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Think beyond the turkey sandwich

Turkey En Croute

Far be it from me to pooh-pooh the second most hallowed feast of the holiday season: the post-Thanksgiving turkey sandwich on white bread slathered with mayonnaise. Nothing finer has been concocted, unless of course, you smear on some leftover congealed gravy, too.

But once that turkey sandwich is polished off, you really don't want to see another one until next year. You are ready to move on to something all together different – a big, fat enchilada, perhaps, or a pot pie or soup.

Chefs and foody types look at turkey leftovers as great grist for their creative mills.

Marine Room Executive Chef Bernard Guillas, for example, loves a turkey sandwich as much as the next fellow, but he's not content until he has dressed it up in a tangy Tangerine Cranberry Marmalade mixed with cream cheese and toasted almonds.

Executive Chef Deborah Scott (of Island Prime, Indigo Grill and Kemo Sabe) also goes gaga at Thanksgiving, one of her favorite holidays. Leftovers are just an extension of the good times.

“It hasn't gotten out of hand like Christmas,” Scott said. “It's a holiday where the family gets together to share a meal and be thankful for what they have. Everyone brings something to the table.”

Scott recently taught a Native American Thanksgiving class, and her rapt audience learned how to brine and roast a turkey, then finish it off with a serrano chile glaze. She likes to keep the festive food going by incorporating all the flavors of the main meal into leftovers – such as her Turkey en Croute – for the days to come.

“It's just a little bit different than the open-face turkey and gravy sandwich,” Scott said. “It's a way for people to use all that leftover turkey, and the mashed potatoes, too.”

Miguel Martinez, the new executive chef at The Palm restaurant, craves a simple turkey soup in the days following the feast. “It's a healthy twist, and it's something anybody can make,” Martinez said. “There's nothing complicated about it. And it's light and easy to eat.”

Janet Little, nutritionist for Henry's Farmers Market, is all about taking it light and easy the day after gorging on gobbler. Her Turkey Echiladas are a great example of how to break free from the calorie-laden ennui and use up leftovers in a healthy and flavorful fashion.

“Name it, claim it and move on,” Little said matter-of-factly of the Nov. 22 repast. “Recognize that you over-indulged on Thanksgiving, and start making up for it with healthy leftover dishes.”

Try these Recipes too:

• Turkey Echiladas
• Turkey Soup
• Tangerine-Cranberry Turkey Sandwiches
• Turkey En Croute

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Turkey En Croute

Makes 6 servings

• Canola oil
• 1 red onion or leek, thinly sliced
• 2 tablespoons flour
• Salt and pepper, to taste
• 2 pounds sliced, cooked turkey
• 2 pounds mashed potatoes
• 1 sheet puff pastry, thawed
• 2 tablespoons butter
• 1 cup gravy, heated

Place enough oil for deep-frying in a deep-fat fryer or deep skillet, and heat to 350 degrees. Dust onions or leeks with flour, and season with salt and pepper. Drop in oil and fry until golden brown. Drain on paper towel. Reserve.

In six casserole or oven-proof dishes about 3 by 6 inches, place the turkey, shingling slices, to cover bottom. Cover turkey with mashed potatoes. Top potatoes with the reserved fried onions.

Place a rectangle of thawed puff pastry over each casserole dish, pressing the edges of the pastry to the outside edge of the dish. Trim any excess pastry, and reserve. Vent the top of the pastry so that some of the steam can escape during baking.

Using any remaining puff pastry, cut out leaves. Melt the butter and brush the top of the pastry. Place the leaves on top of the pastry, and brush them with the melted butter.

Bake in a preheated 350-degree oven for 20 to 25 minutes, or until puff pastry is golden brown. Let rest for 15 minutes, and serve with heated gravy.

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