Thanksgiving Leftovers That Don't Taste Like Leftovers

It's the Thanksgiving dilemma: What to do with all of that leftover turkey? Chef Mike from Bluestone Bistro has some mouth watering suggestions that are not only delicious, but easy as (pumpkin) pie.

M. Polasek

Turkey Croquettes
Serves 4

1 T  Butter
1 medium White Onions, small diced
1 t  Chopped Garlic
1/2 t  Fresh Sage
1/2 t  Fresh Thyme
1-1/2 cups Finely Diced Turkey
1 cup  Leftover Mashed Potatoes
1  Large Egg, separated
1 T  Fine Breadcrumbs

Melt the butter in a small skillet over low heat and add the onions. Cook until the onions are tender and translucent. Add the chopped garlic and herbs then cook for another 2 minutes. Take off the heat and cool the mixture for 10 minutes.

Combine the onion mixture with the diced turkey, mashed potatoes, egg yolk and 1T breadcrumbs. Divide the croquette mixture into 8 equal portions. Form each portion into a disc, approx. 2” wide. Place on a baking pan and put in the freezer for 10 minutes. This will help keep the croquettes formed as you bread them.

Whip the egg white slightly with 1 teaspoon of water. Bread the coquettes by dipping them in flour first. Pat off the excess flour them place in the egg whites followed by the panko breadcrumbs.

Heat a medium sized skillet on medium heat. Add canola or vegetable oil until there is about 1/4” in the pan. Test the oil with a small drop of water. When it sizzles carefully place the croquettes in the pan. When the first side is golden brown, flip and cook until the other side is golden brown, approx. 3-4 minutes on each side.

For the Sauce: Combine 2/3 cup of cranberry sauce and 2 T of sour cream in the food processor until smooth.

Serve the croquettes with a small salad and drizzle with the sauce.

M. Polasek

Turkey Grilled Cheese
Serves 2

4 slices 1/2-inch-thick Rustic or Sourdough Bread
1-1/2 oz. Fontina Cheese (about 4 slices)
1-1/2 oz. Goat Cheese
8 oz. Sliced Turkey
3 T Butter
1/4 cup Cranberry Sauce

Divide the cheeses between two slices of bread, starting with the fontina. Top with the turkey then with the other slices of bread to make two sandwiches.

Melt half of the butter in a heavy skillet over medium-low heat. Add the sandwiches and cook until golden brown on one side, 3 to 4 minutes. Flip, add the remaining butter, and cook, lifting the edges of the bread to allow the butter to run under and adjusting the heat as necessary, until the cheese has melted and the other side is golden brown, another 3 to 4 minutes.

Open the sandwiches and add the cranberry sauce. Slice in half and serve.

Chef Mike Polasek's creations are available at Bluestone Bistro in Poughkeepsie and Simply Gourmet Events and Catering