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

14

SC_14Hol 01-17.indd 14 9/9/14 10:53 PM

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

SC_14Hol 01-17.indd 15 10/15/14 4:08 PM