By Cheryl Simone

We have not one, not two, but THREE recipes to choose from using leftovers from Thanksgiving.

Leftover Turkey Benedict


4 English Muffins, split in half, two sides per person, toasted & buttered
1 Turkey, (leftover, sliced, no skin)
2 Avocados, peeled, sliced (use ½ lemon to avoid discoloration)
8 Eggs, 2 poached/person (can be done ahead)
1 Mushrooms, sautéed
1 Sliced cheese of choice: Gouda, Swiss, Provolone or American

Hollandaise Sauce:
4 egg yolks (freeze whites for another use)
½ pound Butter (2 sticks), melted, kept very hot
Juice from 1½ lemons
Pinch cayenne, dash of Tabasco sauce


1. Sauté about 1 pound of mushrooms in about olive oil and butter until moisture evaporate; about 4 oz. mushrooms, dry weight per person.

2. Poach eggs, ahead of time is okay, hold in buttered barely warm pan or on clean towel. Fresh eggs will hold together better than older eggs.

3. Toast split English muffins; butter and hold. Place one piece of cheese on each half.

4. Hollandaise ingredients room temperature; melted butter, very hot.

Blender version: Place yolks, salt, cayenne and lemon juice in blender. Having ingredients room temp and butter very hot assures yolks hot enough to thicken sauce). With blender running, drizzle in hot melted butter. If doesn’t thicken sufficiently, dump blender contents into butter pan and whisk. Or warm gently, whisking continuously. Taste for salt and cayenne/Tabasco.


a. Warm turkey in sauté pan
b. Top toasted muffin with cheese: 4 oz. mushrooms
c. Top with 2-3 oz. turkey
d. Top with ½ sliced avocado
e. Top with two poached eggs
f. Top with scant ½ cup hollandaise

Serve with hash browns and fruit.

Leftover Turkey Asian Garden Rolls

Buy some rice paper wrappers in the produce section (Whole Foods has a good brand, in the Asian aisle), hoisin sauce (Asian aisle) and Thai basil.


Leftover turkey white meat, shredded
1 carrot, julienne
1 English cucumbers, julienne, no seeds
1 bean sprouts (optional; any kind)
3 inch piece Romaine lettuce hearts, (or Boston lettuce) very thinly shredded
Cilantro, de-stemmed
Mint, de-stemmed and julienned
Thai Basil, de-stemmed (or any combination of fresh herbs)
1 bunch green onion, thin sliced on the bias
1 rice or bean thread noodles, reconstituted (can substitute cooked vermicelli)
Rice paper (spring roll wrappers, about 8” diameter)
Hot water, in large wide basin or bowl
Hoisin sauce

Dipping sauce:

Soy sauce
Scallions, thin slice
Sriracha or Thai chile sweet sauce, optional
Smooth peanut butter, optional


1. Soak rice paper a few minutes in hot water. Lay on work surface.
2. Dab hoisin sauce along one end (like a smile).
3. Add SMALL amount of all your prepared vegetables and turkey, about about a scant ½ teaspoon each: Shredded turkey, scallions, cucumbers, romaine, bean sprouts, mint, cilantro and Thai basil (or whatever herbs using).
4. Roll is closed like a burrito is wrapped: fold bottom 1/3 up over ingredients; fold in sides and roll to close the roll. A little extra water along the top of the last roll will seal the package. Store seam side down. Lay damp cloth or paper towel over top before covering with plastic wrap.
5. Serve with dipping sauce: 1/3 soy sauce, 1/3 cup chopped scallions, 2 T Thai chile or red pepper sauce and/or peanut butter. Whisk together.

Thanksgiving Leftovers Shepherd’s Pie

This dish is traditionally made with a mashed-potato crust. For a sweeter one, use a blend of potatoes, sweet potatoes, parsnips, and/or carrots. Leftovers to incorporate include turkey, gravy, mashed potatoes and vegetables served as side dishes.


1 tablespoon vegetable oil
1 large onion, peeled and chopped
1 large carrot, peeled and chopped
1-2 celery stalks, peeled and chopped
1-2 garlic gloves, minced (optional)
1 pound turkey, picked from carcass, and/or diced
Leftover gravy, (optional)
1 cup chicken broth
1-2 pounds leftover mashed potatoes, cooked vegetables: green beans, parsnips, creamed onions, etc. .
1 tablespoon tomato paste
1 teaspoon chopped fresh or dry rosemary
1 tablespoon chopped Italian parsley
1 cup frozen peas
1 cup frozen corn
6 tablespoons unsalted butter
1/2 cup milk
2 eggs, lightly beaten
½ cup Parmesan cheese (or other cheese, optional) plus additional for top
Kosher salt to taste


1. Preheat oven to 375°F.
2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, celery, garlic and carrot. Drain the fat and add the broth, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes. Off heat, add the cooked turkey.
4. In bottom of 1 1/2-quart baking dish; place leftover vegetables from dinner.
5. Layer the turkey mixture on top of vegetables. If there is gravy left, add some on top of turkey mix.
6. Layer peas and/or corn over turkey mixture.
7. Mix leftover mashed potatoes with softened butter, milk and lightly beaten eggs. For added flavor, mix grated Parmesan cheese into potato mix. For a sweeter crust, add mashed sweet potatoes into mix.
8. For a finished look, pipe mashed potatoes over other layers in baking dish. For a more rustic look, spread potatoes over mix and use a fork to cross hatch the top. Spray with cooking spray and sprinkle Parmesan cheese (or other cheese) on top.
9. Bake until golden, 30 to 35 minutes.

Susan Delbert joined The Fourth Estate Restaurant at the National Press Club as Executive Chef after working at The Old Ebbitt Grill in Washington, D.C. as Sous Chef for several years. Delbert has worked in several Washington restaurants, including The Oval Room, BeDuCi in Dupont Circle and Gerard’s Place. She started her culinary career as a Front of the House Maitre d’ in Clyde’s of Chevy Chase. She trained at the Culinary Institute of America in Hyde Park, N.Y., where she graduated at the top of her class. She was an invited participant in an Italian regional cooking program sponsored by the Italian Trade Commission.

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