Leftover Turkey Ideas Part 2: Croque Madame

        Yet here is another recipe to use with that leftover holiday shredded turkey.  By now we are enough past the holidays so that we once again hunger for a little long bearded bird.  This one really 'takes a left turn' when it comes to originality.  I have made Croque Madame several times.  It is a delicious grilled ham and cheese type sandwich.  The original recipe I use calls for French toast.  This recipe also allows for that if your tastes desire.  Call it what you will, it is a deli style sandwich using croissants and this twist on the holidays adds another taste dimension that will satisfy you.

INGREDIENTS
• 1 cup leftover gravy or 1 cup milk
 • 1/2 cup milk • pinch of nutmeg
 • 12 ounces gruyere cheese shredded + divided
 • 1/2 cup parmesan cheese grated
 • 2 croissants halved, or your favorite bread
 • 2 tablespoons Dijon mustard
 • 4 slices fried or baked crispy prosciutto
 • leftover turkey enough for 2 sandwiches
 • leftover mashed potatoes enough for 2 sandwiches
 • leftover cranberry sauce enough for 2 sandwiches
 • leftover roasted brussels sprouts or other veggies finely chopped
 • 2 fried eggs
 • crispy sage for topping (optional)

INSTRUCTIONS
      Add the gravy and milk to a small sauce pot and bring to a boil.  Add a pinch of nutmeg.  Remove from the heat and stir in 6 ounces of shredded gruyere cheese and the parmesan cheese, stir until melted and smooth.
      Preheat the oven to 425 degrees F.  Place the 2 bottom halves of the croissants on a baking sheet or baking dish and spread with 1 tablespoon mustard over each. Top with a thin layer of roasted brussels sprouts (or whatever veggies you have) and then spread on a layer of mashed potatoes.  Drizzle the cheese sauce over the mashed potatoes.  Top with turkey, cranberry sauce and then 2 slices crispy prosciutto each.  Add the top halve of the croissant and gently push down.  Drizzle the top of the bread with more cheese sauce and then add the remaining Gruyère. Bake until cheese sauce is bubbling and evenly browned, about 3–4 minutes.
       Meanwhile, heat butter in a large skillet over medium heat.  Add eggs, season with salt and pepper, and cook until whites are cooked but yolks are still runny, about 3 minutes.  Place an egg on top of each sandwich, and serve hot with fresh salt + pepper.  If there is any cheese sauce leftover, drizzle that overtop as well.  This oooey gooey treat will get everywhere including your mouth;  enjoy.  Grab your forks and knives!

"I come from a family where gravy is considered a beverage"  

Erma Bombeck

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