84 NOVEMBER 2020
MUCH ADO ABOUT STUFFING
zoë kanan, Happy Cooking Hospitality, New York City“I was inspired by the overstuffed, colorful, and briny pitas of Tel
Aviv,” Kanan says of this next-level Thanksgiving sandwich. “The
key here is introducing crunch to the sandwich. Use my recipe as a
guide, and riff by including whatever textural ingredients you have
around, like fried onions, sunflower seeds, or even wasabi peas.”
(See recipe at left for Stuffing “Falafel” Pitas with Tahini Gravy.)Stuffing “Falafel” Pitas with
Tahini Gravy
TOTAL 35 MIN; SERVES 6 TO 8Leftover stuffing and mashed potatoes
get a new lease on life in these crispy,
sesame-studded patties from pastry chef
Zoë Kanan. She tucks the patties into
pitas with crunchy pickled onions and a
drizzle of tahini-thickened leftover gravy
for the ultimate leftovers sandwich. Tahini
brands can vary in thickness; thin with a
splash of warm water or broth, if needed.2 cups leftover stuffing, chopped into(^1) / 2 -inch pieces
1 cup leftover mashed potatoes
1 / 3 cup chopped fresh cilantro, plus
more for garnish
3 Tbsp. grated yellow onion
2 Tbsp. all-purpose flour
1 large egg, beaten
2 tsp. grated lemon zest plus 2 Tbsp.
fresh lemon juice, divided
1 tsp. cumin seeds
1 /^2 tsp. ground coriander
1 / 2 cup sesame seeds
2 Tbsp. vegetable oil
3 / 4 cup leftover turkey gravy
1 / 2 cup tahini
3 / 4 tsp. kosher salt
6 to 8 (6-inch) pita rounds, toasted and
halved
Leftover cranberry sauce, pickled
onions, and hot sauce, for serving
Chopped fresh flat-leaf parsley, for
garnish
- Stir together stuffing, mashed pota-
toes, cilantro, onion, flour, egg, lemon
zest, cumin, and coriander in a large bowl
until combined. Shape stuffing mixture
into about 28 balls (about 2 tablespoons
each). Place sesame seeds in a shallow
bowl. Roll each ball in sesame seeds; gen-
tly flatten into patties. - Heat oil in a large nonstick skillet over
medium-high. Working in batches, add
patties to skillet; cook until browned,
about 2 minutes per side. Transfer to a
plate lined with paper towels to drain. - Heat gravy in a small saucepan over
medium; whisk in tahini until smooth.
Remove from heat, and stir in salt and
lemon juice. - Stuff each pita half with 2 patties. Add
a generous drizzle of tahini gravy, and
top with cranberry sauce, pickled onions,
and hot sauce. Garnish with parsley and
cilantro. —ZOË KANAN, HAPPY COOKING
HOSPITALITY, NEW YORK CITY
WINE Spicy Mediterranean red: 2018
Argiolas Costera