Thanksgiving or Boxing Day Croissant
My friend Felicity Spector is something of a pastry obsessive. She has been known to smuggle croissants and flaky treats back from her favourite bakeries in the US and store them in her freezer. I fully understand her dedication. Smell and taste are powerful ways to transport us somewhere else. One sniff of a marmalade Morning Bun and I remember quite vividly my first visit (and the queuing) to Tartine in San Francisco.
Use whatever leftovers you have for a post-Thanksgiving or Boxing Day treat. If you have any cold gravy or bread sauce then put a few teaspoons in too as it will melt down. Hopefully you can imagine how delicious it will be. Don’t even worry if your croissants are slightly stale – you’ll probably be hungover anyway.
- Cranberry sauce
- Sliced roast potato
- Sliced cheese
- Fried egg or rolled omelette
- Cold bread sauce or gravy
My preferred method is to work with everything from cold. Slice open and fill the croissant. Layer turkey and stuffing at the bottom, potato or other veg in the middle and your sauces on top. Wrap loosely in foil and put in an oven at 180°C for about 15 minutes. Pop in the fried egg (if adding) once the croissant is out of the oven.
Serve with a Bucks Fizz or my favourite Christmas cocktail, a G & Tea.