The Leftovers
- Author
- Christian Leue
- Category
- Ideas
Ingredients
- 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
- Japanese mayonnaise
- Cranberry relish or sauce
- Sumac
- A bit of spice and chocolate brings new life to yesterday's plate
- Large handful of chopped turkey meat
- Small handful of stuffing
- 1/2 tsp Reims N39 + 1 Tbsp chopped chocolate -or-
- 1 Tbsp Reims N39 chocolate chips
- 2-3 tsp Izak N37
- One 10-inch flour tortilla
- Optionally, sour cream + hot sauce for serving
- 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
- 2-3 tsp Riviera Herbs
- 3-4 cups chopped turkey meat
- 1 cup of turkey gravy
- 2-3 cups leftover potatoes and/or sweet potatoes
- 1 egg
Directions
- 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.