db Bistro Moderne’s Thanksgiving Leftovers Sandwich



db Bistro Moderne’s Thanksgiving Leftovers Sandwich

1 pound leftover roasted turkey, thinly sliced

Cranberry Chutney:

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

To Serve

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.

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