A cold turkey sandwich eaten in a quiet kitchen after the guests have gone home can taste even better than the holiday feast itself.
But after a day or so, the big bird starts to lose its appeal.
What's needed is some creative recycling.
We offer a few fast and simple ideas for reviving the remains of the day.
Use shallot vinaigrette to unify a simple salad of leftover beef, potatoes and cherry tomatoes; serve with a loaf of crusty French bread in Bistro Beef Salad.
In Turkey Potpie, cremini mushrooms, white-wine sauce and a "French toast" crust set the country classic a notch above the ordinary.
Leftover dark meats, such as duck, goose or turkey thighs, marry well with strong flavors
Serve this savory stir-fry with steamed rice or Asian noodles.
Or, for a hearty supper, try a fast cassoulet. It is inspired by a long-simmered rustic French classic, but made simply with leftover chicken or turkey and canned beans.
Bistro Beef Salad
4 red potatoes, scrubbed and cut into quarters (1 pound)
salt to taste
2 tablespoons chopped shallots
2 tablespoons white-wine vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
1 tablespoon olive oil, preferably extra-virgin
freshly ground black pepper to taste
1 large head red leaf lettuce, washed, dried and torn (8 cups)
2 cups red or yellow cherry tomatoes, halved
3/4 pound cooked roast beef or steak, thinly sliced
Place potatoes in a medium-sized saucepan and cover with lightly salted water by 1 inch. Bring to a boil over medium heat and cook until tender, about 15 minutes.
Meanwhile, in a small bowl, whisk together shallots, vinegar, mustard, parsley, tarragon and 2 tablespoons cold water. Slowly whisk in oil. Season with salt and pepper. Drain the potatoes and rinse with cold water. Divide lettuce among four plates; arrange potatoes, tomatoes and beef on top. Drizzle with the vinaigrette dressing and serve.
Per serving: 376 calories; 32 g protein, 12 g fat, 36 carbohydrate; 77 mg sodium; 82 mg cholesterol.
2 large eggs
1/3 cup 1 percent milk
16 1/4 -inch-thick slices French bread (baguette)
1 cup defatted reduced-sodium chicken stock
1/4 cup reduced-fat sour cream
3 tablespoons all-purpose white flour
1 tablespoon chopped fresh parsley
1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme leaves
1 teaspoon Dijon mustard
1 teaspoon vegetable oil, preferably canola oil
1 cup frozen pearl onions, thawed
1/2 cup water
1/2 pound mushrooms, preferably cremini, trimmed and quartered (3 cups)
1/4 cup dry white wine
2 cups diced cooked turkey or chicken
1 cup frozen peas, thawed
salt and freshly ground black pepper to taste
Heat oven to 400 degrees. In a wide shallow bowl, whisk together eggs and milk until well combined. Add bread slices to the egg mixture, turning to coat them. Set aside while you make the filling, gently turning the slices once for even soaking.
In a small bowl, whisk together chicken stock, sour cream, flour, parsley, thyme and mustard until smooth; reserve.
Heat oil in a large heavy skillet over medium-high heat. Add onions and cook, stirring, until well-browned, 3 to 5 minutes. Add 1/2 cup water and cook until the water has evaporated, 2 to 3 minutes. Add mushrooms and saute until they are just tender, about 3 minutes more. Add wine and cook about 1 minute.Reduce heat to low and whisk in the reserved chicken-stock mixture; bring to a simmer and cook, stirring, until thickened, 2 to 3 minutes. Remove from the heat and stir in the turkey or chicken and peas. Season to taste with salt and pepper.
Transfer the mixture to an 8-inch square glass baking dish. Arrange the soaked bread slices on top of the filling. Bake for 20 to 30 minutes, or until the filling bubbles and the bread is golden-brown.
Per serving: 617 calories; 42 g protein, 8 g fat, 87 g carbohydrate; 752 mg sodium; 160 mg cholesterol.
Duck and VegetableStir-Fry
2 tablespoons Chinese chili paste with garlic
1 tablespoon rice-wine vinegar or distilled white vinegar
2 teaspoons reduced-sodium soy sauce
1 teaspoon cornstarch
2 teaspoons vegetable oil, preferably peanut oil
4 cloves garlic, finely chopped
2 tablespoons finely chopped fresh ginger
3 cups broccoli florets (1 large head)
3 cups sliced bok choy (3 stalks)
1 cup sliced fresh shiitake mushroom caps
2 cups cooked dark poultry meat, (duck, goose or turkey thighs)
In a small bowl, stir together chili paste, vinegar, soy sauce, cornstarch and 2 tablespoons water; set aside.
Heat oil in a wok or large skillet over high heat. Add garlic and ginger and stir-fry until fragrant, about 30 seconds. Add broccoli and bok choy and stir-fry until the broccoli is bright green, about 2 minutes. Add shiitakes and stir-fry until softened, about 1 minute. Add poultry meat and stir until heated through. Add the reserved chili-paste mixture and stir until slightly thickened, about 1 minute. Serve immediately.