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Morning Sound Bite: Robert Wiedmaier Talks Leftover Turkey
Come Friday, you’ll be wondering what to do with all that food. Brasserie Beck’s top toque has answers.
“If I’m going to have a sandwich, it’s toasted sourdough bread with avocado, Havarti, applewood-smoked bacon, fresh mayonnaise, salt and pepper, and arugula. We’ve made chili and turkey soup by taking all the leftover turkey, putting the carcass in a stock pot, pouring over chicken stock, putting in a lot of vegetables, and letting it simmer on the stovetop for a couple of hours. Keep skimming it. You can do a lot to it from there. You can add the leftover turkey meat back in, add scallions, pasta noodles, or rice, or just leave it as it is and have a great broth.”
—Chef Robert Wiedmaier, describing what to do with leftover Thanksgiving ingredients in a recent Washingtonian.com chat.
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