Turkey Fit For Gobbling

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Happy Thanksgiving! And happy leftovers!

Instead of chowing down on Thanksgiving dinner for the rest of the week, transform leftover turkey into a salad that’s perfect over romaine lettuce leaves, or even lunchtime sandwiches.

Or, if you haven’t had enough, this Tunisian turkey breast recipe, adapted from Marcus Samuelson’s dish, will do the trick. The harissa keeps the turkey moist, while adding great flavor to the bird, and you will have dinner ready in about 2 hours. Save the roasting pan juices for passing at the table.

Meanwhile, after the turkey goes into the oven, toss these yams together with a glaze and bake.

Bon appétit!

Curried Turkey Salad With Apples, Ginger, Cranberries And Brown Sugar(Serves 6 to 8)3 quarts cooked turkey meat, diced

3 stalks celery with leaves, finely chopped

2 bunches scallions, chopped

2 crisp apples (honey crisp, Pink Lady, or your favorite) cored and diced, rolled in lemon juice

1/3 cup chopped crystallized ginger

1/3 cup sundried cranberries

1/2 cup parsley leaves, chopped

1/3 cup roasted pistachios, salted

Romaine lettuce leaves, washed and spun dried

Curry dressing:

3/4 cup good quality mayonnaise

2 tablespoons Dijon mustard

Juice of 1 lemon, plus grated zest

2 tablespoons curry powder, to taste

1/2 teaspoon cardamom

1/2 teaspoon coriander

1/2 teaspoon celery seeds

Sea salt and freshly ground black pepper, to tasteTo prepare:Toss turkey, celery, scallions, apples, ginger, cranberries and parsley in a mixing bowl, until well mixed.

Whisk mayonnaise, mustard, lemon juice and zest, curry powder, cardamom, coriander, and celery seeds in a small mixing bowl, until blended.

Taste and adjust the seasonings with lemon juice, or salt and pepper.

Add just enough dressing to the turkey so the mixture is lightly coated.

Taste and adjust the seasonings.

Arrange romaine lettuce on a platter.

Mound the salad on the lettuce.

Sprinkle with pistachios.

Serve with crusty bread.Impromptu Turkey Breast For Thanksgiving(Serves 6 to 8)1 6-pound turkey breast, with bone and skin

Sea salt and freshly ground black pepper, to taste

3 large cloves garlic, peeled and sliced

2 3-inch cinnamon sticks, broken into pieces

4 large shallots, chopped

For the pan:

1 large onion, roughly chopped

4 carrots, peeled and roughly chopped

4 stalks celery, roughly chopped

For the harissa:

3/4 cup olive oil

3 large cloves garlic, minced

1 teaspoon ground caraway seeds

1 cup mild chili powder

1 tablespoon ground coriander

1 teaspoon salt

4 tablespoons fresh mint, choppedTo prepare:Add oil to a small sauté pan over medium heat.

Heat, until oil shimmers.

Add garlic.

Sauté, until golden, about 3 minutes.

Remove the pan from the heat.

Stir in caraway seeds, chili powder, coriander, salt and mint.

Continue stirring, until it is cool.

Store leftover in clean glass jar.

Preheat the oven to 400˚F.

Set a roasting rack in a roasting pan.

Set aside.

Scatter onion, carrots and celery in the bottom of the pan.

Wash the turkey breast under cold running water.

Pat dry with paper towels.

Sprinkle salt and pepper on the skin and inside the cavity.

Stuff the garlic, cinnamon sticks and shallots into the neck cavity.

Seal it closed with toothpicks, or stitch with cotton kitchen string.

Carefully release skin from the flesh with your fingers.

Rub harissa under and over the skin to evenly season.

Place the turkey breast, skin side up, on the roasting rack in the pan.

Add water to the bottom of the pan.

Cover with aluminum foil.

Roast in preheated oven, basting every now and then with the juices that accumulate in the bottom of the pan.

Continue roasting, until an instant-read thermometer inserted into the thickest part of the breast reads 160˚F and the juices run clear when pierced with a fork, about 1½ hours.

Uncover the turkey breast.

Increase the heat to 425˚F.

Roast, until the skin is brown, about 15 minutes longer.

Remove the turkey from oven.

Let rest for 20 minutes before carving.

Strain out the vegetables.

Bring pan juices to a boil in a saucepan over high heat.

Transfer to a gravy strainer.Pour into a gravy boat or pitcher.

Drizzle au jus over the slices of turkey breast.

Serve at once.

Pass remaining sauce at the table.Impromptu
Honey Glazed Yams(Serves 8)3 pounds medium yams, peeled and cut into 1-inch slices

4 tablespoons unsalted butter

Sea salt and freshly ground black pepper, to taste

1/4 cup soy sauce

1 cup orange juice

1/4 cup honey

1/2 teaspoon cumin

1/2 teaspoon cinnamonTo prepare:Preheat the oven to 400˚F.

Arrange yams in a ceramic baking dish that will accommodate all the slices in a single layer.

Brush with butter.

Season with salt and pepper, to taste.

Bake for 15 minutes.

Whisk the soy sauce, orange juice, honey, cumin and cinnamon in a small bowl, until blended.

Pour about 1/2 cup of the glaze over the yams.

Return them to the oven.

Roast, brushing them every so often with the glaze, until yams are tender, about 15 minutes.

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