New Years leftovers done right. I knew right away when I started planning out my New Years day meal (SOUS VIDE “SMOKED” TURKEY, BLACK-EYED PEAS, COLLARD GREENS AND CORNBREAD WITH TURKEY SKIN CHIPS) it would turn into a great soup. The leftovers were “Smoked” turkey, black-eyed peas and spicy collard greens. I also had turkey stock leftover.
I over seasoned the black-eyed peas a bit in the initial recipe so instead of using all stock, I used the rest of the turkey stock and cut that with water. The grilled cheese was a spin on the wildly popular PUBLIX TURKEY, BACON AND CRANBERRY SUB ON MULTIGRAIN post from two years ago. I make those subs at home at least once or twice during the Thanksgiving/Christmas holiday so I had the cranberry-orange relish already.
Can I just say WOW about this little meal. The soup had so much depth of flavor, like I mentioned in the original post. Sour, spicy, sweet, creamy and earthy. The sandwich had the savory, crunchy, sweet and spicy (from the mustard). Yum!
- Leftover “smoked” turkey breast (recipe here)
- Leftover black-eyed peas (recipe here)
- Leftover collard greens (recipe here)
- 1 cup no/low sodium turkey stock
- 2-3 cups water
- Publix cranberry orange relish
- Publix multigrain Italian bread (or whatever you like)
- Boar’s Head smoked Gouda cheese, sliced
- Dijon mustard (or spicy deli mustard)
- Olive oil
- Salt and pepper
- In a large pot over medium heat, add the black-eyed peas, collards, stock and water. Bring to a boil and allow to simmer until desired consistency is acheived.
- Heat a grill pan or skillet over medium heat.
- Open four slices of bread. Add Dijon mustard to one side and cranberry orange relish to the to the other. Add sliced smoked turkey and smoked Gouda cheese. Drizzle the top of the sandwich with oil and season with salt and pepper and place on the grill. Meanwhile, drizzle oil on the now top side of the sandwich with oil and season. Grill both sides until the bread is crunchy and the cheese is melted.