Inniskillin Estate Chef David Penny shares these easy recipes to help you turn Thanksgiving leftovers into a gourmet meal.

October 2, 2012: Not Your Mother’s Turkey Soup (Serves 6)


  • 1 piece Star Anise whole
  • 2 cloves garlic, minced
  • 1 medium onion, diced
  • 1/2 teaspoon Chili paste
  • 4 pieces Kaffir Lime leaves (or 1 tablespoon lime zest)
  • 1 stalk lemongrass, diced
  • 2 teaspoons soy sauce
  • 500 mL (2 cups) canned diced tomatoes
  • 1 tablespoon canola oil
  • 5 cups (1250 mL) water
  • 1/2 cup (125 mL) edamame (fresh soybeans), shelled
  • 1/2 bunch Enoki mushrooms (or similar)
  • 1/2 bunch Thai basil
  • 1 cup (250 mL) rice noodles (soaked in cold water)
  • 1 cup (250 mL) cooked diced turkey


Sautée onions, garlic, spices in oil until translucent, about five minutes.Add tomatoes and water, bring to a boil and then simmer for one hour. Strain liquid and stir in edamame, mushrooms, noodles and diced turkey.Cook for an additional five minutes and serve. Garnish with Thai basil leaves.

Throw-It-All-In-The-Pan Turkey Hash (Serves 4)


  • 2 cups (500 mL) cooked potatoes, diced
  • 1/2 small red onion, diced and sautéed
  • 1/4 cup (62 mL) cooked bacon
  • 1/4 cup (62 mL) green onion, sliced
  • 1/2 cup (125 mL) corn, off the cob
  • 1/4 (62 mL) cup turkey meat, diced
  • 2 tablespoon olive oil
  • 3 tablespoons parsley, chopped
  • 1 tablespoon cumin


In a sauté pan heat the olive oil, toss in spuds and cook until slightly coloured. Add remaining ingredients, holding back spices, sauté until warm.

Finish with the chopped parsley and cumin. Season with salt & pepper to taste. Garnish with your favourite style eggs and ranchero sauce

Ranchero Sauce


  • 1 cup (250 mL) fresh tomatoes, diced (or canned)
  • 1/2 small white onion, diced
  • 1 jalapeno, chopped
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 3/4 cup (187 mL) chicken stock
  • Salt and pepper to taste
  • Directions:
  • In a saucepan sauté the vegetables in olive oil until tender and slightly caramelized.
  • Add chicken stock and simmer for 10 minutes.
  • Blend all ingredients in a bar blender or food processor. Season with salt and pepper.
  • Leftover Fall Harvest Veggie Dish
  • Part One: Roasted Brussels Sprouts (Serves 4)
  • Ingredients:
  • 2 cups (500 mL) Brussels sprouts, cooked and halved
  • 1 tablespoon olive oil
  • 1 teaspoon coarse sea salt


Place Brussels sprouts in a cast iron skillet, drizzle with olive oil and sprinkle with salt. Roast at 375 F (190 C) until golden brown.

Part Two: Carrot & Butternut Squash Purée (Serves 4)


  • 1 cup (250 mL) carrots, cooked
  • 1 cup (250 mL) squash, roasted
  • 3 tablespoon cold unsalted butter, diced
  • 3 tablespoon chicken stock (can use water)
  • Salt and pepper to taste


In a saucepan warm the vegetables in the stock until hot. In a bar blender or food processor blend until smooth adding pieces of butter one at a time until incorporated into purée. Season with salt and fresh cracked pepper.

Whip-It-Up Pumpkin Creme Brulee  (Serves 6)


  • 2 cups (500 mL) 35 per cent cream
  • 1 vanilla bean, split and scraped
  • 1 teaspoon freshly grated cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1 cup (250 mL) cooked mashed pumpkin (canned will work)
  • 1/2 cup (125 mL) granulated sugar + 3 tablespoons
  • 8 large egg yolks


Place cream, vanilla bean and seeds into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat and allow to cool slightly.

In a stainless steel bowl, whisk together 1/2 cup of sugar and egg yolks until well blended and it just starts to lighten in color.

Add pumpkin and spices. Add the cream a little at a time, stirring continuously.

Pour the custard mixture into 6 (7 to 8-ounce) ramekins. Place the ramekins into a deep roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.

Bake just until the custard is set, but still soft in the center, approximately 45 minutes at 300 F (148 C).

Remove the ramekins from the roasting pan and refrigerate for at least two hours and up to three days.

Remove the custards from the refrigerator; sprinkle each with a generous amount of sugar.

Using a blow torch or crème brulée torch gently brown the sugar until a golden brown crust forms.