Turkey, the next day ... and the next ...
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A grilled sandwich with pesto and provolone makes a winning - and quick - use of leftover turkey. Photo by Steve Freeman/"Emeril 20-40-60" |
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Marialisa Calta - Published: November 24, 2009
You don't need to consult a psychic to know there is an excellent chance that you will have leftover turkey in your near future. If not the Thanksgiving bird, then one cooked up for the coming winter holidays. This is a good thing.
If you are an old-fashioned cook, you might mince some up, mix it with a white sauce, dredge it in an egg and breadcrumbs, and fry up some turkey croquettes. (If you are an old-fashioned cook, making a white sauce is child's play.) Or you could put Turkey Tetrazzini on the menu: shredded leftover turkey mixed with a white sauce, cooked egg noodles, cooked mushrooms and peas, and baked with a topping of breadcrumbs and butter. You can throw cubes of leftover turkey into a Waldorf Salad, a classic mix of cooked poultry and fresh, crunchy apples, celery and walnuts, lightly tossed with a mayonnaise dressing. The carcass, of course, is perfect for making turkey soup.
If you are pressed for time, and your taste buds run less to white sauce and mayonnaise and more to fresher flavors, take a page from Emeril Lagasse's new book and whip up some truly delicious turkey sandwiches. "Emeril: 20-40-60: Fresh Food Fast" (HarperStudio, 2009) promises to provide "meals you want in the time you have." His turkey sandwiches are so simple — yet so tasty — you will forget they are made from "leftovers."
In fact, turkey leftovers are SO good that some random weekend you might just feel like roasting a turkey for the sole purpose of having the remains. Then you can learn to make a white sauce.
Pressed Roast Turkey, Pesto and Provolone Sandwiches
8 slices ciabatta or other crusty Italian or hearty sandwich bread
4 tablespoons prepared basil pesto
4 (1-ounce) slices provolone cheese
8 ounces leftover roast turkey (or deli turkey), sliced
1-1/2 tablespoons extra-virgin olive oil
Lay the bread slices on a work surface, and spread 1-1/2 teaspoons of the pesto over one side of each slice. Cut the cheese slices in half, and layer four of the bread slices as follows: a half-slice of cheese, two ounces of turkey and a half slice of cheese. Top with the remaining bread slices, pesto-side down, to make four sandwiches. Brush the outside of each sandwich with the oil.
Preheat a grill pan or skillet (see Cook's note) over medium heat. When hot, add the sandwiches, working in batches if necessary, and weight them with a sandwich press or another skillet (or other heavy object). Cook until the sandwiches are golden brown and crisp and the cheese has melted, four to six minutes per side. Cut in half on the diagonal, and serve immediately.
Cook's note: These can also be made on a panini press.
Yield: 4 sandwiches
Recipe from "Emeril 20-40-60: Fresh Food Fast" by Emeril Lagasse (HarperStudio, 2009)
Open-Face Turkey and Cheese Sandwich
1/4 cup chopped walnuts
4 slices hearty white bread (such as sourdough)
6 ounces soft, mild goat cheese
1 tablespoon finely chopped fresh parsley
1-1/2 teaspoons minced garlic
1/4 teaspoon grated lemon zest
1 tablespoon olive oil
8 ounces button mushrooms, wiped clean and sliced
1/2 teaspoon salt
5 ounces prewashed spinach, thick stems removed
8 thin slices tomato
8 to 10 ounces leftover roast turkey (or deli turkey) sliced
4 ounces sliced Emmenthaler or provolone cheese
Preheat an oven to 350 F, and place the nuts in a baking pan. Roast until fragrant and toasty, five to eight minutes. Set aside.
In a toaster oven or toaster, toast the bread.
In a small bowl, combine the goat cheese, parsley, 1/2 teaspoon garlic and lemon zest. Mix well, and set aside.
Heat the olive oil in a large nonstick skillet over medium-high heat. When hot, add the mushrooms and 1/4 teaspoon of the salt and cook, stirring occasionally, until they are soft, about four minutes. Move the mushrooms aside, add the spinach and remaining 1/4 teaspoon salt, and cook until the spinach has almost completely wilted, about one minute. Stir in the remaining 1 teaspoon garlic, and cook for 30 seconds. Remove the contents of the pan, and set aside, draining off any extra liquid.
Position a rack close to the broiler element, and preheat the broiler.
Spread the goat-cheese mixture evenly over the bread. Sprinkle the walnuts on top. Add two slices of tomato, and divide the turkey evenly, arranging it over all. Divide the mushroom-spinach mixture among the sandwiches, and then top with the cheese.
Place the sandwiches on a baking sheet, and broil until the cheese is melted and bubbly, about one minute. Serve hot.
Yield: 4 sandwiches
Recipe from "Emeril 20-40-60: Fresh Food Fast" by Emeril Lagasse (HarperStudio, 2009)
Marialisa Calta, who lives in Calais, is the food editor at Vermont Life. For more information, go to www.marialisacalta.com. Copyright 2009, Newspaper Enterprise Association.
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