Thanksgiving leftovers are nearly as much a part of the holiday tradition as the original meal itself. Eating the same old turkey sandwich or pot pie afterward, however, can get old. Justin Oliver, executive chef at Fuel shared a surprisingly quick and easy three course meal with those leftovers that will have you excited about turkey and all the fixings the next day.

Serves four people

First Course – Oeufs Farcie

4 hard boiled eggs
Leftover Thanksgiving stuffing
1 Tbsp Dijon mustard
2 Tbsp mayo
Pinch of shallot
One egg, lightly beaten
Bread crumbs

Peel the eggs, slice in half, reserve the yolk. Mix ingredients and stuff the eggs with leftover stuffing. Roll the eggs in the bread crumbs, and place them under the broiler for one to two minutes. Serve warm (alone or with a green salad and vinaigrette).

Second Course – Sweet potato (or regular potato) Vichyssoise

4 cups leftover mashed sweet potatoes, mashed potatoes, or any other style of leftover potatoes
4 cups chicken or vegetable stock
Leftover cranberry jelly, or other leftover cranberry preparation

Place mashed potatoes in a blender or food processor. Add 2 cups of stock and turn on blender. Add more stock as necessary until you have a smooth soup of the consistency you desire. Heat over medium heat and add salt or pepper as needed. Serve warm (or cold if preferred). Place a dollop of cranberry jelly in the middle of the soup.

Third Course – Turkey Moutard

Leftover turkey (or turkey leg) – about 2 cups
Leftover root vegetables – about 2 cups
Parpadelle pasta or wide egg noodles (one package, typically 16 oz.)
2 tablespoons of Dijon mustard
1 cup white wine
1 cup chicken (or turkey) stock
½ cup heavy cream
1 teaspoon of thyme (dry or fresh)
Salt and pepper
Small dice of chives for garnish (optional)

Cook pasta or egg noodles al dente. Reserve. In a saucepan over medium heat combine the mustard, wine, chicken stock, cream and thyme. Slowly bring to a boil, then reduce to a simmer until the sauce coats the back of a spoon. Taste and season with salt and pepper. Keep warm over low heat.

Reheat turkey and any leftover root vegetables (ideally, these would consist of pearl onions, carrots, potatoes, turnip, etc. You can reheat them in a sauté pan over medium heat, or in the microwave.)

To serve, place a mound of noodles in the center of a plate. Top with root vegetables and turkey, and finish with moutard sauce. Garnish with chives

Justin Oliver, Executive Chef at Fuel Restaurant in Lewiston, displays the tasty creations he made using nothing but leftovers and a few simple ingredients.  Clockwise from the top left, Turkey Moutard, Oeufs Farcie, and Sweet Potato Vichyssoise.

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