You know what comes after Thanksgiving.

Leftovers.

But take a look at what some of New Orleans' top chefs can do with a little turkey and some yams.

TURKEY NECK

GUMBO

Courtesy of Amarys Koenig-Herndon and Jordan Herndon

Of Palm & Pine

FOR THE TURKEY NECK GUMBO

Ingredients:

2.5 cups all-purpose flour

1.75 cups peanut oil

1.4 lbs. andouille, casing removed & large diced

1.5 lbs. braised turkey neckmeat, picked from the bones

1.4 lbs. yellow onion, medium dice

1 lb. poblano peppers, medium dice

10 oz. celery, medium dice

1.6 oz. garlic, finely chopped

1 bay leaf

½ tsp. dried thyme

½ tsp. cayenne

1 tsp. black pepper

3-4 quarts of chicken stock

Instructions:

1. In a Cast Iron Pan or Dutch oven over medium-low heat combine the flour and peanut oil whisk until the flour and oil are smooth and your roux is blonde. Switch to a wooden spoon and continue stirring your roux until a dark roux is achieved. Set roux to the side. Remove the hot sausage and set to the side.

2. In a large, wide pot (must hold at least two gallons) sauté the and- ouille over medium-high heat in a small amount of oil until you have some caramelization and crispy edges. Remove the andouille and set to the side, leaving the fat in your pot.

3. Next, add the onions, poblanos, celery, garlic and spices to the fat in the pot and sweat until tender over medium heat. Once tender turn heat down to low.

4. Carefully add your roux to your vegetables. This will create steam so go slowly and stand back.

5. Add 3 quarts of your stock and your turkey neck braising liquid if using. Bring up to a simmer and cook until it begins to thicken. A dark gumbo doesn't need to be very thick, but it should briefly coat your spoon before dripping and have a pleasant weight on your palate when you taste it.

6.Add the Andouille and Turkey Necks, adjust seasoning as desired and more stock to thin if necessary.

7. Serve it with Potato Salad like we do, or rice, and plenty of green onions.

Notes:

1. A recipe for our blackened & braised turkey necks will follow. If you opt to use other turkey meat or smoked turkey necks to save yourself some time, you will need to increase the amount of seasonings in the gumbo and use that 4th quart of stock.

2. If you can use a dark chicken stock this will contribute to the depth of flavor and color in your gumbo. A dark stock is achieved by roasting the bones and vegetables used and letting the stock go for about 12 hours.

3. Your roux is the foundation of your gumbo. If you are not experienced with roux do your dark roux homework before taking on this recipe!

FOR THE BLACKENED & BRAISED

TURKEY NECKS

Ingredients:

5 lbs. turkey necks

¼ cup blackening seasoning

½ lb. smoked onions, sliced

2 poblanos, sliced

4 stalks of celery, cut in 2" chunks

1 head of garlic, cut in half across

1 jalapeño, sliced

2 lager beers

¼ oz. fresh thyme

1 bay leaf

1 tsp. black peppercorns

2 cups chicken stock

Instructions:

1. Season the Turkey Necks with Blackening Seasoning and sear hard on all sides in a Cast Iron Pan or Dutch Oven.

2. Add remaining ingredients and braise covered tightly at 350 degrees for 2.5-3.5hours until necks are tender, and meat pulls from the bones.

SWEET POTATO

BISCUIT

Executive Chef Chris Borges at Commons Club Inside Virgin

Hotels, New Orleans

Yield: 14 large biscuits

The recipe uses leftover mashed sweet potatoes to create a very moist and flaky biscuit. One fun use for these biscuits is to turn them around and make a biscuit sandwich variation on the traditional holidaysweet potato.

Ingredients:

7 cups AP (all-purpose) flour

6 Tbsp light brown sugar

10 tsp baking powder

4 tsp kosher salt

2 tsp baking soda

24 Tablesp butter

3 cups mashed sweet potatoes (puree)

1.33 cup buttermilk

Method:

1. Make the dough: In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. With a pastry blender or two knives, cut in butter until the mixture resembles a coarsemeal, with some pea-sized lumps of butter remaining.

2. In a small bowl, whisk together sweet potato puree and buttermilk; stir quickly into the flour mixture until combined (do not over mix).

3. Shape the biscuits:

Turn out dough onto a lightly floured surface, and knead very gently until dough comes together but is still slightly lumpy, five or six times. (If the dough is too sticky, work in up to 1/4 cup additional flour.) Shape into a large square, and pat to an even 1-inch thickness. Cut out round biscuits.

4. Bake the biscuits: Preheat oven to 425 degrees, with a rack on the lower shelf. Butter an 8-inchcake pan. Arrange biscuits snugly in the pan (to help them stay upright). Brush with melted butter. Bake until golden, rotating once, approx 25 to 30 minutes,until done.