The fact that I'm writing this post while 39 weeks pregnant and literally will be wearing maternity pants on Thanksgiving (if I'm not actually in labor) this GIF could not be more appropriate.
If you're anything like me though, the meal is great... but the leftovers are even better! I am constantly concocting new creations every year with our leftovers but this year I received a little bit of help from my friends at Fleming's Steakhouse.
Executive Chef Russell Skall shared some of his great Thanksgiving Leftover recipes with me, here's my favorite that will be added to the repertoire for sure!
Roasted Turkey Crepes
Filling Ingredients:
4 servings
2 Lbs. Turkey meat white & dark
3
oz. wt. Onion, 1/4” wide x 2” long julienne
6 oz. wt. Red pepper, 1/4” dice
4 oz. Button Mushrooms,
1/4" wide slices
1/4 lb. Butter
1/4 lb.
Flour
1 tsp. Kosher salt
1/2
tsp. White pepper
3 cups Turkey gravy or Chicken stock
2 cups Half & half
Filling Preparation Instructions:
Remove the skin on the
turkey then cut into 1/4" wide x 1 1/2"-2"
long julienne strips.
Remove the seeds and stem on the red pepper then
cut the onion & pepper
into julienne pieces.
Cut the mushrooms with the
stems into 1/4" wide slices.
Melt the butter in a 1-gallon
sauce pot set on high heat. Add all of
the
vegetables and sauté for
5-6 minutes.
Add the flour and cook for
2 minutes.
Reduce the heat to medium
then add 1 cup of water, salt and
pepper then cook for 1-2
minutes stirring often until very thick.
Add the turkey gravy or chicken stock, half &
half and
cook for 4-5 minutes to a slightly thick sauce consistency.
Add the turkey meat and cook for 2 minute. Place
the mixture on a sheet pan to cool.
Mornay Sauce
Ingredients: 4 servings
1 oz. Butter
1
oz. Onion minced
1 clove Garlic minced
1/2 cup White wine
2 1/2 cups heavy cream
1/2 tsp. Tabasco
1/4 tsp. White pepper
1/4 tsp. Kosher salt
3 Tbsp. Grated parmesan cheese
Mornay Sauce Preparation Instructions:
Melt butter in a 1-quart sauce pot on medium heat.
Add onions and
garlic then sauté for 2-3 minutes.
Add the white wine and cook to reduce by half.
Add the heavy cream, Tabasco, white pepper and
salt. Cook
on medium high heat to a sauce consistency about
8-10 minutes.
Add the grated parmesan cheese and blend in
with a wire whip.
Strain the sauce into a storage container.
Plating
Instructions:
Ingredients:
4 servings
8 ea. Crepes local store 40 oz. wt. Turkey filling
As needed Pan coating 2 cups Mornay sauce
1 Tbsp. chopped fresh herbs
Place the brown side of the crepes face down on a
table.
Weight out 5oz. of the cold turkey filling and place lengthwise in the
center of each crepe.
Roll up the crepes and set on a sheet pan sprayed with pan
coating.
Bake in a 350° oven for 10
minutes to an internal temperature of 160°.
Place 2 crepes side by side on each plate.
Ladle 2 oz. Mornay sauce over
the top of the crepes. Garnish with chopped herbs.
After all that cooking, you may not want to get behind the stove for awhile so why not enter my giveaway for your chance to win a $100 Fleming's gift card! Just leave a comment below or on Facebook with what you like to do with your Thanksgiving leftovers and I'll pick a winner over the weekend! (baring I don't go into a labor!)
Happy Thanksgiving everyone!!
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