The Washington Times - May 14, 2008, 10:54PM

Dinner on the day after Thanksgiving doesn’t have to be boring. The right recipes can turn leftover turkey into temptation on a plate. This year, forgo the plain old sandwiches on white bread and get creative - dare to go gourmet with your leftover gobbler. Greg Case, chef and cookbook author of One Cake, One Hundred Desserts, offers an array of delicious ways to leftovers into luscious meals that will please the most particular foodie.

For the perfect complement, he pairs them with Clean Slate Riesling. On the palate, Clean Slate presents a refreshing, off-dry style with a perfect balance of ripe peach flavors, mineral notes and vibrant acidity all hallmarks of the variety. Below are just a few of our favorite recipes for a fall evening. We’d be happy to send along a sample of Clean Slate so you can enjoy the crisp, delicious taste with your own Thanksgiving turkey — and on all the days thereafter.


Photos and complete information on Clean Slate and all the wines in the Click Global Portfolio is yours for the asking.