New York - November 24, 2006

Turkey and Tupperware

Thanksgiving Leftover Recipe

Awake from your tryptophan stupor. This is a day to give thanks and be glad (that there are leftovers in the fridge).

We asked chef Jimmy Bradley (The Red Cat, The Harrison), our go-to master of comfort food, for his favorite Black Friday recipe. He sent us Mashed Potato and Turkey Soup, adapted for DailyCandy from his just-published The Red Cat Cookbook.

Ingredients:
1 Tbs. butter
2 cup leftover mashed potatoes
1 1/2 cup leftover turkey (hand-torn into strips)
1 1/2 cup chicken or turkey stock
3/4 cup milk
3/4 cup heavy cream
3/4 cup grated gruyere (about 6 oz.)
2 tsp. paprika
2 scallions, finely sliced
Salt
Pepper
Cayenne

1. Place mashed potatoes in a large soup pot over medium heat and add milk, heavy cream, and stock (store-bought is fine). Whisk gently to incorporate but do not overwork.

2. Add turkey and season with salt, pepper, and cayenne to taste. Bring to a light boil and finish by whisking in butter.

3. To serve, put gruyere (or your favorite shreddable cheese) in the bottom of a bowl and add soup. Garnish with a dusting of paprika and scallions.

4. Eat immediately. Pass out. Repeat throughout weekend.

The Red Cat Cookbook: 125 Recipes from New York City’s Favorite Neighborhood Restaurant is available online at amazon.com.

Photo: Janelle Jones / DailyCandy