Western Living Magazine
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Not in the mood for another turkey sandwich? We've got you covered.
Sure, we all love feasting on holiday leftovers, but there comes a time when we just can’t stomach another meal of reheated turkey and mashed potatoes—which is exactly why we asked three of Vancouver’s best chefs to share their ideas on what to do with all that extra turkey.
Use your leftover turkey bones to make a flavourful broth, like Freebird Chicken Shack’s Chef Angus An. Made with a handful of Asian spices—dried galangal, cassia bark and star anise—the dish is a far cry from your traditional holiday meal (a.k.a. It’s exactly what you need to get through the rest of the week).
This fricassee recipe from Chef Tret Jordan of Tableau Bar Bistro is the perfect way to warm up on a cold winter day. Packed with smokey bacon, carrot, leek and mushrooms, and topped with a white wine sauce, it’s rich, creamy and comforting.
Belgard Kitchen’s Chef Reuben Major makes use of all holiday leftovers in just one recipe. His breakfast hash, topped with two soft-poached eggs, is chock-full of turkey, stuffing, cranberry sauce and gravy.