From the Anger of Compassion test kitchen: you know you have a fridge full of leftovers from Thanksgiving and you're tired of turkey sandwiches. Well, it's a good thing you read The Anger of Compassion: here's your next brunch idea.
I'll admit, I approached this one with a bit of trepidation, even though it was my own idea. And I wouldn't have been surprised had I turned to the dogs for help in the eating part. But I didn't have to. Go ahead and try this one, it's delicious.
Take a very small handful of leftover turkey (white and dark meat), shred it, and set it aside. Next, a few spoonsful (I used fingers) of that wild rice you made, you know, the one with the dried cranberries and the celery? Go ahead and set that aside with the turkey.
While you're cooking your sausage patties or links, crack two organic eggs into a bowl. Add a dollop of heavy cream, and whip it up a bit with a fork. Then, steal an idea from this book: add a bit of mayonnaise to the egg mixture and whip it again.
Remove the sausages and drop a large pat of butter into the skillet. When it's almost melted, pour the egg mixture into the skillet. Don't scramble it with a fork, as you would for scrambled eggs: just let it set for a few seconds.
Add the turkey and the cranberry-celery wild rice to about the center of the egg mixture. Take the skillet by the handle and gently lift it so that some of egg mixture runs to the other side, around and under the top of the eggs. Carefully, using a knife or spatula, slide around the sides and make sure the omelet isn't sticking. Then fold the handle side over the rest of the omelet.
Cover the skillet with an upside-down dinner plate, pick up the skillet, and flip the omelet over. Return the omelet to the skillet and allow that other side to cook for a few more seconds. Carefully transfer the omelet to a serving plate, presumably next to your sausages.
Note: don't worry too much about the cooking snobs who scream that an omelet should only be in the pan for thirty seconds max. Still, the cooking process should take less than a minute.
Now, such an omelet needs a nice sauce or dressing, and you already have it: no, not salsa, you do that every other day of the year. No, I refer to your leftover cranberry dressing or cranberry sauce (I don't think canned cranberry sauce would work here). Go ahead and slather some of it on top of your omelet, to taste. Now there's only one step left.
Take a tomato slice or two, and put a slice of fresh mozzarella on top of each slice. Then drizzle some good olive oil over them. Sprinkle some basil and salt on top of each one.
So there's your post-Thanksgiving brunch: turkey and wild rice omelet with cranberry dressing, sausages, and the tomato-mozzarella bit. Enjoy!