I think people fall into one of two categories at Thanksgiving – those who love leftovers and those who hate them. I fall into the love category. Although Thanksgiving lends to alot of food in the house, I love the challenge of trying to make something new out of what is left. Many times I enjoy just reheating dinner from Thursday, but it’s more fun to fiddle around with the ingredients so that it becomes a dish you would just love to eat at any time of the year. The first recipe is my take on a post thanksgiving day sandwich. I use a nice sliced brioche bread and make a cranberry mayonnaise using leftover cranberry sauce. It’s layered up with turkey, pear slices, brie and proscuitto. The brie and proscuitto are leftover from my Thanksgiving cheese platter that I serve accompanied by fruit – including of course some pears. The second dish is Hunter Stew with turkey. This is a french stew that typically uses chicken. Instead, I made a stew of mushrooms using some of the leftover turkey gravy along with chicken stock and then add the cooked turkey at the end. You’ll love this dish. If you don’t have gravy leftover just add another cup of chicken stock along with 1/2 cup of white wine and increase the amount of flour by another two tablespoons. If you know any leftover haters, these recipes could convert them!
From by the bay wishing you the happiest thanksgiving and fond food memories!
Turkey Panini with Cranberry Mayonnaise
2 slices brioche bread
1 tablespoon butter
1 tablespoon cranberry mayonnaise
2 slices turkey
2 thin slices pear
1 slice proscuitto ham
2 tablespoons softened brie cheese, no rind
Heat panini press or skillet. Butter two slices of bread. Buttered sides are the outside of the sandwich. On one side of bread – not buttered spread the cranberry mayonnaise, add the turkey , then pear, proscuitto. Last spread the brie across the top of the proscuitto. Top with the other slice of bread , press down and then toast until cheese is melted and bread browned. Serve immediately.
Makes 4 sandwiches
1/4 cup mayonnaise
2 tablespoons leftover cranberry sauce
Mix both ingreidents well.
Turkey Hunter’s Stew
1 tablespoon unsalted butter
1 tablespoon olive oil
1 tablespoon garlic, chopped
6 tablespoons shallots, chopped
2 tablespoons rosemary, chopped
12 ounces assorted mushrooms, sliced
1/4 cup flour
1 tablespoon tomato paste
2 cups chicken broth
1 1/2 cups chardonnay herb gravy ( or whatever turkey gravy you have leftover)
1 bay leave
2 springs thyme
4 cups cooked turkey cubed
1/4 cup chopped parsley
Heat in a dutch oven butter and olive oil. Add garlic, shallots and rosemary and saute for about 5 minutes until softened. Add the mushrooms and saute for another 8 to 10 minutes until mushrooms are also softened and brown. To this add the flour and stir, saute for another minute then add the tomato paste , gravy , broth, bay leave and thyme. Bring to a boil, reduce heat and simmer covered for about 30 minutes. Add the turkey and cook long enough for the turkey to warm in the gravy. Add salt and pepper to taste. Garnish with chopped parsley. Serve immediately accompanied with egg noodles.