This week Grub Street compiled a national roundup of some favorite uses for Thanksgiving leftovers from chefs around the country, using everything from turkey to sweet potatoes, but there were so many delicious-sounding ideas from local chefs that we couldn’t use them all in the national post. So, without further ado, here’s a few more ideas, with accompanying recipes and instructions.
Anamika Khanna, Kasa Indian Eatery
Leftover Roast Turkey Curry
“This is a traditional curry that my grandmother would do with almost any meat, including the leftover roast turkey. Despite 50 years in London, she never truly got into the traditional roasts like the rest of us, and couldn’t wait to turn the protein into a curry the next day!”
4 tbs vegetable oil
1 white onion - very finely chopped
1 tomato - blended
3 cloves garlic - finely crushed
1 tbs ginger - finely chopped
1 tbs whole cumin seeds
1 tsp freshly ground coriander seeds (in a mortar and pestle)
1 whole green chili - finely chopped (any thing with heat, serrano, jalapeno or birds eye)
juice of 1/2 a lime
1 red bell pepper - sliced
1 tbs plain yogurt
2 cups left over turkey - cut into bite sized pieces
fresh cilantro to garnish
salt to taste
Heat the oil in a medium deep pan and add the onion. Fry on medium heat until medium brown in colour - approximately ten minutes. Add the ginger, garlic, chili, cumin and coriander seeds and fry for a further five minutes, until the onions are dark brown. Now add the tomatoes, turmeric, salt and yogurt. Fry for five minutes more. Stir in the bell peppers and turkey and fry for a couple of minutes on high heat, so all the flavors go into the turkey. Add 2 cups of boiling water, lower the heat, cover the pan and simmer for six to seven minutes until the peppers are tender. Squeeze in the lime juice, garnish with cilantro. Serve with plain boiled basmati rice and crunchy long cut cucumbers and red onions dressed with salt, pepper and fresh lime juice.
Chris Kronner, Bar Tartine
Turkey Leg Sugo
“I made myself a sugo with a chicken leg the other night, and I thought why wouldn’t that work with a leftover turkey leg. Cook some casareccia pasta – sort of an odd shape but perfect for this, Rustichella brand. Finely dice some onions, celery, carrots, fennel, add fresh tomatoes and garlic, cook it down with any leftover white wine you have for about 45 minutes. Take all the meat off the turkey leg, add that to the pan with some chicken or turkey stock. Cook for another 45 minutes and then put it through a food mill or into a food processor. Add the sugo to a pan with some pasta water, add cooked pasta. Finish it with some sage and pecorino Toscana.”
Amy Glaze, Citizen Cake
Shredded Turkey & Fuyu Persimmon Salad with Thai Vinaigrette
“I personally stuff myself on Thanksgiving and normally opt for salads the next day. Or, if no one’s watching me, I greedily pile all the leftovers I can onto some nice bread and make a thanksgiving sandwich so big I have to hide while munching for fear my real inner glutton will be discovered.”
1 pound leftover turkey meat, shredded, no skin
1 fuyu persimmon
1 small jalapeno, seeded and minced (make sure it’s not a super spicy one – unless you can handle it)
1 cup basil leaves, torn
1 cup mint leaves, torn
1/2 cup cilantro leaves
1 bag spring mix
1/2 cup fresh lime juice
1/4 tsp sea salt
1 tbs sugar
1 tbs fish sauce, nuoc nam or man pla
1/2 cup canola oil
1/4 cup basil leaves, chopped
1/4 cup mint leaves, chopped
a few cilantro stems, chopped
garnish options: toasted slivered almonds or toasted coconut
For the vinaigrette: In a blender, combine the first first four ingredients on high, then drizzle in the oil on low speed to emulsify. Add herbs and cilantro stems and pulse. Taste and adjust to your liking.
Toss the salad mix, torn herbs, and persimmon slices with vinaigrette. Dress the shredded turkey separately. Build a nice tall salad and decorate with turkey and persimmons. Garnish with slivered almonds or toasted coconut if available and nice cilantro sprig over the top.
Bridget Batson, Gitane
Turkey Jook
“This is one of my all time favorite recipes for Thanksgiving leftovers. It’s made in a crock pot, so it is easy yet very satisfying during the winter weather!”
1/2 cup arborio rice
1/2 cup sushi rice
4 to 6 cups turkey stock (made from leftover scrap, bones, and veggies
1 ginger finger, peeled and lightly crushed (or easy removal)
Leftover turkey, cut into bite size pieces
1 bunch scallions cut into rings
1/4 bunch cilantro, chopped
Fried shallot rings
2 jalapenos cut into rings
1 fried egg
First combine the rice and rinse. Then, in a crock pot, add the rice with 4 cups of the turkey stock and ginger finger. Bring to a boil stirring occasionally (you can also put the crock pot on auto mode). Once the mixture has boiled, turn down to low. Let simmer for one and a half to two hours, occasionally stirring. Add more stock if needed. When done, the rice will be tender and creamy. Remove the ginger finger and then fold in your leftover turkey and garnish with the scallions, cilantro, fried shallots and jalapeno. Top with a fried egg.
Ray Tang, Presidio Social Club
Turkey Porridge
“Our pastry chef, Anna Szeto, like myself, is Chinese American. We both grew up in the states enjoying Thanksgiving in a slightly tweaked manner. While roast turkey was always the centerpiece (sometimes glazed with soy and stuffed with sticky rice), it was the late night leftovers that made us excited. Roasted turkey bones makes the best stock for soup. This stock makes the best base for rice porridge. After the turkey is mostly devoured (Chinese people can really eat ), the best way to get the porridge going is in a large crockpot. Put all the bones in the pot along with some rice and water. When soupy and tender, you can add lettuce and scallions to it and eat it for breakfast the next morning.”
Earlier: Take a Year Off, Part 2: Where to Get a Decent Takeout Thanksgiving [Grub Street]
Take a Year Off: Where to Still Snag Some Thanksgiving Reservations [Grub Street]
