Thanksgiving Leftovers
Chef Dan Kish
Culinary Institute of America
Thanksgiving Leftovers Brunch Menu:
Mixed Green Salad with Cranberry Vinaigrette and Stuffing Croutons
Poached eggs over Turkey Hash
Sweet Potato Ice Cream Sundae
Mixed Green Salad with Cranberry Vinaigrette and Stuffing Croutons
Greens
1 head frisee lettuce
1 head Bibb lettuce
Cut the frisee into bite-sized pieces. Separate the leaves of the Bibb lettuce. Trim stems. Wash and keep leaves whole. Dry greens thoroughly in salad spinner, if possible. Refrigerate until needed.
Vinaigrette
2 tablespoons sherry vinegar
1/2 cup leftover cranberry sauce (chunky, whole berry sauce preferable)
1 shallot minced
1 tablespoon chopped Italian parsley
1/2 cup pure olive oil
Coarse sea salt
Freshly ground black pepper
Combine the vinegar, cranberry sauce, shallot, and parsley in a small bowl. Add oil in a steady stream while whisking. Adjust seasoning to taste.
Croutons
2 cups leftover stuffing
Preheat oven to 375 degrees. Cube stuffing into 1/2-inch pieces. Place on non-stick baking tray in single layer. Bake for 15-20 minutes, or until golden brown. Cool before serving.
To assemble
In a large bowl, toss frisee lettuce with just enough cranberry vinaigrette to coat lightly. Place dressed greens on a bed of Bibb lettuce and top with croutons.
Poached Eggs Over Turkey Hash
For the hash
4 servings
2 cups turkey shredded, white and dark mixed
1 cup leftover mashed potatoes, cold
2 tablespoons scallions, thinly sliced
A dash of cayenne pepper
Salt to taste
Vegetable oil as needed
Combine ingredients thoroughly in a medium bowl. Form into 3-inch-diameter patties, approximately 3/4-inch thick.
Preheat a 10-inch saute pan over medium heat. Add 1/4-inch vegetable oil. Carefully place the hash patties into hot oil. Sauté until golden brown on both sides. Remove and drain on absorbent toweling. Keep warm until serving.
Poaching Eggs
4 eggs, very fresh
1 tablespoon white vinegar
1 tablespoon salt
2 quarts water
Combine the vinegar, salt and water and bring to a slow simmer. Crack eggs into small cups. Gently pour the shelled eggs into the poaching liquid. Cook for about 3 minutes or until the whites are set and opaque.
Remove the eggs from the water with a slotted spoon, blot them on absorbent toweling and trim edges if desired. The eggs are ready to serve now, or they may be properly chilled and held for later use.
Sauce
2 cups leftover gravy
1 tablespoon grainy mustard
1 teaspoon fresh tarragon, chopped
Heat gravy, add mustard and tarragon. Adjust consistency and seasoning as needed.
To assemble:
Place one poached egg on each turkey hash patty. Coat poached eggs with mustard sauce and serve at once.
Serving suggestion: Serve the hash on a bed of freshly cooked French beans.
Wine note: Our wine guru, Stephen Kolpan, recommends a reasonably priced sparkling Cava from Spain to accompany the brunch. Look for Cristallino, if that’s not available Paul Cheneau or Freixenet are also appropriate.
Sweet Potato Ice Cream Sundae
Serves 4
1 pint premium-quality vanilla ice-cream
1 cup left-over candied sweet-potatoes, room temperature
Toasted pecans
1 cup heavy cream
1 teaspoon 10x sugar
1-2 tablespoons best-quality Bourbon
Maraschino cherries
Soften ice cream, but do not melt. Fold in candied sweet potatoes until well combined.
Whip the cream and sugar together in a bowl over ice, until soft peaks form. Fold in bourbon as desired.
To assemble: Dollop each serving of sweet potato ice cream with bourbon whipped cream, sprinkle with toasted pecans and top with a cherry.
 CBS |
| Buy "The Professional Chef" |
For more information on this and other Wiley Culinary books (including a wide selection from The Culinary Institute of America), visit www.wiley.com and click on "Culinary & Hospitality."
For more information on The Culinary Institute of America, visit www.ciachef.edu.
©MMI, CBS Worldwide Inc. All Rights Reserved