Instructions: In a small bowl, pour the water over the dried morel mushrooms and allow to soak and plump for about 30 minutes, or until fully reconstituted and softened. Drain the morels, reserving the liquid. Discard any discolored stems. Cut the morels in half, lengthwise, or quarter if particularly large.

Strain the reserved mushroom liquid through a fine sieve into a small saucepan. Bring the mushroom-flavored water to a boil over medium-high heat. Reduce the heat to low and simmer for about 30 minutes, or until reduce to about 1 cup.

Pre-heat oven to 275-F degrees.

Season the turkey slices with salt and pepper, making sure to season both sides of the poultry.

In a large skillet, melt about 1 1/2 tablespoon of the butter over medium-high heat. When sizzling, add 2 or 3 of the turkey slices and cook about 2 minutes per side. Arrange the browned turkey slices in a large, shallow baking dish, keeping them warm in the oven while you prepare the remaining portions in the same manner, using more butter as needed.

With the turkey slices warming in the oven, sauta the shallots and garlic in the same heavy skillet. Reduce the heat to medium and cook for about a minute. Add the Cognac to the skillet, then very (very) carefully ignite the Cognac. Briefly flamba the vegetables. The alcohol will quickly burn off and extinguish itself, leaving only the essence of the Cognac in the sauce.

Add the reduced mushroom water to the skillet and stir in the heavy cream. Bring the mixture to just boiling, stirring to scrape the browned bits into the sauce. Take a bit of the juices accumulating around the turkey slices in the oven and pour it into the sauce.

Strain the sauce into a fresh pan, and add the morel mushrooms. Warm over medium heat, bringing the sauce to a boil again. Reduce the heat to low, simmer for about 3 to 5 minutes, then check the seasonings. Adjust with salt and pepper to taste.

Add the water and cornstarch to the sauce to thicken. Stir occasionally, the sauce is ready when it will coat the back of a spoon. Add a splash of fresh lemon juice, and gently stir the sauce one more time.

To serve, arrange the turkey slices on a warm platter and spoon some of the mushroom sauce over the top of the poultry, present the remaining sauce on the side and serve immediately.

Serves 4

SubZ says: Heres a little something I like to do with turkey leftovers after Thanksgiving.

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