Leftovers are one of the best parts of Thanksgiving! While the standard club sandwich is awesome, what if you want something different? Chef Tony from the Market Diner has some ideas!
Turkey Salad
½ pound all white meat roasted turkey, shredded
1 T mayo
2 oz diced celery
Salt, pepper to taste
1 dash each, dry mustard powder & garlic powder
Mix together til well incorporated. Use in a variety of ways; sandwiches, wraps, stuffed tomatoes, stuffed mushrooms.
Turkey and Spinach Pastina
½ pound dark meat roasted turkey, shredded
1 cup each, diced celery, onion, carrot
1 bay leaf
1 gallon of chicken stock
1 pound of fresh baby spinach
8 oz pastina
Salt, pepper to taste
Dash crushed pepper flakes
2 oz olive oil
In a stock pot under medium heat, add oil and veggies, bay leaf and pepper flake and sauté for 5 to 7 minutes. Add stock and increase heat to high. When it reaches a boil, add spinach and continue to cook for 3 minutes. Add pasta and remove from heat. Stir occasionally for 7 minutes until pasta is fully cooked. Serve with grated cheese and crusty bread.
