Transcript for Thanksgiving Feast Remix: Repurposing Leftover Holiday Food
We've been counting down to thanksgiving all week. And now, it is done and gone. Now, we have the perennial age-old question, what to do with all of the leftover turkey. We eat the turkey, of course. Emeril, though, good enough to stop by, to tell lara, sam and myself, what to do with the turkey. And it's not just a sandwich. Take a look. So, what are we working on here first? You know what this is here? That's a -- this is called jicama. That's jicama. With a "j." Jicama. So, this is jicama. And basically, this is chyote. Or alligator pear. We have some of that with red onions, julienned. If you don't have that, you can use celery, as well. This is from the book. This is the kicked-up sandwiches that came out last month. Thank you. We're making a slaw. We have bell pepper and jalapenos. This is what we're going to do. We're going to add some mustard and a pinch of sugar. A little bit of salt. And then, we're going to add a little cayenne. And then, we're going to add a little bit of mayonnaise. And lime juice. And then, we're going to mix This is buttermilk. A little bit goes a long way. Perfect. Now, we have the slaw. All right. Let's move over here. Russian dressing. So, we've got parsley. And we have hot sauce. And we have worcestershire sauce. Don't worry about all these ingredients, folks. Celery. Celery. And a little pickle? You're right. And ketchup? And chili sauce. And a little mayonnaise. A tiny touch. Now, we're going to mix the ingredients. And we have a russian dressing. That looks delicious. You can make this ahead of time. Keep it in the refrigerator. Now, let's get to the good stuff. Okay. Leftover turkey. Yeah. Here's what you're going to do. Our slaw. Our dressing right here. We're going to take a little bit of the russian dressing. Both sides. All right. Okay? Yep. Now, what we're going to do is layer this. We take our leftover turkey, dark meat, white meat, it doesn't matter. We're going to take a little bit of the slaw. All right? And -- that slaw has a kick to it, by the way. It does, because of the jalapeno. It says, hello, I'm slaw. Maybe a little turkey. Swiss cheese. You want to bake this in the oven, open-face. Open-face in the oven. Toast that bread. When the cheese is melted, we're going to add the rye bread right on top. Look how good that is. Get in. Go. Lara? Sam? Emeril, you don't have to -- yeah, I am. All right. Here we go. Use this. Use that. This thing's called a plate. Right. That's the rachel, as you call it. That's the rachel. That's right. I'm eating the turkey, provolone and pesto. This is a simple pesto, leftover turkey, and a little bit of whatever cheese that you have. And that goes in -- you can press it like a panini. Isn't that good? It's good. To get these recipes, you can get them and more, on
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