Thanksgiving Leftovers Tartine with French Toasted Dressing Cake, Roasted Turkey Soaked in Gravy, Brussel Sprouts Hash, Boozy Cranberry Sauce, & Crumbled Goat Cheese

Thanksgiving Leftovers Tartine with French Toasted Dressing Cake, Roasted Turkey
Soaked in Gravy, Brussel Sprouts Hash, Boozy Cranberry Sauce, & Crumbled Goat Cheese

I'm back with a bang y'all, I promise... I swear... Cross my heart and hope to die, yada yada yada. I decided to take a mini-break since I haven't been feeling well (and I'm still not unfortunately). And because I don't feel well, I barely eat... literally. So, I haven't been cooking, which means I have nothing to post, it's absolutely depressing. But Thanksgiving has come & gone, and I finally will be able to share some of my goodies with you :) I actually pulled off a full Thanksgiving on my own this year, with the help of Peej of course, but I practically had a hand in each and every dish. Some of the recipes I plan on posting are my "Bread Pudding" Dressing with Cornbread, Sausage, & Apples, Silky Pumpkin Pie with Toasted Marshmallow Meringue, Crack Pie, and maybe a Crème Bruleed Buttermilk Pie (if I can find a slice, it might be all gobbled up by now). I will tell y'all that I am obsessed with my recipe for my Bread Pudding-Dressing. Like a in love with it-wanna marry it-kinda way. It has chunks of cornbread, French bread, and Italian bread, which is studded with spicy sausage, sauteed vegetables, and apples, then it is soaked in a batter of eggs, heavy cream, milk, and chicken stock. The dressing gets perfectly crispy and toasted on top, but still remains amazingly moist down below. We had little leftover, so I just knew it would be amazing in a french toast adaption, and that's exactly how my "Thanksgiving Leftover Tartine" was born. A tartine is a french, open-faced sandwich, so I knew it would the perfect dish. The next day, I cut the cold bread pudding-dressing into squares, and then dipped them in a grated parmesan-chive batter and fried them up until they were golden brown & crispy. I topped 'em with some warm gravy-soaked turkey, a brussel sprouts hash, crumbled goat cheese, and a drizzle of boozy cranberry sauce. I know, your mouths should be watering by now, and so is mine. I'm hopin' I still have enough leftovers that I can make another one of these bad boys tomorrow. Oh, I realize that y'all won't have access to my dressing recipe, but I promise it'll be the first thing I put up this week!! Enjoy :)

All the yummy layers...

Y'all see that crispy dressing cake, don't ya?? 

Beautiful Brussel Sprouts Hash

For the French Toasted Dressing Cake:

3 Eggs

¾C Heavy Cream

½t Salt & Fresh Cracked Black Pepper

¼C Fresh Chives, Minced

¼C Parmesan, Freshly Grated

4 Squares of Thanksgiving “Bread Pudding” Dressing

For the Brussel Sprout Hash:

15 Brussel Sprouts, Shaved Thinly

4 Slices of Thick Applewood Smoked Bacon, Cut into Small Cubes

¼C Sweet Onion, Finely Diced

2 Cloves of Garlic, Minced

¼C Apple Cider Vinegar

2-3T Maple Syrup

1T Grainy Mustard

Salt & Pepper, To Taste

For the Thanksgiving Leftovers Tartine:

Prepared French Toast Batter

4 Squares of Thanksgiving “Bread Pudding” Dressing

Unsalted Butter or Vegetable Oil, For Frying

4 Servings of Pulled Turkey Meat Tossed in Gravy

Warmed Brussel Sprouts Hash

Leftover Cranberry Sauce, Warmed & Thinned Out with a Splash of Bourbon

Crumbled Goat Cheese, For Garnishing

Directions:

1. For the French Toasted Dressing Cake: Make the batter for the French toast by whisking together the eggs, heavy cream, salt, pepper, and chives. Dip the squares of Thanksgiving “Bread Pudding” Dressing into the batter, making sure they are completely coated. Soak the slices for 1-2 minutes (the dressing should still be quite moist, so it won’t take long), making sure to flip the squares over so that all sides have been thoroughly coated. Melt some butter or oil in a large sauté pan over medium-high heat. Once the butter sizzles, add the soaked bread slices and cook until golden brown & crispy, about 3-5 minutes on each side, flipping once. Transfer the cooked pieces of bread to a baking sheet and keep them warm in the oven until ready to serve.
2. For the Brussel Sprouts Hash: In a medium sauté pan, over medium-high heat, fry the small cubes of bacon, along with a bunch of fresh cracked pepper, until crispy. Strain the bacon into a small bowl. Reduce the heat to medium-low heat and add the minced onions and garlic, cook for 5 minutes or until they have softened and begun to caramelize slightly. Once they have cooked through, add in the apple cider vinegar, maple syrup, and grainy mustard. Whisk to combine. Let this reduce for just a minute or so and then add in the crispy bacon. Bring the heat back up to medium-high and toss in the shredded brussel sprouts. Sauté the sprouts, tossing to coat them in the reduction, bacon, and sautéed vegetables. Only cook them a couple minutes, you want them to soften slightly, but still retain an al dente texture. Immediately spoon the hash on top of your assembled tartine stacks.
3. Assembling the Tartines: Place a crispy dressing cake onto a serving plate. Top the cake with warmed gravy-soaked turkey, a large spoonful of brussel sprouts hash, and a generous drizzling of your boozy cranberry sauce. Garnish the top with some crumbled goat cheese. Enjoy immediately!