What to do with all that turkey?! There’s an excellent idea for leftovers in Emeril Lagasse’s “Turkey Castro” recipe which, of course, features mustard.
For the creole mustard used in this recipe, we suggest a tried & true New Orleans’ favorite, the traditional Zatarain’s Creole Mustard.
This tasty sandwich recipe is a riff on the French “Croque Monsieur” — which is ham & gruyere cheese on bread with mustard, dipped in egg batter & fried. Of course, mustard lovers will want to ditch the 2 tbsp of mayo Emeril calls for in this recipe. Instead, you could swap the mayo for 2 tbsp of Slimm & Nunne Sweet & Nicely Hot Mustard, or for a more sweet, tangy curry flavor you could try Willamette Valley Curry Mustard Sauce. Or, since Emeril loves his “gah-lic”, you could try the creamy and mild Willamette Valley Aioli Garlic Mustard.
If you find yourself with tons of leftover turkey, but not as much cranberry sauce, then try putting Wisconsin Wilderness Cranberry Chutney on your turkey right out of the jar…
