For our weekly feature, "Moveable Feast," Rachel Hutton of Minnesota Monthly joins John Birge to talk about where to go and what to eat in Minnesota.
Rachel's favorite use of leftover turkey is a hotdish her mother makes with cream of celery soup, poppy seeds, and Ritz crackers crushed on top. But turkey is also great to use in place of chicken for, say, Mexican enchiladas or tortilla soup.
If you want an upgrade on the turkey sandwich, Be'wiched Deli in the North Loop once gave Minnesota Monthly a great recipe for a sandwich that tops the turkey with bacon, an herbed goat cheese spread, and a date chutney spread.
Recipe:
Bewiched Deli Turkey Sandwich
Top ciabatta bread with leftover turkey, thick-cut smoked bacon, and a slather of date and goat-cheese spreads.
Date spread: Chop 8 oz. Medjool dates, 1/2 onion, and 2 garlic cloves. Sauté until soft with 1/2 t. salt and 3/4 c. water.
Goat-cheese spread: Combine 8 oz. goat cheese and 6 oz. cream cheese with 2 T. roasted garlic. Add chopped chives, parsley, and tarragon, plus salt, pepper, and lemon to taste.
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