A Turkey Recipe From the Carillon & WTF to Do With Your Meat the Day After?!
Who would have thought repurposing Thanksgiving was....chic?
After much back and forth, Olee, Matt and I agreed upon one thing. And that’s that leftovers and recipes have a value. HELLO! So, let it be known that I love the NYT cooking section. I subscribe, hence heralding from the sidelines. In full fledged gratitude - the three of us are offering you a healthy and wealthy holiday. We wish you all the best, loaded with turkey opportunities and beyond.
XX, Erin, Matt and Olee!
Tamer Altillawi, Owner at Sufrat Mediterranean Grill
Tamer Altillawi, owner of Sufrat Mediterranean Grill, shares his take on using Thanksgiving leftovers in a flavorful, Mediterranean way. According to Tamer, “At Sufrat, we love taking something familiar like leftover turkey and giving it a warm, vibrant twist. Turning it into a turkey shawarma pita or a fresh tabbouleh bowl just makes sense. It’s fun, unexpected, and still brings all those holiday flavors to the table. It’s a way to share great food, keep it casual, and celebrate family and tradition in every bite.”
Recipes: Turkey Shawarma Stuffed Pita & Turkey Tabbouleh Bowl
Turkey Shawarma Pita: Juicy shredded leftover turkey tossed in garlic, lemon, and warm spices, stuffed in a soft pita with garlic sauce, pickles, tomato, and lettuce – optional fries for an authentic shawarma twist.
Turkey Tabbouleh Bowl: Fresh parsley, mint, tomato, and bulgur tossed in lemon and olive oil, topped with tender slices of leftover turkey and a side of creamy hummus or labneh.
Three locations - in Doral (8455 NW 53rd Street), Pembroke Pines (10430 Pines Boulevard) and Miami Beach (1570 Alton Road) // www.sufratgrill.com
Arthur Jones, Executive Chef at Sunness Supper Club
Executive Chef Arthur Jones at Sunness Supper Club in Fort Lauderdale says, “After a hard week preparing for Thanksgiving, sometimes all you want to do is kick back and enjoy leftovers. When the turkey’s gone, the relatives are snoozing, and you’ve sworn you’ll ‘never wash another dish again’ — here’s the move: Leftover Stuffing Waffles.
Crispy, golden squares of chestnut, sage & caramelized onion stuffing — reborn as the breakfast (or midnight snack) of champions. Top it with our Cranberry–Hot Sauce, a sweet-spicy mix of cranberries, Pink Lady apples, maple syrup, butter, and just a hint of heat from Calabrian chilies.
To make it: Mix your leftover stuffing with a couple of eggs and a splash of stock until it sticks together. Then, waffle it (yes, really — in the waffle iron). Simmer cranberries, apple, and chilies with maple syrup until saucy and irresistible, finishing with a thumb of butter. Finally, pour it on thick, add more maple if the universe tells you to and enjoy it warm. Trust us, it’s the perfect way to indulge in the flavors of the holiday season with minimal effort. Give it a try and treat yourself to a tasty twist on your leftover feast!”
2465 E Sunrise Blvd, Fort Lauderdale, FL 33304 // www.sunnesssupperclub.com
Victor Rosales, Executive Chef at Toro Toro Miami, FL
Executive Chef of Toro Toro Miami Victor Rosales suggests “Thanksgiving leftovers that can be used with a Pan-Latin twist”:
Turkey Guava Mole Tostadas: Shred leftover turkey and simmer it in a rich guava mole sauce. Serve on crispy tostadas with crumbled queso fresco, sliced avocado, and fresh cilantro.
Butternut Squash & Turkey Empanadas: Combine chopped turkey and roasted butternut squash as a filling, seasoned with spices like cumin and smoked paprika. Serve with a side of tangy guava mole for dipping.
Beet and Butternut Squash Turkey Salad: Toss roasted beets and cubed butternut squash with shredded turkey, arugula, and a citrus vinaigrette. Top with toasted pepitas and a drizzle of guava mole for a hearty, refreshing salad.
Turkey Mole Quesadillas: Fill tortillas with turkey, guava mole, and melty cheese. Cook until crispy, then serve with a side of beet and butternut squash salad.
Turkey and Squash Tacos: Serve shredded turkey and roasted butternut squash in warm corn tortillas, drizzled with guava mole and topped with fresh herbs, sliced radishes, and a sprinkle of cotija cheese.”
100 Chopin Plaza, Miami, FL, 33131 // www.torotoromiami.com
Need a Turkey recipe for the big day? Try this one from THE STRAND at The CARILLON
Roast Turkey and Root Vegetables with a Natural Mushroom Jus
Equipment: Roasting Rack, Butchers Twine, Injector, 1 qt sauce pot, a sautee pan, mixing bowl and a digital thermoprobe.
What you need: 1 Small Turkey, 1 jar Ghee, Poultry Seasoning, 3 Bay leaf, 3 Sprigs Rosemary, 3 Sprigs Sage, 3 Sprigs Thyme, 2 Heads of Garlic where the Top and bottom are remove, 1 Lemon quartered, Salt & Pepper, 1 Cup of Diced Celery, EVOO, 2 Cups of Peeled Pearl Onion, 1 Cup Diced Sweet Potato and 1 Cup Diced Parsnip! And, 2 cups of Turkey Stock
What to do: Thaw the turkey fully and let it rest to room temperature. Remove giblets and neck, and dry inside and out. Use the butcher twine to tie herbs into a bouquet. Then, warm the ghee in microwave to soften the poultry seasoning. Rub the inside and outside of turkey with seasoned ghee, salt, and pepper and inject the remaining ghee into the breast of the turkey. Stuff the turkey with bouquet, garlic, and lemon. Cross legs and tie and tuck wings beneath turkey. Cut all vegetables into 1 inch cubes similar in size to pearl onion. Toss all vegetables in olive oil and season with salt and pepper to taste
Then, preheat oven to 350. Place seasoned vegetables, neck, and giblets in roasting rack and cover with 2 cups turkey stock.
Place the turkey on rack. And tent it with foil.
Roast for 13-15 minutes per lb.
Insert the thermoprobe and set alarm to 145F. When the alarm sounds, remove the aluminum and reinsert probe.
Set alarm to 165F.
When the turkey reaches 165, remove it from oven and rest for 30 minutes before carving.
Remove the vegetables with slotted spoon and keep warm for service. Discard neck and giblets or mince and add to natural jus.
Sauce:
This can be made while turkey rests.
Turkey Drippings (fat skimmed and reserved).
Minced giblets (optional)
.25 cups of white wine or Noilly Prat
.5 cups Finely Sliced Button or Cremini Mushroom
.25 cups of chopped flat leaf Parsley
.25 cups of minced shallot
2 tbsp. of flour
1 tbsp butter
Use reserved turkey fat or 1 tbsp butter and combine with flour in sauce pot to make a simple roux.
In a sautee pan, sautee mushroom and shallot in reserved turkey fat until the shallot is just transluscent. Add the wine has been reduced.
Add reserved drippings to roux and cook until thickened and slightly.
Combine mushroom mixture and sauce. Season to taste.
Add parsley just before service to keep herbs bright.
6801 Collins Ave, Miami Beach, FL 33141 // www.strandcarillonmiami.com
The stuffing waffles idea is genious. Never would have thought to throw leftover stuffing in a waffle iron, but it makes so much sense for breakfast the next day. That cranberry hot sauc with Calabrian chilies sounds like the perfect balance of sweet and heat.