Friday, November 25, 2011

Thanksgiving Leftovers Recipe

(From chef Jimmy Bradley)

1 tablespoon butter
2 cups leftover mashed potatoes
1 1/2 cups leftover turkey (hand-torn into strips)
1 1/2 cups chicken or turkey stock
3/4 cup milk
3/4 cup heavy cream
3/4 cup grated gruyere
2 tsp. paprika
2 scallions, finely sliced

1. Place mashed potatoes in a large soup pot over medium heat and add milk, heavy cream, and stock (store-bought is fine).
2. Whisk gently to incorporate but do not overwork.
3. Add turkey and season with salt, pepper, and cayenne to taste.
4. Bring to a light boil and finish by whisking in butter.
5. To serve, put gruyere (or your favorite shreddable cheese) in the bottom of a bowl and add soup. Garnish with a dusting of paprika and scallions.
Recipe courtesy of Jimmy Bradley, chef and owner of The Red Cat ( and The Harrison ( in NYC

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