A classic. My version is topped with thinly shredded cabbage and a bit of Japanese mayo for crunch and brightness.
A small handful of turkey meat, chopped
A small handful of stuffing
Slice of bread (I used Boloniya bread but a croissant or milk-bread would work great also)
A small handful of shredded cabbage
Cranberry relish or sauce
A bit of spice and chocolate brings new life to yesterday's plate
Large handful of chopped turkey meat
Small handful of stuffing
One 10-inch flour tortilla
Assuming you also have mashed potatoes and/or sweet potatoes left over, this is a fun way to use them up. I also usually have some spare veggies from making stuffing so this is perfect.
3 Tbsp butter
1 cup chopped carrot
1 cup chopped onion
3-4 cups chopped turkey meat
1 cup of turkey gravy
2-3 cups leftover potatoes and/or sweet potatoes
Open Faced Sandwich (pictured)
Open Faced Sandwich
Toast the bread and the stuffing in a skillet until lightly crisped.
Top the toast with the warm stuffing, chopped turkey, sliced cabbage, and a healthy squirt of mayo.
* Note that depending on the size of your bread loaf you may need more topping, follow the proportions above.
In a skillet over medium-low heat heat the tortilla until softened, then set aside under a towel to keep warm.
In the same skillet cook the turkey meat and stuffing with the spices and chocolate until well-mixed, then add to the tortilla.
Fold the burrito, then cook in the skillet seam-side down until lightly browned and crisp (2-3 minutes). Flip and cook until crisp on the other side. Optionally serve with sour cream and hot sauce.
In a large pot over medium-low heat cook the carrots, celery, onions, and Riviera Herbs with butter until softened (about 8-10 minutes).
Add the turkey meat and gravy and cook just until heated through. Season to taste with salt and transfer to a baking dish and preheat your oven to 400°F.
Mix your leftover potatoes with the egg, spread over the the top of the baking dish, and bake for 25-30 minutes or until the potatoes are lightly browned.
Food images and recipe © Christian Leue.
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