The Thanksgiving leftovers croque madame

Photo: Half Baked Harvest

Tieghan turns the gravy into a Gruyère cheese sauce, piles everything into a croissant, bakes it and puts a fried egg on top. It is completely over the top, which is exactly what the day after deserves.

From Tieghan Gerard at Half Baked Harvest · @halfbakedharvest

Croissants layered with mustard, mashed potatoes, turkey and cranberry under a gravy and Gruyère cheese sauce, baked and topped with a fried egg.

You need

• 1 cup leftover gravy
• 1/2 cup milk
• Pinch of nutmeg
• 2 cups shredded Gruyère, divided
• 1/2 cup grated Parmesan
• 4 croissants, halved
• 4 tbsp Dijon mustard
• 1 cup leftover mashed potatoes, warmed
• 1 cup leftover turkey
• 1 cup leftover cranberry sauce
• 1/2 cup leftover vegetables (optional)
• 4 slices prosciutto, baked until crisp
• 4 eggs
• Butter or oil for frying
• Sage leaves, fried crisp, for serving

How to make it

1. Make the cheese sauce: bring the gravy and milk to a gentle boil in a small pot, add the nutmeg, take it off the heat and stir in 1 cup of the Gruyère and the Parmesan until smooth.
2. Heat the oven to 425°F and line a baking sheet with parchment.
3. Put the croissant bottoms on the sheet and spread each with 1 tbsp mustard. Add a layer of mashed potatoes, a spoonful of cheese sauce, then turkey, cranberry sauce, any vegetables and a slice of crisp prosciutto.
4. Put the tops on, spoon the rest of the sauce over and scatter with the remaining Gruyère.
5. Bake until the sauce bubbles and the cheese is browned in spots, 3 to 5 minutes. Watch it: croissants burn fast at this heat.
6. Meanwhile fry the eggs in butter until the whites are set and the yolks still runny, about 3 minutes.
7. Top each sandwich with an egg and a few crisp sage leaves. Eat with a knife and fork.

Written in our own words from Tieghan Gerard's recipe, with their quantities. The original: The Thanksgiving leftovers croque madame, Half Baked Harvest.

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