From our archives: Ten days of Thanksgiving recipes.

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From our archives: Ten days of Thanksgiving recipes.

Posted by: Rick Nelson under Holidays, Recipes Updated: November 24, 2009 - 8:06 AM

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A fine use for leftover gravy: As a garnish for turkey and root vegetable-stuffed crepes. Star Tribune file photo.

With Thanksgiving in just two days, it's not too early to start thinking about leftovers. That was our thinking a few years back when we asked a handful of Twin Cities chefs to take inspiration from turkey leftovers and come up with recipes that went beyond the sandwich. One solution I particularly loved was from Eliot King of Prima in south Minneapolis.

Here's what we wrote:

His concept of sage-and-walnut crepes stuffed with a turkey and autumn-vegetable ragout just kind of crept up on him. "Sometimes turkey cooks dry, and the next day it's even drier," said King. "So I wanted to do something that would remoisten it." Then he ruminated on what to put the turkey in. "I thought about pasta, but there's something so easy about crepes. And you can put nice flavors into them. It's a good combination."

WALNUT-SAGE CREPES FILLED WITH TURKEY

Makes 8 to 10 crepes.
Note: From Eliot King of Prima in Minneapolis.

For filling:

1/4 c. diced parsnips

1/4 c. diced carrots

1/4 c. diced turnips

1/4 c. diced rutabaga

1/4 c. red onion

1/4 c. celery root

2 tsp. finely minced garlic

1 tsp. finely minced shallots

3 tbsp. olive oil

1 tbsp. chopped parsley, plus extra sprigs for garnish

3 c. diced leftover boneless, skinless turkey

1 1/2 c. turkey gravy, warmed and divided

2 tbsp. butter

For crepes:

3 tbsp. finely chopped walnuts

4 eggs

1 1/4 c. milk

2 tbsp. butter, melted

1 c. flour

2 tbsp. finely chopped fresh sage

Salt and pepper to taste

1/2 tsp. butter for cooking

Leftover gravy or parsley, for garnish

Directions

To prepare filling: Preheat oven to 450 degrees. In a large bowl, toss parsnips, carrots, turnips, rutabaga, onion, celery root, garlic and shallots with olive oil until coated. Place in ovenproof dish and roast, stirring once or twice, until vegetables are tender and slightly golden, about 15 to 20 minutes. Remove from oven and transfer to a large bowl. Mix with parsley and turkey and moisten with a tablespoon or two of turkey gravy.

To prepare crepes: Preheat oven to 350 degrees. On an ungreased baking pan, toast chopped walnuts for 3 to 4 minutes, shaking pan once or twice while baking. Cool and reserve. In a large bowl, beat eggs. Add milk, the 2 tablespoons melted butter and flour, beating with each addition until smooth. Pass mixture through a strainer, then stir in walnuts, sage and salt and pepper. In a 10-inch non-stick saute pan over medium-high heat, melt the 1/2 teaspoon of butter. Ladle 1/3 cup of batter into pan and cook until set, about 20 seconds; cook other side until set. Cool on wire rack and repeat until all batter is cooked.

To assemble crepes: Preheat oven to 350 degrees. Fill the center of each crepe with a few spoonfuls of the turkey mixture and roll crepes burrito-style. Grease bottom and sides of an ovenproof dish with more butter, and place crepes in pan. Bake 35 minutes. Serve hot, drizzled with warmed gravy and garnished with parsley sprigs.

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From our archives: Ten days of Thanksgiving recipes.

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Grocery shopping on Thanksgiving Day

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