THE VILLAGE VOICE

~ November beauty (flower of the month) _________________ THANKSGIVING WEEKEND STRATA ~ Delicious use of several leftovers ... stuffing, turkey, rolls, and cranberry sauce (old Free Press clipping from Whole Foods Market) _________ 4 cups leftover Thanksgiving bread stuffing 4 cups cubed bread (any will do like leftover dinner rolls a great option) 2/3 cup whole milk 2/3 cup half & half 6 organic eggs 1 1/2 Tbsp. Dijon mustard 1 Tbsp hot sauce (optional) 1 1/2 tsp. salt 1/4 tsp. freshly ground black pepper 1/2 Tbsp. butter 1 1/2 cups white or assorted quartered mushrooms 2 1/2 cup cook leftover diced turkey 1/3 lb. shredded cheddar cheese (or favorite melting c heese like Pepper Jack and Gorgonzola) 2 cored and diced large apples, sprinkled with lemon juice to prevent browning 1-2 cups leftover cranberry sauce Butter 9x12x2-inch baking dish. Combine leftover stuffing and cubed bread in large bowl. Place half of mixture at bottom of baking pan and set aside. Whisk together milk...

"I awoke this morning with devout thanksgiving for my friends, the old and and the new." ~ Ralph Waldo Emerson ~ November mums ___________ TURKEY SALAD with CRANBERRIES & TOASTED PECANS ~ Yes ... leftovers are delicious! _____________ 2 cups shredded or diced turkey 1 diced and cored Granny Smith apple 1/2 cup chopped celery 1/4 cup chopped green onion 1/4-1/2 cup dried cranberries 3 Tbsp. coarsely chopped toasted pecans 1 (11oz.) can drained mandarin oranges coarse salt & freshly cracked pepper 1/2 cup light mayonnaise 1 Tbsp. sour cream or plain yogurt 1 1/2 tsp. Dijon mustard 1 Tbsp. chopped fresh parsley 8 Red leaf lettuce leaves additional toasted pecans Combine turkey, apple, celery, onions, pecans, and oranges. Season with salt & cracked pepper. Whisk mayonnaise , sour cream, mustard, and parsley. Pour over turkey mixture and gently fold in. Adjust seasoning if necessary. Line 4 plates with 2 lettuce leaves each. Mound 1/4 cup of salad on top of leaves. Ga...

"The thinnest yellow light of November is more warming and exhilarating than any wine they tell of. The mite which November contributes becomes equal in value to the bounty of July." ~ Henry David Thoreau ~ Out the window (waning colors) ____________ AUTUMN TETRAZZINI with ROASTED RED PEPPERS & ARTICHOKES ~ Though similar, this rich and colorful dish (adapted from April, 2005 Southern Living) with a slightly different twist is a tasty change from traditional tetrazzini (Archives: November 24, 2006) . * 1 (12-oz) package 'straw & hay' (green & white) fettuccine or all spinach or regular 1/4 cup unsalted butter 1 coarsely chopped sweet yellow onion 8 oz. sliced mushrooms 3 Tbsp. flour 1 tsp. coarse salt 1 tsp. white pepper 3 cup milk or half & half 3 cups chopped turkey 1 cup chopped roasted red peppers 1 (14-oz) can drained and chopped artichoke hearts 1 cup white wine 2 cups shredded Parmesan cheese (or 1 cup shredded Parmesan & 1 cup shredded...

TURKEY CARCASS SOUP " To make a good soup, the pot must only simmer, or 'smile'." ~ French Proverb Strip the carcass leaving sweet meat close to the bone. The essence of how the turkey was prepared will remain in the pot. (Especially tasty if stuffed). Add only a coarsely chopped onion and a few cloves of garlic, including the skin which will all be discarded. Plop into a large stock pot, cover with cold water and bring to a boil. Simmer gently on the back burner for 4 hours. Drain stock over colander into another large stock pot, discard bits and bones, and begin anew. Chill and skim fat from top. The rest is fun. Pull out leftover vegetables from Thanksgiving dinner; for example, mashed potatoes, sweet potatoes, squash, broccoli, green beans, Brussels sprouts, corn, mushrooms, etc. Eye freshness and consider them for the pot. (If you feel you haven't had your fill of 'Holiday Fat' , slip in some leftover gravy when no one is looking). Bring stock to a...

More turkey anyone? " The art of using up leftovers is not to be considered as the summit of culinary achievement." ~ Larousse Gastronomique TURKEY TETRAZZINI (Turkey Tetrazzini was created early in the century for the Italian soprano Luisa Tetrazzini , who made her American debut in 1908 at the Metropolitan Opera House in New York City. Though not the original recipe, this is delicious and a fine way to forward leftovers.) 1 pound spaghetti or linguine 1 pound thinly sliced mushrooms bunch of sliced scallions 1 chopped red pepper 6 Tbsp. unsalted butter 4 Tbsp. flour 2 cups chicken broth 1 cup heavy cream 1/4 cup Madeira or dry Sherry 1 cup Parmesan cheese cracked pepper to taste 4 - 6 cups coarsely chopped or shredded cooked turkey 1 cup shredded Swiss cheese 1/2 cup fresh bread crumbs 1 cup toasted almonds (optional) Preheat oven to 350 degrees. While waiting for pasta water to boil, heat butter in skillet. In 2 Tbsp. butter saute mushrooms, scallions and r...