WEEKDAYS 1e|12c|p

Leftover Thanksgiving Pasta

Michael Symon, Clinton Kelly, Daphne Oz, Mario Batali, and Carla Hall
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Servings: 6
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easy
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1 to 30 min
Part 1 of 2

Not sure what to do with the remnants of your Thanksgiving spread? We got the answer with this delicious pasta dish!


  • Ingredients
  • step-by-step directions
Ingredients
Leftover Thanksgiving Pasta
  • Butter
  • 1 cup leftover ham, cut into 1/2-inch strips
  • 1 cup leftover roasted Brussels sprouts, halved
  • 1/4 cup parsley, chopped
  • 1 cup leftover stuffing
  • leftover baked brie
  • 1 pound fresh orecchiette pasta
  • freshly grated Parmigiano-Reggiano
Directions
  • Bring a large pot of salted water to a boil. Cook the fresh pasta until all of the noodles float to the top of the pot (plus 2 minutes).
  • Preheat a large sauté pan over medium-high heat. Add a few tablespoons of butter to the pan along with the ham and the brussels sprouts. Season with salt and pepper. Add the cooked pasta to the pan along with a few tablespoons of pasta water. Toss to combine. Tear leftover baked brie and scatter it over the top of the pasta.
  • Meanwhile, toast leftover stuffing crumbs in a pan with butter. Sprinkle over the top of the pasta. Grate freshly grated Parmigiano-Reggiano over the top. Place directly under the broiler until golden brown. Serve with hot sauce.

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