It’s the day after Thanksgiving so get creative with your post-holiday sandwiches
By Faith Bahadurian
Sometimes the leftovers outshine the dinner. Maybe it’s just that we’re more relaxed the next day, but I often enjoy my Black Friday sandwich with turkey, stuffing, and cranberry sauce, more than the original meal. And many folks go far beyond my lazy efforts, to more elaborate sandwiches and ambitious dishes.
After receiving an email with some nice ideas and recipes from Executive Chef Fabian Quiros at the Salt Creek Grille in Princeton (see the risotto recipe below, and more that will be posted to my blog, njspice.net), I polled other culinary pros in our area and was overwhelmed by the warm and generous response. Here was a chance for a food professional to express what is closest to his or her heart — a holiday meal enjoyed with family.
Pam Mount at Terhune Orchards responded that Thanksgiving on the farm includes members of her extended family who arrive a day or two early to help out with food prep. She and husband Gary arise at 5 a.m. to stuff two turkeys and get them in the oven, while guests who are not used to “farm hours” get to sleep in.
One of Pam’s favorite leftovers is a homemade soup. “The soup is a process,” she wrote. Once all the turkey meat is cut off the bone, everything goes in a big pot to slowly cook for several hours then it goes out on the cold porch overnight so the fat rises to the top and is easily skimmed off. Then everything else that is left over, beans, Brussels sprouts, carrots, celery etc., goes into the soup. She often adds barley too.
Robin McConaughy, who with her husband Jon, owns Double Brick Farm, offered a family recipe for posole, a dried corn (hominy) soup: “Can I give you the ultimate re-use of turkey… this is a recipe adapted from my aunt and eaten in my household until all the leftovers are gone. I have even made more turkey so that we could make this soup.” That recipe is below.
Hopewell’s Blue Bottle Café owners Aaron and Rory Philipson serve brunch to their family on the Saturday after Thanksgiving, and Aaron’s “Leftover Benedict,” made with the turkey hash below, is the most requested item. They top the hash with poached eggs and hollandaise sauce seasoned with a fine chiffonade of sage leaves.
Jim Weaver, owner of Tre Piani restaurant in Forrestal Village, has his own favorite post-holiday sandwich: “Take two slices of good bread like brioche. Add a couple slices of Fontina cheese, turkey, and cranberry sauce (stuffing optional). Dip the whole thing in beaten egg and sauté in butter on each side then throw the whole pan in a 350 degree oven for 5 minutes to heat through.”
Another sandwich comes from Lucy’s Kitchen and Market, where “Lucy’s Awesome Turkey Bomb” includes thickly sliced turkey, stuffing, a slice of roasted sweet potato, cranberry sauce and mayo, with hot gravy on the side. Pile it up on a Kaiser roll and you’re good to go. It’s even available in the store on a limited, seasonal basis.
Will Mooney, of The Brothers Moon in Hopewell, wrote, “I love it! I got two goodies for you. Enjoy,” and attached recipes for curried turkey salad (below) and turkey croquettes (see my blog for that one). The salad is a refreshing change of pace that should kick-start your taste buds for the holiday season. Another salad, from D’Angelo Market in Princeton, is on my blog; that one includes fresh fruits and a perky white balsamic dressing.
Also on my blog, a turkey shepherd’s pie recipe from Lori Marshall, whose family owns Main Street (Bistro/Bakery/Eatery/Catering). It can be topped with leftover mashed potatoes, or even mashed sweet potatoes. Lori says the filling would also be good stuffed into empanadas, which she makes with Goya dough from the freezer case at the market.
With so many great recipes to choose from, maybe you’ll want to roast a “backup turkey” this year!
CORN AND TURKEY RISOTTO
Adapted from Fabian Quiros, Executive Chef, Salt Creek Grille Princeton6 servings:
5 ½ cups turkey stock
1 tablespoon butter
2 teaspoons olive oil
¾ teaspoon salt, divided, or to taste
¼ cup finely chopped shallots
1 ½ cups uncooked Arborio rice
½ cup dry white wine
2 cups chopped cooked turkey (light and dark meat)
1 cup corn
1/3 cup grated fresh Pecorino Romano cheese
1 ½ tablespoons chopped fresh thyme
2 tablespoons chopped fresh sage
¼ teaspoon freshly ground black pepper
Bring turkey stock just to a simmer in a medium saucepan, then keep warm over low heat.
Melt butter and oil in large saucepan. Add shallots and ¼ teaspoon salt; cook 2 minutes or until tender, stirring occasionally.
Add rice; cook 2 minutes, stirring constantly. Stir in wine; cook 1 minute or until liquid is nearly absorbed, stirring constantly. Stir in ½ cup stock and ¼ teaspoon salt; cook until liquid is nearly absorbed, stirring constantly. Add remaining stock, ½ cup at a time, stirring constantly until each portion of the stock is absorbed before adding the next (about 28 minutes total).
Stir in turkey and corn; cook 1 minute or until thoroughly heated. Remove from heat; stir in remaining salt (or to taste, cheese is salty), Pecorino cheese, thyme, sage, and pepper.
TURKEY POSOLE SOUP
Adapted from Robin McConaughy, Double Brook Farm. 4 servings
1 tablespoon olive oil
1 large onion, peeled and chopped
1 large red bell pepper, seeded and chopped
3 large cloves garlic, crushed
2 jalapeño peppers minced (or to taste)
¼ teaspoon Kosher salt
1 teaspoon ground cumin
1 teaspoon chili powder (preferably New Mexican)
1 teaspoon ground coriander
1/8 teaspoon cayenne
1 can (30 ounces) white or yellow hominy, drained and rinsed
3-4 cups turkey stock or chicken stock (turkey preferred)
2 cups cooked turkey, chopped
1 cup loosely packed cilantro leaves (chop if desired)
2 tablespoons (or more) fresh lime juice
Sauté onions and red pepper in olive oil until soft. Add garlic and jalapeño, cook one minute. Add salt, cumin, chili powder, coriander, and cayenne. Cook one minute, stirring constantly. Add hominy and stock, simmer for 10 minutes. Add turkey, simmer 5 minutes. Add cilantro & lime. Serve!
TURKEY SWEET
POTATO HASH
Adapted from Aaron Philipson, Blue Bottle Café, Hopewell. Serve as the base for poached eggs and hollandaise, or as a side dish to other breakfast items.
Oil as needed (neutral flavor best)
2 large sweet potatoes, diced, simmered in salted water until fork tender
1 yellow onion, small dice
1 red pepper, small dice
2 cups diced turkey, mix of dark and white meat
1 tablespoon minced garlic
1 teaspoon finely chopped sage
Salt and pepper to taste
½ cup heated turkey gravy
1 tablespoon finely chopped parsley
Heat oil in a large nonstick skillet, add sweet potatoes and sauté until golden brown. Remove sweet potatoes, refresh oil, add onion. After 2 minutes, add peppers and turkey. After 2 more minutes, add garlic and sage. Heat through, turn off heat, fold in gravy and add parsley. Season and serve.
TURKEY CURRY SALAD
From Will Mooney, Chef/Owner The Brothers Moon. Makes 6-8 servings.
1 pound cooked turkey, diced
1 apple, diced
½ cup dried cherries
½ cup dried apricots, sliced
½ cup red pepper, cored and cut into thin strips
¼ cup sliced almonds, lightly toasted
½ cup mayonnaise
2 tablespoons curry powder
1 scallion – chopped
Combine all ingredients and enjoy on green salad or in a sandwich.
Faith Bahadurian blogs at http://njspice.net (also www.twitter.com/njspice).