Turkey Enchiladas with Creamy Tomatillo Sauce

This is a great destination for leftover turkey. If you can find Mexican cheese, try queso panela or queso añejo instead of the mozzarella and provolone.

• 1 lb. (about 2 cups) shredded cooked turkey meat
• Salt to taste
• Vegetable oil as needed
• 12 corn tortillas, 6 inches in diameter
• Creamy Tomatillo Sauce
• 4 oz. (1 cup) grated mozzarella
• 1-1/3 oz. (1/3 cup) grated provolone

Fill a medium saucepan with water and bring it to a boil. Add the chicken thighs and a bit of salt; simmer until cooked through and tender, about 20 minutes. Cool the meat; shred (discarding any fat or gristle), season with salt, and set aside.

Fill a large skillet with enough oil to submerge a tortilla (between 1/4 and 1/2 inch). Warm the oil over medium heat until a drop of water sizzles immediately. Fry each tortilla briefly in the oil, about 10 seconds per side. Use a spatula rather than tongs to flip the tortillas, as they'll tear easily. The tortilla should stay soft; if it starts to harden, it has been in the oil too long. Drain on paper towels.

Heat the oven to 400°F. With a pastry brush, spread a thin layer of sauce on both sides of each tortilla. Spoon a heaping tablespoon of shredded chicken just off center of each tortilla and roll into loose cylinders. Set the enchiladas side by side in a 9x13 inch baking dish, pour the remaining sauce over them, top with the cheeses, and bake until bubbling and browned in spots, 15 to 20 minutes.

Golden Turkey Broth

You’ll get plenty of flavor using just the carcass, but if you have the leg and wing bones leftover from your Thanksgiving or other holiday feast, throw them into the pot, too.

• Carcass from one roasted 14- to 15-lb. turkey (meat removed), plus neck, heart, and gizzard (optional)
• 1 large yellow onion, cut into eighths
• 2 large celery stalks, cut into 2-inch lengths
• 2 small carrots, cut into 2-inch lengths
• 2 large sprigs fresh parsley
• 2 large sprigs fresh thyme
• 8 black peppercorns
• 1 bay leaf
• 1/2 tsp. kosher salt; more to taste

Combine all the ingredients in an 8-quart (or larger) stockpot and add cold water to cover the bones and vegetables by 1 inch (about 4-1/2 quarts). Bring just to a simmer over medium-high heat and then reduce the heat to maintain a bare simmer. Cook for 3 hours, skimming the scum occasionally with a spoon or skimmer.

Using tongs or a large slotted spoon, carefully remove and discard the solids in the pot. Strain the broth through a fine strainer into another large vessel. Taste the broth; if it seems watery, simmer until concentrated to your liking. Season to taste with more salt.

Refrigerate for up to 5 days, or freeze for up to 6 months.

Turkey & Sweet Potato Hash

Thanksgiving leftovers are as much a part of the holiday tradition as the turkey itself. You probably already have a few favorites when it comes to using up the bird, but if you're looking for something new this year, try this hash. If hash for breakfast isn't your thing, pair it with a salad for lunch or dinner.

• 3 oz. bacon, sliced crosswise into 1/3-inch-wide pieces (about 3 slices)
• 1 small yellow onion, small diced
• 2 cups medium-small-diced (about 1/3 inch) sweet potatoes (1 medium potato)
• 1 cup leftover turkey broth or low-salt chicken broth
• 2 Tbs. unsalted butter
• 2 cups leftover white and dark roasted turkey meat with skin, roughly chopped
• 1 heaping Tbs. chopped fresh parsley
• 1 Tbs. maple syrup
• 2 tsp. chopped fresh rosemary
• 1/2 tsp. freshly ground black pepper; more to taste
• A few dashes Tabasco or other hot sauce; more to taste
• Kosher salt

Cook the bacon in a 10-inch skillet (preferably cast iron) over medium-high heat until crisp, about 4 minutes. Use a slotted spoon to transfer the bacon to a medium bowl. Pour off and discard all but 1 Tbs. fat. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Add the sweet potatoes, broth, and butter to the onions. Simmer, uncovered, until the sweet potatoes are just barely tender, about 6 minutes.

Meanwhile mix the turkey, parsley, maple syrup, rosemary, pepper, and Tabasco with the bacon.

When the potatoes are barely tender, add the turkey mixture to the skillet. Cook over medium-high heat, firmly patting the hash down and then occasionally flipping, scraping the bottom of the pan with a metal spatula and patting down again, until the broth has completely evaporated and the hash is nicely browned, about 8 minutes (reduce the heat if the hash is browning too quickly). Season to taste with salt, pepper, and hot sauce.

Turkey & Sweet Potato Hash

Thanksgiving leftovers are as much a part of the holiday tradition as the turkey itself. You probably already have a few favorites when it comes to using up the bird, but if you're looking for something new this year, try this hash. If hash for breakfast isn't your thing, pair it with a salad for lunch or dinner.

• 3 oz. bacon, sliced crosswise into 1/3-inch-wide pieces (about 3 slices)
• 1 small yellow onion, small diced
• 2 cups medium-small-diced (about 1/3 inch) sweet potatoes (1 medium potato)
• 1 cup leftover turkey broth or low-salt chicken broth
• 2 Tbs. unsalted butter
• 2 cups leftover white and dark roasted turkey meat with skin, roughly chopped
• 1 heaping Tbs. chopped fresh parsley
• 1 Tbs. maple syrup
• 2 tsp. chopped fresh rosemary
• 1/2 tsp. freshly ground black pepper; more to taste
• A few dashes Tabasco or other hot sauce; more to taste
• Kosher salt

Cook the bacon in a 10-inch skillet (preferably cast iron) over medium-high heat until crisp, about 4 minutes. Use a slotted spoon to transfer the bacon to a medium bowl. Pour off and discard all but 1 Tbs. fat. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Add the sweet potatoes, broth, and butter to the onions. Simmer, uncovered, until the sweet potatoes are just barely tender, about 6 minutes.

Meanwhile mix the turkey, parsley, maple syrup, rosemary, pepper, and Tabasco with the bacon.

When the potatoes are barely tender, add the turkey mixture to the skillet. Cook over medium-high heat, firmly patting the hash down and then occasionally flipping, scraping the bottom of the pan with a metal spatula and patting down again, until the broth has completely evaporated and the hash is nicely browned, about 8 minutes (reduce the heat if the hash is browning too quickly). Season to taste with salt, pepper, and hot sauce.

Grilled Turkey and Cheddar Sandwiches with Mango Chutney

Indian flavors meet panini sandwiches with delicious results. Naan is slightly puffy Indian-style flatbread. Other substantial flatbreads may be substituted, but avoid super-thin tortillas and lavash, which won’t be sturdy enough to contain the filling. Major Grey’s chutney, available in the condiment or international section of the supermarket, adds moisture, sweetness, and spice.

• 2 cups grated sharp Cheddar
• 1/4 cup finely chopped fresh cilantro
• 1/2 cup Major Grey’s mango chutney
• 4 naan breads
• 12 oz. sliced turkey breast
• 1 Tbs. unsalted butter, melted
• 1/8 tsp. ground cumin

Tip:

If you don’t have a panini or sandwich press, you can use a nonstick grill pan or skillet. Put a heavy pan on top of the sandwiches as they cook to press them, and flip once.

Heat a panini or sandwich press according to the manufacturer’s instructions. (Alternatively, heat a nonstick grill pan over medium-high heat.)

While the press is heating, combine the cheese and cilantro in a small bowl and stir until well blended. Spread the chutney on one half of each of the naan breads. Top with the turkey. Spoon the cheese mixture over the turkey. Fold the naan in half to cover the sandwich filling. Combine the melted butter and cumin; brush on both sides of the sandwiches.

Put the sandwiches on the press, pull the top down, and cook until browned and crisp, 3 to 6 minutes, depending on how hot your machine is. (If using a grill pan, put a heavy pan on top of the sandwiches and cook, turning the sandwiches over once.) Carefully remove from the press and serve.

Asian Turkey Noodle Soup with Bok Choy

Borrowed from Chinese immigrants, this simple dish is a classic comfort food in Hawaii, where it’s known as “long rice.” Despite the name, there’s no rice here; the slippery, transparent noodles are made from mung beans, though you can swap in rice vermicelli. This recipe is a great use for leftover Thanksgiving turkey.

• 4 oz. thin uncooked glass noodles
• 4 cups lower-salt chicken or turkey broth
• 3 large cloves garlic, smashed and peeled
• 1 2-inch-long piece of fresh ginger, peeled and thinly sliced, slices mashed
• 1-1/2 Tbs. soy sauce; more for serving
• 1 medium head bok choy (about 8 oz.), sliced 1/4-inch thick crosswise (about 3 cups)
• 2 cups coarsely shredded cooked turkey or chicken
• 2 scallions, both white and green parts, thinly sliced

Put the noodles in a large bowl and cover with hot tap water; let soak while you prepare the other ingredients.

In a 3-quart saucepan, bring the broth, garlic, ginger, and soy sauce to a rapid simmer over medium-high heat. Cover and continue to simmer for 10 minutes; remove and discard the garlic and ginger.

Add the glass noodles to the broth and cook until nearly transparent (you should see only a tiny thread of white in the center of each noodle), about 4 minutes. Using tongs, distribute the noodles among 4 bowls.

Add the bok choy to the broth and cook, uncovered, just until the white parts start to become tender, 3 to 4 minutes. Using a hand-held strainer or slotted spoon, remove the bok choy and distribute among the bowls.

Add the turkey to the broth and simmer just until heated through, about 30 seconds. Distribute the turkey and broth among the bowls. Top with the scallions and serve with more soy sauce on the side.

Asian Turkey Noodle Soup with Bok Choy

Borrowed from Chinese immigrants, this simple dish is a classic comfort food in Hawaii, where it’s known as “long rice.” Despite the name, there’s no rice here; the slippery, transparent noodles are made from mung beans, though you can swap in rice vermicelli. This recipe is a great use for leftover Thanksgiving turkey.

• 4 oz. thin uncooked glass noodles
• 4 cups lower-salt chicken or turkey broth
• 3 large cloves garlic, smashed and peeled
• 1 2-inch-long piece of fresh ginger, peeled and thinly sliced, slices mashed
• 1-1/2 Tbs. soy sauce; more for serving
• 1 medium head bok choy (about 8 oz.), sliced 1/4-inch thick crosswise (about 3 cups)
• 2 cups coarsely shredded cooked turkey or chicken
• 2 scallions, both white and green parts, thinly sliced

Put the noodles in a large bowl and cover with hot tap water; let soak while you prepare the other ingredients.

In a 3-quart saucepan, bring the broth, garlic, ginger, and soy sauce to a rapid simmer over medium-high heat. Cover and continue to simmer for 10 minutes; remove and discard the garlic and ginger.

Add the glass noodles to the broth and cook until nearly transparent (you should see only a tiny thread of white in the center of each noodle), about 4 minutes. Using tongs, distribute the noodles among 4 bowls.

Add the bok choy to the broth and cook, uncovered, just until the white parts start to become tender, 3 to 4 minutes. Using a hand-held strainer or slotted spoon, remove the bok choy and distribute among the bowls.

Add the turkey to the broth and simmer just until heated through, about 30 seconds. Distribute the turkey and broth among the bowls. Top with the scallions and serve with more soy sauce on the side.

Golden Turkey Broth

You’ll get plenty of flavor using just the carcass, but if you have the leg and wing bones leftover from your Thanksgiving or other holiday feast, throw them into the pot, too.

• Carcass from one roasted 14- to 15-lb. turkey (meat removed), plus neck, heart, and gizzard (optional)
• 1 large yellow onion, cut into eighths
• 2 large celery stalks, cut into 2-inch lengths
• 2 small carrots, cut into 2-inch lengths
• 2 large sprigs fresh parsley
• 2 large sprigs fresh thyme
• 8 black peppercorns
• 1 bay leaf
• 1/2 tsp. kosher salt; more to taste

Combine all the ingredients in an 8-quart (or larger) stockpot and add cold water to cover the bones and vegetables by 1 inch (about 4-1/2 quarts). Bring just to a simmer over medium-high heat and then reduce the heat to maintain a bare simmer. Cook for 3 hours, skimming the scum occasionally with a spoon or skimmer.

Using tongs or a large slotted spoon, carefully remove and discard the solids in the pot. Strain the broth through a fine strainer into another large vessel. Taste the broth; if it seems watery, simmer until concentrated to your liking. Season to taste with more salt.

Refrigerate for up to 5 days, or freeze for up to 6 months.

Grilled Turkey and Cheddar Sandwiches with Mango Chutney

Indian flavors meet panini sandwiches with delicious results. Naan is slightly puffy Indian-style flatbread. Other substantial flatbreads may be substituted, but avoid super-thin tortillas and lavash, which won’t be sturdy enough to contain the filling. Major Grey’s chutney, available in the condiment or international section of the supermarket, adds moisture, sweetness, and spice.

• 2 cups grated sharp Cheddar
• 1/4 cup finely chopped fresh cilantro
• 1/2 cup Major Grey’s mango chutney
• 4 naan breads
• 12 oz. sliced turkey breast
• 1 Tbs. unsalted butter, melted
• 1/8 tsp. ground cumin

Tip:

If you don’t have a panini or sandwich press, you can use a nonstick grill pan or skillet. Put a heavy pan on top of the sandwiches as they cook to press them, and flip once.

Heat a panini or sandwich press according to the manufacturer’s instructions. (Alternatively, heat a nonstick grill pan over medium-high heat.)

While the press is heating, combine the cheese and cilantro in a small bowl and stir until well blended. Spread the chutney on one half of each of the naan breads. Top with the turkey. Spoon the cheese mixture over the turkey. Fold the naan in half to cover the sandwich filling. Combine the melted butter and cumin; brush on both sides of the sandwiches.

Put the sandwiches on the press, pull the top down, and cook until browned and crisp, 3 to 6 minutes, depending on how hot your machine is. (If using a grill pan, put a heavy pan on top of the sandwiches and cook, turning the sandwiches over once.) Carefully remove from the press and serve.

Curried Turkey & Apple Salad

Stuff this salad into a pita pocket or roll up in a tortilla for a tasty post-Thanksgiving lunch.

For the dressing:

• 2 Tbs. mayonnaise
• 2 Tbs. whole-milk yogurt
• 1 Tbs. fresh lime juice, more as needed
• 1 tsp. curry powder
• 1/2 tsp. finely grated fresh ginger

For the salad

• 1 cup chopped or shredded leftover roast turkey
• 1/3 cup small-diced sweet or sweet-tart apple, such as Golden Delicious or Fuji
• 1/3 cup small-diced seeded English cucumber
• 1 Tbs. chopped shallot
• 2 Tbs. chopped fresh cilantro or mint (or both)
• Kosher salt and freshly ground black pepper

Mix the dressing ingredients in a small bowl. In a medium bowl, combine the turkey, apple, cucumber, shallot, and herbs with the dressing, season to taste with salt and pepper, and refrigerate for at least 1 hour to allow the flavors to meld. Before serving, adjust the salt, pepper, and acidity, adding additional lime juice to taste.

Grilled Brie, Turkey & Pear Sandwiches

No, this isn't the grilled cheese of your childhood—it's better. Brie stands in for Cheddar and the turkey and pear are a nod to fresh fall flavors. Don't have turkey? Chicken will work just fine. If you have a panini maker, this sandwich is a great excuse to use it.

• One-half ripe pear, cored and thinly sliced
• 1 tsp. fresh lemon juice
• 1-1/2 cups (about 8 oz.) shredded cooked turkey or chicken
• 1-1/2 tsp. lightly chopped fresh thyme leaves
• Eight 1/2- to 3/4-inch-thick slices artisan-style whole-grain sandwich bread
• 2 Tbs. Dijon mustard
• 8 oz. Brie, sliced
• 4 tsp. unsalted butter, softened

In a small bowl, toss the pear slices with the lemon juice. Heat a large skillet or griddle over low heat.

Meanwhile, toss the turkey and thyme in a medium bowl. Spread each bread slice with mustard. Arrange half of the Brie on four slices of the bread. Layer the pears over the Brie. Mound the turkey mixture on top of the pears, layer on the remaining Brie, and top with the remaining bread slices mustard side down.

Lightly spread the tops of the sandwiches with half of the butter and set them, buttered side down, in the heated skillet (if necessary, cook the sandwiches in two batches). Set a large heavy skillet right on top of the sandwiches and put 2 lb. of weights (canned goods work well) in the empty skillet. Cook the sandwiches until golden brown on one side, about 4 minutes.

Remove the weights, butter the sandwich tops, and turn the sandwiches over. Replace the skillet and weights and continue to cook until the second side is golden brown and the cheese is oozy, about 4 minutes longer. Cut the sandwiches in half and serve.

Turkey Enchiladas with Creamy Tomatillo Sauce

This is a great destination for leftover turkey. If you can find Mexican cheese, try queso panela or queso añejo instead of the mozzarella and provolone.

• 1 lb. (about 2 cups) shredded cooked turkey meat
• Salt to taste
• Vegetable oil as needed
• 12 corn tortillas, 6 inches in diameter
• Creamy Tomatillo Sauce
• 4 oz. (1 cup) grated mozzarella
• 1-1/3 oz. (1/3 cup) grated provolone

Fill a medium saucepan with water and bring it to a boil. Add the chicken thighs and a bit of salt; simmer until cooked through and tender, about 20 minutes. Cool the meat; shred (discarding any fat or gristle), season with salt, and set aside.

Fill a large skillet with enough oil to submerge a tortilla (between 1/4 and 1/2 inch). Warm the oil over medium heat until a drop of water sizzles immediately. Fry each tortilla briefly in the oil, about 10 seconds per side. Use a spatula rather than tongs to flip the tortillas, as they'll tear easily. The tortilla should stay soft; if it starts to harden, it has been in the oil too long. Drain on paper towels.

Heat the oven to 400°F. With a pastry brush, spread a thin layer of sauce on both sides of each tortilla. Spoon a heaping tablespoon of shredded chicken just off center of each tortilla and roll into loose cylinders. Set the enchiladas side by side in a 9x13 inch baking dish, pour the remaining sauce over them, top with the cheeses, and bake until bubbling and browned in spots, 15 to 20 minutes.

Grilled Brie, Turkey & Pear Sandwiches

No, this isn't the grilled cheese of your childhood—it's better. Brie stands in for Cheddar and the turkey and pear are a nod to fresh fall flavors. Don't have turkey? Chicken will work just fine. If you have a panini maker, this sandwich is a great excuse to use it.

• One-half ripe pear, cored and thinly sliced
• 1 tsp. fresh lemon juice
• 1-1/2 cups (about 8 oz.) shredded cooked turkey or chicken
• 1-1/2 tsp. lightly chopped fresh thyme leaves
• Eight 1/2- to 3/4-inch-thick slices artisan-style whole-grain sandwich bread
• 2 Tbs. Dijon mustard
• 8 oz. Brie, sliced
• 4 tsp. unsalted butter, softened

In a small bowl, toss the pear slices with the lemon juice. Heat a large skillet or griddle over low heat.

Meanwhile, toss the turkey and thyme in a medium bowl. Spread each bread slice with mustard. Arrange half of the Brie on four slices of the bread. Layer the pears over the Brie. Mound the turkey mixture on top of the pears, layer on the remaining Brie, and top with the remaining bread slices mustard side down.

Lightly spread the tops of the sandwiches with half of the butter and set them, buttered side down, in the heated skillet (if necessary, cook the sandwiches in two batches). Set a large heavy skillet right on top of the sandwiches and put 2 lb. of weights (canned goods work well) in the empty skillet. Cook the sandwiches until golden brown on one side, about 4 minutes.

Remove the weights, butter the sandwich tops, and turn the sandwiches over. Replace the skillet and weights and continue to cook until the second side is golden brown and the cheese is oozy, about 4 minutes longer. Cut the sandwiches in half and serve.

Curried Turkey and Israeli Couscous Salad with Dried Cranberries

You can use light or dark turkey meat in this citrusy, sweet, subtly spiced salad. No turkey on hand? Use rotisserie chicken instead.  

• 1/4 cup freshly squeezed orange juice
• 1/2 cup dried cranberries
• Kosher salt
• 1 cup Israeli couscous
• 6 oz. skinless roast turkey meat, cut into medium dice (1-1/2 cups)
• 1/2 cup toasted almonds, chopped
• 2 medium celery stalks, finely chopped
• 2 scallions, thinly sliced
• 3 Tbs. extra-virgin olive oil
• 4 tsp. white wine vinegar
• 1-1/2 tsp. curry powder
• Freshly ground black pepper

In a 1-quart saucepan, bring the orange juice to a boil over medium-high heat. Add the dried cranberries, stir, and set aside.

In a 3-quart saucepan, bring 2 quarts of well-salted water to a boil over high heat. Add the couscous and simmer until al dente, about 8 minutes. Drain and rinse with cold water until the couscous is cool. Drain again thoroughly and transfer to a large serving bowl. Add the cranberries and orange juice, turkey, almonds, celery, and scallions.

In a small bowl, whisk the olive oil, vinegar, and curry powder. Add to the couscous mixture and toss to combine. Season to taste with salt and pepper and serve.

Grilled Turkey and Cheddar Sandwiches with Mango Chutney

Indian flavors meet panini sandwiches with delicious results. Naan is slightly puffy Indian-style flatbread. Other substantial flatbreads may be substituted, but avoid super-thin tortillas and lavash, which won’t be sturdy enough to contain the filling. Major Grey’s chutney, available in the condiment or international section of the supermarket, adds moisture, sweetness, and spice.

• 2 cups grated sharp Cheddar
• 1/4 cup finely chopped fresh cilantro
• 1/2 cup Major Grey’s mango chutney
• 4 naan breads
• 12 oz. sliced turkey breast
• 1 Tbs. unsalted butter, melted
• 1/8 tsp. ground cumin

Tip:

If you don’t have a panini or sandwich press, you can use a nonstick grill pan or skillet. Put a heavy pan on top of the sandwiches as they cook to press them, and flip once.

Heat a panini or sandwich press according to the manufacturer’s instructions. (Alternatively, heat a nonstick grill pan over medium-high heat.)

While the press is heating, combine the cheese and cilantro in a small bowl and stir until well blended. Spread the chutney on one half of each of the naan breads. Top with the turkey. Spoon the cheese mixture over the turkey. Fold the naan in half to cover the sandwich filling. Combine the melted butter and cumin; brush on both sides of the sandwiches.

Put the sandwiches on the press, pull the top down, and cook until browned and crisp, 3 to 6 minutes, depending on how hot your machine is. (If using a grill pan, put a heavy pan on top of the sandwiches and cook, turning the sandwiches over once.) Carefully remove from the press and serve.

Turkey Soup with Ginger, Lemon & Mint

The combination of ginger, lemon, and mint gives this soup a light, bright flavor. You could substitute cooked chicken for the turkey.

• 3 leeks (white part only), sliced 1/4 inch thick (to yield 2 cups)
• 4 1/2 cups turkey stock  
• 2 carrots, peeled and sliced 1/4 inch thick
• One 1-inch chunk fresh ginger, peeled and cut into matchsticks (to yield about 2 Tbs.)
• 1 cup diced cooked turkey
• 2 Tbs. fresh lemon juice
• 1/2 tsp. kosher salt
• Freshly ground black pepper
• 1/4 cup finely shredded fresh mint leaves

Put the sliced leeks in a large bowl of cold water and let them soak for 10 minutes. Lift them out carefully, making sure to leave the grit at the bottom of the bowl behind, and set aside (there's no need to dry them). Put the stock and carrots in a large saucepan. Bring to a boil, reduce the heat, and cover the pot. Simmer for 5 minutes and then add the leeks and ginger. Continue to cook, covered until the vegetables are just tender, about another 5 minutes. Add the diced turkey, lemon juice, salt, and pepper. Simmer until the turkey is heated through, about 2 minutes. Adjust the seasonings if needed, add the shredded mint, and serve immediately.

Curried Turkey and Israeli Couscous Salad with Dried Cranberries

You can use light or dark turkey meat in this citrusy, sweet, subtly spiced salad. No turkey on hand? Use rotisserie chicken instead.  

• 1/4 cup freshly squeezed orange juice
• 1/2 cup dried cranberries
• Kosher salt
• 1 cup Israeli couscous
• 6 oz. skinless roast turkey meat, cut into medium dice (1-1/2 cups)
• 1/2 cup toasted almonds, chopped
• 2 medium celery stalks, finely chopped
• 2 scallions, thinly sliced
• 3 Tbs. extra-virgin olive oil
• 4 tsp. white wine vinegar
• 1-1/2 tsp. curry powder
• Freshly ground black pepper

In a 1-quart saucepan, bring the orange juice to a boil over medium-high heat. Add the dried cranberries, stir, and set aside.

In a 3-quart saucepan, bring 2 quarts of well-salted water to a boil over high heat. Add the couscous and simmer until al dente, about 8 minutes. Drain and rinse with cold water until the couscous is cool. Drain again thoroughly and transfer to a large serving bowl. Add the cranberries and orange juice, turkey, almonds, celery, and scallions.

In a small bowl, whisk the olive oil, vinegar, and curry powder. Add to the couscous mixture and toss to combine. Season to taste with salt and pepper and serve.

Turkey Rarebit

For an easy post-Thanksgiving meal, try these open-face sandwiches. Smothered in a cheese and beer sauce and broiled until bubbling and golden, they’re a great way to use up your leftover turkey.

• 2 Tbs. unsalted butter; more for the baking sheet
• 8 slices sourdough bread, lightly toasted
• 2 Tbs. Dijon mustard
• 16 thin slices skinless roast turkey breast (or roast chicken breast)
• 3 medium scallions, thinly sliced
• 2 Tbs. all-purpose flour
• 3/4 cup whole milk
• 1/2 cup brown or dark amber ale, such as Newcastle
• 6 oz. aged English Cheddar, finely grated (about 1-1/2 cups)
• 1 tsp. Worcestershire sauce
• Kosher salt and freshly ground black pepper

Position a rack 4 to 5 inches from the broiler and heat the broiler on high.

Lightly butter a large, rimmed baking sheet. Smear one side of each slice of bread with the mustard. Set the bread slices mustard side up on the baking sheet and top with the turkey.

Melt the butter in a 2-quart saucepan over medium heat and add the scallions. Cook for 1 minute, stirring often. Whisk in the flour and cook for 1 minute more, stirring often. Add the milk and beer; whisk until thick and bubbling, about 2 minutes. Add all but 1/4 cup of the cheese, the Worcestershire, and 1/2 tsp. pepper and whisk until bubbling, just a few seconds. Season to taste with salt and pepper.

Spoon 1/4 cup of the cheese sauce over each sandwich. Sprinkle with the remaining cheese.

Broil until bubbling and browned, 4 to 5 minutes. Cool for a couple of minutes before serving.

Grilled Brie, Turkey & Pear Sandwiches

No, this isn't the grilled cheese of your childhood—it's better. Brie stands in for Cheddar and the turkey and pear are a nod to fresh fall flavors. Don't have turkey? Chicken will work just fine. If you have a panini maker, this sandwich is a great excuse to use it.

• One-half ripe pear, cored and thinly sliced
• 1 tsp. fresh lemon juice
• 1-1/2 cups (about 8 oz.) shredded cooked turkey or chicken
• 1-1/2 tsp. lightly chopped fresh thyme leaves
• Eight 1/2- to 3/4-inch-thick slices artisan-style whole-grain sandwich bread
• 2 Tbs. Dijon mustard
• 8 oz. Brie, sliced
• 4 tsp. unsalted butter, softened

In a small bowl, toss the pear slices with the lemon juice. Heat a large skillet or griddle over low heat.

Meanwhile, toss the turkey and thyme in a medium bowl. Spread each bread slice with mustard. Arrange half of the Brie on four slices of the bread. Layer the pears over the Brie. Mound the turkey mixture on top of the pears, layer on the remaining Brie, and top with the remaining bread slices mustard side down.

Lightly spread the tops of the sandwiches with half of the butter and set them, buttered side down, in the heated skillet (if necessary, cook the sandwiches in two batches). Set a large heavy skillet right on top of the sandwiches and put 2 lb. of weights (canned goods work well) in the empty skillet. Cook the sandwiches until golden brown on one side, about 4 minutes.

Remove the weights, butter the sandwich tops, and turn the sandwiches over. Replace the skillet and weights and continue to cook until the second side is golden brown and the cheese is oozy, about 4 minutes longer. Cut the sandwiches in half and serve.

Lemony Turkey, Escarole, and Rice Soup

Simmering the your leftover Thanksgiving turkey carcass for 4 hours results in a full-bodied, fragrant broth, which becomes the base of this flavorul soup.

For the broth

• Neck and giblets (excluding liver) from a 14-lb. turkey
• 2 Tbs. olive oil
• 3 large carrots, coarsely chopped
• 3 medium celery ribs (with leaves), coarsely chopped
• 2 large onions, coarsely chopped
• Stems from 1 bunch parsley
• 1 medium clove garlic
• 1 bay leaf
• 1/2 tsp. black peppercorns
• Carcass and aromatics, except lemon, from Grill-Roasted Turkey
• 1/2 cup dry vermouth or white wine

For the soup

• 2 Tbs. olive oil
• 1 cup medium-diced yellow onion
• 1 cup medium-diced carrot
• Kosher salt
• 10 oz. escarole, thinly sliced (about 5 packed cups)
• 1 cup long-grain white rice
• 2 cups medium-diced leftover turkey
• 1 Tbs. fresh lemon juice
• 1/2 cup freshly grated aged pecorino

Make the broth

Rinse and dry the neck and giblets. Heat the oil in an 8-quart stockpot over medium-high heat. Add the neck and giblets and brown well on all sides, about 10 minutes. Add the carrots, celery, and onions and cook for 2 minutes. Add the parsley stems, garlic, bay leaf, peppercorns, carcass and aromatics, and vermouth and cook for 2 minutes. Barely cover the solids with water (you’ll need about 1 gallon) and reduce the heat to medium. Slowly bring to a simmer, skimming any scum that rises to the surface—this will take about 45 minutes. Reduce the heat to low, cover the pot partially, and simmer very slowly—just lazy bubbles—for 4 hours.


Strain the broth through a colander and then again through a fine strainer. Pour the strained broth into a large saucepan and boil until reduced to 9 cups. Remove from the heat and cool at room temperature for about an hour; refrigerate overnight. Skim off the fat before using.

Make the soup

Heat a 6-quart pot over medium-high heat. Add the olive oil, onion, carrot, and 1/4 tsp. salt. Cook, stirring occasionally, until the onion is translucent, 6 to 8 minutes. Add the broth and bring to a simmer. Stir in the escarole and season with 1/2 tsp. salt. Reduce the heat to low and simmer while you cook the rice.


Bring a 3-quart saucepan of well-salted water to a boil. Stir in the rice. Boil, stirring occasionally, until just tender, about 14 minutes.


Drain the rice and add it to the soup along with the turkey and lemon juice. Simmer just to heat the turkey, about 1 minute. Season to taste with salt. Sprinkle each serving with grated pecorino.