serinde

AKA, clean-out-the-fridge cooking.

Based, of course, on the traditional Scots dish, cock-a-leekie soup.

1. Take about 2.5 cups of leftover turkey, and chop it up.
2. Take a large leek you didn't use with Saturday's dinner and slice it into rings.
3. Sweat the leek in a goodly amount of butter. Low and slow is the key here. After about 10-15 minutes, the leeks should be all soft and golden and have absorbed all the butter.
4. Put the leeks in a biggish bowl with the chopped turkey.
5. Now. If you have about 1-1.5c. of leftover gravy from T-day, you can just use that and GOTO 11; otherwise you have to make some.
6. Put 2T of fat--turkey, duck, chicken, or bacon are all fine; in a pinch, butter will do--in your saucepan. Put it on reasonably high heat.
7. Combine 2T of flour, some salt & pepper, some thyme, and sage if you wish. Add it to the hot fat. Stir it around to get it all completely integrated. You have made a roux.
8. Take 1 c. of liquid, preferably turkey stock from boiling down the carcass (you did boil down the carcass, didn't you?), or other stock will do. (It is best if it's at least room-temperature; it will work if cold, but take a lot longer.) Pour very slowly, a bit at a time, into the roux, stirring with purpose to make sure you are maintaining a completely integrated substance.
9. Once all the stock is in, keep stirring slowly and gently while it thickens. If you did step 8 slowly and meticulously enough, it will be mostly thickened already.
10. Stir in 1-2 T of mustard--dijon or stone-ground, probably not a hot mustard.
11. Pour your gravy into the bowl of turkey & leeks. Stir around and get it all mixed up.
12. Put the glop into a pie plate (or casserole dish, or glass baking dish) of appropriate size. Top with a pie crust, and bake at anywhere between 400 and 425 for 15-20 minutes.
You can, if you choose, make this a two-crust pie, but why bother? Or you can eschew pie crust and put drop biscuits on the top.

A sort of mash-up of various pan-Asian wrap foods found on the interwubs, which makes you feel a little more healthy about life post-Thanksgiving.

1. Take about 2 cups of leftover duck, and chop up pretty fine.
2. Take a medium-sized leek that you also didn't use for Saturday's dinner, and slice it fine.
3. Sweat the leek as above, but in coconut oil rather than butter, until soft. (If you don't have any coconut oil, any fat will do.)
3a. Ideally add a little hot pepper to this, but if your local market's peppers look shitty, just add chili flakes in the next step.
4. When the leek's nice and soft, put the duck in with it, and toss with Auntie Arwen's Phuket Thai curry blend, or any other combo of East Asian spices that suits your fancy. Let those sit and meld for a bit.
5. Prep julienned carrot, shredded cabbage, maybe some cucumber, scallions if you can get nice ones at this time of year. Put them out on the dinner table with a bottle of hoisin sauce.
6. Also set out some nice big head-lettuce leaves to use as the wraps.
7. Bring out the pot of duck & leeks, and build your own food.