Curried Turkey and Israeli Couscous Salad with Dried Cranberries

You can use light or dark turkey meat in this citrusy, sweet, subtly spiced salad. No turkey on hand? Use rotisserie chicken instead.  

• 
  
  1/4 cup freshly squeezed orange juice
  
  


• 
  
  1/2 cup dried cranberries
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 cup Israeli couscous
  
  


• 
  
  6 oz. skinless roast turkey meat, cut into medium dice (1-1/2 cups)
  
  


• 
  
  1/2 cup toasted almonds, chopped
  
  


• 
  
  2 medium celery stalks, finely chopped
  
  


• 
  
  2 scallions, thinly sliced
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  4 tsp. white wine vinegar
  
  


• 
  
  1-1/2 tsp. curry powder
  
  


• 
  
  Freshly ground black pepper
  
  

In a 1-quart saucepan, bring the orange juice to a boil over medium-high heat. Add the dried cranberries, stir, and set aside.

In a 3-quart saucepan, bring 2 quarts of well-salted water to a boil over high heat. Add the couscous and simmer until al dente, about 8 minutes. Drain and rinse with cold water until the couscous is cool. Drain again thoroughly and transfer to a large serving bowl. Add the cranberries and orange juice, turkey, almonds, celery, and scallions.

In a small bowl, whisk the olive oil, vinegar, and curry powder. Add to the couscous mixture and toss to combine. Season to taste with salt and pepper and serve.

Asian Turkey Noodle Soup with Bok Choy

Borrowed from Chinese immigrants, this simple dish is a classic comfort food in Hawaii, where it’s known as “long rice.” Despite the name, there’s no rice here; the slippery, transparent noodles are made from mung beans, though you can swap in rice vermicelli. This recipe is a great use for leftover Thanksgiving turkey.

• 
  
  4 oz. thin uncooked glass noodles
  
  


• 
  
  4 cups lower-salt chicken or turkey broth
  
  


• 
  
  3 large cloves garlic, smashed and peeled
  
  


• 
  
  1 2-inch-long piece of fresh ginger, peeled and thinly sliced, slices mashed
  
  


• 
  
  1-1/2 Tbs. soy sauce; more for serving
  
  


• 
  
  1 medium head bok choy (about 8 oz.), sliced 1/4-inch thick crosswise (about 3 cups)
  
  


• 
  
  2 cups coarsely shredded cooked turkey or chicken
  
  


• 
  
  2 scallions, both white and green parts, thinly sliced
  
  

Put the noodles in a large bowl and cover with hot tap water; let soak while you prepare the other ingredients.

In a 3-quart saucepan, bring the broth, garlic, ginger, and soy sauce to a rapid simmer over medium-high heat. Cover and continue to simmer for 10 minutes; remove and discard the garlic and ginger.

Add the glass noodles to the broth and cook until nearly transparent (you should see only a tiny thread of white in the center of each noodle), about 4 minutes. Using tongs, distribute the noodles among 4 bowls.

Add the bok choy to the broth and cook, uncovered, just until the white parts start to become tender, 3 to 4 minutes. Using a hand-held strainer or slotted spoon, remove the bok choy and distribute among the bowls.

Add the turkey to the broth and simmer just until heated through, about 30 seconds. Distribute the turkey and broth among the bowls. Top with the scallions and serve with more soy sauce on the side.

Grilled Brie, Turkey & Pear Sandwiches

No, this isn't the grilled cheese of your childhood—it's better. Brie stands in for Cheddar and the turkey and pear are a nod to fresh fall flavors. Don't have turkey? Chicken will work just fine. If you have a panini maker, this sandwich is a great excuse to use it.

• 
  
  One-half ripe pear, cored and thinly sliced
  
  


• 
  
  1 tsp. fresh lemon juice
  
  


• 
  
  1-1/2 cups (about 8 oz.) shredded cooked turkey or chicken
  
  


• 
  
  1-1/2 tsp. lightly chopped fresh thyme leaves
  
  


• 
  
  Eight 1/2- to 3/4-inch-thick slices artisan-style whole-grain sandwich bread
  
  


• 
  
  2 Tbs. Dijon mustard
  
  


• 
  
  8 oz. Brie, sliced
  
  


• 
  
  4 tsp. unsalted butter, softened
  
  

In a small bowl, toss the pear slices with the lemon juice. Heat a large skillet or griddle over low heat.

Meanwhile, toss the turkey and thyme in a medium bowl. Spread each bread slice with mustard. Arrange half of the Brie on four slices of the bread. Layer the pears over the Brie. Mound the turkey mixture on top of the pears, layer on the remaining Brie, and top with the remaining bread slices mustard side down.

Lightly spread the tops of the sandwiches with half of the butter and set them, buttered side down, in the heated skillet (if necessary, cook the sandwiches in two batches). Set a large heavy skillet right on top of the sandwiches and put 2 lb. of weights (canned goods work well) in the empty skillet. Cook the sandwiches until golden brown on one side, about 4 minutes.

Remove the weights, butter the sandwich tops, and turn the sandwiches over. Replace the skillet and weights and continue to cook until the second side is golden brown and the cheese is oozy, about 4 minutes longer. Cut the sandwiches in half and serve.

Golden Turkey Broth

You’ll get plenty of flavor using just the carcass, but if you have the leg and wing bones leftover from your Thanksgiving or other holiday feast, throw them into the pot, too.

• 
  
  Carcass from one roasted 14- to 15-lb. turkey (meat removed), plus neck, heart, and gizzard (optional)
  
  


• 
  
  1 large yellow onion, cut into eighths
  
  


• 
  
  2 large celery stalks, cut into 2-inch lengths
  
  


• 
  
  2 small carrots, cut into 2-inch lengths
  
  


• 
  
  2 large sprigs fresh parsley
  
  


• 
  
  2 large sprigs fresh thyme
  
  


• 
  
  8 black peppercorns
  
  


• 
  
  1 bay leaf
  
  


• 
  
  1/2 tsp. kosher salt; more to taste
  
  

Combine all the ingredients in an 8-quart (or larger) stockpot and add cold water to cover the bones and vegetables by 1 inch (about 4-1/2 quarts). Bring just to a simmer over medium-high heat and then reduce the heat to maintain a bare simmer. Cook for 3 hours, skimming the scum occasionally with a spoon or skimmer.

Using tongs or a large slotted spoon, carefully remove and discard the solids in the pot. Strain the broth through a fine strainer into another large vessel. Taste the broth; if it seems watery, simmer until concentrated to your liking. Season to taste with more salt.

Refrigerate for up to 5 days, or freeze for up to 6 months.

Turkey Rarebit

For an easy post-Thanksgiving meal, try these open-face sandwiches. Smothered in a cheese and beer sauce and broiled until bubbling and golden, they’re a great way to use up your leftover turkey.

• 
  
  2 Tbs. unsalted butter; more for the baking sheet
  
  


• 
  
  8 slices sourdough bread, lightly toasted
  
  


• 
  
  2 Tbs. Dijon mustard
  
  


• 
  
  16 thin slices skinless roast turkey breast (or roast chicken breast)
  
  


• 
  
  3 medium scallions, thinly sliced
  
  


• 
  
  2 Tbs. all-purpose flour
  
  


• 
  
  3/4 cup whole milk
  
  


• 
  
  1/2 cup brown or dark amber ale, such as Newcastle
  
  


• 
  
  6 oz. aged English Cheddar, finely grated (about 1-1/2 cups)
  
  


• 
  
  1 tsp. Worcestershire sauce
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Position a rack 4 to 5 inches from the broiler and heat the broiler on high.

Lightly butter a large, rimmed baking sheet. Smear one side of each slice of bread with the mustard. Set the bread slices mustard side up on the baking sheet and top with the turkey.

Melt the butter in a 2-quart saucepan over medium heat and add the scallions. Cook for 1 minute, stirring often. Whisk in the flour and cook for 1 minute more, stirring often. Add the milk and beer; whisk until thick and bubbling, about 2 minutes. Add all but 1/4 cup of the cheese, the Worcestershire, and 1/2 tsp. pepper and whisk until bubbling, just a few seconds. Season to taste with salt and pepper.

Spoon 1/4 cup of the cheese sauce over each sandwich. Sprinkle with the remaining cheese.

Broil until bubbling and browned, 4 to 5 minutes. Cool for a couple of minutes before serving.

Asian Turkey Noodle Soup with Bok Choy

Borrowed from Chinese immigrants, this simple dish is a classic comfort food in Hawaii, where it’s known as “long rice.” Despite the name, there’s no rice here; the slippery, transparent noodles are made from mung beans, though you can swap in rice vermicelli. This recipe is a great use for leftover Thanksgiving turkey.

• 
  
  4 oz. thin uncooked glass noodles
  
  


• 
  
  4 cups lower-salt chicken or turkey broth
  
  


• 
  
  3 large cloves garlic, smashed and peeled
  
  


• 
  
  1 2-inch-long piece of fresh ginger, peeled and thinly sliced, slices mashed
  
  


• 
  
  1-1/2 Tbs. soy sauce; more for serving
  
  


• 
  
  1 medium head bok choy (about 8 oz.), sliced 1/4-inch thick crosswise (about 3 cups)
  
  


• 
  
  2 cups coarsely shredded cooked turkey or chicken
  
  


• 
  
  2 scallions, both white and green parts, thinly sliced
  
  

Put the noodles in a large bowl and cover with hot tap water; let soak while you prepare the other ingredients.

In a 3-quart saucepan, bring the broth, garlic, ginger, and soy sauce to a rapid simmer over medium-high heat. Cover and continue to simmer for 10 minutes; remove and discard the garlic and ginger.

Add the glass noodles to the broth and cook until nearly transparent (you should see only a tiny thread of white in the center of each noodle), about 4 minutes. Using tongs, distribute the noodles among 4 bowls.

Add the bok choy to the broth and cook, uncovered, just until the white parts start to become tender, 3 to 4 minutes. Using a hand-held strainer or slotted spoon, remove the bok choy and distribute among the bowls.

Add the turkey to the broth and simmer just until heated through, about 30 seconds. Distribute the turkey and broth among the bowls. Top with the scallions and serve with more soy sauce on the side.

Golden Turkey Broth

You’ll get plenty of flavor using just the carcass, but if you have the leg and wing bones leftover from your Thanksgiving or other holiday feast, throw them into the pot, too.

• 
  
  Carcass from one roasted 14- to 15-lb. turkey (meat removed), plus neck, heart, and gizzard (optional)
  
  


• 
  
  1 large yellow onion, cut into eighths
  
  


• 
  
  2 large celery stalks, cut into 2-inch lengths
  
  


• 
  
  2 small carrots, cut into 2-inch lengths
  
  


• 
  
  2 large sprigs fresh parsley
  
  


• 
  
  2 large sprigs fresh thyme
  
  


• 
  
  8 black peppercorns
  
  


• 
  
  1 bay leaf
  
  


• 
  
  1/2 tsp. kosher salt; more to taste
  
  

Combine all the ingredients in an 8-quart (or larger) stockpot and add cold water to cover the bones and vegetables by 1 inch (about 4-1/2 quarts). Bring just to a simmer over medium-high heat and then reduce the heat to maintain a bare simmer. Cook for 3 hours, skimming the scum occasionally with a spoon or skimmer.

Using tongs or a large slotted spoon, carefully remove and discard the solids in the pot. Strain the broth through a fine strainer into another large vessel. Taste the broth; if it seems watery, simmer until concentrated to your liking. Season to taste with more salt.

Refrigerate for up to 5 days, or freeze for up to 6 months.

Grilled Turkey and Cheddar Sandwiches with Mango Chutney

Indian flavors meet panini sandwiches with delicious results. Naan is slightly puffy Indian-style flatbread. Other substantial flatbreads may be substituted, but avoid super-thin tortillas and lavash, which won’t be sturdy enough to contain the filling. Major Grey’s chutney, available in the condiment or international section of the supermarket, adds moisture, sweetness, and spice.

• 
  
  2 cups grated sharp Cheddar
  
  


• 
  
  1/4 cup finely chopped fresh cilantro
  
  


• 
  
  1/2 cup Major Grey’s mango chutney
  
  


• 
  
  4 naan breads
  
  


• 
  
  12 oz. sliced turkey breast
  
  


• 
  
  1 Tbs. unsalted butter, melted
  
  


• 
  
  1/8 tsp. ground cumin
  
  

Tip:

If you don’t have a panini or sandwich press, you can use a nonstick grill pan or skillet. Put a heavy pan on top of the sandwiches as they cook to press them, and flip once.

Heat a panini or sandwich press according to the manufacturer’s instructions. (Alternatively, heat a nonstick grill pan over medium-high heat.)

While the press is heating, combine the cheese and cilantro in a small bowl and stir until well blended. Spread the chutney on one half of each of the naan breads. Top with the turkey. Spoon the cheese mixture over the turkey. Fold the naan in half to cover the sandwich filling. Combine the melted butter and cumin; brush on both sides of the sandwiches.

Put the sandwiches on the press, pull the top down, and cook until browned and crisp, 3 to 6 minutes, depending on how hot your machine is. (If using a grill pan, put a heavy pan on top of the sandwiches and cook, turning the sandwiches over once.) Carefully remove from the press and serve.

Grilled Turkey and Cheddar Sandwiches with Mango Chutney

Indian flavors meet panini sandwiches with delicious results. Naan is slightly puffy Indian-style flatbread. Other substantial flatbreads may be substituted, but avoid super-thin tortillas and lavash, which won’t be sturdy enough to contain the filling. Major Grey’s chutney, available in the condiment or international section of the supermarket, adds moisture, sweetness, and spice.

• 
  
  2 cups grated sharp Cheddar
  
  


• 
  
  1/4 cup finely chopped fresh cilantro
  
  


• 
  
  1/2 cup Major Grey’s mango chutney
  
  


• 
  
  4 naan breads
  
  


• 
  
  12 oz. sliced turkey breast
  
  


• 
  
  1 Tbs. unsalted butter, melted
  
  


• 
  
  1/8 tsp. ground cumin
  
  

Tip:

If you don’t have a panini or sandwich press, you can use a nonstick grill pan or skillet. Put a heavy pan on top of the sandwiches as they cook to press them, and flip once.

Heat a panini or sandwich press according to the manufacturer’s instructions. (Alternatively, heat a nonstick grill pan over medium-high heat.)

While the press is heating, combine the cheese and cilantro in a small bowl and stir until well blended. Spread the chutney on one half of each of the naan breads. Top with the turkey. Spoon the cheese mixture over the turkey. Fold the naan in half to cover the sandwich filling. Combine the melted butter and cumin; brush on both sides of the sandwiches.

Put the sandwiches on the press, pull the top down, and cook until browned and crisp, 3 to 6 minutes, depending on how hot your machine is. (If using a grill pan, put a heavy pan on top of the sandwiches and cook, turning the sandwiches over once.) Carefully remove from the press and serve.

Asian Turkey Noodle Soup with Bok Choy

Borrowed from Chinese immigrants, this simple dish is a classic comfort food in Hawaii, where it’s known as “long rice.” Despite the name, there’s no rice here; the slippery, transparent noodles are made from mung beans, though you can swap in rice vermicelli. This recipe is a great use for leftover Thanksgiving turkey.

• 
  
  4 oz. thin uncooked glass noodles
  
  


• 
  
  4 cups lower-salt chicken or turkey broth
  
  


• 
  
  3 large cloves garlic, smashed and peeled
  
  


• 
  
  1 2-inch-long piece of fresh ginger, peeled and thinly sliced, slices mashed
  
  


• 
  
  1-1/2 Tbs. soy sauce; more for serving
  
  


• 
  
  1 medium head bok choy (about 8 oz.), sliced 1/4-inch thick crosswise (about 3 cups)
  
  


• 
  
  2 cups coarsely shredded cooked turkey or chicken
  
  


• 
  
  2 scallions, both white and green parts, thinly sliced
  
  

Put the noodles in a large bowl and cover with hot tap water; let soak while you prepare the other ingredients.

In a 3-quart saucepan, bring the broth, garlic, ginger, and soy sauce to a rapid simmer over medium-high heat. Cover and continue to simmer for 10 minutes; remove and discard the garlic and ginger.

Add the glass noodles to the broth and cook until nearly transparent (you should see only a tiny thread of white in the center of each noodle), about 4 minutes. Using tongs, distribute the noodles among 4 bowls.

Add the bok choy to the broth and cook, uncovered, just until the white parts start to become tender, 3 to 4 minutes. Using a hand-held strainer or slotted spoon, remove the bok choy and distribute among the bowls.

Add the turkey to the broth and simmer just until heated through, about 30 seconds. Distribute the turkey and broth among the bowls. Top with the scallions and serve with more soy sauce on the side.

Lemony Turkey, Escarole, and Rice Soup

Simmering the your leftover Thanksgiving turkey carcass for 4 hours results in a full-bodied, fragrant broth, which becomes the base of this flavorul soup.

For the broth

• 
  
  Neck and giblets (excluding liver) from a 14-lb. turkey
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  3 large carrots, coarsely chopped
  
  


• 
  
  3 medium celery ribs (with leaves), coarsely chopped
  
  


• 
  
  2 large onions, coarsely chopped
  
  


• 
  
  Stems from 1 bunch parsley
  
  


• 
  
  1 medium clove garlic
  
  


• 
  
  1 bay leaf
  
  


• 
  
  1/2 tsp. black peppercorns
  
  


• 
  
  Carcass and aromatics, except lemon, from Grill-Roasted Turkey
  
  


• 
  
  1/2 cup dry vermouth or white wine
  
  

For the soup

• 
  
  2 Tbs. olive oil
  
  


• 
  
  1 cup medium-diced yellow onion
  
  


• 
  
  1 cup medium-diced carrot
  
  


• 
  
  Kosher salt
  
  


• 
  
  10 oz. escarole, thinly sliced (about 5 packed cups)
  
  


• 
  
  1 cup long-grain white rice
  
  


• 
  
  2 cups medium-diced leftover turkey
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  1/2 cup freshly grated aged pecorino
  
  

Make the broth

Rinse and dry the neck and giblets. Heat the oil in an 8-quart stockpot over medium-high heat. Add the neck and giblets and brown well on all sides, about 10 minutes. Add the carrots, celery, and onions and cook for 2 minutes. Add the parsley stems, garlic, bay leaf, peppercorns, carcass and aromatics, and vermouth and cook for 2 minutes. Barely cover the solids with water (you’ll need about 1 gallon) and reduce the heat to medium. Slowly bring to a simmer, skimming any scum that rises to the surface—this will take about 45 minutes. Reduce the heat to low, cover the pot partially, and simmer very slowly—just lazy bubbles—for 4 hours.


Strain the broth through a colander and then again through a fine strainer. Pour the strained broth into a large saucepan and boil until reduced to 9 cups. Remove from the heat and cool at room temperature for about an hour; refrigerate overnight. Skim off the fat before using.

Make the soup

Heat a 6-quart pot over medium-high heat. Add the olive oil, onion, carrot, and 1/4 tsp. salt. Cook, stirring occasionally, until the onion is translucent, 6 to 8 minutes. Add the broth and bring to a simmer. Stir in the escarole and season with 1/2 tsp. salt. Reduce the heat to low and simmer while you cook the rice.


Bring a 3-quart saucepan of well-salted water to a boil. Stir in the rice. Boil, stirring occasionally, until just tender, about 14 minutes.


Drain the rice and add it to the soup along with the turkey and lemon juice. Simmer just to heat the turkey, about 1 minute. Season to taste with salt. Sprinkle each serving with grated pecorino.

Turkey Rarebit

For an easy post-Thanksgiving meal, try these open-face sandwiches. Smothered in a cheese and beer sauce and broiled until bubbling and golden, they’re a great way to use up your leftover turkey.

• 
  
  2 Tbs. unsalted butter; more for the baking sheet
  
  


• 
  
  8 slices sourdough bread, lightly toasted
  
  


• 
  
  2 Tbs. Dijon mustard
  
  


• 
  
  16 thin slices skinless roast turkey breast (or roast chicken breast)
  
  


• 
  
  3 medium scallions, thinly sliced
  
  


• 
  
  2 Tbs. all-purpose flour
  
  


• 
  
  3/4 cup whole milk
  
  


• 
  
  1/2 cup brown or dark amber ale, such as Newcastle
  
  


• 
  
  6 oz. aged English Cheddar, finely grated (about 1-1/2 cups)
  
  


• 
  
  1 tsp. Worcestershire sauce
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Position a rack 4 to 5 inches from the broiler and heat the broiler on high.

Lightly butter a large, rimmed baking sheet. Smear one side of each slice of bread with the mustard. Set the bread slices mustard side up on the baking sheet and top with the turkey.

Melt the butter in a 2-quart saucepan over medium heat and add the scallions. Cook for 1 minute, stirring often. Whisk in the flour and cook for 1 minute more, stirring often. Add the milk and beer; whisk until thick and bubbling, about 2 minutes. Add all but 1/4 cup of the cheese, the Worcestershire, and 1/2 tsp. pepper and whisk until bubbling, just a few seconds. Season to taste with salt and pepper.

Spoon 1/4 cup of the cheese sauce over each sandwich. Sprinkle with the remaining cheese.

Broil until bubbling and browned, 4 to 5 minutes. Cool for a couple of minutes before serving.

Grilled Brie, Turkey & Pear Sandwiches

No, this isn't the grilled cheese of your childhood—it's better. Brie stands in for Cheddar and the turkey and pear are a nod to fresh fall flavors. Don't have turkey? Chicken will work just fine. If you have a panini maker, this sandwich is a great excuse to use it.

• 
  
  One-half ripe pear, cored and thinly sliced
  
  


• 
  
  1 tsp. fresh lemon juice
  
  


• 
  
  1-1/2 cups (about 8 oz.) shredded cooked turkey or chicken
  
  


• 
  
  1-1/2 tsp. lightly chopped fresh thyme leaves
  
  


• 
  
  Eight 1/2- to 3/4-inch-thick slices artisan-style whole-grain sandwich bread
  
  


• 
  
  2 Tbs. Dijon mustard
  
  


• 
  
  8 oz. Brie, sliced
  
  


• 
  
  4 tsp. unsalted butter, softened
  
  

In a small bowl, toss the pear slices with the lemon juice. Heat a large skillet or griddle over low heat.

Meanwhile, toss the turkey and thyme in a medium bowl. Spread each bread slice with mustard. Arrange half of the Brie on four slices of the bread. Layer the pears over the Brie. Mound the turkey mixture on top of the pears, layer on the remaining Brie, and top with the remaining bread slices mustard side down.

Lightly spread the tops of the sandwiches with half of the butter and set them, buttered side down, in the heated skillet (if necessary, cook the sandwiches in two batches). Set a large heavy skillet right on top of the sandwiches and put 2 lb. of weights (canned goods work well) in the empty skillet. Cook the sandwiches until golden brown on one side, about 4 minutes.

Remove the weights, butter the sandwich tops, and turn the sandwiches over. Replace the skillet and weights and continue to cook until the second side is golden brown and the cheese is oozy, about 4 minutes longer. Cut the sandwiches in half and serve.

Grilled Turkey and Cheddar Sandwiches with Mango Chutney

Indian flavors meet panini sandwiches with delicious results. Naan is slightly puffy Indian-style flatbread. Other substantial flatbreads may be substituted, but avoid super-thin tortillas and lavash, which won’t be sturdy enough to contain the filling. Major Grey’s chutney, available in the condiment or international section of the supermarket, adds moisture, sweetness, and spice.

• 
  
  2 cups grated sharp Cheddar
  
  


• 
  
  1/4 cup finely chopped fresh cilantro
  
  


• 
  
  1/2 cup Major Grey’s mango chutney
  
  


• 
  
  4 naan breads
  
  


• 
  
  12 oz. sliced turkey breast
  
  


• 
  
  1 Tbs. unsalted butter, melted
  
  


• 
  
  1/8 tsp. ground cumin
  
  

Tip:

If you don’t have a panini or sandwich press, you can use a nonstick grill pan or skillet. Put a heavy pan on top of the sandwiches as they cook to press them, and flip once.

Heat a panini or sandwich press according to the manufacturer’s instructions. (Alternatively, heat a nonstick grill pan over medium-high heat.)

While the press is heating, combine the cheese and cilantro in a small bowl and stir until well blended. Spread the chutney on one half of each of the naan breads. Top with the turkey. Spoon the cheese mixture over the turkey. Fold the naan in half to cover the sandwich filling. Combine the melted butter and cumin; brush on both sides of the sandwiches.

Put the sandwiches on the press, pull the top down, and cook until browned and crisp, 3 to 6 minutes, depending on how hot your machine is. (If using a grill pan, put a heavy pan on top of the sandwiches and cook, turning the sandwiches over once.) Carefully remove from the press and serve.

Turkey Soup with Dill, Parsley, and Chive Dumplings

After the Thanksgiving feast, take an extra few minutes to toss the turkey carcass into a soup pot with a few vegetables. You'll be rewarded with a rich broth that can be used in this delicious soup with airy herb-flecked dumplings.

For the turkey broth

• 
  
  2 medium carrots, cut into 2-inch pieces
  
  


• 
  
  2 medium celery stalks, cut into 2-inch pieces
  
  


• 
  
  1 medium yellow onion, cut into quarters
  
  


• 
  
  2 dried bay leaves
  
  


• 
  
  1 cup dry white wine
  
  


• 
  
  1 roasted turkey carcass, broken in half, plus any leftover bones
  
  

For the soup

• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1/2 medium yellow onion, finely diced
  
  


• 
  
  4 medium carrots, quartered lengthwise and cut into 1/2-inch pieces
  
  


• 
  
  4 medium parsnips, quartered lengthwise, cored, and cut into 1/2-inch pieces
  
  


• 
  
  1-1/2 cups small-diced celery root
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  One 14-1/2-oz. can diced tomatoes with juice
  
  


• 
  
  1/2 cup dry white wine
  
  


• 
  
  1 dried bay leaf
  
  


• 
  
  3 cups medium-diced roast turkey 
  
  


• 
  
  2 cups chopped Swiss chard leaves (ribs removed)
  
  

For the dumplings

• 
  
  3 oz. (6 Tbs.) unsalted butter
  
  


• 
  
  2 tsp. kosher salt
  
  


• 
  
  3-3/8 oz. (3/4 cup) all-purpose flour
  
  


• 
  
  3 large eggs
  
  


• 
  
  1 Tbs. chopped fresh dill
  
  


• 
  
  1 Tbs. chopped fresh parsley
  
  


• 
  
  1 Tbs. chopped fresh chives
  
  

Make the broth

In a 10-quart pot, combine the carrots, celery, onion, bay leaves, wine, carcass, and bones. Add 7 quarts of water and bring to a simmer over medium-high heat. Reduce the heat and simmer gently until the broth is rich and flavorful, 4 to 6 hours. Strain the broth through a fine sieve and discard the solids. Let cool; then skim off and discard the fat on the surface. The broth may be refrigerated for up to 2 days or frozen for up to 2 months.

Make the soup

Heat the oil in a heavy-duty 6- to 8-quart pot over medium-high heat. Add the onion and cook until starting to brown, about 2 minutes. Add the carrots, parsnips, and celery root and cook until the vegetables start to color, about 4 minutes. Season with salt and pepper.


Add the tomatoes, wine, and bay leaf and bring to a boil. Add 2 quarts of the turkey broth and return to a boil. Reduce the heat and simmer until the vegetables are tender, 10 to 15 minutes. Season to taste with salt and pepper.


Add the turkey and Swiss chard and simmer until the chard is wilted, about 5 minutes. (The soup may be cooled and refrigerated for up to 2 days. Bring to a simmer before continuing.)

Make the dumpling batter

In a 3-quart saucepan, bring 3/4 cup water and the butter and salt to a boil over medium heat. When the butter melts, remove the pan from the heat and stir in the flour until thoroughly combined. Return the pan to medium heat and stir until the mixture pulls away from the sides of the pan.


Scrape the dough into a large bowl. With a sturdy wooden spoon, beat in the eggs, one by one, until the batter is smooth. Fold in the chopped herbs. (The batter may be covered and refrigerated for up to 1 day.)

Finish the soup with the dumplings

Using two 1/2-teaspoon measures, drop spoonfuls of batter into the simmering soup until all of the batter is used. After the dumplings rise to the top, cover the pan and steam the dumplings until they have puffed up to double their size, about 4 minutes. Serve hot.

Asian Turkey Noodle Soup with Bok Choy

Borrowed from Chinese immigrants, this simple dish is a classic comfort food in Hawaii, where it’s known as “long rice.” Despite the name, there’s no rice here; the slippery, transparent noodles are made from mung beans, though you can swap in rice vermicelli. This recipe is a great use for leftover Thanksgiving turkey.

• 
  
  4 oz. thin uncooked glass noodles
  
  


• 
  
  4 cups lower-salt chicken or turkey broth
  
  


• 
  
  3 large cloves garlic, smashed and peeled
  
  


• 
  
  1 2-inch-long piece of fresh ginger, peeled and thinly sliced, slices mashed
  
  


• 
  
  1-1/2 Tbs. soy sauce; more for serving
  
  


• 
  
  1 medium head bok choy (about 8 oz.), sliced 1/4-inch thick crosswise (about 3 cups)
  
  


• 
  
  2 cups coarsely shredded cooked turkey or chicken
  
  


• 
  
  2 scallions, both white and green parts, thinly sliced
  
  

Put the noodles in a large bowl and cover with hot tap water; let soak while you prepare the other ingredients.

In a 3-quart saucepan, bring the broth, garlic, ginger, and soy sauce to a rapid simmer over medium-high heat. Cover and continue to simmer for 10 minutes; remove and discard the garlic and ginger.

Add the glass noodles to the broth and cook until nearly transparent (you should see only a tiny thread of white in the center of each noodle), about 4 minutes. Using tongs, distribute the noodles among 4 bowls.

Add the bok choy to the broth and cook, uncovered, just until the white parts start to become tender, 3 to 4 minutes. Using a hand-held strainer or slotted spoon, remove the bok choy and distribute among the bowls.

Add the turkey to the broth and simmer just until heated through, about 30 seconds. Distribute the turkey and broth among the bowls. Top with the scallions and serve with more soy sauce on the side.