Leftovers: The Best Part of Turkey Day
November 14, 2011
•Le Cordon Bleu
•Seattle
• 0 Comments
Leftovers: The Best Part of Turkey Day
In the movie A Christmas Story, there is a scene where the Bumpesses’ dogs steal the Parker family’s Christmas turkey. Ralphie Parker laments, “The heavenly aroma still hung in the house. But it was gone, all gone! No turkey! No turkey sandwiches! No turkey salad! No turkey gravy! Turkey Hash! Turkey a la King! Or gallons of turkey soup! Gone, all gone!”
You may not be as attached to your leftover Thanksgiving turkey as Ralphie is to his, but you should definitely consider the joys of Thanksgiving leftovers. While leftovers don’t top the lists of ingredients at most Seattle cooking schools, turkey is a versatile meat that can be used for many different recipes.
To really get excited about the possibilities of leftover turkey, you need to think like Ralphie. Forget those boring ways to use up all that turkey. Creative uses for leftover turkey needn’t become one of the lost culinary arts.Think outside the roaster and come up with some new uses for America’s favorite holiday bird. Creative uses for leftover turkey needn’t become one of the lost culinary arts.
Grilled Romaine and Turkey Salad
It may be cold in November where you live, but this turkey salad recipe is worth it, even if you have to scrape a little snow off of the grill.
Ingredients:
- 1 head of romaine lettuce
- ¼ cup of extra virgin olive oil
- ½ cup grated Asiago or Parmesan cheese
- 8 oz. leftover turkey breast, sliced
- Your favorite Caesar or Parmesan peppercorn salad dressing
Preparation:
- Preheat your gas or charcoal grill to medium heat
- Slice the lettuce down the middle lengthwise creating two equal halves
- Brush the olive oil onto the lettuce
- Grill the lettuce for 2-3 minutes on each side or until slightly charred
- Place the grilled lettuce on a serving platter and sprinkle with the cheese
- Top each of the halves of lettuce with 4 oz. of turkey
- Drizzle with the dressing and serve
Serves 2-4 people
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