db Bistro Moderne’s Thanksgiving Leftovers Sandwich
1 pound leftover roasted turkey, thinly sliced
1/2 cup dark brown sugar
1/3 cup maple syrup
1 cup orange juice
1 pound fresh cranberries, rinsed
1 tablespoon freshly grated ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon five-spice powder
Brussels Sprouts Slaw
2 cups thinly sliced brussels sprouts
1/4 cup grated carrots
1/2 small red onion, minced
1/2 cup mayonnaise
3 tablespoons white wine vinegar
Salt and freshly ground white pepper
6 toasted brioche buns
Make the chutney: In a large saucepan over medium heat, combine the brown sugar and maple syrup, stirring until sugar is dissolved. Carefully add the orange juice and bring to a simmer. Add the cranberries, ginger and spices. Simmer over low heat for 30 minutes. Check consistency, occasionally adding water if necessary (the sauce should be thick, but not so a spoon will stand upright in it). Chill.
Prepare the slaw: In a medium bowl, toss all ingredients to combine and season to taste with salt and pepper. Chill, covered, for at least an hour before serving.
To serve: Spread cranberry chutney onto the bottoms of 6 freshly toasted brioche buns. Divide turkey on top. Top the turkey with slaw and place bun tops on the sandwiches. Makes 6 servings.
Per serving: 288 calories, (43 percent from fat), 14 g fat, (2.2 g saturated, 3.1 g monounsaturated), 7.7 mg cholesterol, 2 g protein, 40.6 g carbohydrate, 5.2 g fiber, 136 mg sodium.