I recently heard from legendary chef Daniel Boulud and Jason Pringle, the executive chef at Boulud’s DB Bistro Moderne in Miami about what they make with their Thanksgiving leftovers.

You knew these two would come up with something tasty for leftover sammies. This year, they’re crafting this easy to make turkey sandwich with cranberry chutney and brussels sprouts slaw. Pringle told us the recipe “highlights the often-maligned brussels sprout in a crowd-pleasing coleslaw.”

My boyfriend is guilty of the aforementioned maligning. As you know, he lists brussels sprouts high on the Forbidden Foods list. When I brought yet another bunch into the kithchen to craft the DB Bistro sandwich at home, he turned his nose up. “What. are. those.”

“Relax, I’m making them for a slaw. Maybe you’ll like them once they’re mixed with mayo and carrots.”

“I might have a bite,” he said. “One bite.”

Once I made the slaw and chutney and assembled the sandwich, E carefully examined the ratio of brussels sprouts to turkey and cranberry sauce in the sandwich. Being that he could only see shreds of sprouts that looked like cabbage once part of the slaw, his visceral reaction to them was muted. Nevertheless, he turned up his nose as he took a big bite. “Here goes nothing,” he said.

I think the spicy cranberry chutney threw E’s concentration off of the brussels sprouts, because he took the bite, swallowed the large bite of sandwich he carved out and said, “Tasty.”

And then he took another bite. And another.

I about fainted.

Daniel Boulud finally got the man to eat brussels sprouts.

“They’re still staying on the Forbidden list,” E said.

DB Bistro Moderne Miami is giving this recipe to guests who pop in during Thanksgiving. Not in Miami? Well, here you go! You’re welcome.

Also, Check back on Monday where we announce the winners of our Thanksgiving Leftovers Giveaway! Five crafty readers will receive a package of Ziploc goodies!

by