When it comes to leftovers from the Thanksgiving table, Washingtonians want more than just a cold turkey sandwich. These recipes from five D.C. chefs will stretch your creativity so that your leftovers will rival even the main event at Thanksgiving this year.
415 New Jersey Ave. NW
Washington, DC 20001
Chef Wes Morton of Art and Soul likes to combine all of the Thanksgiving leftovers into a turkey hash for breakfast the next morning. The hash consists of leftover turkey, eggplant and cornbread dressing, Andouille sausage and a touch of butter topped with a fried egg and gravy. Make the eggplant dressing ahead of time so it’s ready for breakfast the next day. To make the eggplant dressing, break up your leftover cornbread in a bowl. Add steamed eggplant, roasted turkey stock, one egg and herbs. Top with bread crumbs and bake in the oven for 30 minutes. When ready to make the hash, cook the Andouille sausage in a pan, then remove and add a touch of butter. Sautee the eggplant dressing and leftover turkey in the pan and then set on a plate with the sausage while you fry up an egg. Place the egg on top of the dressing, cover with gravy and serve for an awesome post-Thanksgiving breakfast.
About Chef Wes Morton
Executive Chef Wes Morton has a true southern background, hailing from Abbeville, La. After attending culinary school at the New England Culinary Institute, he worked at a Michelin-starred restauraunt in California before coming to Washington where he worked for Circle Bistro, Cityzen, Michel Richard’s Citronelle, and Againn before joining Art and Soul in March 2011.
1924 Pennsylvania Ave. NW
Washingnton, DC 20006
Founding Farmers’ Senior Executive Chef Joe Goetze came up with an inventive way to repurpose turkey into ravioli filling for a delicious pasta dish that can be eaten straight away or frozen for a turkey day surprise later. Take two cups of leftover turkey, half cup of your turkey gravy and another half cup of untouched roasted veggies from the table. You’ll need to buy 64 wonton wrappers, which is about two packages. You’ll also need two eggs, salt and pepper to taste and pasta sauce. First, hand shred the leftover turkey into strings. Chop both the turkey and the veggies into finely cut pieces. Mix the turkey and veggies together until combined well. Then add in the gravy and egg and continue to mix until it forms a pasty consistency. Season with salt and pepper to your tastes and set aside. Prepare the wonton wrappers by laying 32 of them out. In a small bowl, beat together one teaspoon of water and the egg, which will be used as the “glue” to hold together your raviolis. Dollop one tablespoon of the filling on the center of each wrapper and then brush the egg wash around the filling. Top with the other half of the wrapper, pressing firmly on all sides making sure they stick together. If cooking immediately, wait 30 minutes before boiling in water for three minutes. Top with pasta. This serves four people with eight raviolis each.
About Chef Joe Goetze
As senior Executive Chef for Founding Farmers, Joe Goetze manages recipe development and execution. Prior to joining The Farm team in 2004, Goetze was responsible for the culinary operations of a $17 million per year grocer and prepared Italian gourmet foods for eatZi’s Market & Bakery. He has worked in kitchens and created menus for more than a decade since he graduated from the Culinary Institute of America.
707 6th St. NW
Washington, DC 20001
When you have one too many sweet potatoes or a sweet potato casserole left, it’s time to turn those taters into a sumptuous dessert. Chef Marjorie Meek-Bradley of Graffiato suggests making them into a sweet potato cheesecake. Simply use your leftover peeled sweet potatoes or sweet potato casserole and integrate it into your favorite cheesecake recipe. The robust, sweet, but earthy flavor of the potato provides a rich sweet texture to compliment the sour of the cream cheese. It’s the perfect dessert to make from leftovers, especially after all of the other pies are gone.
About Chef Marjorie Meek-Bradley
Chef Meek-Bradley serves as the chef de cuisine for Mike Isabella’s Graffiato in Gallery Place. Prior to teaming with Isabella to help open his inaugural restaurant, Meek-Bradley worked as his sous chef at Jose Andres’ Zaytinya. Her pedigree includes working as chef de partie at the three-star Michelin restaurant Per Se in New York City.
1370 Park Road NW
Washington, DC 20010
Famous DC vegan cupcake baker Doron Peterson dabbles more and more into the world of savory vegan dishes. For vegetarian Washingtonians that have more Tofurkey than they know what do with, Peterson suggests a “Shepherd’s Pie.” Layer the pie with your roasted fall vegetables and gravy in between slices of tofu turkey or even a seitan roast. For the topper, combine both garlic mashed potatoes with mashed sweet potatoes lightly to create a white and orange swirl, then top the pie with it. All you have to do is bake it for 30 minutes at 350 and enjoy.
About Doron Peterson
Doron Peterson is an New York native Italian-Jew who turned vegan and addressed the challenges of making the food she loved and craved in her dairy, meat and egg-free lifestyle. That quest created the popular Sticky Fingers Sweets and Eats Bakery in Columbia Heights that opened in 1999 and led her to win Cupcake Wars twice over. Doron dabbles more and more into the world of savory foods with her ethnic-cuisine-themed summer suppers, vegan sandwiches and hot bar.
2190 Pimmit Drive
Falls Church, VA 22043
Taco Bamba’s chef and owner Victor Albisu makes turkey leg tacos with his leftovers. More than just throwing turkey meat in a taco, this upscale, gourmet taco combines rich dark meat with the sweetness of a sweet potato and a spicy salsa on a corn tortilla. After Thankgiving, take the leftover turkey legs and pull the meat off of the bone. Chop the meat into smaller bite-sized pieces. Take your marshmallow roasted sweet potato casserole and whip it together with heavy cream or sour cream if you prefer. Chop up sage to sprinkle on the taco. Albisu suggests a guajillo cranberry salsa. To make it, blister the cranberries, then combine with brown sugar, guajillo chiles and orange juice in a food processor until it reaches the desired consistency. To serve the taco, heat a corn tortilla in a pan or a la plancha and then layer turkey, sage, sweet potato crema and salsa, and enjoy.
About Chef Victor Albisu
After serving as the executive chef for more than four years at the celebrated BLT Steak, Chef Victor Albisu is executing his vision for an intimate taqueria called Taco Bamba, scheduled to open later this year. Albisu boasts a culinary education from Le Cordon Bleu in Paris, more than a decade’s experience with gourmet French, American and Latin American cuisine, and Cuban and Peruvian heritage to bring a gourmet taco menu at affordable prices.
Related: Best Tortas in the DC Area