Thanksgiving Leftover Recipes
Nov. 25, 2005 — -- "GMA" food editor Sara Moulton comes to the rescue with new and interesting ideas for making delicious dishes out of turkey day leftovers.
Moulton's recipes for Charred Tomato Turkey Tortilla Soup, Turkey Club Salad and Pressed Turkey Reuben are below. To print these recipes, scroll to the bottom of the page and click the "Print This Article" icon.
Charred Tomato, Turkey & Tortilla Soup
This is a robust turkey vegetable soup with great depth of flavor, which comes not only from its ingredients, but from the way they're cooked. The charring of the vegetables in the oven concentrates their natural sugars and adds smokiness. The thickening of the soup with a toasted tortilla, a classic Mexican technique, contributes a subtle corn flavor. Preparation-wise, this soup is a breeze. The vegetables, the tortillas and all the parts of the base are thrown into an oven together and then just pureed, bulked up with cooked turkey, and finished with lime juice. Serve with roasted vegetables and a tossed green salad.
4 servings
Hands-on time: 25 minutes
Total preparation time: 40 minutes
Ingredients:
12 plum tomatoes (about 2 ½ pounds)
2 ears corn, husks removed (or 1 cup frozen corn, thawed and patted dry)
2 small unpeeled onions, halved
6 garlic cloves, unpeeled
1 tablespoon vegetable oil
1 teaspoon chili powder
Kosher salt
4 6-inch corn tortillas
2 cups shredded cooked turkey (from leftover roast turkey)
1 14-oz. can of chicken/turkey broth or 1¾ cups chicken/turkey stock
2 tablespoons fresh lime juice
Freshly milled black pepper
1 ounce sharp Cheddar cheese, grated (about ¼ cup)
1 tablespoons rinsed, dried, and chopped fresh cilantro
Directions:
1. Preheat the broiler to high. Arrange the tomatoes, corn, onions, and garlic in one layer on a rimmed baking sheet and broil 4 inches from the heat, turning occasionally, until they are charred on the outside, about 10 minutes for the corn and garlic and about 18 minutes for the tomatoes and onions. Transfer the vegetables to a cutting board as they finish cooking and let them cool.
2. Combine the oil with the chili powder and 1/4 teaspoon salt and brush over one side of each tortilla. Cut 3 of the tortillas in half and then into ¼-inch strips. Arrange the strips and the whole tortilla in one layer on a rimmed baking sheet and place the bottom shelf of the oven while the vegetables are under the broiler. If the tortillas are not crisp when the vegetables are charred, reduce the oven to 400° F and bake them for 6 to 7 minutes, until they are crisp.
3. Peel the tomatoes, onions and garlic and transfer in batches to a blender or food processor to puree. Crumble the whole tortilla and add it to the blender with one of the batches. Cut the corn kernels from the cobs.
4. Transfer the pureed vegetables from the blender to a large saucepan: stir in the turkey, broth and corn. Bring the soup to a boil over high heat: stir in the lime juice and salt and pepper to taste. Ladle into bowls and top each portion with some cheddar, cilantro and tortilla strips.
Turkey Club Salad
Makes 6 servings
Hands-on time: 25 minutes
Total preparation time: 30 minutes
Ingredients:
6 ½-inch-thick slices country bread
2 tablespoons extra virgin olive oil
Kosher salt and freshly milled black pepper
8 ounces bacon (8 to 9 slices)
¾ cup Quick Herb Sauce (see below)
8 cups shredded romaine lettuce
1 pound cooked turkey, cut into ½-inch cubes (about 3 cups)
1 cup cherry or grape tomatoes, halved lengthwise
Directions:
1. Preheat the oven to 400° F. Trim off and discard the bread crusts. Cut the bread into ½-inch cubes; toss them with the oil, ¼ teaspoon salt, and ¼ teaspoon pepper and arrange them on a baking pan. Arrange the bacon on a rack on a baking pan. Put the bacon and croutons on separate shelves in the oven and bake 10 minutes. Switch shelves, bake the croutons 4 to 5 minutes longer or until crisp and browned on the edges, and the bacon until crisp, about 10 minutes longer. Set both aside to cool to room temperature.
2. Meanwhile, prepare the Quick Herb Sauce in a large bowl and add the lettuce, turkey and tomatoes. When the bacon and croutons have cooled, crumble the bacon and add it to the salad along with the croutons. Toss until combined.
Quick Herb Sauce
1 cup packed, rinsed, and dried fresh basil leaves
1 cup mayonnaise
1/4 cup packed, rinsed, and dried fresh flat-leaf parsley
2 scallions, coarsely chopped (white & light green parts, about 1/4 cup)
1 large garlic clove, minced (about 1 1/2 teaspoon)
1 teaspoon grated lemon zest
Salt & Pepper to taste
1. Combine the basil, mayonnaise, parsley, scallions, garlic, and lemon zest in a blender and puree until very smooth. Add salt and pepper to taste.
2. Cover and refrigerate until ready to serve.
Pressed Turkey Reubens
Makes 4 sandwiches
Hands-on time: 15 minutes
Total preparation time: 27 minutes
Ingredients:
¼ cup low-fat mayonnaise
2 tablespoons chili sauce or ketchup
2 tablespoons finely chopped dill pickle
1 teaspoon fresh lemon juice
Kosher salt and freshly milled black pepper
8 slices rye bread
4 to 6 ounces Gruyere, Italian Fontina, or Swiss cheese, thinly sliced
8 ounces cooked turkey, thinly sliced
1 14½-ounce can sauerkraut, drained, rinsed, and gently squeezed dry
2 tablespoons unsalted butter
Directions:
1. Combine the mayonnaise, chili sauce, pickle, lemon juice, and salt and pepper to taste. Spread one side of slice of bread with some of the dressing. Arrange half of the cheese on four of the slices. Divide the turkey, sauerkraut, and remaining cheese among the cheese-topped slices and bread and top each with one of the remaining bread slices, dressing side down.
2. Heat the butter in a larger skillet over medium-low heat; add the sandwiches and something heavy (a cast-iron skillet, a flat saucepan lid, or heatproof plate and a weight, such as a food can or a full kettle) to firmly press the sandwiches down. Cook for 6 minutes a side or until golden and the cheese has melted. Cut the sandwiches in half and serve.