You’ll never roll your eyes at your Tupperware containers after trying these seriously tasty recipes from Alex Guarnaschelli, Executive Chef of Butter restaurant. Who says Thanksgiving is just one day? We've got five days' worth of delicious turkey meals!
Photo by Antonis Achilleos
Friday Turkey ‘French Dip’ Sandwiches
Toast thick slices of your favorite bread (mine is rye) and warm 4 ounces leftover turkey meat per sandwich in some gravy. Heat 2 tablespoons each of mashed potatoes and stuffing per sandwich. Layer the bread with the turkey and gravy, mashed potatoes, and stuffing and gently press down the top slice of bread so all the flavors "meld" together. Serve with extra gravy on the side for dunking like a French dip!
Saturday Brussels-Pancetta Fritatta
Whisk together 8 to 10 eggs with 6 to 8 ounces of your favorite cheese (shredded). Season with salt and pepper and stir in about 1 1/2 cups of your leftover Brussels sprouts and pancetta dish. Pour the mixture into an ovenproof skillet and bake, 20 to 25 minutes, or until the eggs are firm but still somewhat "jiggly." Top with additional cheese, if desired.
Sunday 6 Layer Shepherd’s Pie
Preheat the oven to 375F. Remove the bones from that leftover dark meat and mix it with gravy to moisten the meat. Take an equal amount of leftover mashed potatoes and Brussels sprouts. Layer an ovenproof dish with turkey and gravy. Top with a layer of mashed potatoes and a sprinkle of Brussels sprouts. Repeat 3 layers. Cover with foil and bake in the oven until warm, 20 to 25 minutes. Remove the foil and sprinkle a thin layer (about 4 to 6 ounces) of grated Parmesan cheese and cook for an additional 15 to 20 minutes or until the top is browned. Serve with cranberry sauce on the side.
Monday Turkey Veggie Soup
Use that beautiful turkey carcass to make soup. Simmer the carcass in 6 to 8 cups chicken stock, skimming as it cooks. Cook until the flavor deepens, 1 to 1 1/2 hours. Season with salt and pepper. Flake some meat into the broth and add 6 to 8 ounces of 2 to 3 kinds of your favorite vegetables. Enrich the soup with a touch of gravy for a richer flavor and add a cup of cooked noodles or pasta for a heartier meal.
Tuesday Sweet Potato Fritters
Stir in 1 cup of sifted or light flour (such as Wondra, available at most supermarkets) per 1 cup of your leftover sweet potatoes and mix well. Heat 3 cups of canola oil to 350F. Drop spoonfuls of the mixture in the hot oil and cook until crispy. Serve with cranberry sauce for dipping.
Photo: Antonis Achilleos
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