Each Thanksgiving brings the perennial dilemma of what to do with all the leftover turkey. These recipes from the Culinary Institute of America in Hyde Park, N.Y., offer two creative solutions.
The Turkey Club Sandwich, from the CIA's latest book, "Garde Manger: The Art and Craft of the Cold Kitchen" (Wiley, $54.95), is a popular lunch choice among the college's 2,100 students.The pasta dish, adapted from a recipe featured in the forthcoming second edition of "The Professional Chef's Techniques of Healthy Cooking" (Wiley, scheduled for publication March 2000), is a lighter alternative to the retro leftovers favorite, Turkey Tetrazzini.
TURKEY CLUB SANDWICH
12 slices white sandwich bread, lightly toasted
1/2 cup mayonnaise
8 leaves green-leaf lettuce, washed and dried
1/2 pound roasted turkey breast, sliced thin
1/2 pound ham, sliced thin
8 thin slices ripe tomato (about 1 large tomato)
6 strips bacon, cut in half, cooked
For each sandwich, spread 1 side of 3 pieces of toast with mayonnaise. Top one piece of toast with a lettuce leaf and 2 ounces each of turkey and ham. Cover with a second piece of toast. Top with 1 lettuce leaf, 2 tomato slices, and 3 half strips of bacon. Top with remaining toast, secure with 4 toothpicks, and cut into four triangles.
Makes 4 servings.
Nutritional information per serving: 715 cal., 34.5 g pro., 39 g fat (8 g saturated fat), 56 g carbo., 1,963 mg sodium, 86.5 mg chol., 3 g fiber.
SPAGHETTI WITH TURKEY, BROCCOLI RAAB, PANCETTA, PARMESAN AND TOASTED CRUMBS
5 ounces country-style, whole-grain bread
Olive oil cooking spray as needed
2 teaspoons cornstarch
1 1/2 cups turkey or chicken broth
1/3 cup evaporated skim milk
1 ounce thinly sliced pancetta or 2 strips bacon, cut into thin strips
1 cup diced onion
4 teaspoons minced garlic
3/4 pound broccoli raab, cleaned and chopped
2 teaspoons chopped fresh thyme (or 1/2 teaspoon dried)
1/2 teaspoon red pepper flakes, or more to taste
1/2 pound roasted turkey meat or more to taste, cubed
1 teaspoon fresh lemon juice
3/4 pound thin spaghetti
1/3 cup freshly grated parmesan cheese
2 tablespoons chopped fresh parsley
Preheat the oven to 350 F. Remove the crust from the bread and discard. Cut the bread into large cubes and pulse in a food processor to medium-sized crumbs. Spread the crumbs on a baking sheet and spray with the oil. Bake, stirring frequently, until golden-brown, 8 to 12 minutes. Set aside to cool.
Combine the cornstarch with 1 tablespoon of the broth. Bring the remaining broth to a simmer in a small saucepan. Stir the cornstarch mixture until smooth. Add the cornstarch mixture and milk to the broth, stirring constantly. Simmer until thickened, about 1 minute. Remove from the heat and set aside.
Heat a large saute pan or wok over medium heat. Add the pancetta and saute until just beginning to brown, about 2 minutes. Add the onion and garlic; saute until the onions are softened, 6 to 8 minutes. Add the broccoli raab, thyme, red pepper flakes and 2 tablespoons water; cover and cook until the broccoli raab is just tender, about 5 minutes. Stir in the broth mixture and turkey. Simmer until the turkey is heated through. Season to taste with the lemon juice.
Meanwhile, cook the spaghetti in boiling water until tender to the bite. Drain and toss with the broccoli raab mixture. Transfer to a serving bowl and sprinkle with the toasted crumbs, parmesan and parsley. Serve immediately.
Makes 4 servings.
Nutritional information per serving: 668 cal., 41 g pro., 13 g fat (4.5 g saturated fat), 95 g carbo., 760 mg sodium, 56 g chol., 10 g fiber.