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Give Thanksgiving Leftovers A Lift With Ideas From Westchester Chefs

Chef Ethan Kostbar of Moderne Barn in Armonk.
Chef Ethan Kostbar of Moderne Barn in Armonk. Photo Credit: Paul Johnson
Chef Bill Rosenberg of NoMa Social in New Rochelle.
Chef Bill Rosenberg of NoMa Social in New Rochelle. Photo Credit: Submitted
Chef Peter Assue of City Limits Diner, Stamford.
Chef Peter Assue of City Limits Diner, Stamford. Photo Credit: Paul Johnson

WESTCHESTER COUNTY, N.Y. -- Wondering what to do with your Thanksgiving leftovers? We went to area chefs for their thoughts and ideas.

  • From Chef Bill Rosenberg, NoMa Social, New Rochelle: Turkey hash with poached eggs and gravy, turkey and fontina panini with cranberry sauce, turkey pot pies, shredded BBQ turkey sliders with cole slaw, and the classic leftover sandwich filled with turkey, stuffing, cranberry sauce, mayo, bacon, and good bread.
  • From Chef Peter Assue, City Limits Diner , White Plains: Turkey chowder or turkey banh mi.
  • From Leslie Lampert, Chef, The Love Group, Mount Kisco: Thanksgiving tacos (shredded turkey, stuffing, cranberry sauce on soft flour tortillas) or stuffing waffles. Moisten stuffing and press into waffle iron.
  • From Chef Ethan Kostbar, Moderne Barn , Armonk: BBQ pulled turkey sandwich with apple and red cabbage slaw.
  • From Chef Matthew Karp, Plates, Larchmont: Turkey chili burger toppings, deep fried turkey balls (take turkey, stuffing and mashed potatoes, mash up in a bowl, dip in tempura batter and deep fry), turkey soup (making soup from the bones), and turkey nachos.

What are your favorites? Share your recipes and ideas.

To whet your appetite, here's one recipe from Chef Assue:

Turkey Chowder

Ingredients

  • 4C Leftover turkey meat
  • 3q Turkey stock
  • 8oz. Salt pork or 8oz butter
  • 8oz. Minced onion
  • 4oz. Small dice celery
  • 12oz. Roux
  • 1lb. Potato, small dice
  • 1 Standard sachet (Peppercorns, Bay leaves, Thyme)
  • 16oz. Heavy cream, hot
  • Salt and Pepper to taste

Directions

  • Render salt pork until crisp, about 10 to 15 minutes.
  • Add onions and celery, sweat until translucent about 6-7 minutes.
  • Add turkey stock and bring to a simmer.
  • Add roux to simmering stock, whisking gradually without lumps, skimming the surface as necessary.
  • Add the potato and sachet, simmer until potatoes are tender, about ten to 15 minutes.
  • Add hot cream and turkey meat to complete.
And from Chef Kostbar at Moderne Barn:

BBQ Pulled Turkey Sandwich with Apple Red Cabbage Slaw

Apple Red Cabbage Slaw

Ingredients

  • 1 Head red cabbage
  • 2 Firm red apples (ideally tart)
  • ½ C Apple cider
  • 3 T Sugar
  • Salt

Thinly slice all ingredients and toss in bowl

BBQ Sauce

Ingredients

  • 4 C Ketchup
  • ½ C Brown Sugar
  • ½ C Molasses
  • 1ea Onion, finely diced
  • 3 Garlic, cloves
  • 1 C Red wine vinegar
  • ½ C Worcestershire sauce
  • 1 T Smoked paprika

Directions

  • Sweat onion and garlic in oil.
  • Add the rest of the ingredients simmer 20 minutes.
  • Shred turkey, mix with BBQ sauce.
  • Serve on your favorite bread and add slaw on top.

Note: this has a long shelf life and can be enjoyed over the course of the week.

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