Three chefs add spice to turkey leftovers
Quick ReadLong Island chefs share recipes to reinvent your Thanksgiving leftovers
Photo credit: Jesse Newman | A turkey-pomegranate salad is made with turkey, greens, pomegranate and almonds at Trata, a Greek restaurant in Roslyn, by the restaurant's executive chef, Luis Falcon. (Nov. 17, 2010)
Three local chefs reinvent turkey
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Thanksgiving meals are remarkably consistent across ethnic borders. Whether your family arrived at Plymouth Rock or JFK, today you are probably consuming some variation on roast turkey, stuffing, sweet potatoes, cranberry sauce and pumpkin pie.
But tomorrow is another story. It's in the creative exploitation of leftovers that home cooks let their national flags wave.
Newsday consulted...
