WHAT TO DO WITH THANKSGIVING LEFTOVERS

 

The guests have gone, the good china is back in the cabinet, and the tablecloth has been laundered. But what to do with all those leftovers? If you’re tired of turkey sandwiches, be thankful for these creative recipes from some of Louisville’s best restaurants.


THE TURKEY HOT BROWN | Recipe by The Café

Hospitality Group President Salvatore Rubino’s family prefers the dark meat, leaving plenty of turkey breast for the quintessential Louisville dish, The Hot Brown. “Historically, The Café has been closed on Thanksgiving Day and we intend to continue that trend into the future. The Café has always been about inclusiveness and acceptance, and we celebrate that each Thanksgiving Day by showing thanks to our employees by giving them that day off. Throughout the years many of our employees have lived out their thankfulness by serving others on Thanksgiving Day. One does not have to look hard to find others in need in our community. And those who serve people in need often find that the act of giving yields the greatest reward of all. Although this is the daily way of life at The Café,Thanksgiving Day remains the most meaningful to us all.

WHAT YOU NEED:

16 oz. slow roasted turkey breast, sliced
24 oz. Mornay sauce
16 toast points, made from white bread
8 slices vine-ripened beefsteak tomato, cut into half-moon shapes
4 oz. shredded cheddar cheese
8 strips applewood-smoked bacon
1 tsp paprika
1 tbsp chopped parsley

Preheat oven to 350°. Ladle 3 oz. Mornay sauce onto center of oven-ready dinner plate, repeat four times. Place sliced turkey breast on top of Mornay sauce, and cover with remaining 3 oz. Mornay sauce. Garnish with toast points at four corners, just at the edge of the sauce. Sprinkle the shredded cheese on top of the sauce and lay the applewood-smoked bacon as an “X” across the top in the middle. Place in a 350° oven for 8 to 10 minutes until bubbling. Remove from oven and garnish with tomato half-slices, alternating between the toast points. Sprinkle with paprika and chopped parsley, and serve on a liner plate or charger. Serves 4.

712 Brent St, Louisville, KY 40204 • thecafetogo.com • 502-589-9191


TURKEY HACHIS PARMENTIER | Recipe by Brasserie Provence

Your family is sure to say “Ooh La La” when you make this French version of Shepherd’s Pie
from your leftover turkey. This recipe from Guy Geroud, owner of Brasserie Provence, is sure to
be a favorite. Guy suggests that you shred the leftover turkey meat, rather than cube it, to add
another layer of texture to this tasty meal. Bon appetit!

WHAT YOU NEED:

Shredded turkey (white and dark meat)
Leftover vegetables (green beans, corn, root vegetables)
Mashed potatoes
Gruyere cheese

Use some butter to coat the dish. Shred the turkey leftovers (white and dark meat), mix it with the leftover vegetables cut in small bites (green beans, corn, root vegetables). put the mix at the bottom of the dish, cover it up with the mashed potatoes leftovers, cover it with shredded Gruyere cheese. Bake it at 350 for 30 minutes until the dish is bubbling. Serve the dish with the reheated gravy and side of cranberry sauce.

150 N Hurstbourne Pkwy, Louisville, KY 40222 • brasserieprovence.com • 502-883-3153


PUMPKIN MOLE TACOS | Recipe by Noosh Nosh

Mark Ford, Executive Chef at Anoosh Restaurant Group, likes to “think outside the box” with Thanksgiving leftovers. Tacos are a great way to showcase leftover turkey, pumpkin, and cranberry. The pumpkin is transformed “into a pumpkin mole that is fabulous on leftover turkey.” Top with cranberry sauce for a sweet, spicy, sour combo that makes “a memorable taco.” “All you need are tortillas!”

WHAT YOU NEED:

1 yellow onion, roasted
8 garlic cloves, roasted
3 ancho chiles, rehydrated
¼ cup slivered almonds
2 whole cloves
¼ tsp ground cinnamon
6 whole allspice berries
2 tbsp vegetable oil
1 lb. roasted pumpkin
2 cups turkey stock
1½ tsp kosher salt
1 tbsp brown sugar

For the mole: Preheat oven to 350°. Cut yellow onion and place on a baking sheet with 8 cloves of garlic, drizzle lightly with vegetable oil and roast in oven for 15 minutes. While onion and garlic are roasting, rehydrate the ancho chiles in hot water from the tap for 5 minutes. Remove the stems and seeds from the chiles. Leave the seeds if you want the mole a little extra spicy. Place all the ingredients except the turkey stock in a blender and puree until smooth. Pour the turkey stock and blended puree into a medium size pot over medium heat and simmer for 10 minutes until it is smooth and thick. Add leftover chopped turkey into the mole sauce and simmer for an additional 5 minutes. Use the turkey mole as a taco filling in your favorite tortillas and top with leftover cranberry sauce.

4816 Brownsboro Center, Louisville, KY 40207 • nooshnosh.com • 502-205-2888


Posted on 2019-11-13 by
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