Chef puts a gourmet twist on Thanksgiving Day leftovers

11/15/2012 | Wall Street Journal, The

Whipping up the perfect meal for a Thanksgiving Day feast may be chef Marc Murphy's main priority next week, but the owner of the Landmarc and Ditch Plains restaurants in New York says experimenting with the leftovers is what really gets him excited. Murphy has used leftover turkey, gravy and mashed potatoes to create shepherd's pie, croquettes and tortas in years past. "The leftover doesn't have to have a starring role -- it can play a supporting role in a dish and you're bringing in other elements from your pantry to make it shine," Murphy said.

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