Thankful For Leftovers
The best part of Thanksgiving is the fridge full of leftovers. The Early Show co-anchor Hannah Storm recently cooked with cookbook author Tori Ritchie at the Williams-Sonoma flagship store in New York City, where some great leftover recipes were prepared.
First, here are some Leftovers 101 safety basics to keep in mind:
RECIPES:
Italian Loaf with Turkey, White Cheddar and Cranberry Sauce
Ciabatta or focaccia makes an ideal backdrop for this flavorful sandwich, prepared with leftover roast turkey (and cranberry sauce, if you have it). Using a whole loaf makes quick work of serving a crowd. It's best assembled at least an hour ahead so it can be ready well before your guests arrive.
Ingredients:
1 cup mayonnaise
4 green onions, including tender green tops, minced
1 loaf ciabatta, about 6 inches wide and 12 to 14 inches long
1 jar whole-berry cranberry sauce
3/4 to 1 lb. sliced roast turkey breast
1/4 lb. sliced white cheddar cheese
3 cups arugula
Method:
In a small bowl, stir together the mayonnaise and green onions, mixing well. Cut the ciabatta in half horizontally and spread the cut sides with the mayonnaise mixture. Spread one side of the bread with the cranberry sauce. Top with the turkey, cheese and arugula. Cover with the other bread half. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 4 hours to allow the flavors to mingle and to hold the loaf together for easy slicing.
To serve, cut the loaf into slices 2 inches wide, or place on a wooden cutting board and allow guests to slice and serve the sandwich themselves. Serves 6 to 8.
Adapted from "Williams-Sonoma, Thanksgiving Entertaining," by Lou Seibert Pappas (Simon & Schuster, 2005).
Chicken and Soba Noodle Soup
This soup can also be made with either chicken or leftover turkey. To use leftover turkey, add about 1 cup shredded meat after you add the spinach leaves; let heat through.
Ingredients:
1/2 lb. dried soba noodles
4 cups chicken stock or prepared broth
2 cups water
1/4 cup yellow miso
1 tsp. peeled and grated fresh ginger
1 boneless, skinless whole chicken breast, about 1/2 lb., cut into thin strips (or 1 cup leftover turkey meat; see note above)
2 cups packed baby spinach leaves
2 green onions, white and light green portions, thinly sliced
Method:
Bring a large saucepan of water to a boil over high heat. Add the noodles and cook until just tender, about 4 minutes. Drain and set aside.
In a large saucepan over medium-high heat, whisk together the stock, water, miso and ginger. Bring to a simmer, then reduce the heat to medium and simmer until the miso is completely dissolved, about 3 minutes.
Add the chicken strips and cook until the chicken is just opaque throughout, about 2 minutes. Add the spinach and cook until slightly softened but still bright green, about 1 minute. Add the green onions and cook for 1 minute more. Taste and adjust the seasonings.
Using tongs, divide the noodles evenly among warmed bowls and then ladle in the soup. Serve immediately. Serves 4 to 6.
Variation Tip: Turkey strips may be used in place of the chicken.
Adapted from "Williams-Sonoma Collection Series, Soup," by Diane Rossen Worthington (Simon & Schuster, 2001).
Nested Eggs
Herb-scented turkey hash makes a delicious "nest" in which to bake eggs. This clever dish is an ideal main course for a brunch party held on Thanksgiving weekend, when you're bound to have leftover turkey on hand. If you don't have an ovenproof fry pan large enough to hold 12 eggs, divide the mixture between two 2 smaller pans.
Ingredients:
3 to 4 Tbs. unsalted butter
2 large yellow onions, finely chopped
4 large celery stalks with leaves, finely chopped
2 large baking potatoes, peeled and cubed
2 to 3 Tbs. olive oil, if needed
1/2 cup chopped fresh flat-leaf parsley
1 Tbs. rubbed sage
1 tsp. dried thyme or 1 Tbs. fresh thyme leaves
Salt and freshly ground pepper, to taste
About 2 lb. cooked turkey, cut into 1/2-inch cubes (5 heaping cups)
About 1 cup chicken or turkey stock
12 eggs
Method:
Preheat an oven to 350 degrees F.
In a large, heavy, oven-proof fry pan over medium heat, melt the butter. When the foam subsides, add the onions and celery and sauté until they begin to soften, about 4 minutes. Add the potatoes and a little olive oil if needed to prevent sticking and sauté, stirring often, until lightly browned, about 6 minutes. Add the parsley, sage, thyme, salt, pepper and turkey and continue cooking, stirring often, until heated through, about 4 minutes. Taste and adjust the seasonings.
Add the stock to the pan and bring to a boil. Transfer the pan to the oven and bake, uncovered, until the potatoes are soft and browned, about 20 minutes. Remove the pan from the oven and, using the back of a tablespoon, make 12 indentations or "nests" in the turkey mixture. Break an egg into each nest. Season the eggs with salt and pepper. Return the pan to the oven and continue to bake until the eggs are set, 6 to 8 minutes more.
To serve, bring the fry pan to the table and, using a spatula, transfer the nests to individual plates. Serves 12.
Adapted from "Williams-Sonoma Lifestyles Series, Brunch Entertaining," by Janeen Sarlin (Time-Life Books, 1999).