For the tryptophan hangover, a little hair o' the dog that bit ya.

Next Day Turkey-Sweet Potato Hash Benedict with Stuffing Croquettes and Cranberry Glaze

Not another ho-ho-hum leftover turkey sandwich. 

This elegantly simple recipe was created in the recesses of my own imagination when confined to a hotel room, without benefit of a kitchen, and recreated later at home.  It is a great way to use up most of your Thanksgiving leftovers for a brunch later in the holiday weekend, juxtaposing sweet and savory, cool and spicy.

Total prep time:  Less than 45 minutes.

Shopping list:   leftover Thanksgiving turkey, sweet potatoes (sliced or cubed, not mashed), stuffing, mashed potatoes and cranberries.

In addition, you will need sea salt, pepper, olive oil, good quality butter, eggs, parsley, sage, clementine or orange peel (optional), pistachios (optional), and a small variety pear and salad greens for garnish. 

And champagne.

For the glaze:  Put leftover cranberries in a blender; add small amount of clementine or orange rind, and a few shelled pistachios (optional).  Blend until mostly pureed with a few chunks, then put into a sauce pan and heat with a splash of champagne until desired consistency.

For the croquettes:  Mix one part leftover mashed potatoes and two parts leftover prepared stuffing.  Add one egg until mixture holds together, salt and pepper to taste, and form into patties.  Fry in a shallow pan in heated vegetable oil until browned on both sides and cooked through.  (If croquette mixture is too soft with egg, coat with dried bread crumbs or crushed dressing mix or croutons.)

For the hash:  Put diced cooked sweet potatoes in a plastic bag and toss with sea salt, pepper and olive oil (add brown sugar and cinnamon if the sweet potatoes are not already sweet).  Lightly brown in melted butter in a saute pan.  If you're feeling adventurous, add a dash of Tabasco to the melted butter (a must in our house).  Add diced cooked leftover turkey and heat through until all mixed together, then toss in some chopped parsley and a sprinkle of sage.  Saute together in pan until well heated throughout, stirring occasionally.  Keep on low heat, making sure hash does not burn.

Put halved Thanksgiving dinner rolls, baguettes or French bread under the broiler until just lightly browned and toasted, or put in a panini press.  Drizzle with a tiny bit of honey.  Top with hash mixture.  Place croquettes on the side on top of small greens, and garnish with a sliced small variety pear.  Top with a poached egg (hollandaise topping optional), and drizzle with cranberry glaze.  Serve with champagne.

If that is too much work for you:   Take leftover turkey, stuffing, mashed potatoes, sweet potatoes and cranberries and put all into a blender until liquified.  Mix half and half with champagne in a tall flute and enjoy!  

(Credits:  Sylvan Nocturne china by Lynn Chase Designs, Geo by John Rocha for Waterford crystal stemware, Veuve Clicquot and Veuve Clicquot Le Grande Dame champagne)