Happy Thanksgiving! And if you roasted the turkey, the reward is leftovers.
I queried nearly 50 colleagues and friends regarding leftover turkey and the results are in. The winner is turkey soup, using the carcass for the stock, with fresh vegetables and leftover greens veggies, if you have them, tossed in at the end.
A very close second is a late Thanksgiving-night sandwich. More than half of those polled make their sandwich with toast, turkey breast, cold stuffing and cranberry sauce, and ate it over the sink to catch any mess. Runner ups included a turkey wrap with dark meat, raw cranberry relish and lettuce in a piece of lefse, a Norwegian soft, flat potato bread that is similar to wraps found in the bread section of the grocery store.
Two more options are an open-faced grilled turkey sandwich. Start with a slice of crusty sourdough bread, then a smear of mayonnaise, a layer of turkey breast, whole cranberry sauce, a slice of cheddar cheese on top and run it under the broiler.
Or try a decadent turkey BLT with whole grained toast, mayonnaise, turkey breast, bacon and sliced tomatoes, topped with Romaine lettuce.
If you’d like to transform leftover turkey into a dinner party dish, make this favorite of the Heitner family, Turkey a la King. Bon appétit!
Turkey Soup(Makes about 3 quarts)1 turkey carcass and bones, stuffing removed
1 large yellow onion, coarsely chopped
2 carrots, coarsely chopped
2 stalks celery, coarsely chopped
6 parsley stems, leaves removed
1 bay leaf
1 tablespoon whole mixed peppercorns
2 teaspoons sea salt
5 quarts cold water
For the soup:
Olive oil, to coat pan
2 tablespoons unsalted butter
1 large onion, chopped
2 large cloves garlic, minced
3 stalks celery, chopped
3 carrots, chopped
3 cups chopped fresh vegetables, such as zucchini, broccoli, cauliflower, green beans, red, yellow or green peppers, corn kernels, etc.
Sea salt and freshly ground black pepper, to taste
Optional: 1 bunch escarole, or spinach, washed and roughly choppedTo prepare stock:Add turkey carcass/bones, onion, carrots, celery, parsley stems, bay leaf, peppercorns, salt and enough cold water to cover by at least 2 inches to a large stockpot over high heat.
Cover the pot.
Bring to a boil.
Reduce the heat.
Simmer with the lid ajar for at least 35 minutes.
Let cool for 15 to 20 minutes.
Place a large colander over a bowl, or another stockpot.
Strain out the carcass, pieces of meat, vegetables and spices.
Discard them.
Bring stock to a boil and clarify, if desired.
To make soup:
Coat the bottom of a large stockpot with oil.
Place over moderate heat.
Add butter.
Add onion when the foam subsides.
Sauté, until onion begins to soften.
Add garlic, celery and carrots.
Sauté briefly.
Stir in remaining fresh vegetables, adding more oil or butter if necessary, until the vegetables glisten.
Sauté about 5 minutes.
Add salt and pepper.
Add enough turkey stock to cover the vegetables by 1½ inches.
Cover the pot.
Bring to a boil.
Reduce the heat.
Simmer about 20 minutes with lid ajar, until the vegetables are tender, stirring every now and then.
Taste and adjust the seasonings.
To serve, add escarole or spinach.
Cook until tender and wilted.
Ladle into warm soup bowls.Tracey’s Turkey A-La-King(Serves 6)6 puff pastry shells
4 cups leftover turkey
3 carrots, peeled and diced
1 cup extra fancy petit pois, defrosted
2 tablespoons unsalted butter
1 medium onion, chopped
2 stalks celery, diced
1 red bell pepper, cored, seeded and diced
1/2 teaspoon thyme
Sea salt and freshly ground black pepper, to taste
2 cups turkey or chicken stock
2 tablespoons cornstarch
1/4 cup stock, or water
1/2 cup heavy cream, or half and halfTo prepare:Cut turkey into small, bite-sized pieces.
Set aside.
Cook fresh carrots, according to personal preference, until tender.
Set aside.
Add butter to a heavy saucepan over moderate-high heat.
Add onion and celery when foam subsides.
Sauté, until soft and translucent, about 4 to 5 minutes.
Add bell pepper, salt and pepper.
Sauté briefly.
Whisk cornstarch with cold stock, or water, in a small bowl, until blended.Set aside.
Add stock to the vegetables.
Bring to a slow boil.
Slowly add cornstarch slurry, whisking constantly, until the mixture becomes thickened, about 3 minutes.
Heat cream, until steaming hot, but not boiling.
Whisk cream into the sauce.
Check for consistency.
Taste and adjust the seasonings.
Gently stir turkey, carrots and petit pois into the sauce.
Simmer, until hot.
Warm pastry shells in hot oven.
Spoon turkey and vegetables, with sauce, into the shells.
Serve at once.
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