What will you do with those Thanksgiving leftovers, Eagle County?
Does the anticipation of Thanksgiving leftovers thrill you as much as the holiday?When I’m the host for Thanksgiving, it’s part of my planning process to decide in advance what to do with the leftovers. Always, a turkey soup. Always, turkey sandwiches, with plenty of mayo and cranberry sauce. Sometimes, a Kentucky Hot Brown, a southern specialty that I discovered during a few years living in Louisville. This hot sandwich is still a famed regional classic, and remains on restaurant menus throughout the state. The original is a delight, but it lends itself well to variations, especially with a fridge full of Thanksgiving leftovers. And often, I’ll ask for suggestions from friends. This year, I can’t wait to make croquettes I learned about from coworker Liz Hoffner. Imagine a crunchy ball of Thanksgiving flavor, with a surprise of hot gravy inside. Just make sure there’s some cranberry sauce left for dipping.Or, I take a suggestion from a chef. Mike Mayer, from Cima, dives into Thanksgiving for breakfast on Friday – a layered hash, with a fried egg on top.The possibilities seem endless … What’s on your menu for the long weekend?Thanksgiving croquettesLeftover: StuffingTurkey, diced into small piecesGravy, chilled till thickenedFlour1 egg, beatenPanko crumbsVegetable oilCranberry SauceMix leftover turkey with stuffing. Form into 1 1/2 inch balls. Using a very small spoon, tuck a spoonful of gravy into the centers of the balls and seal the gravy inside by reforming the balls with your fingers. Heat 3 inches of oil in a deep pot to 350. Coat stuffing balls lightly in flour, then dip in egg and roll in panko crumbs. Use a slotted spoon to carefully place in hot oil. Cook about 5 minutes or until golden brown. Drain on paper towels, allowing to cool slightly. Serve on plates as the gravy will be liquid on the inside. Pass cranberry sauce for dipping.Thanksgiving Hash2 cups cooked stuffing1 cup mashed potatoes4 tablespoons butter1 1/2 cups cooked turkey, chopped1 cup turkey gravy6 eggs1 tablespoon chopped parsleysalt and pepper, to tastePlace stuffing and potatoes in a bowl and carefully fold together. Leave lumpy, so each maintains its own flavor and texture. Melt butter in a large skillet. Add stuffing/potato mixture and spread to edges of pan. Spread turkey on top, then pour gravy over all. Cover and heat through on medium, allowing bottom to become crisp, about 15 to 20 minutes. In a separate skillet, fry 6 eggs over easy. Cut the hash into wedges and place on six plates. Top each with a fried egg. Sprinkle with salt and pepper to taste, and garnish with fresh, chopped parsley. Serves 6.Classic Kentucky Hot Brown2-3 slices roasted turkey1 slice toasted white bread2 slices tomato2 slices bacon, cooked and drainedSauce:2 ounces butter3 Tablespoons flour3/4 cup cream1/4 cup milk1/2 cup Swiss cheese, gratedsalt and white pepper to tasteHeat butter and add flour. Whisk and slowly cook for 5 minutes. Whisk in cream and milk and heat till almost boiling. Lower heat to medium and whisk in cheese until melted. Season with salt and white pepper. Simmer for 30 minutes. Sauce should be very thick. Quarter toast and place in an oven safe dish. Top with turkey and tomatoes. Cover well with sauce. Bake at 400 for 10 minutes. Garnish with bacon. Colorado Hot Brown (variation): Substitute stuffing for bread, sub mashed sweet potatoes for tomatoes, sub gravy for cheese sauce, sub crispy sage leaves for bacon.Sue Barham is the Director of Sales & Marketing at Cima, now open in The Westin Riverfront Resort & Spa. The newest restaurant concept from internationally acclaimed chef Richard Sandoval, Cima is a contemporary Latin kitchen, featuring bold, vibrant flavors with Latino roots, created with fresh ingredients and global cooking techniques. Visit http://www.richardsandoval.com.