Sauce (not gravy) for leftover turkey.
We have all the fixings--turkey, stuffing, mashed potatoes--but no gravy or stock. Any suggestions for alternate sauce when we serve it all reheated tonight? Bernaise? Beurre blanc? Any ideas? Thanks.
I read the replies and I side on the fact that a reheat of nice leftovers calls for an easy sauce.
No way I'm working hard for a bonus meal.
I put myself in your moccasins for a second and I can't think of anything other than a fast gravy made w/ chicken broth from a can and a brown roux flavored with cajun spice.. or creole from a shaker or dried sage.. Perhaps a mustard based cream sauce too would be good with dijon? Again- easy stuff.. roux.. warm broth (steeped with dried tarragon) add mustard.. boom done.
I'm not sure how it will go with the sides, but a traditional British bread sauce should go well with the turkey.
How about a glaze out of apple (or quince or cranberry) jelly mixed with grainy mustard and perhaps a touch of maple syrup and apple cider vinegar? Just reduce until slightly thickened.
Or, how about Cumberland sauce? Yes, it contains a bit of stock but you could use a cube or Better than Bouillon if you have it.