Thanksgiving Leftovers '14

Every year I wonder what to do with those leftovers. What about a good turkey soup and of course the turkey sandwich. I found a good soup recipe in the November issue of ‘Food and Wine’ and a really mile-high sandwich in the Williams-Sonoma holiday catalogue. Of course they wanted to sell you the Panini press! These recipes were good and easy and that is just what you need after all the Thanksgiving activities.

 

Turkey and Wild Rice Soup

Serves 8

4 Tbsp. butter

3 celery ribs, cut into ½ -inch pieces

1 medium onion, chopped

2 garlic cloves, minced

1 ½ tsp. finely chopped thyme

Salt and pepper

¼ cup all-purpose flour

1 cup wild rice (5oz.)

2 quarts chicken stock or low-sodium broth

2 cups water

4 cups bite-size pieces of roasted turkey

1 cup heavy cream

In a large saucepan, melt the butter. Add the celery, carrots, onion, garlic, thyme and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables just start to soften, about 10 minutes. Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.

Add the wild rice to the saucepan and gradually stir in the stock and water. Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes. Add the turkey and simmer, stirring occasionally, until the wild rice is tender, 10-15 minutes longer. Stir in the cream and season with salt and pepper. Ladle the soup into bowls and serve.

Make ahead: The chicken soup can be refrigerated for up to 2 days. Reheat gently before serving.

 

Turkey Panini with Thanksgiving Leftovers (This is a whopper!)

1 sandwich:

2 slices rye bread

Olive oil for brushing

2 Tbs. cranberry fig chutney

2 slices leftover roast turkey

1 slice Swiss cheese

¼ cup leftover cooked stuffing (dressing)

¼ cup leftover mashed potatoes

¼ cup leftover Brussels sprouts (You did do Brussels sprouts, didn’t you?)

¼ cup turkey gravy, warmed

Preheat Panini press on “sear” setting.

Brush one side of each bread slice with olive oil. Turn one slice over, spread with chutney and top with turkey. Swill cheese, stuffing, mashed potatoes and Brussels sprouts. Cover with remaining bread slice, oiled side up.

Cook sandwich in Panini press until bread is golden, 3 to 5 minutes. Remove top slice of bread and pour gravy on top of sandwich. Return top slice, cut sandwich in half and serve.