European Stars And Stripes (Newspaper) - November 27, 1987, Darmstadt, Hesse                                Gobbler goodies the Day after by Craig Claiborne with Pierre Franey new York times be f covers arc not. By nature. Inferior Foo sin a professional kit Chen for instance a Good lick finds a use Lor nearly every Honn  scrap Wilh a Lille imagination the Hom Cook can transform those goods Hal remain Al the end of a meal info festive serendipitous dishes the daily a we recently did a menial recapitulation of certain dishes to have cooked in the last few years in the aftermath of thanksgiving among them was a hoi Lurkey soup Given More body Wilh the addition of orzo the Small Rice shaped pasta. Vegetables such As carrots celery onions and Corn can also be added to the soup we like to serve freshly grated Parmesan cheese on the Side to be sprinkled on according to taste perhaps our Mavorite leftover dish is a cold Turkey Sandwich that Sandwich might be no More complicated than thinly sliced Turkey meal on bread smeared with Mayonnaise preferably homemade. Bui the one we remember most keenly was prepared a year or so ago a Friend had arrived Tor thanksgiving dinner bearing a More than ample Supply of caviar to be served As a first course. We had a Small amount of it left in the tin the next Day. So we made a version of russian dressing to be substituted Lor the Basic Mayonnaise ii consisted of a Small amount of Mayonnaise  or two Tablespoons of caviar ideally it should be Black caviar Salmon caviar is too Strong hit of Chili sauce and chopped chives the thinly lived Turkey was sandwiched Between Rye bread a i the result was a least fit Lor Royalty or simply Good friends these sandwiches go Well with a chilled Burgundy or alsatian Type wine a Char Connay. Chablis Chenin Blanc or Johanisberg riesling we have always had a passion for bits of leftover cooked poultry blended with freshly cooked pasta. Such As Ihm Spaghetti spa Ghelli or Vermicelli with a cheese sauce spooned Over and baked with leftover Holiday foods in mind we made the dish recently with thinly sliced cold Turkey Light or dark fettuccine a cheese sauce preferably made with gruyere cheese and bits of Broccoli ii is baked until bubbling and goes Well Wilh a chilled Burgundy Type we. Such As a lightly chilled Beaujolais or a Nice full bodied dry while wine our repertory of leftover thanksgiving Day goods also includes an uncommonly refreshing dessert ice made with the inevitable Day after Cranberry sauce. Ii is an extremely easy dish to make requiring Only a simple syrup made with sugar and water cooked for live minutes and chilled this is blended in the food processor or electric blender with the slightly tangy sour Sweet sauce along Wilh Orange juice we prefer freshly squeezed Nice. But it can be made with the bottled product the liquid mixture is poured into the Container of an ice Cream maker and Frozen according to the manufacturer s instructions this will produce what is known in French As a Granite or in italian As a Granita. Which is to say Frozen Ruil and ice it is velvety smooth and. With the addition of a Little egg while or heavy Cream before the mixture is Frozen can be turned into a delightful sherbet Turkey soup the Stock 3 i pounds cooked Turkey Bones from which most of the meat has been removed pieces of leftover cooked Turkey skin 16 cups water i cup or More leftover Giblet Gravy optional 1 Bay Leaf 6 sprigs fresh thyme or 1 Teaspoon dried 2 cups coarsely chopped celery tops 1 cup coarsely chopped scraped carrots 1 cup coarsely chopped peeled onion 1 cup coarsely chopped Green part of Leeks 6 Parsley sprigs Salt to taste if desired freshly ground Pepper to taste the garnishes 2 cups carrots scraped and Cut into /4-Inch Dice 2 cups celery Cut into /4-Inch Dice 1 i cups finely chopped White part of Leeks Vij cup finely chopped peeled onion 2 cups fresh red Ripo tomatoes Cut into a Lnch cubes 2 cups Zucchini Cut into i Inch cubes /2 Teaspoon finely minced garlic i cup orzo Rice shaped greek pasta 1 cup com kernels fresh or Frozen 1 cup cooked Turkey White or dark meat Cut into i Inch cubes 1/4 cup finely chopped Parsley v cup freshly grated Parmesan cheese. Put the Bones in a Kettle and add any leftover Turkey skin. Add the water Giblet Gravy Bay Leaf thyme celery tops coarsely chopped carrots coarsely chopped onion Green part of Leeks Parsley Salt and Pepper. Bring to the boil and let simmer one hour As the Broth Cooks skim off and discard any scum foam and fat that rises to the surface. Strain the Broth into a clean Kettle discarding the solids and skim off All fat from the lop bring to the boil and add the diced carrots diced celery while part of Leeks finely chopped onion tomatoes Zucchini and garlic let simmer about 10 minutes. Ihen add the orzo continue cooking five minutes and add the Corn kernels and cubed Turkey meat. Continue cooking 15 minutes stir in the Parsley serve with the grated Parmesan cheese on the Side. Yield twelve or More Servings. Turkey and caviar sandwiches a Pound cooked Boneless skinless breast of Turkey i cup Mayonnaise 1 Tablespoon caviar preferably Black 2 Teaspoons Chili Sauco or Tomato Ketchup 2 Teaspoons Cognac 1 Tablespoon finny chopped chives 8 thin slices Rye bread toasted if desired. Cut the Turkey breast across the Grain into very thin slices blend the Mayonnaise with the caviar Chili sauce or Tomato Ketchup. Cognac and chives spread the caviar Mayonnaise on each of four slices of bread and arrange one fourth of the Turkey meal on top. Smear one Side of each of the remaining four slices of bread with the Mayonnaise mixture and add the slices smeared Side Down Over the sandwiches yield four sandwiches Turkey with pasta and Broccoli 1 Bunch Broccoli 5 Tablespoons butter 2 Tablespoons flour 2vj cups milk Salt to taste if desired Teaspoon freshly grated Nutmeg Teaspoon Cayenne Pepper i cup heavy Cream 2 egg Yolks Vij cup gruyere or Swiss cheese Cut into /4-Inch Dice freshly ground Pepper to taste 3 quarts water 9 ounces fresh or dried fettuccine 1 Pound leftover Boneless skinless roast Turkey 2 Teaspoons finely minced garlic it cup freshly grated Parmesan cheese. Preheat the oven to 425 degrees. Trim or break off the Flowe Relles of the Broccoli there should be about five cups. Bring enough water to the boil to cover the Broccoli pieces when they arc added add the Broccoli and Cook about three minutes or until Crisp tender. Do not overcook Drain thoroughly. Melt Vivo Tablespoons of the butter in a Saucepan and add the flour stirring with a wire whisk. When blended add the milk stirring rapidly with the whisk. When thickened and smooth add the Salt Nutmeg and Cayenne add the Cream and remove from the heal stir rapidly with the whisk while adding the egg Yolks. Stir in the cheese. Set aside. Bring the water to the boil in a Saucepan and add the Salt and fettuccine. When the water returns to the boil Cook to the desired degree of oneness. Fresh fettuccine will Cook in about two to three minutes dried fettuccine May require up to nine minutes or longer. Drain return the fettuccine to the cooking utensil and add one Tablespoon of butter add sail and Pepper to taste and toss briefly meanwhile Cut the Turkey meat against the Grain into thin slices. Spoon the fettuccine into an Oval baking dish a dish measuring about 13 by 10 by 2v inches is Ideal scatter the Broccoli pieces evenly on top heat two Tablespoons of Butler in a Skillet and add the meal and garlic. Cook stirring briefly just to heal through scatter the slices Over the Broccoli spoon the cheese sauce Over All Sprinkle the grated Parmesan Over the sauce place in the oven and bake 10 minutes. Run under the broiler until nicely browned on lop about two to three minutes yield six to eight Servings Turkey Nonnato Turkey with tuna sauce 1 Pound cooked Boneless skinless breast of Turkey 1 6vj-ounce can tuna drained 3 Tablespoons drained Capers 1 /2 cups Mayonnaise 1 Teaspoon Lemon juice 1 Tablespoon finely chopped Anchovy fillets or use Anchovy paste 2 Tablespoons Turkey or Chicken Broth seeded thin Lemon slices Black olives and finely chopped Parsley for Garnish. Cut the Turkey breast across the Grain into thin slices each about one eighth Inch thick put the drained tuna and Capers into the Container of a food processor or electric blender and blend add the Mayonnaise Lemon juice anchovies and Broth blend thoroughly. Spoon about a Quarter cup of the sauce into a serving dish and smooth it Over. Arrange a Quarter of the Turkey slices slightly overlapping Over the sauce. Spoon another layer of sauce on top add another layer of Turkey slices and More sauce continue making layers until All the Turkey slices Are used finish with a layer of sauce Garnish the lop symmetrically with Lemon slices Black olives and Parsley serve any additional sauce on the Side serve with Tomato slices or a mixed Green salad on the Side Page 16 the stars and stripes Friday. November 27. 1987