Thanksgiving may be over, but your refrigerator hasn't heard. What to do with the mountains of turkey and stuffing lurking beneath all that aluminum foil? GOOD News turned to Marc Forgione, chef/partner at New York's Forge restaurant, for his spin on the perfect day after Thanksgiving meal: turkey ""ribs"" and a stuffing frittata.
TURKEY RIBS AND STUFFING FRITTATA
8 eggs 1 Tbsp. fresh chopped sage 1 Tbsp. fresh chopped parsley Salt and pepper (to taste) 1 Tbsp. butter 1 1/2 cups leftover stuffing 2 turkey wings (cut in half at joints) Leftover gravy
(1) Preheat oven to 350 degrees.
(2) Beat eggs in bowl with sage, parsley, salt and pepper.
(3) Melt butter in a saute pan over medium heat, and then add stuffing. When the edges are browned, add eggs to make the frittata.
(4) Place wings on a backing sheet, and then put them in the oven along with the saute pan containing the frittata (remove wings from oven after 5 minutes). Bake until a knife inserted in the frittata comes out clean (about 10 to 15 minutes). Remove from oven; transfer to plate.
(5) Cut frittata into four sections and crown each with a turkey ""rib."" Drizzle with gravy.