1 habanero, seeded
1 orange, zested
1/2 cup flour
Mexican hot sauce
Leftover turkey, preferably leg, remove bones
Olive oil (for crisping)
1 bolillo (Mexican sandwich roll, cut in half)
Mashed potatoes, reheated
1/4 ball of queso Oaxaca, pulled
1/2 avocado, sliced
1. For the habanero cranberry salsa: Heat leftover cranberry sauce with the seeded habanero (use a half if you don't want it too spicy) and the juice and zest of an orange, and cook for 10 minutes. Strain out zest and chile, or leave chile for a spicier salsa.
2. For the onions: Slice thin and marinate for a few minutes in hot sauce. Dredge in flour and deep fry. (Alternately, use leftover strips from the green bean casserole, just toast to crisp them back up again.)
3. For the turkey: Remove the bones from the cooked leg, or pull or slice the leftover breast meat. (I prefer the leg meat, and it's not as popular at the Thanksgiving table, so there is frequently some left over.) Heat a cast-iron pan or griddle until medium hot, add some oil, and crisp the meat while weighing it down with another pan. Flip and repeat until nicely heated and crispy.
4. To assemble the torta, butter the cut sides of the bolillo and lightly toast on the cast iron pan or griddle. Assemble the torta in this order, starting with the bottom layer: Bottom half of the bolillo, mashed potatoes, crisped turkey, queso Oaxaca, sliced avocado, crispy onions, cranberry salsa, and pickled jalapeños. Cut in half to serve. (Gravy enthusiasts can always dunk the torta into some reheated gravy, should any remain from the holiday.)
Per torta: 843 calories, 39 grams protein, 106 grams carbohydrates, 29 grams sugar, 32 grams fat, 82 milligrams cholesterol, 1,248 milligrams sodium, 17 grams dietary fiber.