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GOING
COLD TURKEY | 1, 2, 3
CHEF'S BEST LEFTOVER RECIPES
| NEXT-DAY
TURKEY SANDWICHES |
| Turkey Shepherd's
Pie with Two-Potato Topping |
| CRISP POTATO
CAKES WITH GRUYERE CHEESE |
| Squash and
Stilton Biscuits |
| PENNE WITH
BRAISED GREENS, TURKEY AND ROSEMARY |
| Spicy Cheddar
Mashed Potato Soup |
GINGERED
TURKEY NOODLE SOUP
|
NEXT-DAY TURKEY SANDWICHES
Barbara Lunch of No.9
Park in Boston piles most of the components of the traditional
Thanksgiving meal between two slices of bread. You can
use any squash puree; if you only have roasted squash
or sweet potatoes, just mash them up.
1 pound leftover turkey,
sliced
1/4 cup chunky cranberry sauce
3 cups leftover bread stuffing or corn bread stuffing
8 slices white country bread
Salt and freshly ground pepper
Mayonnaise (optional)
1/2 cup winter squash puree
Stack
the turkey, cranberry sauce and stuffing on half
of the bread slices and season with salt and pepper.
Slather the remaining bread slices with mayonnaise
and the squash puree, close the sandwiches and serve. |
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Makes 4 sandwiches.
TURKEY SHEPHERD'S PIE WITH TWO-POTATO TOPPING
This recipe, from Jimmy
Bradley of the Red Cat in New York City, makes a large
pie, but you can also prepare the dish in individual
1 1/2-cup ramekins. Check them for doneness after 20
minutes.
3 tablespoons unsalted
butter, 1 tablespoon melted
1 medium onion, finely chopped
1 medium celery rib, finely chopped
1 medium carrot, finely chopped
4 cups diced turkey meat
1 cup turkey gravy
1 tablespoon chopped flat-leaf parsley
2 teaspoons finely chopped sage
Salt and freshly ground pepper
2 cups mashed potatoes
1 cup mashed sweet potatoes
2 tablespoons minced chives
1 large egg, beaten
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Melt 2 tablespoons of the butter
in a large skillet. Add the onion, celery and carrot and cook
over low heat until softened, about 12 minutes. Add the turkey
and cook, stirring, until heated through. Add the gravy and
cook until bubbling. Remove from the heat, stir in the parsley
and sage and season with salt and pepper. Transfer the filling
to a 9-by-12-inch baking dish and let cool.
Preheat oven to 400°F. In a bowl,
blend the mashed white and sweet potatoes with the chives.
Season the mashed potatoes with salt and pepper and beat in
the egg. Spread the potatoes over the filling and brush the
top with the melted butter. Bake in the upper third of the
oven for about 30 minutes, or until the topping is lightly
browned and the filling is bubbling. Let the pie stand for
about 10 minutes before serving.
4 servings.
CRISP POTATO CAKES WITH GRUYÈRE CHEESE
Ana Sortun of Oleana,
in Cambridge, Massachusetts, uses cold mashed potatoes
and melting cheese to give these crunchy cakes a tender
filling.
1 1/3 cups cold mashed
potatoes
1/4 pound Gruyère or Cantal cheese, cut into four 1/3-inch-thick
slices
2 tablespoons unsalted butter
2 tablespoons canola oil
2 pounds Idaho or Yukon Gold potatoes, peeled and coarsely
shredded (4 cups)
Salt and freshly ground pepper
2 teaspoons thyme leaves
Preheat
the oven to 350°F. Scoop up 1/3 cup of the mashed
potatoes, press a slice of the cheese in the center
and pat the mashed potatoes around the cheese to
enclose it. Flatten the potato cake slightly. Repeat
with the remaining mashed potatoes and cheese. |
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In a medium cast-iron skillet,
melt the butter in the oil over high heat. When the fat begins
to brown, carefully scoop two 1/2-cup mound of shredded potato
into the skillet; flatten them with a spatula and season with
salt and pepper. Top each with a mashed potato round and then
cover with another 1/2 cup of the shredded potatoes. Season
with salt and pepper, reduce the heat to low and cook, turning
once, until the cakes are crisp and golden, about 8 minutes
per side. Transfer the potato cakes to a baking sheet and
keep warm in the oven. Repeat to make the remaining 2 potato
cakes. Sprinkle the potato cakes with thyme and serve hot.
4 servings.
SQUASH AND STILTON BISCUITS
The dough for these biscuits,
also from Ana Sortun of Oleana, is very moist. You'll
need to use plenty of flour when you pat the dough out for
cutting.
1 1/4 cups all-purpose flour,
plus more for patting out
1 tablespoons plus 1 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
3/4 cup mashed winter squash, sweet potatoes or yams
2/3 cup milk, plus more for brushing
7 tablespoons unsalted butter, 4 melted and 3 softened
1/3 cup crumbled Stilton or other blue cheese (1 1/2 ounces)
Cranberry sauce or relish, for serving
Preheat the oven to 450°F. In
a medium bowl, sift the flour with the baking powder, sugar
and salt. In a small bowl, combine the squash with 2/3 cup
of the milk and the melted butter. Stir the squash into the
dry ingredients until a soft, wet dough forms.
Turn the dough out onto a generously
floured surface and pat it into a 10-inch disk about 1/4 inch
thick. Generously dust the dough with flour. Using a 2-inch
biscuit cutter, cut out 12 rounds. Gather the dough scraps,
pat them out into another disk and cut out 4 more rounds,
using more flour if necessary.
In a small bowl, blend the 3
tablespoons of softened butter with the Stilton. Spoon the
Stilton butter onto 8 of the rounds and top with the remaining
8 rounds. Transfer the biscuits to a heavy baking sheet and
brush the tops with milk. Bake for about 15 minutes, or until
golden and firm. Serve warm, with cranberry sauce.
Makes 8 two-inch biscuits.
Next: Gingered Turkey Noodle Soup and more! >>
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