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 |  This week's recipe is a modern take on the classic Italian recipe for vitello tonnato (sliced, chilled veal in a creamy tuna-caper sauce). You can make it with either chilled or room-temperature slices of turkey breast, but either way, it's a great way to use up Thanksgiving leftovers. It's also super quick and easy to make and requires minimal cooking (in fact, all you have to do is boil eggs!), another plus after the days-long Thanksgiving cooking marathon.
Get the recipe: Tacchino Tonnato (Turkey with Tuna-Caper Sauce) | | Tacchino Tonnato (Turkey with Tuna-Caper Sauce)
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