Lean and lovin' it: Dreaming up something new and exciting for leftover Thanksgiving turkey
For me, Thanksgiving dinner always began early in the day with the aroma of a baking pie, frequently pumpkin, sometimes pecan, followed by the scent of a roasting turkey that swiftly cascaded, like rhythmically falling dominoes, into the sensational mix of scents that is unmistakably a Thanksgiving Dinner.
Over decades of Thanksgiving dinners, I've never tired of everything that goes into the creation of a true family feast. Yes, I'm fortunate; not everyone can share that exceptional experience.
Once after-Thanksgiving Friday dawns, I now must figure out what to do with my turkey leftovers. Since I always roast an organically raised turkey, turkey soup is definitely one item on my after-Thanksgiving menu.
Grandmother Mauer a-l-w-a-y-s made her unique turkey soup the day after Thanksgiving. Her secret ingredient? Spice Island brand Spaghetti Sauce Seasoning, a product that is no longer available. According to Spice Island's website (www.spiceislands.com/recipes/spaghetti-sauce-seasoning) that almost magical blend combined sweet basil, marjoram, onion powder, sugar, salt, garlic powder, rosemary black pepper, summer savory and a smidgen of ground cloves.
You'd think that seasoning blend would make a turkey soup taste like spaghetti sauce. It didn't. Grandma Mauer used only a single teaspoon for three quarts of soup.
Over the years I've made all sorts of meals with leftover turkey, including a recipe-less casserole layering leftover mashed potatoes, leftover stuffing with sliced turkey and gravy. Amazingly good.
Some years I've made turkey tetrazzini, since its one speedy casserole. One year, I made turkey sandwiches spreading a blend of reduced-fat cream cheese with my sugar-free, homemade organic cranberry sauce.
This year I wanted to do something different; pasta-free and uniquely delicious. Ashley Christensen shared her recipe from her cookbook: “Poole's: Recipes and Stories from a Modern Diner” with The New York Times. As frequently happens, the picture of Christensen's broccoli salad looked good enough to eat and there began my new journey.
Christensen's recipe didn't use any meat, so I added thin slices of leftover turkey; both light and dark meat. Brussels sprouts stood in for Christensen's use of broccoli.
I loved Christensen's choice of red, seedless grapes and crunchy toasted pecans. Christensen also used aged cheddar; adding a sharp bite with a smooth creaminess to what was quickly becoming a luscious salad.
Cooking bacon filled my kitchen with such a tasty aroma I could barely wait to assemble everything. And, a very Southern thing to do, Christensen's made her dressing with the warm fat from the cooked bacon.
How did it turn out? All I can write is: Wow! The flavors all blended together perfectly and the textures of the crisp bacon and toasted nuts, creamy cheese, and the grape's cool sweetness with the Brussels sprouts made it hard to put the brakes on eating more.
Now I've got another after-Thanksgiving dish that's got a good shot at becoming a tradition.
• Don Mauer welcomes questions, comments and recipe makeover requests. Write to him at don@theleanwizard.com.