Thanksgiving is my favorite holiday of the year. It is a celebration of delicious, bountiful food peppered with football and naps—hands-down the best day of the year. Not to mention leftovers that last at least a couple of more days!
The Gobbler is a great way to use your Thanksgiving leftovers. You can substitute cranberry sauce for the tapenade and day-old green bean casserole for the fried shallots and green beans. But what makes this recipe great is that it gives you the opportunity to celebrate Thanksgiving year-round. Thanks for that? You’re welcome.
— Eric Greenspan
Reprinted with permission from Great Grilled Cheese: Grown-Up Recipes for a Childhood Classic by Eric Greenspan, copyright © 2018. Published by Ten Speed Press, an imprint of Penguin Random House. Photography credit: Colin Price © 2018
- 12 ounces Gouda cheese, cut into 8 equal slices or grated
- 8 slices pumpernickel bread
- 1 pound Fresh cranberries
- 1 cup cranberry juice
- 1 cup pitted Niçoise or other brine-cured olives
- 1/4 cup capers
- 2 cloves garlic coarsely chopped
- 1/2 cup olive oil
- 1/2 gallon canola oil for deep-frying
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon freshly ground black pepper
- 8 shallots thinly sliced
- 8 ounces green beans trimmed
- 12 ounces roasted turkey, leftover or store-bought, cut into 4 thick slices
- 4 tablespoons unsalted butter for finishing
- To make the tapenade, in a small saucepan, combine the cranberries and cranberry juice and bring to a boil over high heat. Turn down the heat to a simmer and cook for about 30 minutes, until the cranberries begin to fall apart. Let cool slightly, then transfer to a blender. Add the olives, capers, garlic, and oil and process until smooth.
- To make the fried shallots, pour the oil to a depth of 1 to 2 inches into a heavy saucepan or deep sauté pan and heat to 350°F on a deep-frying thermometer. Line a plate with paper towels.
- While the oil heats, pour the buttermilk into a small bowl. In a second small bowl, stir together the flour, paprika, chili powder, and black pepper. When the oil is ready, working in batches to avoid crowding, dip the shallot slices in the buttermilk, allowing the excess to drain back into the bowl, and then dredge them in the flour mixture, shaking off the excess. Slide the shallots into the hot oil and fry for 2 to 3 minutes, until golden brown and crisp. Using a slotted spoon, transfer to the prepared plate to drain. Repeat with the remaining shallots.
- Fill a large bowl half or two-thirds full with ice cubes and add water to cover. Bring a large pot of salted water to a boil over high heat, add the green beans, and cook for about 3 minutes, until just tender. Drain and immerse in the ice bath for a minute or so, until cold, then drain and blot dry with a kitchen towel.
- Line up half of the bread slices on a work surface. Spread each slice with 1 tablespoon of the tapenade, then top with 1 cheese slice, one-fourth each of the turkey, green beans, and shallots, and a second cheese slice. Close the sandwiches with the remaining bread slices.
- Line a large platter with paper towels. In a skillet over high heat, melt 1 tablespoon of the butter. Turn down the heat to low, add 1 sandwich, and cook, turning once, for 2 to 3 minutes on each side, until browned and crisp on both sides and the cheese is melted. Transfer to the prepared platter to blot the excess grease. Repeat with the remaining butter and sandwiches.
- Cut the sandwiches in half, plate, and serve.
