A croque-monsieur is a French-style grilled ham and cheese sandwich that’s dipped in beaten eggs and sautéed in butter. Top off the sandwich with a fried egg, which is said to resemble a lady’s hat, and it becomes a croque-madame. Keeping with the spirit of Thanksgiving leftovers, try our version with slices of roasted turkey. Serve it with a warm bowl of Turkey Tortilla Soup for a delicious multi-cultural leftover meal.
leftover love
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never too much > of a good thing
Turkey Croque MadameActive Time: 15 minutes
Total Time: 20 minutes • Serves: 4
4 slices sourdough bread (about ½- to ¾-inch-thick)
4 teaspoons Schnucks Dijon mustard2 teaspoons fi nely chopped fresh
tarragon leaves8 thick slices roasted turkey
(about 12 ounces)4 slices Schnucks Swiss cheese1 packet (1.5 ounces) Knorr® four cheese
sauce mix1½ cups Schnucks vitamin D whole milk 2 tablespoons Schnucks unsalted
butter, divided4 Schnucks large eggs¼ cup water
1. Place oven rack about 6 inches from source
of broiler heat and preheat. Place bread in single
layer on rimmed baking pan; broil 30 seconds to
1 minute or until lightly browned, turning once
halfway through cooking.
2. In small bowl, stir together mustard and
tarragon. Spread 1 side of each slice of bread
with mustard mixture; over mustard mixture on
each bread slice, layer one-fourth of the turkey
and 1 slice cheese.
3. Broil sandwiches, cheese side up, 2 to 3 minutes
or until cheese melts; keep warm in oven.
4. Meanwhile, in 1- to 2-quart saucepan,
prepare sauce mix as label directs using milk
and 1 tablespoon butter. In nonstick 12-inch
skillet with lid, melt remaining 1 tablespoon
butter over medium heat. Crack eggs, 1 at a
time, into skillet; cook 2 minutes. Pour water
around eggs into skillet, cover and remove from
heat and let set about 5 minutes or until yolks
and whites are fi rm.
5. Transfer sandwiches to serving plates. Top
each sandwich with 1 egg and spoon generous
¼ cup sauce over each.
Each serving: about 734 calories, 28 g total fat (15 g saturated), 329 mg cholesterol, 1394 mg sodium, 66 g carbohydrate, 2 g fi ber, 8 g sugars, 54 g protein
Turkey Tortilla Soup Active Time: 15 minutes
Total Time: 35 minutes • Serves: 6
2 tablespoons Schnucks canola oil1 small yellow onion, chopped
(about ¾ cup)1 large carrot, fi nely chopped (about ½ cup)1 celery rib, fi nely chopped (about ½ cup)2 garlic cloves, crushed with press
(about 2 teaspoons)1 teaspoon ground coriander1 teaspoon Schnucks ground cumin½ teaspoon Schnucks chili powder½ teaspoon Schnucks paprika¼ teaspoon Schnucks ground
cayenne pepper1 container (32 ounces) Schnucks
chicken stock1 can (14.5 ounces) Schnucks petite diced
tomatoes, undrained5 (6-inch) Schnucks corn tortillas, cut into
½-inch pieces1¼ pounds roasted turkey, chopped into
½-inch pieces (about 3½ cups) ½ cup Schnucks whipping cream½ cup Schnucks fi nely shredded Cheddar
Jack cheese (optional)
1. In 5- to 6-quart heavy stockpot, heat oil
over medium-high heat. Add
onion, carrot, celery
and garlic. Cook 3 to 4 minutes or until onion
is soft, stirring occasionally. Add spices and stir
until well combined; cook 2 to 3 minutes or
until heated through.
2. Stir in stock, tomatoes with their juice
and tortillas. Heat to boiling; reduce heat to
medium-low, cover and cook 15 to 20 minutes
or until soup thickens and tortillas dissolve,
stirring occasionally. Add turkey and cook
5 minutes longer or until heated through.
Remove from heat and stir in cream. Ladle into
warm bowls; sprinkle with cheese, if desired.
Makes about 7 cups.
Each serving: about 360 calories, 18 g total fat (8 g saturated), 100 mg cholesterol, 640 mg sodium, 19 g carbohydrate, 3 g fi ber, 3 g sugars, 30 g protein
15Schnucks Cooks > Holiday 2014
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