The post-Thanksgiving feast
Posted: Saturday, Nov. 24, 2012
Chef Troy Gagliardo
"Chef Troy" Gagliardo hosts a weekly cooking segment called "Tuesdays with Troy" live every Tuesday on WCCB News Rising from 7 to 9 a.m. He has made over 300 appearances on the show showcasing over 1000 of his unique original recipes. He was also voted one of the Top Five best chefs in Charlotte in 2013. Troy has penned a cookbook called Pseudo Southern, which has been endorsed by celebrity chef and best selling author Fabio Viviani. His business Motown Spice Provisions supplies some of the top restaurants and country clubs in the greater Charlotte area for the past 10 years. He is a self-taught chef who learned early on the importance of family and food, and the connection between both, from his parents and grandparents. Contact him at firstname.lastname@example.org. Visit www.cheftroy.net, and follow Troy on Facebook, Twitter, Instagram, and Pinterest.
Ok the feast is over; now the fridge is crammed full of leftover turkey and fixings. Never fear the turkey sandwich is here.
Weve all had the dry leftover turkey sandwich, here a few of tips for using leftover turkey that will make it better new.
1. Remove any skin; soggy, fatty skin isnt good for anything.
2. Re-introduce picked/pulled turkey to moisture, i.e. mayo, stocks.
3. Combine dark meat with white meat.
Now, try this sandwich that takes turkey leftovers to a new place with a tasty green chili mayo, leftover cranberries and deviled eggs. This is like no other turkey sandwich that you have ever had.
Green Chili Turkey Salad Cranberry Sliders
4 Cups-Leftover Turkey-chopped
1 Recipe-Green Chili Mayo-see below
4 Each-Deviled Egg Halves
2 Each-Green Onions-thin sliced
2 Tablespoons-Fresh Parsley/Cilantro-chopped
¼ Cup-Roasted Pecans-chopped
10 Each Dinner Rolls
1 Cup-Leftover Cranberries
Green Chili Mayo 1 Cup-Mayonnaise
1 Tablespoon-Dijon Mustard
To Taste-hot Sauce
¼ Cup-Green Chili-canned, chopped
To Taste-Kosher Salt/Black Pepper
1. Combine mayo, mustard, hot sauce, green chili, salt/pepper.
3. Chop white part of eggs, add to bowl and mix to combine.
4. Half dinner rolls, top from bottom, and smear a little leftover cranberry on each.
5. Top with green chili turkey salad, place on top bun and serve.
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