What to do with leftover turkey? We asked our Murray’s team for their favorite next-day turkey dishes.
Brett – Assistant Retail Manager “If there is any white meat left, I thinly slice it and layer with cranberry chutney and Chiriboga Blue. The tart cranberry and rich buttery blue is a perfect pairing.”
Dan – Education Manager “A turkey panini! I go for the rich dark meat, on a nutty whole grain bread with Consider Bardwell Rupert, grilled for maximum flavor. If I’m really indulging, I’ll dip the crusty sandwich in warm gravy. Oh yea, that’s good!”
Sarah – Catering Associate “Brie Fermier with cranberry sauce and herb-roasted turkey on a crusty ciabatta, so perfect! No gravy for me, as that will overwhelm the delicate creaminess of the brie, but I would definitely enjoy a porter alongside this sandwich.”
Alberto – Cheesemonger “Often I just go for a good smear of mayo, but I think the Tomme Chevre Aydius, with its firm paste and salty finish would be perfect with my mom’s white-wine basted turkey and stuffing on toasted sourdough pullman.”
Conner – Wholesale “I keep it simple and go for a quick turkey salad. It’s as easy as mixing my leftover bird with SIr Kinskington mayo, cranberry relish, apples, parsley and candied walnuts. A crusty baguette and some Prairie Breeze Cheddar… that’s all there is to it!
Lizzie – Wholesale ” Tacos, of-course! I use avocado, chimichurri, black beans, cilantro lime, and one of the all-time best melting cheeses Reading. Perfect for a day of laying around and recovering from a crazy turkey day!
Amanda – Nationwide “When I wake up the day after thanksgiving, there’s only one thing that I want to eat. I take my leftover stuffing, melt some nutty 2 year Comte over it, and fry and egg. BAM! Easy Black Friday breakfast
Andy maybe the best idea we have heard so far…
Sabrina – Nationwide “Thanksgiving Poutine! It’s pretty darn easy, and outrageously delicious. Take your leftover potatoes and make potato pancakes. top them with some leftover dressing and cheese curds!”
We all know the stress of preparing a perfect Thanksgiving meal. This year, try a different approach. Instead of offering to prepare the stuffing or cranberry sauce, offer to bring everyone’s favorite dish: CATERING! If you’re in New York City, be sure to check out Murray’s Catering offerings and talk to our Catering team (Leigh, Sarah, and Beau), who can hook you up with everything but the bird.
Our go-to platter: cheese! The best part about bring cheese to your Thanksgiving gathering is the Murray’s Catering team who can help you assemble the perfect cheese board that will have all of your guests forgetting that turkey is even a thing. The “All American” spread pictured above celebrates American cheese, and includes 5 of our all-time favorites: Humboldt Fog, Green Hill, Solo Gran Queso, Pleasant Ridge Reserve, and Black River Blue. Serve these with honey, Marcona almonds, and dried fruit for something to be truly thankful for!
Looking for something a little lighter to nibble before the big event? The catering team is also well versed in the world of small bites. Their beautiful Crudite platter features their famously addictive garlic-herb spread made with bright and tangy fromage blanc.
Overwhelmed by rich desserts? After the turkey, sides, and all the trimmings, a slice of pie might set you back another belt loop. Instead, take a break from the table, and set out a tray of bite-sized desserts and chocolates for your guests on your coffee table. Full of flavor and the perfect size to nibble on while lingering over coffee. Offer an assortment of mini tartlets, mini brownies, petits fours, and caramels, and let people help themselves to the bounty!
We are so proud to finally roll out our latest “Cavemaster Reserve” cheese, and already people are buzzing about it. After months of testing, cavemaster Brian is ready to start selling our new one-of-a-kind Cornelia. Named for our original location at Cornelia Street and Bleecker Street in New York’s West Village, these adorable tiny toma-style wheels were made in partnership with Point Reyes Farmstead, who make several wonderful cheeses out in California.
We receive the wheels at just a few days old, and they are immediately moved to our washed-rind cave where we give them lots of love, and several washings. After they’ve developed a nice orange-colored rind, they’re moved to the natural-rind cave, where they’re allowed to develop further. The final result is a beautiful natural-rind, similar to the rinds found on Tomme de Savoie and Toma Walser.
Our friends over at Cheese Notes had these astute tasting notes on Cornelia:
The rind is orangey-pink, with a frosting of white mold, and a light layer of crystalline accretions from the washings. The paste is smooth and rich, with a scattering of eyes, lightly bulging and oozing as it warms. The aroma is a bit musty, carrying over from the aging caves; the flavor is beautifully buttery, with a silky, melting mouthfeel (reminiscent of a higher-fat sheep’s milk cheese even though it’s made from cows milk), with notes of roasted peanut and buttered toast, earthy and a bit brothy once it comes to room temperature. This is an easy-eating cheese, and I wouldn’t expect too many Cornelia’s halves to make it back into the fridge once they’ve been put out on the board.
While we might be “ancient,” New York Magazine still thinks we’re doing something right! In their annual Food & Drink Issue, NY Mag calls out Murray’s—specifically our Cavemaster Reserve cheeses Torus and Greensward—and declares our owner Rob Kaufelt “New York’s reigning dairy king.” We humbly accept, and look forward many more years of slinging cheese in NYC!