Time for Leftovers!

Thanksgiving is over, but hopefully the food still remains. If you know me, leftovers are not my favorite thing, however I LOVE  Thanksgiving leftovers! There is nothing better than putting together the best bits of your meal in one delicious dish. I have included a hearty recipe for turkey potpie and my personal favorite, turkey sandwiches with cranberry mayo! And for those who are looking for something a little lighter after yesterdays rich meal, this morning David Zinczenko of Men's Health was on the Today Show with a great idea for a lower calorie Turkey Reuben. What do you like to do with your leftovers?

Turkey Pot Pie
Recipe by Maria Helm Sinskey
Photograph by Patricia Heal

Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 cup chopped onion
• 6 ounces button mushrooms, stems trimmed, caps cut in half then thickly sliced crosswise
• 1 cup thinly sliced peeled carrots (about 2 carrots)
• 1/2 cup diced leftover cooked vegetables (optional)
• 1 1/2 cups diced cooked turkey (7 to 8 ounces)
• 1 to 1 1/4 cups gravy
• 1 teaspoon chopped fresh thyme
• 1/4 cup frozen green peas, thawed
• 1 tablespoon chopped fresh Italian parsley plus additional parsley leaves for crust
• 1 egg white, beaten to blend with 1 teaspoon water (for glaze)
• 1--9-inch purchased pie crust
• Cranberry sauce

Preparation

1. Melt 1 tablespoon unsalted butter with 1 tablespoon extra-virgin olive oil in heavy large skillet over medium-high heat. 
2. Add chopped onion and sauté until golden, 7 to 8 minutes. Add sliced mushrooms; sprinkle with salt and pepper. Sauté until browned and tender, about 4 minutes. 
3. Add sliced carrots; cover and cook until carrots soften slightly, about 2 minutes. Add leftover vegetables, if desired. Add diced turkey, gravy, and chopped fresh thyme. Bring filling mixture to boil; reduce heat to low and simmer to thicken if necessary. Season to taste with salt and pepper. 
4. Mix in peas and chopped parsley. Pour filling into 9-inch-diameter glass pie dish and refrigerate until cool, about 30 minutes.
5. Lightly brush rim (both top and underside) of filled pie dish with egg glaze. Place crust atop filling and fold edge of dough over edge of pie dish. Pinch dough rim to seal crust all around. Press down on top edge of crust with fork tines to seal decoratively. Chill 10 minutes.
6. Preheat oven to 400°F. Lightly brush top of pie with glaze. Make three to four 1/4-inch slits in center of pie to allow steam to escape. Press some fresh parsley leaves onto crust. 
7. Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes. Remove from oven and let cool 10 minutes. 
8. Serve with cranberry sauce.

Turkey Sandwiches with Cranberry-Mayonnaise

Ingredients

• 1 loaf ciabatta or French bread, 14 to 16 inches in length, ends trimmed on the bias
• Cranberry Mayonnaise, recipe follows
• 3 tablespoons coarsely grated Parmesan
• 1 pound sliced turkey breast (or other leftover meat)
• 2 cups chiffonade Romaine lettuce
• leftover stuffing (optional)

Directions

1. Cut the bread in half lengthwise and place on a work surface, cut sides up.
2. Spread the cranberry mayonnaise on both sides of the bread to taste. Top with a light layer of the cheese and arrange the sliced turkey evenly over the cheese and top with the lettuce. I sometimes like to add a layer of stuffing at this point. Place the top piece of bread over the lettuce, pressing down to adhere.
3. Slice crosswise on the bias into 4 equal portions, arrange on plates, and serve.

Cranberry-Mayonnaise

Ingredients

• 1/2 cup mayonnaise
• 1/2 cup whole berry cranberry sauce
• 2 teaspoons Dijon mustard
• 1 tablespoon honey
• Salt and pepper, to taste

In an bowl whisk or stir all ingredients until combined. Season with salt and pepper to taste.

Turkey Reuben

by David Zinczenko 

Ingredients

• 1/4 cup ketchup
• 1/4 cup olive oil mayonnaise
• 2 Tbsp relish
• A few dashes Tabasco sauce
• Black pepper to taste
• 1 pound leftover turkey, sliced
• 4 slices low-fat Swiss cheese
• 8 slices rye bread, toasted
• 1 cup bottled sauerkraut

Preparation

1. Combine the ketchup, mayonnaise, relish, and Tabasco in a bowl and mix. Season with a bit of black pepper. Set the dressing aside. 
2. Warm the turkey in a pan over medium heat and top with cheese. Speed melting by covering the pile with a pot lid. (Or, for a shortcut, use a microwave to warm the meat and melt the cheese). Lay out four slices of the rye bread on a cutting board. 
3. Top each with sauerkraut, turkey, and cheese. Drizzle with the dressing, and top with the remaining slices of bread.

Nutrition Facts:

365 calories, 14 g fat (4 g saturated), 1,120 mg sodium

Serving Size

Makes 4 sandwiches