Thanks,
Again
You don’t need us to tell you to slice up
the extra turkey and tuck it in a roll
with some cranberry sauce. But we can
help you turn Thursday’s delicious
leftovers into truly memorable weekend
updates. Morph mashed potatoes into
a mimosa-worthy breakfast, or layer
pie-pan scrapple in a sublime sundae—
and enjoy another grateful spread.
| PROVISIONS |
PIE-SCREAM
SUNDAE
Chop 1 slice of pie—any
pie!—into bite-size pieces.
In a small glass or bowl,
layer them with scoops of
ice cream and crushed
gingersnaps (or any
cookie; chocolate or
vanilla wafers are tasty
too) or extra bits of
piecrust. Serve pronto.
SHIRRED EGGS IN
MASHED POTATOES
Preheat oven to 375°. Divide 1 cup
mashed potatoes between two
6-ounce ramekins. Crack 1 large
egg into each; place in a baking
dish. Fill with enough hot water
to come 1 inch up sides. Cover
with parchment-lined foil. Bake
until egg whites are set, 20 to 25
minutes. Uncover; let stand
5 minutes. Sprinkle with flaky
sea salt and freshly ground
pepper; serve with toast points
and chopped fresh chives.
TURKEY
BONE BROTH
Place the bones from your turkey
(2 to 3 pounds), 1 quartered onion,
1 carrot, 1 celery stalk, 1 bay leaf,
6 parsley stems, and ½ teaspoon
black peppercorns in a multi-
cooker. Add water to cover (10 to
12 cups); cook on low 8 hours.
Strain; skim fat from top. Let cool
completely; refrigerate in airtight
containers up to 1 week, or freeze
up to 6 months.
TURKEY MELT
WITH GRAVY MAYO
Preheat broiler, with a rack in top
position. Whisk together 2 table-
spoons chilled gravy, 1 tablespoon
mayonnaise, and ½ teaspoon
Dijon mustard; season with kosher
salt and freshly ground pepper.
Place 1 slice toasted sourdough
sandwich bread on a baking
sheet; top with 1 tablespoon cran-
berry sauce, ¼ cup sliced turkey,
and 1 slice Swiss cheese. Spoon
gravy mayo over top. Broil until
puffed and golden, 2 minutes.
32 NOVEMBER 2019
