Toasting The Season: 5 Perfect Fall Recipes

A Thanksgiving meal with half the hassle? Look no further because this holiday feast of a toast is heaven. WHAT YOU'LL NEED 5 tablespoons unsalted butter 4 fresh sage leaves, roughly chopped 1 garlic clove, thinly sliced 1 ¼ cups shredded turkey meat (preferably a combination of white and dark meat) Kosher salt Four ¾ - inch thick slice bread ¾ cup mashed potatoes (warmed in the microwave if cold) ¼ cup grated cheese (such as Cheddar, Swiss, or Gouda) ½ cup cranberry sauce or relish ½ cup gravy (optional) 1 tablespoon finely chopped fresh chives INSTRUCTIONS 1. Place the butter, sage, and garlic in a microwave-safe bowl and microwave in 20-second increments or high until the butter is melted and the sage and garlic are fragrant, up to ½ minutes. 2. Measure out 2 tablespoons of the sage butter and transfer to a medium skillet (frying pan) set over medium heat. Add the turkey and cook, stirring often, until the turkey is somewhat crispy and warmed through, no more than 3-4 minutes (take care not to dry out the turkey). Season with a few pinches of salt and set aside. 3. Preheat the broiler (grill) to high. Brush the remaining 3 tablespoons of the sage butter over the bread and arrange on a baking sheet. Toast according to the broiler method on page 7. Leave the broiler on. 4. In a small bowl, stir together the mashed potatoes and cheese. Spread the cranberry sauce over the buttered side of each toast. Divide the cheesy mashed potatoes over the cranberry sauce and return the toasts to the broiler until the potatoes are lightly browned on top, 30 seconds – 1 minute (watch the potatoes closely as broiler intensities vary). 5. To serve, mound the turkey on top of the potatoes, pour the gravy over the top (if using), and sprinkle with chives.