TURKEY STROGANOFF ON TOAST

Quick comfort here, with a sour cream tomato sauce amped up with smoked Spanish paprika. This is also a reminder that most leftovers can be quickly morphed into something else by adding a carb or starchy base. Beyond toast, we’d use leftover turkey in pizza, tacos, baked potatoes, rice paper or wonton wrappers, crepes, pasta or rice. (These bases would also serve as ideal landing spots for other leftovers, such as greens or salads.)

Another fun thing, if you’ve got a waffle maker: Grease it, then plop on some stuffing and close; the edges get all crisped and crackly, and you’ve got tasty waffles that could be topped with cranberry sauce and turkey or leftover Brussels sprouts.

1 large onion

2 cloves garlic

14 ounces cooked skinless, boneless turkey

1 cup plus 2 tablespoons no-salt-added chicken or

turkey broth

2 tablespoons sunflower oil

1 tablespoon Spanish smoked paprika (pimenton),

plus more as needed

1 tablespoon tomato paste

1 teaspoon whole-grain mustard

1/2 cup low-fat sour cream

Kosher salt

Freshly ground black pepper

4 large slices sourdough bread

Leaves from 2 to 4 stems flat-leaf parsley

Cut the onion in half, then into very thin half-moon slices. Use the flat side of a chef ’s knife to crush the garlic (like you mean it). Use your clean hands to shred the turkey into strips or bite-size pieces. Pour the broth into a microwave-safe cup; heat in the microwave on high for about 30 seconds or until it’s quite hot.

Heat the oil in a large saute pan over medium heat. Once the oil shimmers, stir in the onion. Cook for about 10 minutes, stirring occasionally, then stir in the garlic. Sprinkle the tablespoon of smoked paprika over the onion and garlic, then clear a space at the center of the pan and drop in the tomato paste. Cook for 2 minutes, then stir it in until incorporated.

Pour in the hot broth, stirring to blend it, then add the turkey. Cook for about 3 minutes, then reduce the heat to medium-low; stir in the mustard and about one-third of the sour cream until well combined. Cook just until warmed through. Taste, and season with salt, pepper and/or smoked paprika, as needed.

Meanwhile, toast the bread, then place a piece on each plate. Coarsely chop the parsley (to taste). Top each piece of toasted bread with equal amounts of the stroganoff, then dollop some of the remaining sour cream on each one. Garnish with the parsley; serve warm.

Turkey stroganoff on toast.