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Chef Toni Clifton of Pretty Toni's Cafe in (Credit: Barbara Alper)

Chef Toni Clifton of Pretty Toni's Cafe in Valley Stream made croquettes with cheese and gravy for her leftover challenge. (Nov. 19, 2013)

Thanksgiving Leftover Challenge

A spin on Food Network's "Chopped," we challenged three chefs to cook a tasty, easy entree made from mystery ingredients--all Thanksgiving leftovers. The three participating chefs are Charles Treadwell of Market Bistro in Jericho, Steve Cardello of Relish in Kings Park and Toni Clifton of Pretty Toni's Café in Valley Stream.

Chef Toni Clifton at her restaurant, Pretty Toni's
(Credit: Barbara Alper)

Chef Toni Clifton at her restaurant, Pretty Toni's Cafe in Valley Stream. (Nov. 19, 2013)

Chef Toni Clifton flips the croquettes she's prepared
(Credit: Barbara Alper)

Chef Toni Clifton flips the croquettes she's prepared for Newsday's Thanksgiving Leftover Challenge. Clifton owns and operates Pretty Toni's Cafe in Valley Stream. (Nov. 19, 2013)

Chef Toni Clifton, owner and operator of Pretty
(Credit: Barbara Alper)

Chef Toni Clifton, owner and operator of Pretty Toni's Cafe in Valley Stream, adds milk as she prepares croquettes for Newsday's Thanksgiving Leftover Challenge. (Nov. 19, 2013)

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Chef Toni Clifton adds sliced Cheddar cheese and
(Credit: Barbara Alper)

Chef Toni Clifton adds sliced Cheddar cheese and sprigs of rosemary to the croquettes she's prepared with the mystery ingredients of turkey, mashed potatoes and Cheddar for Newsday's Thanksgiving Leftover Challenge. (Nov. 19, 2013)

Chef Toni Clifton made croquettes from the mystery
(Credit: Barbara Alper)

Chef Toni Clifton made croquettes from the mystery leftovers of turkey, mashed potatoes and Cheddar cheese for Newsday's Thanksgiving Leftover Challenge. (Nov. 19, 2013)

Chef Stephen Cardello, after adding the turkey, fries
(Credit: Barbara Alper)

Chef Stephen Cardello, after adding the turkey, fries an egg in a separate pan as he prepares a creative dish comprised of left-over ingredients from Thanksgiving dinner. Cardello operates Relish in Kings Park. (Nov. 18, 2013)

Chef Stephen Cardello, who operates Relish in Kings
(Credit: Barbara Alper)

Chef Stephen Cardello, who operates Relish in Kings Park, assembles ingredients in small dishes as he prepares a dish for Newsday's Thanksgiving Leftover Challenge. (Nov. 18, 2013)

Thanksgiving hash with cranberry butter toast was the
(Credit: Barbara Alper)

Thanksgiving hash with cranberry butter toast was the creation of chef Steve Cardello of Relish in Kings Park. (Nov. 18, 2013)

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Chef Stephen Cardello shows Thanksgiving Hash with Cranberry-Butter
(Credit: Barbara Alper)

Chef Stephen Cardello shows Thanksgiving Hash with Cranberry-Butter Toast, the dish he created from turkey, roasted root vegetables and cranberry sauce for Newsday's Thanksgiving Leftover Challenge. (Nov. 18, 2013)

Chuck Treadwell is the chef at Market Bistro
(Credit: Barbara Alper)

Chuck Treadwell is the chef at Market Bistro in Jericho. (Nov. 18, 2013)

Using his mystery ingredients of turkey, Brussels sprouts
(Credit: Barbara Alper)

Using his mystery ingredients of turkey, Brussels sprouts and mixed nuts, chef Chuck Treadwell of Market Bistro in Jericho added pasta and a few things from his pantry and came up with Thanksgiving Pasta. (Nov. 18, 2013)

Chef Chuck Treadwell created Thanksgiving Pasta, a dish
(Credit: Barbara Alper)

Chef Chuck Treadwell created Thanksgiving Pasta, a dish comprised of turkey, pan-roasted Brussels sprouts and mixed nuts, for Newsday's Thanksgiving Leftover Challenge. Treadwell is the chef at Market Bistro in Jericho. (Nov. 18, 2013)

Chef Chuck Treadwell shows the dish he created
(Credit: Barbara Alper)

Chef Chuck Treadwell shows the dish he created comprised of left-over ingredients from Thanksgiving dinner. (Nov. 18, 2013)

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