Recipe courtesy of Mario Martinoli

Thanksgiving Leftovers

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  • Yield: 4 servings



  1. Preheat oven at 400 degrees. Bring enough salted water to a boil to cook the tortelloni.
  2. Cut the pizza into even amount of slice and make pizza sandwiches by placing one slice of turkey, ham and cheese in the center of 2 pizza slices. Use for appetizers.
  3. Boil 1 quart of water and add sugar. Completely dissolve the sugar and add the cranberries and cook until berries are soft, but not overcooked. Drain and reserve 1 cup of sweet cooking water. In a mixing bowl combine cranberries and applesauce and mix. Add some of the reserved water to aid in mixing. Fill the bell peppers with the mixture and set aside.
  4. Place 1 tablespoon of the olive oil and 2 tablespoons of butter in a heavy bottomed saute pan. Heat the pan and quickly cook the shrimp until pink and tender. Season with salt and pepper. Add the balsamic vinegar and mix thoroughly being careful not to over cook. Season with salt and pepper. Set aside.
  5. Season the filet mignon on both sides with salt and black pepper. Using a heavy bottomed, ovenproof pan, sear the meat for 2 minutes on each side. Place in preheated oven and cook to desired doneness.
  6. Place enough olive oil on the bottom of a non-stick pan to light coat. Heat the pizza sandwiches so that the cheese is just melting and the pizza is warmed through on both sides. Cut into smaller pieces and offer as appetizers.
  7. Cook the tortelloni, drain and reserve 1 cup of cooking water. Toss with butter and Parmesan cheese. If pasta gets dry add some of the reserved water and toss.
  8. Place the tortelloni in the center of a large platter and frame on one end with cranberry filled bell peppers. On the opposite end of the platter place the filet mignon and top with Sauteed shrimp. Garnish with fresh leafy herbs and serve and place in the center of the table.