Transform Your Turkey Day Leftovers À La Loaves & Fishes!

by Christie Grimm · November 27, 2020

    So you've spent weeks reading up on how to roast the perfect turkey, days brining it, and hours cooking it - and now what? Just dumping it all into a casserole?

    Sybille van Kempen and Licia Kassim Householder of beloved Hamptons foodie favorite Loaves & Fishes have just the answer. Transform your Turkey Day leftovers into a tasty open-face sandwich or - wait for it - an empanada! 

    Shake things up and check out the recipes below, taken from the November volume of their must-have cookbooks, Loaves and Fishes Farm Series.

    Turkey Cranberry Smørrebrød
    2 large eggs
    1 teaspoon minced garlic
    1 tablespoon seeded and finely chopped jalepeño pepper
    1 teaspoon Dijon mustard
    2 teaspoons soy sauce
    1 1/2 tablespoons lime juice
    1/4 teaspoon kosher salt
    1 cup fresh cilantro leaves
    1 1/4 cups peanut oil

    To make the coriander lime sauce, place all the ingredients except the peanut oil into a food processor. Process for a few seconds. With the motor running, add the peanut oil in a thin stream If the sauce is too think, add a bit more lime juice.

    4 slices of your favorite dark rye bread
    8 slices roast turkey breast
    1 cup Cranberry Orange Relish
    4 fresh cilantro branches or 1/2 cup microgreens (optional)

    Spread a layer of coriander lime sauce on each slice of bread. Top each with 2 slices of turkey and a generous dollop of Cranberry Orange Relish, and garnish with the fresh greens.

    Turkey Empanadas
    4 cups all-purpose flour, plus more for rolling
    12 ounces (3 sticks) cold salted butter, cubed
    1 1/2 cups grated cheddar cheese
    3/4 cup water

    Place the flour and butter in a food processor; pulse to small crumb. Add the cheddar; pulse to blend. Add the water and pulse just enough to pull the dough together. Let dough rest in the refrigerator for 30 minutes while filling is prepared.

    2 large eggs
    2 tablespoons heavy cream

    2 cups diced yellow onion
    2 cloves garlic, minced
    2 ounces (1/2 stick) salted butter
    3/4 cup roasted, diced Anaheim chilies
    1 1/2 jalepeños, seeded and minced
    1 teaspoon kosher salt
    1 1/2 cups diced fresh tomatoes
    3 scallions, chopped
    2 1/2 pounds cooked shredded turkey breast or ground turkey
    1/2 cup chicken or turkey stock, if needed for moisture
    1/4 cup white wine
    2 cups sour cream
    1/2 cup chopped cilantro

    Sauté the onion and garlic in butter in a large sauté pan on medium heat until softened, about 8 minutes. Add in remaining filling ingredients and cook for 8-10 minutes until softeneed and warmed through. If using ground turkey, make sure to cook filling thoroughly. Se aside to cool. 

    Preheat oven to 375 degrees F.

    Roll out the dough on a floured surface to 1/4-inch thickness and cut into 6-inch rounds. Mix together the egg and cream and brush the outer edges of the pastry with it. Fill half of each pastry circle with the turkey mixture and fold into a half moon. Brush the tops with more egg wash. Place onto parchment-lined baking sheets and place in the freezer to chill for 1 hour.* 

    Bake for 40-45 minutes, until golden brown. Serve warm or at room temperature.

    [Photos courtesy Conor Harrigan]