This is how we polished off the last of the turkey and dressing in my house. Although it’s now too late for your Thanksgiving leftovers, it’s worth keeping on file, especially if you have turkey and dressing at Christmas. And if you should not have any leftover dressing, try it on waffles, biscuits, or just buttered toast.
To tell the truth, I’m almost tempted to make another turkey, just so we can have more leftovers to make this again.
Serves 4
4 3-inch-square portions of leftover dressing
3 tablespoons unsalted butter
1 medium onion, trimmed, split lengthwise, peeled, and diced
2 large carrots, peeled and diced
2 ribs celery, washed, strung, and diced, optional
1 tablespoon chopped fresh (or 1 teaspoon crumbled dried) sage
1 tablespoon fresh (or 1 teaspoon dried) thyme leaves
Whole nutmeg in a grater
3 tablespoons instant (Wondra) or all-purpose flour
½ cup Madeira or dry sherry
Leftover turkey gravy and enough turkey or chicken broth to make 2½ cups, or 2½ cups broth
Salt and whole black pepper in a mill
2-3 cups cooked turkey cut into large dice
½ cup heavy cream
1. Split each square of dressing in half horizontally and have them ready to toast. Warm 2 tablespoons of butter in a deep skillet or sauté pan over medium heat. When it is just melted, put in the onion and carrot, and, if liked, celery. Sauté, tossing occasionally, until the onion is translucent and the vegetables are beginning to soften, about 4 minutes. Add the herbs and a generous grating of nutmeg and stir, then sprinkle the flour over the vegetables and stir until they are coated with it and there are no lumps of flour in the pan. Slowly add the wine, leftover gravy, and broth. Season it well with salt and pepper and bring to a simmer, stirring constantly. When it is thickened, add the turkey and let it simmer 3-4 minutes, stirring occasionally.
2. Melt the remaining butter in a large, well-seasoned iron skillet or non-stick pan over medium heat. Put in the dressing cut side down and let it toast until it is golden, about 3-4 minutes. Turn and cook until it is hot through and toasted on both sides. Transfer the dressing to warm plates.
3. Stir the cream into the turkey and simmer until it thickens, about half a minute longer. Taste and adjust the nutmeg, salt, and pepper and spoon it over the dressing. Serve immediately.