Version 1: Turkey Béchamel with Herbs

Béchamel is a white sauce done well. This recipe has a few steps that while easy, elevate the dish.

Hints: Read the entire recipe before starting prep. Complete all prep before starting to cook (mise en place; French for setting up). An asterisk refers to a technique hint for the ingredient or cooking step.

Ingredients

1 tablespoon olive oil*

½ cup diced onion

3 cloves garlic, minced

1.5 tablespoons butter

1.5 tablespoons flour

1 cup milk*

1 handful of cilantro or parsley, washed, dried, finely chopped

2 sprigs rosemary, washed, dried, finely chopped

2 sprigs tarragon, washed, dried, finely chopped

3 sprigs oregano, washed, dried, finely chopped

1 slice of leftover turkey, 1” thick, cut into 1” dice

1 can cannellini beans, drained and rinsed

½ cup chicken stock

¼ cup white cheddar, grated

1. Add oil to heated 8” skillet. When warmed, add onion and sauté until translucent. Add garlic and cook 1 -2 minutes longer. Remove aromatics to a bowl and save. Wipe out pan, return to heat.
2. Add butter to pan and melt. Meanwhile, heat milk to a simmer (little bubbles around the edge). Add flour, stirring constantly to form a smooth paste. Slowly pour in milk, whisking constantly until sauce thickens.
3. Add turkey, cannellini beans, herbs, cheddar cheese, stir well. Slowly pour in room temperature chicken stock. Heat until sauce thickens.
4. Serve in a bowl. Note: If any cranberries are left, place a spoonful at the side of the creamed turkey.

*Technique Hint: warm the milk to a simmer before adding to the roux.

*Technique Hint: I use plain Bertolli olive oil rather than Extra Virgin Olive Oil (no need for the more expensive EVOO when using oil for sautéing).

Version 2: A Mediterranean Salad Interpretation with Vinaigrette

We had a bit of our leftover left over—so I used it for Night Two. To prepare this dish without the bit of bechamel turkey, simply make half a recipe of the white sauce.

Salad Ingredients

6 rashers bacon, fried crisp, drained on paper toweling

1 slice dark rye bread, cut into 1” cubes

½ yellow pepper, roasted, peeled, and diced

¼ teaspoon fennel powder

¼ teaspoon garlic powder

¼ teaspoon salt

3 spring onions, sliced diagonally in bite-size pieces

Lettuce, 4 leaves chopped

1 tomato, cut in eights

2” cucumber, peeled and diced

1 slice of leftover turkey, 1” thick, cut into 1” dice

1 teaspoon olive oil

1. Fry bacon rashers. Remove when crisp. Dice. Toss bread cubes into the fry pan and crisp on all sides. Keep an eye on these, they brown quickly. Remove to a bowl as soon as the crisping is complete. Sprinkle over with fennel and garlic powders, salt. Stir or toss to coat.
2. Roast pepper in the oven at 350ᵒ. When skin is nicely charred, remove to a bowl and cover with cling film. Cool. Peel. Dice.
3. Wipe out fry pan. Add turkey and heat until warm. If desired, add creamed turkey from prior recipe leftovers. Heat until sauce bubbles
4. Place lettuce in the center of 2 plates. Circle with vegetables. Top lettuce with turkey and bacon. Sprinkle on rye croutons.

Vinaigrette Ingredients

2 garlic cloves, minced

1.5 teaspoons sugar

¼ cup olive oil

1 – 1.5 tablespoons white wine vinegar

¼ teaspoon salt

¼ teaspoon pepper

1. Place all ingredients in a cover jar. Shake to emulsify. Taste and adjust sugar, oil, vinegar ratios to suit your desired flavor profile.
2. Dribble over salad.

Version 3: French Bistro-style Open-faced Sandwich

Ingredients

2 slices dark rye bread

*Vinaigrette from Night Two (or 1 tablespoon butter)

4 slices Turkey, 1/4-inch-thick (depending on size of slices – turkey should cover bread slice)

2 slices Brie cheese, cut in half

4 tablespoons Fig jam

1. Spread vinaigrette or butter on one side of rye bread. Lightly toast bread. Remove from oven (I use a toaster oven)
2. Place turkey on bread, top with brie, return to toaster until brie melts.
3. Evenly dollop fig jam on brie.

Technique hint: another option is to add 1 clove minced garlic to 1 or 2 tablespoons room temperature butter. Adjust garlic to your personal preference. (We really like garlic).