Turkey French Toast and More

[Anything_but_liver]

Maybe I don't get out very much but I found the following recipe suggestions for leftover Turkey Day food pretty funny and original.

Recipes courtesy of my husband's employer, Nino Salvaggio.

RECIPES:

“The Day After” Thanksgiving COSMO Smoothie

“Crispy Creamy” Potato Cakes with Corn

Turkey French Toast

Turkey, Stuffing & Corn Croquettes

Turkey, Green Bean & Mushroom Strudel

Sweet Potato/Candied Yam Bisque

====================================

“The Day After” Thanksgiving COSMO Smoothie

INGREDIENTS: 1 cup Ice

1/2 cup Cranberry Sauce / Any Kind

1 1/2 oz. Vodka

1/2 oz. Grand Marnier or (Triple Sec)

1 Lemon Twist

===================

DIRECTIONS: 1. Place all ingredients in a blender and blend on highest speed until smooth. Pour into a chilled glass. Garnish with a lemon twist.

2. Finish cleaning up the house and storing left overs.

SERVING INFO: Yields approximately 1- 12 ounce drink

=============================

Turkey, Stuffing & Corn Croquettes

INGREDIENTS: Don’t let the name “croquettes” scare you, this is not some difficult “French” recipe. In the end, you’re making fancy “Tater-Tots”, nothing more, nothing less. The real appeal of this recipe is that you can make them well in advance, freeze them, and cook them up anytime you have a craving for the flavor of “Thanksgiving” which you’ll discover in each bite of this delicious recipe.

2 cups Sage Bread Stuffing

1 Cup Cooked Turkey, cut in ½ inch pieces

1/2 cup Cooked Corn Kernels

1/4 cup Turkey Gravy

2 Eggs, beaten

3 to 4 cups Bread Crumbs, Fresh or Dry

1 cup Flour

1 Egg

1/2 cup Milk

2 Tbsp. Butter

DIRECTIONS: 1. In a mixing bowl, combine bread stuffing, cooked turkey, corn, gravy and eggs. Stir and fold gently so as not to make a gluey paste.

2. Once ingredients are combined. Portion into 3 inch diameter patties approximately 1 inch thick on waxed paper or plastic wrap.

3. Freeze patties over night or for at least 2 to 3 hours to firm.

4. In a bowl, beat milk and egg together to make an egg wash.

5. In 2 other separate bowls, have (1), the flour, which you may season with salt and pepper, and (2) the bread crumbs. You now have 3 separate bowls. One with egg wash, one with flour, and another with bread crumbs.

6. Bread the frozen patties by first coating with flour, then soaking in the milk & egg wash, then dredging (coating) with the bread crumbs.

7. Heat a skillet / fry pan with the butter and sauté the patties until golden brown on both sides. Place the patties on a cookie sheet and place in a pre-heated 400 F oven for 10 to 15 minutes or until heated through.

====================

Turkey, Green Bean & Mushroom Strudel

INGREDIENTS: 3 cups Turkey Meat, Cooked, Cut in ½ inch pieces

1 cup Bread Stuffing

2 cups Green Bean & Mushroom Casserole

8 sheets (10" x 15" size) Phyllo Dough

2 sticks Butter, melted

DIRECTIONS: 1. In a mixing bowl, combine turkey, bread stuffing and green bean casserole mixture.

2. On a flat, clean surface or cutting board, layer 4 sheets of phyllo dough, brushing each layer with melted butter before placing the next layer on top.

3. After 4 sheets of buttered phyllo layers have been created, portion ½ of the turkey mixture or approximately 3 cups of mixture in a pipe like shape, 8 inches long on top of the 10 inch width end of the phyllo layers, leaving approximately 1 to 1 ½ inches of space at each side of the turkey mix.

4. Roll phyllo forward, creating a log shape, tucking the ends in as you roll the log forward.

5. In the end, the turkey mixture should be fully encased in phyllo and the log shape, closed at each end.

6. Place the strudel “log” on a buttered cookie sheet and place in a pre-heated 400 F oven for approximately 20 to 30 minutes or until medium brown and heated through. Remove from the oven. Allow to rest 10 minutes.

SERVING INFO: Yields Approximately 2 - 8 inch Strudels or 6 to 8 Servings

GREAT WITH: Slice and serve with Turkey Gravy.

=============

Turkey French Toast

INGREDIENTS: 2 cups Bread Stuffing

2 cups Cooked Turkey, Cut in ½ inch pieces

1 cup Milk

2 Eggs, Beaten

Salt & Pepper To Taste

EGG BATTER

4 Eggs, Beaten

1/2 cup Milk

1/4 cup Flour, All Purpose

2 Tbsp. Butter

DIRECTIONS: 1. Line a standard, 9” x 4” bread loaf pan with either the paper wrappers from sticks of butter or margarine (Butter side facing outward) or spray pan with non-stick vegetable spray.

2. In a mixing bowl, combine stuffing, turkey, eggs, milk and seasoning and pour mixture into prepared loaf pan.

3. Pre-heat oven to 350 F and place loaf in a casserole dish. Pour water into base of casserole dish to create a ¼ inch depth water bath. Place pan into the oven, uncovered.

4. Bake until custard is firm. (Approximately 45 to 60 minutes). Remove pan from the oven and cool.

5. Carefully turn loaf out of the pan and cut into 1 inch thick slices.

6. Make egg batter by beating together eggs, milk and flour.

7. Pre-heat oven to 400 F.

8. Heat butter in sauté pan or skillet over medium heat. Dip slices of Turkey Loaf in egg batter and place in the skillet. Fry on both sides until medium brown.

9. Place pan fried slices on baking sheet and place in the oven 10 to 15 minutes or until thoroughly heated through. Serve.

SERVING INFO: Yields Approximately 8 – 1 Inch Slices or 4 Portions

===============

Sweet Potato/Candied Yam Bisque

INGREDIENTS: 2 cups Cooked Sweet Potato / Candied Yams

2 cups Chicken Broth or Stock

1 cup Heavy Cream

Salt & Pepper To Taste

1 cup Bread Stuffing

24 Sage Leaves, Fresh

1/2 cup Vegetable Oil

DIRECTIONS: 1. Starting with cold ingredients, puree in a blender, cooked sweet potato/candied yam, chicken broth/stock and cream.

2. Strain pureed mixture in to a medium sauce pan and bring up to a slow simmer, stirring often.

3. Adjust thickness to your preference with chicken broth and season with salt and pepper to taste. (Keep warm for service).

4. Heat a small sauce pan with the oil until 350 F or just before smoking. Add fresh sage leaves and toss in the hot oil until all the steam has been released and the sage leaves are crispy (About 30 seconds). Remove the crispy leaves with a slotted spoon or wire skimmer and drain on absorbent paper towel. Reserve for later garnishment.

5. Heat bread stuffing in a microwave container and portion a ¼ cup of the hot stuffing in the center of a soup bowl.

6. Portion one cup of the hot soup in the bowl around the perimeter of the centered stuffing portion.

7. Sprinkle the crisp fried sage leaves on top of the soup. Serve.

SERVING INFO: Yield 5 cups or 4 portions

=============

“Crispy Creamy” Potato Cakes with Corn

INGREDIENTS: 4 cups Chilled, Mashed Potatoes

1 cup Cooked, Corn Kernels

3 Egg Yolks

Salt & Pepper To Taste

3 cups Idaho Potato, Raw, Peeled, Shredded or fine Julienne

1/4 to 1/2 Cup Vegetable Oil (For pan Frying)

DIRECTIONS: 1. In a mixing bowl, combine mashed potatoes, corn, egg yolks and season with salt & pepper.

2. On a clean surface, arrange a 3 inch diameter, ¼ inch thick portion, of shredded or julienne raw potato.

3. Portion approximately ¼ cup of mashed potato on top of the raw potato and fashion into a round disk like shape, approximately one inch thick.

4. Nest another 3 inch diameter of raw potatoes on top of this cake to create a “sandwich” of raw potato, mashed potato and raw potato.

5. Repeat with the remainder of the potato products.

6. Heat a skillet or fry pan over medium heat, with the vegetable oil.

7. Pan fry the potato cakes each side until medium brown and crispy. The mashed potato in the middle should be fully re-heated.

8. Drain each cake on absorbent paper towel, Season with salt and serve warm.

SERVING INFO: Yields Approximately 8 servings

[Randi]

These are great!! I am going to pass this link on to family and friends. Thanks for posting!

[chow guy]

These look like they're actually quite doable. Thanks

[Patrick S]

My absolute favorite way to use left-over turkey is Hot Browns. Pure, artery-clogging goodness!

[Pontormo]

For the first time, probably with Louisiana in the back of my mind, though I only thought, "Hey, organic collard greens for only 99 cents a bunch!", I replaced the usual brussel sprouts.

There was just a little leftover, with some of the pot liquor, thick pieces of bacon, red onion, and that little sweet, sour and hot kick to it. Of course, the solution is obvious, but I would like to report it was good:

Reheat greens with a little olive oil.

Cook penne for 3/4 of its cooking time.

Drain all but a ladle's worth of water.

Dump pasta into greens and add a little chicken broth or turkey stock.

Cook at high heat until al dente and most of liquid is gone.

Serve in heated bowls with lots of Locatelli Romano.

[tejon]

I'll admit....I just tried the Cosmo smoothie. Quite nice, especially while cleaning up .

[Pontormo]

CRANBERRY SAUCE

(Simple whole-berry kind)

BREAKFAST

-Great in crevice of popovers right out of the oven

-Warm & ddd a little maple syrup and use on French toast or pancakes. Cut the cloy factor by placing a glob of drained plain yogurt on side of plate.

LUNCH

-Stir into plain yogurt and top with granola for lunch.

For more substantial version add diced apples or pears.

-Peanut butter and cranberry sandwich (drain sauce)

DINNER

-After sauteing pork chops, when deglazing pan to make a sauce, add the berries and some of the juice along with chicken broth or white wine and lemon juice.

Good preceded by sweet potato gnocchi with fresh sage butter.

DESSERT

-Apple-cranberry pie

-Topping for ice cream

-Mixed into a fresh batch of pear, ginger or pumpkin ice cream, the latter made with the puree you didn't use for the pie

-Clotilde's yogurt cake (cf. Chocolate & Zucchini)--mixed into batter or as topping

Edited November 27, 2005 by Pontormo (log)

[BarbaraY]

Since I decided to make sweet potato gratin instead of the usual candied sweets, I had a lot left over.

I sweated a leek in a bit of butter, then added some chicken stock and a couple of sprigs of thyme and let it simmer a bit. Then I added a good portion of the sweet potato and simmered a bit longer.

It looked rather curdled but when I blended it with the immersion blender it smoothed right out. I added a splash more cream and served it with bacon crumbles and minced chives as a topping.

Made a very nice supper with a crusty roll.