, and I'm looking

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Speaker 1: forward to my my benedict I sweet potato, benedict sweet

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Speaker 1: potato and turkey hash. I can make that for you perfect,

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Speaker 1: thank you. Other than these nachos, What's like? What what

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Speaker 1: leftover dish are you most proud of? I like making

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Speaker 1: turkey enchiladas. Okay, what's in that? So you take? You

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Speaker 1: take some turkey. It can be the dark meat, white meat,

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Speaker 1: it can be a combination of both. And then like

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Speaker 1: I'll make like a spicy tomato sauce, and then I

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Speaker 1: have cheese inside the tortillas themselves. So I inside the

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Speaker 1: inside the tortillas, I have the shredded turkey, some cheese,

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Speaker 1: some tomato ors and you know, spices and some fresh

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Speaker 1: urbs in this and that. I roll them up, and

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Speaker 1: then on top, I put a tomato sauce on again,

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Speaker 1: I make a cash roll out of it, like an

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Speaker 1: antilad of cash roll, and then more cheese on top,

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Speaker 1: and I put it in the oven. And then you know,

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Speaker 1: you can serve it with saucers or guacamole, etcetera. You know,

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Speaker 1: I you know, I'm a big poultry fan. I mean

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Speaker 1: I'm into turkey. Yeah, a lot of people like will

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Speaker 1: say to you, you know, for Thanksgiving, I really care

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Speaker 1: about the side dishes because they're more interesting, they're healthier.

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Speaker 1: I don't like turkey. You know, my friend Dahlia doesn't

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Speaker 1: like hot turkey. I don't even know what that means.

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Speaker 1: I have no idea. She's like, I don't like hot turkey,

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Speaker 1: which means I guess she likes maybe like cold like

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Speaker 1: turkey breast sandwiches. Okay, okay, sure, what do you do

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Speaker 1: with this stuffing? Leftover stuffing? Uh? You heat it up

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Speaker 1: and neat it as is? There's not well, first of all,

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Speaker 1: I would say, the one thing that's better then everything

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Speaker 1: else the next day is the stuffing It's one of

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Speaker 1: those things that just gets better as you make it

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Speaker 1: because when you when you make the stuff. But first

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Speaker 1: of all, I don't make stuff and I make dressing.

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Speaker 1: Let's get that out of the way. Do you know

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Speaker 1: what the difference is, because you're looking at me like

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Speaker 1: I'm crazy. Well, let's let's think about this for a second.

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Speaker 1: If it's stuffing, it means it was stuffed in the

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Speaker 1: bird and roasted with and I don't do that. I

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Speaker 1: make it on the side of the hand. And they

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Speaker 1: that's technically called dressing. But it's the stuffing. God that Okay,

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Speaker 1: I didn't know that. Yes, So when you bake the stuffing,

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Speaker 1: it's good. But like the next day, the flavors have

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Speaker 1: all melded together and all the aromatics have really sort

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Speaker 1: of blossomed. I mean, it's really so much better. What's

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Speaker 1: on the menu for Thanksgiving? This here? We haven't even

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Speaker 1: talked about this. I kind of want to do Italian.

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Speaker 1: Let me just explain what that means. That doesn't mean

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Speaker 1: I'm gonna be serving you know, pasta and instead of

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Speaker 1: instead of turkey. No matter what theme or flavor of

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Speaker 1: Thanksgiving them, I'm cooking, it's gonna look like Thanksgiving, it's

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Speaker 1: going to have a certain bent to the flavor. So

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Speaker 1: we can go Italian, we can go Spanish, we can

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Speaker 1: go Southwestern, we can go Californian. But what are you

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Speaker 1: torn between all those? Yeah? I don't know what to do.

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Speaker 1: I'm really like, how about like a northern California wine

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Speaker 1: country Thanksgiving? Okay, what do you think about that? It

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Speaker 1: sounds like a lot of wine. I love it. We're

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Speaker 1: just gonna drink. There's something about like that part of

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Speaker 1: the world is so incredible. Obviously there's lots of wine there,

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Speaker 1: but all the food there is amazing too. But I

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Speaker 1: just feel like there's goats cheese and maybe red wine gravy,

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Speaker 1: and maybe there's like red wine in the cranberries, you know,

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Speaker 1: in the cranberry sauce, and then you know, it feels

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Speaker 1: like it could be kind of cal Italian. You know.

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Speaker 1: Oh I like that, you know, like maybe like roasted

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Speaker 1: lemons and rosemary for the turkey. Yeah, you know what

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Speaker 1: I'm saying. So, yeah, that sounds really good. Where's this

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Speaker 1: stuffing from? Stuffing with goat cheese? I'm just sitting here

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Speaker 1: thinking about it. You have to understand, this is all

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Speaker 1: I think about. All I think about is ingredients and

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Speaker 1: dishes and what we're gonna eat cook next. Yeah that's

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Speaker 1: the true, Okay, but then what would the leftovers be?

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Speaker 1: M I feel like that gives you a lot, a

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Speaker 1: lot to work with. Here's my feeling. I think that

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Speaker 1: if we have a Northern California Kaltel California Italian themed

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Speaker 1: Thanksgiving with lots of you know, wine in the food, etcetera,

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Speaker 1: I think the leftovers are gonna basically be aspirins. Always

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Speaker 1: Hungry is created by Bobby Flay and Sophie Flay. Our

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Speaker 1: executive producer is Christopher Hasiotis. Always Hungry is produced, edited,

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Speaker 1: and mixed by Jonathan Hostresda. Always Hungry is engineered by

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Speaker 1: Sophie Flay. For more podcasts from my Heart Radio, visit

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