Little Luxuries: Thanksgiving Leftovers

The Luxurist likes a hearty Thanksgiving meal as much as the next sybarite.

What to do with the leftovers the day after is the challenge. Turkey hash? Turkey and cranberry sandwiches? Well, yes.

Something different and interesting would be welcome, as well.

Marc Murphy, chef and owner of the Landmarc restaurant in New York's Time Warner Center, rises to the occasion with these creative suggestions that first appeared in a recent Wall St. Journal article:

• Turn gravy, mashed potatoes and turkey into a shepherd's pie. Top it with shaved gruyere for an "extra kick."

• Combine mashed potatoes with any kind of cheese. Form croquettes and roll them in panko crumbs before frying. Serve with turkey gravy "jazzed up" with dijon mustard.

• Fill tartlet shells with leftover cranberry sauce topped with Italian merinque.

Chef Murphy cautions that leftovers must be stored correctly. Do not put sealed-up warm food into the refrigerator because of the risk of bacteria build up.

Leave it out until it cools before wrapping and putting it into the fridge. Or place it uncovered in the fridge and cover it after it has cooled.

The Luxurist bids epicureans across the land a joyful holiday.