The morning after Thanksgiving can feel like a letdown.
The big day has passed and there is still mess to contend with.
The bright spot is a refrigerator packed with all sorts of leftovers including a hefty platter of turkey, sliced and ready to be reinvented.Change it up and everyone will love the reinvention.
Serve it the same way more than twice, and they will likely be hankering for pizza while your fridge is still full.
I turned to Levana Kirschenbaum, kosher Chef, cooking instructor, cookbook author, restaurateur, for suggestions. This energetic and highly creative legend in the kosher cooking world, has recently released another indispensable book, The Whole Foods Kosher Kitchen.
She runs regular Monday night classes out of her home on the Upper West Side of Manhattan where she teaches to a theme. Some highlights in November and December are: Glorious Tangines, Secrets of Whole Grain Quick-breads, Chocolate Fantasies, Latkes International, and Dining a Francaise. Levana focuses on natural ingredients while creating international flavors from all of the world, including her native Morocco.
I recently registered for her upcoming class on tangines and will let you know all about it.
Today, leftover turkey is the challenge.
Here are two great recipes from Levana. I would love to know how YOU use your leftovers.
Please share in the comments section!
Turkey Salad with Variations
- 3 -4 cups diced cooked turkey or chicken
- 2 Granny Smith (green) apples, unpeeled, diced small
- 3 ribs celery, peeled, diced small
- ½ medium red onion, minced
- 8 ounces natural (no nitrites) smoked turkey, diced small
- 1 cup rémoulade dressing (recipe follows), a little more if necessary
- ½ cup chopped toasted cashews or peanuts, optional
- This is an intensely flavored sauce with a robustness that is a good match for grated celery root, endives, watercress, as well as cold meats. It uses just a little fat and packs a great punch at a lower caloric cost.
- 1/3 cup low-fat mayonnaise (if mayo is a problem, substitute 1/3 cup silken tofu plus 1/4 cup olive oil)
- 1/3 cup milk or dairy-free milk, low-fat OK, a little more if needed
- Juice of 2 lemons
- 1/4 cup prepared white horseradish (or 2 tablespoons wasabi diluted in a little cold water)
- 1/4 cup Dijon-style mustard
- Salt and pepper to taste
- 1 tablespoon sugar
- Mix all ingredients in a bowl, making sure to stir in the nuts just before serving so they don’t lose their crunch.
- Whisk all ingredients together in a bowl. Thin with a little more milk if necessary to make a creamy sauce. Makes about 2 cups. Store refrigerated in a glass jar.
- Curried turkey salad: Add 2–3 tablespoons curry to the basic recipe.
- Chinese turkey salad: No apples and no remoulade dressing. Add 2 cups very finely chopped nappa cabbage and 2 cups soybean sprouts. Dress the salad with a mixture of toasted sesame oil, soy sauce, rice vinegar, grated ginger and bottled ginger to taste.
- Serve at room temperature. Makes 8 servings.
Spinach and Turkey Frittata
- ¼ cup olive oil
- 6 large cloves garlic
- 1 medium onion, quartered
- 2 large bunches spinach or Swiss chard, leaves only (settle for 2 10-ounce box frozen chopped spinach, thawed and squeezed dry)
- ½ cup basil leaves, packed
- ½ cup parsley, leaves and stems, packed
- 10 eggs
- 2 cups dairy-free milk, low-fat OK (soy, rice, almond, oat etc…)
- 2 cups diced cooked turkey
- Salt and pepper to taste
- Good pinch nutmeg
- Preheat oven to 450°F.
- Start by selecting a large oven-proof skillet. Heat the oil in the skillet.
- In a food processor, mince the garlic and onion using the pulse button, add to the hot oil and sauté just a minute or two.
- Coarsely chop the spinach, basil, and parsley in a food processor and add to the skillet. Sauté until all liquids evaporate, just a minute or 2.
- In a mixing bowl, beat the eggs with the milk and seasonings and pour slowly and evenly on top of the spinach mixture.
- Cook about 5 minutes on a medium flame until the bottom looks firm.
- Transfer to the oven and cook another 5 minutes or a little longer until the top looks barely set.
- Cut in wedges and serve hot or at room temperature.
- Makes 8 to 10 servings.
- Be generous with the veggies you are including and make a short and sweet selection.
- Add some freshly grated parmesan.
- Sauté other vegetables, about 2 cups: diced zucchini, sliced mushrooms, diced tomatoes, cut-up asparagus, diced red pepper, grated carrots, etc.
- Add about 2 cups diced cooked potatoes, frozen corn, small frozen or fresh cauliflower or broccoli florets, diced frozen artichoke hearts, diced cooked or smoked chicken, or diced cooked fish.
- Use other seasonings: thyme, rosemary, tarragon, etc
Thanks, Levana, for the photos.