Day-After-Thanksgiving Croque Madame

Day-After-Thanksgiving Croque Madame
Staff Writer

Thinkstock/iStockphoto

We all know about that sandwich we like to make after Thanksgiving, but this recipe by Adam Keough of Absinthe Brasserie & Bar in San Francisco sheds a whole new light on it. 

1
Servings
996
Calories Per Serving
Deliver Ingredients

Ingredients

  • sliced fresh sweet batard
  • 1  Cup  turkey stuffing
  • 4  Tablespoons  cranberry sauce
  • 2  Tablespoons  Dijon mustard
  • 2  Cups  raw Brussels sprouts leaves
  • 12-14  slices cooked pumpkin or squash
  • 1  Cup  mashed potatoes with 1 egg yolk mixed in
  • 1  Cup  hot gravy
  • eggs
  • Sliced turkey breast and pulled leg meat, as needed
  • Butter, as needed
  • Salt and black pepper, to taste

Directions

Preheat the oven to 350 degrees.

Heat a large cast-iron pan over medium heat. Mix together the mashed cranberry sauce and Dijon mustard until fully incorporated. Sauté the Brussels sprout leaves in butter with a pinch of salt and black pepper for 2 minutes.

Lay out the bread and add a thin layer of the cranberry mustard to each slice of bread. Add and form a thin layer of the stuffing on the bottom piece of bread. Add the sliced turkey breast and some pulled leg meat on top of the stuffing. Add the leftover pumpkin or squash to the Brussels sprout leaves and distribute the Brussels sprout leaves and pumpkin over the turkey.

Place the other piece of bread on top and brush both top pieces of bread with softened butter. Add some butter to the warmed cast-iron pan and place the unbuttered side in the pan. Place in the oven after 2 minutes on the stove. Very carefully, flip the sandwich after 4 minutes and add a thin layer of mashed potatoes across the top.

Put the pan back in the oven for 4 more minutes, then turn to broil and lightly brown the potatoes (careful not to burn). Put the sandwich on a plate and fry up the eggs over easy in butter and add over the sandwich. Pour hot turkey gravy over the top and serve immediately. Take a nap.

 

Nutritional Facts

Total Fat
48g
69%
Sugar
43g
48%
Saturated Fat
17g
71%
Cholesterol
232mg
77%
Carbohydrate, by difference
92g
71%
Protein
57g
100%
Vitamin A, RAE
155µg
22%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
344mg
100%
Vitamin K (phylloquinone)
708µg
100%
Calcium, Ca
523mg
52%
Choline, total
83mg
20%
Copper, Cu
1mg
0%
Fiber, total dietary
22g
88%
Folate, total
260µg
65%
Iron, Fe
10mg
56%
Magnesium, Mg
134mg
42%
Manganese, Mn
2mg
100%
Niacin
7mg
50%
Pantothenic acid
3mg
60%
Phosphorus, P
541mg
77%
Riboflavin
1mg
91%
Selenium, Se
69µg
100%
Sodium, Na
2004mg
100%
Thiamin
1mg
91%
Water
717g
27%
Zinc, Zn
8mg
100%

Thanksgiving Shopping Tip

Make sure you have all the recipes you are going to make ahead of time. Compile your grocery list from those recipes a week in advance. Make sure you allot enough time for the turkey to defrost.

Thanksgiving Cooking Tip

Balance the amount of dishes prepared ahead and those put together last minute – serve cold dishes made in advance as well as items straight from the stove.