Online Exclusive: Not Your Ordinary Turkey Sandwich

Give Thanks for Turkey Leftovers with These Innovative Recipes from Local Chefs

Compiled by Elsa K. Simcik

Today Americans consume 45 million turkeys at Thanksgiving, according to the U.S. Department of Agriculture (one-sixth of all the turkeys sold in the U.S. each year). And we tend to buy big turkeys, usually going by the “one-pound-per-person” rule. But how can your guests be expected to eat a pound of turkey in one sitting when there are all sorts of sides to be eaten as well?

Unless you buy a smaller turkey or have family members with bottomless pits for stomachs, leftovers are inevitable. But that doesn’t mean you have to feast on the same old, same old for the next week. You can have fun with your leftovers. We asked some of our favorite local chefs to give us tips and recipes for how we can work wonders with that leftover turkey. Trust us, you will be extra thankful.

Chef Virginia Willis' Church Supper Turkey Tetrazzini
For the topping
1½ cups Panko bread crumbs
¼ cup (½ stick) unsalted butter, melted
¼ cup grated Parmesan cheese

For the filling
2 tablespoons canola oil, plus more for pan
8 ounces Cremini mushrooms, cleaned and thinly sliced
1 large onion, preferably Vidalia, diced
¼ cup (½ stick) unsalted butter
¼ cup all-purpose flour
3 cups chicken stock
¾ cup grated Parmesan cheese
¼ teaspoon freshly grated nutmeg
1 tablespoon fresh lemon juice
2 teaspoons fresh thyme leaves, chopped
2 cups English peas, defrosted if frozen 
4 cups leftover cooked boneless turkey, cut into ¼ -inch pieces
¾ lb. spaghetti, cooked 
Coarse salt and freshly ground black pepper

Heat oven to 450°F. Combine Panko, butter, and cheese. Season with salt and pepper. Set aside. Heat the oil in large sauté pan over medium heat. Add mushrooms and onions and sauté, stirring frequently, until liquid from mushrooms evaporates, about 15 minutes. Season with salt and pepper, transfer to medium bowl, set aside. Brush a medium gratin dish with oil; set aside.

Using a large sauté pan, melt the butter over medium heat. Whisk in the flour and cook until flour is golden brown, whisking constantly, about 1 to 2 minutes. Gradually whisk in chicken stock. Increase heat to medium-high and cook until mixture thickens, 3 to 4 minutes. Remove from heat, whisk in Parmesan, nutmeg, lemon juice, and thyme. Combine sauce, sautéed vegetables, peas, turkey, and spaghetti. Season with salt and pepper. Pour mixture into prepared dish, sprinkle with breadcrumb mixture and bake until mixture is bubbly, and top is golden brown, 15 to 20 minutes. Serve immediately. Serves 8

Chef Will Rece’s Turkey Cakes with Bourbon Gravy
3 cups leftover roast turkey meat, diced
3 cups leftover stuffing
2 eggs, slightly beaten
1 cup left over gravy
¼ cup heavy cream
1 good shot of bourbon
Salt and Pepper to taste

Fold the first three ingredients together.* Form the mixture in to 2-ounce cakes and flatten to about 1-inch thick. In a nonstick pan, add 2 tablespoons of olive oil and sauté the cakes on medium heat for about two minutes on each side. Place the cakes on a paper towel to drain the oil. Combine the last three ingredients in a saucepan and bring to a simmer. Place two of the cakes on a plate and top with the bourbon sauce. You can garnish the tops with a little leftover cranberry sauce and a fresh sage leaf. Serves 4

*If the stuffing is too dense or dry, warm it in the microwave and mix in a couple of tablespoons of water or chicken stock to soften.

Chef John Wilson’s Thanksgiving Panini
2 slices Country Bread
Olive oil
1 tablespoons mayonnaise
2 tablespoons cranberry relish or sauce
2 – 3 turkey slices
½ cup leftover dressing
¼ cup gravy, warmed

Brush one side of each slice of bread with the olive oil. Lay the bread oil side down on a work surface. Spread each slice of bread with the mayonnaise. Top with the cranberry relish, top with the turkey slices then dressing and top with bread. Place the sandwich on the Panini grill and cook for 3 to 5 minutes. Warm the gravy and serve with the sandwich for dipping.

Chef John Wilson’s Brunch Leftover Dressing Nested Eggs
3 – 4 tablespoons unsalted butter
1 large onion, ¼-inch diced
1 stalk celery, ¼-inch diced
1 large baking potato, ½-inch diced
1 cup turkey stock
1 teaspoon fresh thyme, chopped
4 cups leftover dressing
8 eggs

In a large ovenproof skillet heat the butter and sauté the onions and celery for about 4 minutes. Add the potatoes and cook until they start to brown about 8 minutes. Add the turkey stock and cook for 4 minutes. Stir in the thyme and then fold in the leftover dressing. Remove from the heat and make eight little holes about 2-inches across in the mixture. Break the eggs into each hole. Bake at 350 degrees for about 8 to 10 minutes until the eggs are set.

Chef Carlin Breinig’s Holiday Turkey Wraps
4 ounces cream cheese, softened
¼ cup cranberry sauce
4 flour tortillas
8 – 12 slices leftover turkey, thinly sliced
4 romaine lettuce leaves
¼ cup green onions, sliced

Combine cream cheese and cranberry sauce in a small bowl. Spread each tortilla with ¼ of the mixture. Top each tortilla with turkey slices, romaine leaf and a sprinkle of green onions. Roll up securely. Serves 4

Chef Carlin Breinig’s Turkey and Cheese Stromboli
1 sheet of frozen puff pastry
1 egg
1 tablespoon water
8 – 10 slices leftover turkey
4 ounces favorite cheese (cheddar, Swiss, Monterey jack), shredded

Preheat oven to 400 degrees F. Thaw pastry sheet at room temperature for 20 minutes. Whisk egg and water and set aside. Unfold pastry on a lightly floured surface. Using a rolling pin, lightly roll to a 16-inch by 12-inch rectangle. With short end facing you, layer the turkey on the bottom half to within 1 inch of edges. Sprinkle with the cheese. Starting at the short end, roll up like a jellyroll. Place seam side down on parchment covered cookie sheet. Tuck ends under and lightly pinch to seal. Brush with the egg mixture. Bake for 30 to 35 minutes until golden. Serves 4 to 6