After Turkey Day Surprise Salad and Jimmy G MacDaddy & Cheese


By Chef Ryan Montgomery, Jeff Ruby's Steakhouse, Belterra Casino Resort & Spa

  • 1lbs Turkey breast
  • 2 tbs Cranberry Sauce
  • 1 stalk of Celery
  • 1/2 Red onion
  • 1/4 cup Walnut pieces
  • 1/4 cup Mayonnaise
  • 1 tbs Sour cream
  • salt /to taste
  • pepper/to taste
  • Fresh herbs of choice

Cut left over turkey into small bite size pieces. Small dice celery and onion. My choice of herbs is going to be tarragon, and chives. So at this point take a few of the herbs and chop them with a sharp knife. Place all these ingredients in a mixing bowl so we can add some mayo and sour cream. Now let's fold in a little cranberry sauce to give the salad some zing!



1/4  Jumbo Yellow Onion - Julienne - caramelize in 1/4oz. butter - puree - set aside

3 1/4 cups   Whole milk - scalded - set aside

4 Tablespoons butter

2 oz. White Flour

Melt butter in large saucepan until foamy, add flour and whisk until smooth, cook 2 minutes. Slowly whisk in scalded milk and stir until smooth, add:

1 cup       Heavy cream, bring slowly to boil, reduce heat and simmer, stirring to avoid scorching, cook at least 10 minutes. Season with:

To Taste  Kosher Salt

To Taste  Ground White Pepper

1/16 tsp.  Freshly Grated Nutmeg

1/2 tsp.    Dry English Mustard

To Taste  Cayenne Pepper - light handed

1/4 tsp.   Crystal Hot Sauce

Juice of 1/8 of a lemon


Reserved Caramelized Onion, stir

Add (Grated & Mixed):

1/4 pound (4 oz).           Danish Fontina

1/4 pound + 2 oz           Provolone

1/8 pound (2 oz)          Gruyere

1/4 pound (4 oz)            Asiago

1/8 pound (2 oz)          Parmesan

Whisk until cheeses are completely melted and sauce is smooth. Do not over heat/cook. Set aside, to cool slightly.

3/4 pound dry weight Macaroni (of choice) cooked al dente in salted boiling water, drain but do not rinse. Combine warm sauce with warm pasta. TASTE! Adjust seasoning as needed.


4 oz. Sharp cheddar - fine shred (string)

1.5 oz. Asiago - fine shred (string)

1 oz. Panko bread crumbs

Combine above and lightly rub between hands to break down slightly.

Lightly rub casserole dish with soft butter. Scoop macaroni mixture into casserole dish, do not push or pack. Evenly pour 1/2 oz. of heavy cream around inside edge of dish.

Place cheese topping mixture on top of macaroni mixture

Place in 425 degree F oven until golden brown.