Without disrespecting the sandwich of the day after Thanksgiving, it is something beautiful and there is a lot of space for creativity, but it seems like a good year to experience a little more.
To inspire, PEOPLE met with two chefs competing in Netflix's first original culinary competition, The Final Table, which premiered its first full season on Tuesday, November 20.
The show revolves around twelve teams of two professional chefs who clash in a battle to dominate several cuisines around the world. The competition takes place over ten episodes, and the chef's final position will win a place in the coveted "Final Table."
One of the participants is Ronald Hsu, an Atlanta native who served as sous chef and creative director at the famous New York City restaurant Le Bernadin, and has an important tip for the leftovers of Thanksgiving: Throw your turkey bones after carving the meat.
"I love taking the turkey carcass and simmering it with some thyme leaves, carrots, celery, onions and garlic for 4 hours," he tells PEOPLE. You can force that and then use it instead of chicken broth for any recipe, or do what Hsu does and turn it into a home-style, home-style meal. "I take the leftover grated turkey and boil some noodles, then I take out the remains of the broth, add the meat and the noodles and then you have turkey noodle soup for a cold day".
However, to make the most of your leftovers, Darren MacLean, executive chef and owner of Shokunin in Calgary, and also the final table contestant, turns stuffing, sauce, turkey and mashed potatoes into an imposing casserole. You can even take the Hsu inventory method and use it in the MacLean recipe!
Get your full recipe below, and between the fill of your face this holiday weekend, you can watch the 10 episodes of The Final Table, now broadcast on Netflix.
Darren MacLean's epic Thanksgiving pie
- ¼ cup plus 2 tbsp. unsalted butter
- 4 teaspoons canola oil
- ¼ cup chopped white onion
- 1 tablespoon. Chopped garlic
- 1 tablespoon. chopped shallots
- 1 teaspoon chopped fresh thyme
- 1 bay leaf
- 2 cups of leftover fill
- 2.5 cups chopped turkey (use dark meat if possible and part of the skin)
- ¾ cup of turkey or chicken broth
- 4 cups mashed potatoes left over
- 2 tablespoons white miso paste
- ¼ cup of cream
- 2 cups of leftover sauce
- 1 teaspoon black pepper
Chopped fresh parsley and thyme, to decorate.
1. Preheat the oven to 400 ° F. Lightly grease a 12-in. Square baking dish with 1 tbsp. Butter and reserve.
2. In a large skillet or skillet, heat the oil over medium-high heat. Add the onion, garlic, shallot, thyme and bay leaf and cook, stirring constantly until transparent.
3. Add 1 tbsp. For butter and any turkey skin, cook until some of the fat turns and the skin starts to crack. Add the rest of the turkey meat and mix until it is covered and slightly warm.
4. In the casserole dish with butter, add the stuffing and then cover with the hot turkey mixture.
5. In another saucepan, heat the turkey broth and beat the miso paste until it is completely combined. Add the sauce and let it thicken. Season with black pepper and pour 1 cup of sauce over the turkey and stuffing. Reserve the rest of the sauce for later.
6. Combine ¼ cup of butter, melted, with 1 tbsp. Of white miso and reserve.
7. Lightly heat the mashed potatoes in a saucepan with the cream and stir until smooth.
8. Pour the mashed potato mixture over the filling and sauce and pack until smooth.
9. Brush the miso butter over the puree and sprinkle with chopped fresh herbs.
10. Bake in the oven for 25-30 minutes until the filling absorbs the sauce and cooks lightly on the bottom.
11. Let stand for 10 minutes before serving with plenty of leftover sauce!
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