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Happy Thanksgiving to all!

This issue is printed a little bit early and typically should get to your house before Thanksgiving, but I know most of your menus are set and ready to go, and your ingredients have been bought.

So despite this column coming out in time for Thanksgiving, we’re going to focus on Thanksgiving leftovers here. 

There’s almost always leftovers, and although many of them are good on their own, and people sometimes have second and third meals of Thanksgiving staples, there are those of you who like to fancy up your leftovers or turn them into more useful meals. Here are some good ideas on how to get the most  out of your leftovers

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LEFTOVER TURKEY BLT

8 slices of bacon

1 Tbsp. maple syrup

4 Tbsp. packed light brown sugar

1/2 c. mayonnaise 

1/2 c. cranberry sauce

1 tsp. finely grated lemon zest

Kosher salt and black pepper, to taste

4 focaccia squares, split in half horizontally and toasted

4 lettuce leaves

8 thin slices cheddar cheese

2 vine-ripened tomatoes, thinly sliced

12 oz. leftover turkey (preferably white meat), thinly sliced

Dill pickles, for serving

Preheat the oven to 400°F. Arrange the bacon in a single layer on a foil-lined baking sheet. Brush the bacon with maple syrup and sprinkle with the brown sugar. Bake until the bacon is golden and the sugar is slightly caramelized, 12 to 16 minutes. Remove from the oven and let cool slightly.

Meanwhile, in a small bowl, combine the mayonnaise, cranberry sauce, and lemon zest. Season with salt and pepper.

Spread the cranberry mayonnaise on the cut sides of the focaccia. Layer the lettuce, cheese, tomatoes, turkey, and bacon between the focaccia halves. Serve with pickles.

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TURKEY POT PIE WITH CHEDDAR CRUST

For the crust:

2 c. all-purpose flour, plus more as needed

1 c. grated sharp cheddar cheese (about 3 oz.)

1/2 c. cold salted butter, cut into 1/2-inch pieces

1/2 tsp. kosher salt

Black pepper, to taste

1 large egg

For the filling:

2 Tbsp. salted butter

1/2 onion, finely diced

1 small carrot, finely diced

3/4 c. frozen broccoli, thawed and roughly chopped

3 Tbsp. all-purpose flour

2 c. low-sodium chicken broth, plus more as needed

2 c. shredded or chopped turkey

1 Tbsp. chopped fresh thyme

3 Tbsp. heavy cream

Kosher salt and black pepper, to taste

Preheat the oven to 375°F. 

For the crust: In the work bowl of a food processor, combine the flour, cheese, butter, salt, and a few grinds of pepper; pulse until crumbly. Slowly pulse in 4 tablespoons of ice water; add up to 2 more tablespoons of ice water until the dough comes together and is the texture of wet sand. Transfer the dough to a piece of plastic wrap and wrap tightly. Refrigerate until ready to use, at least 30 minutes.

Meanwhile, for the filling: Melt the butter in a large pot over medium heat. Add the onion, carrot and broccoli and cook, stirring, until the vegetables soften, 3 to 4 minutes. Sprinkle the flour over the vegetables and stir, then stir in the broth. Increase the heat to medium-high and bring to a simmer. Whisk until no lumps of flour remain, then continue cooking until thickened and slightly reduced, 4 to 6 minutes. Stir in the turkey, thyme, heavy cream, and a pinch each of salt and pepper. Transfer the filling to a 9-inch pie dish and set aside to cool.

Whisk the egg with 2 tablespoons water in a small bowl until smooth.

Transfer the dough to a lightly floured surface. Using a lightly floured rolling pin, gently roll out the dough into a 12-inch round. Center the dough round over the filling in the pie dish. Trim any overhanging dough, then press the edges against the pie dish to seal, crimping as desired. Brush the crust with the egg wash. Use a paring knife to make a few small steam vents in the crust.

Bake the pot pie until the crust is golden, 24 to 30 minutes. For more browning, broil for an additional 1 to 2 minutes. Let cool for 5 minutes before serving.

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TURKEY & CHEESE SLIDERS

16 oz. package dinner rolls, sides attached

1/3 c. mayonnaise 

2 Tbsp. dijon mustard

1 Tbsp. chopped, pickled jalapeños

2 tsp. honey

4 oz. thinly sliced Swiss cheese

8 oz. thinly sliced ham

4 oz. thinly sliced cheddar cheese

1 Tbsp. olive oil

1 tsp. poppy seeds

1 Tbsp. chopped chives

Preheat the broiler on high. Remove the rolls from the packaging in 1 piece. Using a serrated knife, cut crosswise through the center of the rolls at once to divide the top half from the bottom half (keeping the sides of the rolls intact). Place both halves, cut-side up, on a baking sheet and broil until lightly toasted, 1 to 2 minutes. Set aside. 

Reduce the oven temperature to 350°F. In a small bowl, combine the mayonnaise, mustard, jalapeños, and honey.

On the same sheet tray, spread the cut sides of the rolls with the mayonnaise mixture. On the bottom sides of the rolls, lay the Swiss cheese slices in a single layer, slightly overlapping if needed. Then, lay the turkey slices in an even layer over top, followed by the cheddar cheese slices. Cover with the top half of the rolls. 

Brush the tops of the rolls all over with olive oil and sprinkle with poppy seeds. Cover the sheet tray and bake for 10 minutes. Uncover the tray and bake until the cheese is melted and the tops of the rolls are golden and toasted, 10 to 15 minutes more. Sprinkle all over with the chives. Cut along the lines of the rolls into individual sliders and serve immediately. 

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This recipe is specifically for the ‘ham for Thanksgiving’ crowd, but if you want, you can also just make it alongside your Thanksgiving meal and pop it in the oven the next morning before you head out to shop locally!

BLACK FRIDAY BREAKFAST CASSEROLE

2 Tbsp. olive oil

8 oz. deli ham, diced

1 medium onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

1 tsp. kosher salt

1/2 tsp. black pepper

1 tsp. fresh thyme, chopped

6 croissants, cut into 1 1/2- to 2-in. pieces

1 c. milk

3/4 c. half-and-half

1 tsp. hot sauce

5 large eggs

2 c. grated white cheddar cheese, divided

1 c. grated pepper jack cheese, divided

In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the ham, onion, and bell pepper, and cook, stirring, until softened, 8 to 10 minutes. Add the salt, pepper, and thyme, and cook for 1 minute more. Remove from the heat and set aside to cool slightly. 

Brush a 13-by-9-inch baking dish with the remaining 1 tablespoon olive oil. Add the croissant pieces, top with the ham mixture, and mix gently to combine. 

In a medium bowl, whisk together the milk, half-and-half, hot sauce, and eggs. Add half of both cheeses. Pour the mixture over the croissants and mix gently to combine and evenly distribute. Cover and refrigerate for at least 1 hour and up to 4 hours.

Preheat the oven to 350°F. Remove the casserole from the refrigerator, uncover, and let sit at room temperature for 15 minutes before baking, pressing down on the croissants with a spatula to make sure they are well soaked. 

Sprinkle the casserole with the remaining cheeses. Bake until puffed, golden brown, and the cheese is melted, about 45 minutes. Let rest 15 minutes before serving.

TFD: "Be thankful for everything that happens in your life; it’s all an experience."

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