The Tampa Tribune’s food writer since 2005, Jeff Houck covers the way people live through their food. He also hosts the Table Conversations food podcast and believes that everything crunchy is good.
Most Recent Entries
- A Word Or Two About Great Bar Food [And The Golden Snacky Award Goes To…]
- This Haiku Contest/Is All About The Fruitcake/Get To Writing, Stat! [Guess Who’s Judging?]
- Five Edible Christmas Gifts To Buy For Friends and Loved Ones [Black Friday Comes Just Once A Year]
- Giving Thanks For Alternatives To Thanksgiving [Turkey, Shmurkey.]
- Taking A Bite Of The Pillsbury Bake-Off [Fear And Baking In Las Vegas]
- Sea Urchin Crostini, Tiger Beef Salad And Faked Alaska [This Week’s Weekend Eats]
- A Way To Eat Kale For People Who Hate Kale [Chef John Besh Cooks From The Heart]
- The Sip: 3 Daughters Brewing Comes To Live [Pumpkin Tap, Carmel Cafe Cocktails, Great Sips]
- Remembering Marcella Hazan [The Most Important Ingredient]
- Elevage Pops-Up, Offers Taste Of Epicurean Hotel [Duck Duck Goose Burger Blows Minds]
- Where To Eat Outdoors Now That It’s Not 1,000 Degrees [East Hillsborough Edition]
- James Villas’ New Book ‘Southern Fried’ Should Be Battered, Eaten [Everything Crunchy Is Good]
- Prepping For A Pop-Up [Chad Johnson Turns SideBern’s Into Elevage For One Week]
- Putting The Wine [And Other Drinkables] Into The Epcot International Food & Wine Festival
- FishHawk Loses Park Square Cellar [Mary And Shawn Sarkisian Get Their Lives Back]
You’ve Got Turkey. We’ve Got Answers. [Thanksgiving Leftovers Make Great Belly Stuffers]
Posted Nov 23, 2012 by Jeff Houck
Updated Nov 23, 2012 at 01:52 PM
Last year, I wrote a story in which I asked several local chefs for their recipes to make something interesting with Thanksgiving leftovers.
So, true to the nature of leftovers, I’m using part of that story again this year.
My two favorite recipes from last year came from Chad Johnson executive chef at SideBern’s in Tampa, who created an amazing sandwich (pictured above), and Habteab Hamde executive chef at Bern’s Steak House, who turned the usual Thanksgiving residuals into an elegant stuffed chicken dish.
Johnson used leftover stuffing as the bread in his Day After Sandwich. He pressed refrigerated stuffing into a ring and then sears each disc on one side. The key to great flavor: Japanese mayonnaise mixed with Sriracha. He keeps a bottle of the Kewpie mayonnaise close by at home.
“Mix them together, and it’s the same as the pink mayonnaise you get at a sushi restaurant,” he said.
* * * *
Chad Johnson’s Day After Sandwich
Makes 1 large sandwich
1 1/2 cups cold stuffing (bread-based works better than cornbread stuffing)
5 ounces cold leftover turkey, sliced or shredded
1 1/2 tablespoons Kewpie (Japanese mayonnaise)
2 teaspoons Sriracha chili sauce
½ cup arugula or lettuce
Split stuffing into two equal increments, pack in a ring mold applying heavy pressure to create two ¾-inch-thick disks
Preheat oil or butter in a nonstick pan and sear stuffing disks until dark golden brown and crunch on one side, drain on a paper towel
Mix Kewpie, Sriracha and turkey together in a bowl
Assemble sandwich using the stuffing disks as the bread, garnish with arugula and tomato
* * * * * * *
Hamde suggested using leftover stuffing and cranberries for a stuffed chicken dish and added a bit of the Bern’s sophistication to the leftovers, with turkey gravy, flash-fried greens and an apple cranberry chutney.
Habteab Hamde’s Stuffed Chicken
1 8-ounce butterflied chicken breast
2-3 cups leftover stuffing
1/2 cup heavy cream
Turkey stock to moisten
2 cloves garlic
1/2 stalk of celery
1 carrot, sautéed and deglazed with brandy
Generous portion of chopped chives, parsley, oregano and sage
Lay butterflied chicken breast flat and place stuffing evenly in the middle. Roll the chicken from end to end until the entire piece resembles a log.
Dust the rolled chicken with flour and paprika. Pan-sear the roll on all sides. When browned, finish in the oven at 350 degrees for 10 to 12 minutes.
Slice the roll crosswise into medallions and place on fingerling potatoes.
Leftover turkey bones
1 carrot chopped
2 stalks of celery chopped
1 large onion, chopped
1 head of whole garlic, cut in half
2 bay leaves
1 tablespoon peppercorns
Put all ingredients into a large stew pot. Cover contents with cold water until the bones are covered with liquid. Simmer on low heat for 2-3 hours. Strain mixture and save the stock. Discard solid ingredients.
1 teaspoon shallots, minced
1/2 teaspoon garlic, minced
1 tablespoon all-purpose flour
2 cups turkey stock
Sauté garlic and shallots until soft. Add flour. Add turkey stock and reduce to 1/4 cup.
Crushed Fingerling Potatoes
½ pound cooked fingerling potatoes
1/4 cup turkey stock
1/4 cup heavy cream
Put cooked potatoes into a bowl and mash several times with a fork. Add turkey stock and cream and mix until desired consistency.
Seared Spring Mix
1 cup spring mix salad greens
2 tablespoons oil
Heat oil in sauté pan. Toss greens for 10 seconds and remove.
Apple, Cranberry, and Ginger Relish
1/4 red onion
1/4 cup dried cranberries
1 teaspoon minced ginger
1 tablespoon sugar
1 cup apple cider
1 red onion, chopped
Sauté onion until translucent. Add ginger, cranberries, sugar and apple cider on medium heat. Reduce until the mixture thickens.