Give thanks for this cre­ative left­over with cran­berry sauce

Daily Freeman (Kingston, NY) - - FOOD - By The Culi­nary In­sti­tute of Amer­ica This ar­ti­cle was pro­vided to The As­so­ci­ated Press by The Culi­nary In­sti­tute of Amer­ica in Hyde Park. This recipe also can be found in The Culi­nary In­sti­tute of Amer­ica’s cook­book, “The Young Chef.”

Thanks­giv­ing is a day for cel­e­brat­ing, where we en­joy the com­pany of friends, share de­li­cious food, and re­flect on our coun­try’s his­tory and tra­di­tions. Through­out this cel­e­bra­tion, though, there is one lin­ger­ing thought in the back of our minds that can­not be ig­nored: To­mor­row there will be left­overs.

Will we eat pie for break­fast? Will there be turkey soup sim­mer­ing on the stove? Did we buy bread specif­i­cally for the pur­pose of mak­ing sand­wiches with left­overs? The an­swer to all of these ques­tions should be yes.

Ev­ery fam­ily has its own unique Thanks­giv­ing tra­di­tions and recipes. But the next day, homes across Amer­ica are bound by a com­mon rit­ual: the dayafter turkey sand­wich. And while our recipe for a Thanks­giv­ing Sand­wich has all of the clas­sic com­po­nents (plus ba­con!), the beauty of left­overs is that they can be per­son­al­ized to suit your mood — and the con­tents of your re­frig­er­a­tor.

Even­tu­ally, we all suf­fer from turkey and mashed potato fa­tigue. Luck­ily, all it takes is a few min­utes and a lit­tle bit of cre­ativ­ity to trans­form these in­gre­di­ents into some­thing fresh. Make a gourmet brunch at home by chop­ping turkey, roasted veg­gies, and stuff­ing; brown­ing it in a skil­let; and serv­ing with a fried egg and hot sauce.

Dessert isn’t im­mune to left­overs, ei­ther. If you run out of en­thu­si­asm for eat­ing that ap­ple or pecan pie, try scoop­ing out the fill­ing (or, if you’re bold, mash­ing up the whole thing, crust and all) and fold­ing it into freshly churned ice cream. We think cin­na­mon, bour­bon, or maple would make some se­ri­ously awe­some sun­daes.

Thanks­giv­ing Sand­wich

Start to fin­ish: 15 min­utes Serv­ings: Four 1⁄2 cup may­on­naise 1 ta­ble­spoon chopped sage 8 slices whole-grain bread 3⁄4 cup Cran­berry Sauce (recipe fol­lows) 1 pound sliced turkey Let­tuce, as needed Sliced tomatoes, as needed Sliced crisp ba­con (op­tional)

In a small bowl, com­bine the may­on­naise and sage.

To as­sem­ble the sand­wiches, spread 4 of the slices of bread with the may­on­naise mix­ture, add a layer of cran­berry sauce, and top with the turkey, let­tuce, and tomato. Spread the re­main­ing four slices of bread with cran­berry sauce and place on top of the turkey. Slice the sand­wiches in half and serve.

Chef’s note: You can make a Turkey Club Sand­wich by sim­ply adding an­other slice of bread and an­other layer of cran­berry sauce, turkey, ba­con, let­tuce and tomato.

Cran­berry Sauce

Makes 1 1⁄4 cups 3⁄4 cups fresh cran­ber­ries 2 ta­ble­spoons sugar 1⁄2 cup water 2 tea­spoons grated or­ange zest

In a medium saucepan over medium heat, com­bine the cran­ber­ries, sugar, and water. Bring to a boil and whisk to break up the cran­ber­ries.

Cook the mix­ture un­til the cran­ber­ries burst and the sauce has thick­ened, about 5 min­utes. Re­move from the heat and stir in the zest. Cool com­pletely be­fore serv­ing.

Thanks­giv­ing Sand­wich:

Nu­tri­tion in­for­ma­tion per serv­ing: 432 calo­ries; 207 calo­ries from fat; 23 g fat (4 g sat­u­rated; 0 g trans fats); 71 mg choles­terol; 972 mg sodium; 26 g car­bo­hy­drate; 4 g fiber; 4 g sugar; 29 g pro­tein. Cran­berry Sauce: Nu­tri­tion in­for­ma­tion per serv­ing: 33 calo­ries; 4 calo­ries from fat; 0 g fat (0 g sat­u­rated; 0 g trans fats); 0 mg choles­terol; 0 mg sodium; 3 g car­bo­hy­drate; 0 g fiber; 2 g sugar; 0 g pro­tein.

PHIL MANS­FIELD — THE CULI­NARY IN­STI­TUTE OF AMER­ICA VIA AP

Thanks­giv­ing left­over turkey sand­wiches.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.