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Turkey Croque Monsieurs or Madames with Cranberry-Rosemary Relish

Serves 6

This is the recipe you’ve been looking for to use your leftover Thanksgiving turkey.


  • 1 bag fresh cranberries (about 3/4 pound)
  • 3/4 cup sugar
  • 1 cup water
  • 4 tablespoons rosemary, coarsely chopped
  • Salt
  • 3 tablespoons butter
  • 2 rounded tablespoons flour
  • 1 1/2 cups warm milk
  • Pepper
  • Freshly grated nutmeg, to taste
  • 1/4 cup grated Parmigiano Reggiano cheese
  • 1 large clove garlic, crushed (optional)
  • 6 slices peasant-style bread, cut into thin oval slices 1/4-1/2-inch thick
  • 1 pound sliced turkey breast, leftover or store-bought from deli, hand-sliced thin but not too thin
  • 2 cups shredded Fontina Val d’Aosta cheese or Gruyère cheese
  • A few handfuls of baby kale or arugula, to garnish
  • 6 eggs, cooked over-easy or sunny-side up (if preparing Croque Madames)
  • Melted butter


  1. Pre-heat the oven to 375°F.
  2. Place the cranberries, sugar, water and rosemary in a pot with a pinch of salt. Bring to a boil and cook the berries to form a thickened sauce, about 15 minutes at a rapid simmer. Remove from the heat.
  3. In another small saucepot, melt the butter. Whisk in the flour and milk and add the crushed garlic, if using; season with salt, pepper and nutmeg, to taste. Stir in the Parm.
  4. Place the bread slices out on a baking sheet and top with the white sauce, some sliced turkey and shredded Fontina or Gruyère. Transfer to the oven and bake to golden.
  5. Top with small handful of greens and eggs, if making Croque Madames. Serve with the additional sauce alongside.