Black Friday is on, holiday music is officially acceptable and you've got a refrigerator filled with leftovers. Time for some dry turkey on wheat.
Or you could flip through the slideshow below.
Feel like some poached eggs with turkey hashcakes? Mashed potato and gravy shepherd's pie? Ike's secret leftover sandwich? (As in, the Ike.)
Check, check and check.
See all that and more below. Happy day after Thanksgiving!
Ingredients: 1 onion, peeled and thinly sliced 1 tablespoon grapeseed oil 8-10 oz. turkey, thinly sliced 3 oz. gravy 8 little gem lettuce leaves 2 oz. cranberry sauce 1 lemon juice 2 oz. mayonnaise 4 slices sharp cheddar such as Fiscalini salt fresh ground pepper 2 ciabatta rolls Directions: Heat a medium sized sauté pan on the stove at medium heat, add the grapeseed oil and the sliced onions. Sauté the onions until they begin to caramelize, about 10-15 minutes. Season the onions to taste with salt and pepper and add the gravy. Bring the gravy to a boil and add the sliced turkey mix well until the onions and turkey are combined and hot all the way through. Slice the rolls in half and toast the inside of the bread. Place the cranberry sauce into a bowl and mix with the zest of one lemon and the juice. Mix well and season to taste with salt and fresh ground pepper. Add the little gem lettuce and toss. This will coat the leaves with what will appear as a cranberry vinaigrette and it will give the sandwich a much needed acidic kick. When the bread is toasted, spread both sides with mayonnaise. Place the bottoms of the bread on a plate. Divide the turkey between and place it on top of the bread. Next divide the little gems and cranberries and place it on top of the turkey. Top the greens with the sharp cheddar cheese and finally the top of the bread. Cut in half and serve. Photo (if you have one) Makes 2 sandwiches
Chef's note: In the English tradition, a cook uses leftover beef or lamb from last night’s roast to make this hearty casserole. In its most basic form, you sauté some fresh vegetables, then add in meat taken off the bone and then add any jus or gravy to thicken up the filling and make it a little saucy. Put this filling into an oven safe casserole dish, top it off with mashed potatoes, dot with butter and bake until the topping gets a nice roasted brown hue. It’s a perfect way to use Thanksgiving leftovers because there is no set recipe. Your shepherd’s pie is based on what’s available in the fridge the morning after turkey day. Personally I like to go with very traditional flavors on Thanksgiving, and then go a little cross-cultural with the leftovers. So here is an Asian-inspired take on Shepherd’s pie. Ingredients: For a 12 x 8” casserole dish ½ c. diced carrots ½ c. diced celery ½ c. diced onion ½ c. diced green onions 4 cloves of garlic, minced 1 c. shitake mushrooms, sliced in half 1 c. shelled edamame ½ c dry white wine 1 lb. (at least) leftover turkey meat – off the bone and either pulled or chopped into fork-able pieces. 1 qt. gravy ⅛ c. Soy sauce 1 tbsp. Sesame oil 6 c. Mashed potatoes, - or to take the theme a little further, you can use mashed Japanese sweet potatoes or a combination of both for the topping. Crumbled nori or toasted sesame seeds for garnish Salt, pepper for seasoning. Olive oil for cooking. Optional dots of butter to assist in browning the top. Directions: Preheat oven to 450 degrees. Lightly sauté all the vegetables together in a medium sized pot. You want to sweat the vegetables, meaning to gently cook them, but have them retain a slight bite. When done, add the wine to deglaze and cook until the alcohol smell wears off. Fold in the turkey meat. Add the gravy, soy sauce, and sesame oil. Taste the mixture for proper seasoning. Spoon the filling into the casserole dish. Top it off with mashed potato (or sweet potato) and use a spatula to even it out on top. If you like to increase the amount of crispiness, drag a fork across the topping to create more grooves. The topping will get crispier with more diverse textures. Dot with butter if you like. Bake for 30 minutes. If you have a convection oven, turn on the fan. If the top is not as brown as you like at the end of the 30 minutes, use the broiler option to get a good crust. Be careful not to burn it though. Once you get it to a desired look, let it sit for at least 15 minutes before serving. This may be the hardest part because you’ll really want to eat it, but it will be piping burn-the-top-of-your-mouth hot. Trust me, I have tested this theory.
Ingredients: 4 slices fresh sweet batard (1/2 inch thick) 1 cup turkey stuffing (warmed) 4 Tbl cranberry sauce (mashed up or pureed) 2 Tbl dijon mustard 2 cup raw Brussels sprout leaves (dark green leaves discarded) 12-14 slices cooked pumpkin or squash 1 cup mashed potatoes (with 1 egg yolk mixed in) 1 cup turkey gravy (hot) 2 eggs sliced turkey breast and pulled leg meat butter salt & black pepper Directions: Pre-heat the oven to 350 degrees Pre-heat a large cast iron pan on medium heat Mix together the mashed cranberry sauce and dijon mustard until fully incorporated Lay out the bread and add a thin layer of the cranberry mustard to each slice of bread Add and form a thin layer of stuffing on the bottom piece of bread Add the sliced turkey breast and some pulled leg meat on top of the stuffing Sauté the Brussels sprout leaves in butter with a pinch of salt and black pepper for 2 minutes Add leftover pumpkin or squash to the Brussels sprout leaves Distribute the Brussels sprout leaves and pumpkin or squash over the turkey Place the other piece of bread on top and brush both top pieces of bread with softened butter Add some butter to the warmed cast iron pan and place the unbuttered side in the pan Place in the oven after 2 minutes on the stove Very carefully flip the sandwich after 4 minutes and add a thin layer of mashed potatoes across the top Go back in the oven for 4 more minutes, then turn to broil and lightly brown the potatoes (careful not to burn) Put the sandwich on a plate and fry up the eggs over easy in butter and add over the sandwich Pour hot turkey gravy over the top and serve immediately Take a nap
Chef's Note: One of the most favorite and delicious breakfast dishes my mom makes during the year is right after St. Patrick’s day, making corned-beef hashcakes with leftover corned beef and mashed potatoes and topping them with a crispy-fried egg. Along that same vein, I decided to give a Thanksgiving version a whirl – combining leftover stuffing and roughly diced turkey to serve as a base for a perfectly poached egg. Hash-cakes: 1 ½ c stuffing 8 oz roughly chopped turkey (I prefer the dark meat as it is much more moist & flavorful) 1 egg 2 Tablespoons chopped parsley 1 Tablespoon oil or butter, for frying, divided Combine all ingredients is a mixing bowl, using your hands to got a thoroughly blended mixture. Break apart and form eight golf-ball sized spheres, pressing into discs about ½” in thickness. Set aside. Put a large frying pan on the stove on high heat and add half of the oil or butter, until it shimmers and flows easily around the pan. Add 4 of the cakes and cook until golden brown on one side, then flip and do to the other side. Repeat with next half of oil and remaining cakes. Perfectly poached eggs: Fill another frying pan ¾ of the way with water and bring to a boil. I often take a shortcut by boiling the water with an electric kettle. Add 1 Tablespoon of vinegar, whatever you have on hand. Crack eggs into a separate vessel to make sure that they not only are good, but that the yolk stays intact, up to four in one measuring cup. Turn the heat down to a high simmer, and add to the water, slotted spoon at the ready. Poach in this shallow bath for up to 2 minutes, or until the yolk is at your desired consistency. Remove from pan with slotted spoon, and place atop cakes! Garnish with additional parsley and cranberry sauce, or hot sauce, if desired. Bon appetit!
Ingredients: 4-8oz Leftover Turkey Dark Meat - I use dark meat because it's juicier than its white friend and makes for a better leftover sandwich. 1-2oz Leftover Cranberry Sauce - Or if you're trying to clean out your fridge, use whatever that jam or jelly that’s been on your refrigerator door since '09. If you're feeling extra hip, use fresh whole blueberries. I only know one man hip enough to through blueberries on his sandwich. Oh, be sure to slice them first, so they don't roll off your sandwich. 2-4oz Cheese - Continuing with the purging of the refrigerator, go for that close to expiring container of cream cheese, that'll make your sandwich extra gooey and keep it from tasting dry. Havarti or a sharp cheddar cheese also works well. 2oz Mayo - Or ask me if I’ll let you borrow my stash of Dirty Secret Sauce. Your favorite Hot Sauce, to taste. I prefer Sriracha. Seriously, trust me on the hot sauce. 2 slices of your favorite bread - Be sure that it is thick enough to handle all the delicious goodness you're about to throw in between it. Directions: Preheat oven to 475 degrees. In a toaster, toast one slice of bread to medium. Place turkey meat on a sheet of foil and ball it up, making sure that no turkey or juice can escape. Grab toasted slice of bread and add a generous spread of mayo. Next, add the cranberry sauce or your jelly/jam (or blueberries) on top of the mayo and spread out evenly over bread. Dash your hot sauce to taste, though I use EXTRA Sriracha. Top all that off with your cheese. On a baking sheet, put your foil ball of turkey and both slices of your bread and let bake for 4-7 minutes. Remove bread when cheese is melted and the plain slice of bread looks toasted. Leave turkey in for another 3-5 minutes. Take the saucey, cheesey slice of bread and use that as the “bottom” of the sandwich. Throw the turkey on top of the cheese. Add your preferred veggies: I recommend pickles, especially from that jar that has been in your fridge for months. Add another generous spread of mayo on the "top" slice of bread and finish off the sandwich. Eat this and think of me. Happy day after Thanksgiving! Love & Sandwiches, Ike