The big dinner is over and of course (if you are like me) you have more leftovers than you know what to do with. I buy disposable containers to send food home with guests, but I still have a lot of leftovers. My husband will only do Thanksgiving part deux once (doing the meal over again). I’ve created a few recipes in the past that add a little twist to the usual sandwiches.
Speaking of sandwiches, I have two that are very tasty; one hot and one cold. For the hot one, use pretzel buns and spread Dijon mustard on top and bottom. Layer on sliced turkey and asiago cheese. Heat open faced in a medium oven (350 degrees) till cheese is melted. Make a fresh turkey salad for the cold one. Combine cooked, crumbled bacon and cubed turkey with butter lettuce, avocado, onion, and tomato. You can go two ways with the dressing. You can use straight mayo for a more traditional salad. For a lighter, tastier dressing mix olive oil and balsamic vinegar with some crumbled blue cheese. Stuff into fresh pocket pita bread.
Turkey hash is a new dish for breakfast. Cube new red potatoes and boil briefly, for 3 minutes or so. Sauté some onions in olive oil till soft. Add one chopped red pepper and chopped garlic (2-4 cloves, depending on taste). Cook 3 more minutes, adding a sprig or 2 of fresh thyme. Add potatoes and cubed turkey and cook on medium for 5 minutes. Add ¼ cup water and cover loosely while you cook the eggs.
Got leftover ham? I’m not a big ham eater but if you add cheese, I’m game! Lay out puff pastry sheets on a parchment covered baking sheet and cover with a thin layer of pizza sauce. Layer on sliced ham and provolone cheese, roll into a log, and seal with beaten egg. Brush the rest of the log with the remaining egg. Slice into pinwheels with a serrated knife and secure each with a toothpick. Bake till golden, ten minutes or so. Great for an appetizer or add a salad for a light meal.
Turkey can work in spaghetti too! Add cooked turkey to sautéed onions, carrots, celery, and garlic. Add 2-3 cups of your favorite marinara sauce and simmer for 15 minutes. Serve with plenty of parmesan and crusty bread. This sauce works well with studier pasta, like mosticcioli.
KATHLEEN WEAVER-ZECH & DEAN’S TEAM CHICAGO