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After the Feast: Recipes for Thanksgiving Leftovers
Comments () | Published November 17, 2009
The turkey has been carved, the dishes have been cleaned, and the relatives are out the door. Now, what to do with the leftovers? We asked a few Washington food bloggers what they create from their surplus.

Twists on Turkey Sandwiches

• Clay Dunn and Zach Patton,

Kentucky Hot Browns

“As proud Southerners, we both anticipate the day after Thanksgiving as much as the big feast itself,” says Clay. “Why? Kentucky Hot Browns. I grew up in Kentucky, and hot browns were a post-Thanksgiving staple in Zach’s Tennessee family as well. This open-faced sandwich takes the Thanksgiving turkey, tops it with bacon and tomatoes, and drenches the whole thing in a warm, gooey, cheesy Mornay sauce. It’s not only a great way to transform leftover turkey, it might actually be better than the whole Thanksgiving dinner!”

Serves 2

4 tablespoons butter
4 tablespoons all-purpose flour
1 quart heavy cream
½ cup shredded extra-sharp white cheddar cheese
2 slices Texas toast, crusts removed
1 pound turkey, sliced or shredded into pieces
1 Roma tomato, cut into ¼-inch slices
4 slices crisp bacon
Salt and pepper to taste
Paprika and parsley for garnish

For the cheese sauce:

Make a roux by melting the butter in a saucepan and whisking in the flour until a thick paste forms. Continue cooking over medium heat, whisking continuously, for 2 minutes. Add the cream, whisking to combine. Bring to a simmer, stirring often. Once the sauce reaches a simmer, remove from heat and whisk in the cheese. Season with salt and pepper.

For the Hot Browns:

Build each Hot Brown by placing a slice of Texas toast per sandwich in an oven-safe dish. On top of the bread, layer the turkey then the sliced tomatoes. Pour the cheese sauce over each open-faced sandwich. Place under broiler until the cheese sauce is browned and bubbly. Remove from the oven. Top each Hot Brown with bacon and garnish with paprika and parsley.
• Claudia Holwill,

Lone Eagle Sandwich

“My mom is from New Orleans, so our Thanksgiving spread was very Southern-influenced, as were our leftover dishes. Along with turkey gumbo, we always made Lone Eagle sandwiches. The sandwich, which was created in honor of Charles Lindbergh and his visit to New Orleans in 1936, was served at the Ye Olde College Inn until the restaurant was destroyed in Hurricane Katrina. It’s made with bacon, turkey, cheese, and traditionally—although we were too lazy to do this in my house—served in the shape of a bird.”

Spread two slices of bread with mayonnaise. Lay sliced turkey on one slice of bread and cover with a few strips of bacon. Lay the second slice of bread on top, mayonnaise side down. Cut off the crusts. Place cheddar or American cheese on top and place in a preheated 350-degree oven for about 10 minutes or until the cheese is melted. Place the sandwich on a serving plate with one corner down. It will be in a diamond shape. Cut off the right and left corners to form two triangles which will be the wings. The center section is the body. Set the triangles at an angle so they look like wings, and used slices of black olives for eyes.
Making the Most of Sides

• Hillary Thrasher,

Sweet-Potato Soufflé

“Our family loves sweet potatoes at Thanksgiving. I call this sweet-potato soufflé Tryptophantasmagoria. Tryptophan is a nod to Thanksgiving as we slumped into our food coma. Phantasmagoria foreshadows the change, going from dense to airy—and if I screw it up, the specter of dread.”

Serves 6

3 tablespoons unsalted butter, plus more for greasing the soufflé dish
Grated Parmesan as needed
3 tablespoons flour
1 cup whole milk
2 cups leftover sweet potato, mashed
4 large eggs, separated, plus an extra egg white
1⁄8 teaspoon cream of tartar
Onion and garlic to taste (optional)

Preheat the oven to 400 degrees.

Butter a 7½-inch-by-3¼-inch soufflé dish and dust thoroughly with Parmesan (Don’t skip this step—the Parmesan gives the soufflé something to hold on to). Melt the butter in a saucepan over low heat. To punch up the flavor, add sautéed onion and a clove of garlic. With a wooden spoon, add in the flour and stir for about 2 minutes. Make sure the roux keeps its blond color.

Scald the milk. Take the saucepan with the roux off the heat and whisk in the scalded milk and any additional spices. Return the saucepan to low heat and simmer until the mixture is smooth and has thickened, whisking occasionally, for 2 to 4 minutes.

Microwave the leftover sweet potato for about 2 minutes on high. In a mixing bowl, temper the 4 egg yolks by adding a half cup of the hot potato purée and mixing vigorously. Add the egg/sweet-potato mixture back into the remaining sweet-potato purée. Whisk the sweet potatoes in the pot with the roux/milk base. Put the egg whites in a medium bowl and add the cream of tartar. With a hand mixer, beat on low speed for 1 minute, medium speed for 1 minute, and high speed until the egg whites are firm. Take ¼ of the beaten egg whites and whisk them into the sweet-potato mixture to lighten it, then carefully fold in the remaining whites. Don’t worry about any streaking. Pour into the soufflé dish, smooth the top, and draw a large circle around the edge with your impeccably clean finger to ensure an even rising. Place the soufflé in the middle of the oven and drop the temperature to 375 degrees. Bake for about 35 minutes until puffed and golden. Serve immediately with any extra gravy.


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Posted at 12:00 AM/ET, 11/17/2009 RSS | Print | Permalink | Comments () | Articles