Palestine Magazine October 2018 - Page 34

4 Ways to Use Holiday Leftovers When the holidays draw near, it’s probably inevtiable that you’re going to attend a host of parties, and maybe even throw one or two yourself. If you’re in charge of a big celebratory dinner, more than likely, you’ve chosen an impressive hunk of meat as your centerpiece (unless, of course, you’re vegan or vegetarian, in which case cauliflower is a shockingly great choice for holiday party dishes). Whether you roast a turkey for Thanksgiving, bake a ham or make a standing rib roast for Christmas, or braise brisket for Hanukkah, you’ll most likely end up with plenty of leftovers. If you’re looking for something inspired, try one of these transformative recipes. Turkey Patties Ingredients • • • • • • • 4 Tbsp vegetable oil 1 carrot, peeled, small dice 1 celery stalk, small dice 1 yellow onion, small dice 2 tsp finely chopped thyme leaves 3 cups shredded, cooked turkey 2 cups cold mashed potatoes • • • • 1 large egg, lightly beaten 1/4 cup all-purpose flour 1 Tbsp chopped Italian parsley 1/2 tsp kosher salt, plus more for seasoning • 1/4 tsp freshly ground black pepper, plus more for seasoning Directions Recipe and photo courtesy of Lisa Lavery, www.chowhound.com This recipe transforms leftover turkey and mashed potatoes into crispy patties for an easy day-after- Thanksgiving breakfast. Serve these topped with a fried egg and hot sauce in the morning. The patties can be formed up to 24 hours in advance. 1. Heat 2 Tbsp of the oil in a large nonstick frying pan over medium heat until shimmering. Add the carrot, celery, onion, and thyme, season with salt and pepper, and cook, stirring occasionally, until softened. Transfer the mixture to a bowl, wipe the pan with a dry, clean towel or paper towels; set pan aside. 2. Add the remaining ingredients to the bowl (except for the oil) and stir to combine. Using your hands, form the mixture into 6 patties (4 inches wide, about 2/3 cup each) and place on a baking sheet. 3. Heat the remaining 2 Tbsp of oil in the frying pan over medium heat until shimmering. Add 3 of the patties and cook undisturbed until the bottoms are dark golden brown, about 8 minutes. Flip the patties over and cook until they’re dark golden brown on the other side. Transfer to a large plate and repeat with the remaining patties. Serve immediately. Monte Cristo Sandwich Ingredients • 1 large egg • 1/3 cup whole milk • Kosher salt • Ground black pepper • 4 slices white bread • 2 tsp Dijon mustard • 3 oz sliced ham Directions • 3 oz sliced turkey breast • 3 oz sliced Emmentaler cheese • 2 Tbsp unsalted butter • Powdered sugar, for dusting • Red currant jelly or raspberry preserves, for serving 1. Place the egg and milk in a wide, shallow plate and season with salt and pepper. Whisk until the egg is broken up and evenly incorporated; set aside. 2. Place 2 slices of the bread on a work surface and spread 1 teaspoon of mustard on each. Divide the ham and turkey between the mustard-coated bread slices. Place half of the cheese on top of each pile of meat. Close the Recipe and photo courtesy of Christine Gallary, www.chowhound.com sandwiches with the remaining 2 4. Fry undisturbed until the bottoms slices of bread. Press gently on the tops of the sandwiches are golden brown, of the sandwiches to compact slightly. about 4 to 5 minutes. Flip and fry until 3. Melt the butter in a large nonstick the other side is golden brown and the frying pan over medium-low heat until cheese is melted, about 4 to 5 minutes foaming. Using your hands, place 1 more. sandwich in the reserved egg mixture, 5. Transfer to serving plates, dust with flipping to coat both sides. Place the powdered sugar, and serve with red sandwich in the frying pan. Repeat currant jelly or raspberry preserves. with the second sandwich.