Turkey Croque Monsieurs or Madames with Cranberry-Rosemary Relish
This is the recipe you’ve been looking for to use your leftover Thanksgiving turkey.
- 1 bag fresh cranberries (about 3/4 pound)
- 3/4 cup sugar
- 1 cup water
- 4 tablespoons rosemary, coarsely chopped
- 3 tablespoons butter
- 2 rounded tablespoons flour
- 1 1/2 cups warm milk
- Freshly grated nutmeg, to taste
- 1/4 cup grated Parmigiano Reggiano cheese
- 1 large clove garlic, crushed (optional)
- 6 slices peasant-style bread, cut into thin oval slices 1/4-1/2-inch thick
- 1 pound sliced turkey breast, leftover or store-bought from deli, hand-sliced thin but not too thin
- 2 cups shredded Fontina Val d’Aosta cheese or Gruyère cheese
- A few handfuls of baby kale or arugula, to garnish
- 6 eggs, cooked over-easy or sunny-side up (if preparing Croque Madames)
- Melted butter
- Pre-heat the oven to 375°F.
- Place the cranberries, sugar, water and rosemary in a pot with a pinch of salt. Bring to a boil and cook the berries to form a thickened sauce, about 15 minutes at a rapid simmer. Remove from the heat.
- In another small saucepot, melt the butter. Whisk in the flour and milk and add the crushed garlic, if using; season with salt, pepper and nutmeg, to taste. Stir in the Parm.
- Place the bread slices out on a baking sheet and top with the white sauce, some sliced turkey and shredded Fontina or Gruyère. Transfer to the oven and bake to golden.
- Top with small handful of greens and eggs, if making Croque Madames. Serve with the additional sauce alongside.