What’s better than Thanksgiving? The day after!!!!

I love Thanksgiving left over. This morning, I took all the meat of the turkey and with the wings and bones I made some stock.

This is a must in how to use everything from the turkey. You must have by now at least 1 carrot, 1 onion and couple stalks of celery left. Sauté the onions, carrot and celery in the pot, it’s good if the bottom of the pan gets sticky and brownish. This will give the color to your stock, if you want a light colored stock, then don’t let your vegetables sauté too long. Add your bones and water to cover, some parlsey, and a couple bay leaves. Let simmer for couple hours. When ready just let sieve your stalk. And here you have it. Freeze it if you want to keep it longer.

Our breakfast was a hash of leftover stuffing pan fried, with a tartine of walnut bread with the leftover cranberry jam and a fried egg.

I get very creative usually with sandwiches too. Ever had a turkey, stuffing and gravy sandwich? that’s the best. You can serve it with my version of the pommes dauphine.

Pommes Dauphine: with your leftover mash potatoes take a small amount in your hands and roll them to make a ball (1 inch diameter) and then put it in a egg was (2 eggs light beaten with water) and then into the bread crumbs, repeat this process one more time. In a big pot, warm up some oil (frying oil like canola, corn) and fry the pommes dauphine, until golden. Not too long they will expend and explode. I would recommend to do them only a few at a time.