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Ask A Boston Chef: Recipes To Transform Thanksgiving Leftovers

November 13, 2013 6:22 AM

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Thanksgiving Eggs and Turkey Hash (Photo from: Olde Magoun's Saloon)

Thanksgiving Eggs and Turkey Hash (Photo from: Olde Magoun’s Saloon)

With hosting Thanksgiving Dinner often comes the inevitable refrigerator full of leftovers. And we know how it is. There are only so many turkey sandwiches one person can eat.

Fortunately, Chef Howard Haywood of Olde Magoun’s Saloon in Somerville and Copper House Tavern in Waltham has you covered. Here are some ideas on how to transform your Thanksgiving leftovers into delicious meals of their own.

(Photo from Olde Magoons/Facebook)

(Photo from Olde Magoons/Facebook)

Chef Howard Haywood
Olde Magoun’s Saloon
518 Medford St
Somerville, MA 02145
(617) 776-2600
magounssaloon.com

Copper House Tavern
380 Winter St
Waltham, MA 02451
(781) 890-8989
copperhousetavern.com

Turkey, Swiss & Bacon (Photo from: Olde Magoun's Saloon)

Turkey, Swiss & Bacon (Photo from: Olde Magoun’s Saloon)

Turkey, Swiss, Cheese & Applewood Smoked Bacon Sandwich
With Cranberry Pecan Mayo

Mayo:

1/2 cup mayonnaise
1/4 cup dried cranberry
2 tablespoons pecans, roasted, chopped
1 tsp honey

Other Sandwich Ingredients:
12 oz sliced leftover turkey breast
8 slices of swiss cheese
8 slices cooked applewood bacon
8 slices sourdough bread
2 tablespoon butter

Lightly spread mayo on bread. Divide turkey, cheese and bacon in 4 equal parts, and assemble sandwiches. In a large sauté pan, cook sandwiches in butter until golden brown on each side.

Makes 4 sandwiches

Thanksgiving Eggs and Turkey Hash (Photo from: Olde Magoun's Saloon)

Thanksgiving Eggs and Turkey Hash (Photo from: Olde Magoun’s Saloon)

Poached Eggs Over Turkey Stuffing Hash With Hollandaise Sauce & Crispy Sage

Hash
2 cups leftover stuffing
2 cups shredded leftover turkey meat
¼ cup gravy
Salt & pepper to taste
2 tablespoons unsalted butter
2 cups seasoned bread crumbs
1 tablespoon vegetable oil
16 whole fresh sage leafs
8 large Poached eggs
2 cups Hollandaise sauce

1. Combine stuffing and turkey for Turkey Stuffing Hash. If too dry, moisten with leftover gravy.
2. Divide mixture into 8 portions and form into patties similar in size to a split English muffin.
3. Lightly press patties into seasoned bread crumbs.
4. In a large sauté pan, add butter and oil. On medium heat lightly fry sage until crispy.
5. Remove sage from pan and place on paper towel and lightly salt.
6. In the same pan add patties and sauté approximately 2 minutes on each side until golden brown and hot in the center.
7. For plate up, place poached eggs on top of turkey hash, spoon Hollandaise sauce over the eggs and garnish with fried sage.

Thanksgiving biscuits (Photo from: Olde Magoun's Saloon)

Thanksgiving biscuits (Photo from: Olde Magoun’s Saloon)

Leftover Biscuits & Country Ham Gravy

1 cup leftover small diced ham
3 green onions light part sliced, green section sliced and reserved for garnish
1 minced garlic clove
3 tablespoons butter
¼ cup all purpose flour
2 cup turkey or chicken broth
1 cup of heavy cream
Salt and fresh ground pepper to taste
Small pinch red Chile flakes
6 leftover biscuits (favorite recipe or store bought)

Lightly brown diced ham in medium sauce pan with butter. Add white part of green onion and garlic. Sauté until translucent. Stir in flour with a wooden spoon at medium heat for about 3 minutes. Gradually whisk in cold turkey stock. The mixture will thicken into a thick gravy. Let simmer for 10 minutes, stir occasionally so gravy doesn’t stick to the bottom of the pan. Add heavy cream and simmer for another 4 minutes. Add seasoning. Warm biscuits up, and ladle gravy over the biscuits garnish with sliced green onions.

Enjoy!

Howard Haywood is a Newton, Mass. native that has honed his culinary skills around the world. After graduating from the Culinary Institute of America in New York in 1988, he spent time working in Paris restaurants and traveled across the US working his way through the LA, Chicago and Vineyard restaurant scenes. After checking out some cooking classes in Thailand, Howard settled down and opened his own restaurant, Como Va, in Vermont. He eventually came back to his Boston roots and has been working in the Boston area for over 20 years now. Prior to his role as the head chef at Olde Magoun’s Saloon in Somerville, Howard was the Head Chef at Aquitaine. Howard enjoys making simple, uncomplicated, real food and creating unique spins on traditional comfort food for locals at Magoun’s.

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