Chef's Thanksgiving Leftovers

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by Lou Perseghin

"People sometimes don't know what to do with the [turkey] carcass," says Bistro St. Tropez chef/owner Patrice Rames. "It makes a very powerful stock." Soak it overnight in cold water, remove the fat and strain. Add chopped carrots, celery, onions, kernel corn and cubed sweet potato or pumpkin. Shred in some leftover turkey meat, and add spinach and fresh basil oil for color. If you like a thicker soup, add cream for a smoother texture.

Take leftover sweet potatoes and put them in a pot with brown sugar and chicken stock. A dash of cumin "gives a little more flavor," says Ten Stone chef Tarik Jackson. Simmer for about two hours. Puree the final product to create a smooth, creamy soup. Garnish with a dollop of sour cream and a cinnamon stick.

If you have leftover fresh cranberries, Bump bar manager Dan Ruth recommends squeezing the juice into a martini shaker and mixing one part cranberry with two parts vodka. Add a splash of vanilla syrup and shake well. Serve over ice with a fresh cranberry in the glass.

Kabul chef Wali Saai recommends grinding leftover turkey into a chuck, mixing it with fresh-cut onions and green peppers and seasoning with coriander. Roll the mixture into balls and pan sear. Add to a pot of tomato sauce made from chopped tomatoes, garlic, onions, salt and pepper. Then, add two glasses of cold water and boil for 15-20 minutes. The mixture's best served over brown rice or with fresh bread.

Take a flour tortilla and layer it with smoked Monterey Jack cheese and fresh cranberries. "You can use cranberry sauce if fresh berries aren't available," says Great American Pub chef John Sakos. Dice up leftover turkey and pile it high on the wrap. Add another layer of berries and season with salt, freshly ground pepper and a pinch of sugar. Fold it up, and grill on a flattop.