Dear Dale and All,
Happy Almost-Thanksgiving!
Yummm, I love leftover turkey! What's better
than a turkey sandwhich on white bread with a
little lettuce, some good-quality mayonnaise, a
spoonful of the cranberry sauce, and anything
else you want to pile on? Or hot turkey
sandwhiches with some sweet potato fries on the
side? I love Thanksgiving, and I love the leftover turkey afterwards!
Here are several leftover turkey recipes my family enjoys.
Penny
Leftover Turkey Recipes My Family Enjoys!
Turkey Pot Pie with Sage Crust Recipe courtesy Bobby Flay
Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Inactive Prep Time: 40 minutes
Cook Time: 1 hour 40 minutes
Yield: 4 servings
1 (2 pound) boneless turkey breast
4 cups chicken stock
4 parsley sprigs
1 bay leaf
3 thyme sprigs
3 black peppercorns
2 large carrots, peeled and cut into 1/2-inch pieces
1/2 pound turnips, peeled and cut into 1/2-inch pieces
1/2 cup frozen peas, thawed
3 tablespoons unsalted butter
1 large leek, white and pale green part, sliced thinly
1 large shallot, finely sliced
5 tablespoons all-purpose flour
1/2 cup dry white wine
1 cup heavy cream
Salt and pepper
1/4 cup coarsely chopped parsley
2 tablespoons fresh sage chiffonade
Crust:
2 1/2 cups all-purpose flour
2 tablespoons chopped fresh parsley
1 tablespoon chopped sage
1 tablespoon chopped rosemary
1 tablespoon chopped thyme
1 teaspoon salt
1/2 cup chilled unsalted butter, cut into 1/2-inch pieces
1/2 cup chilled solid vegetable
shortening (I use 1/2 cup minus 1 TBSP. oil)
1/2 cup ice water
Butter a 4-quart baking dish.
Place turkey breast in a medium
saucepan, cover with stock, and add
parsley, bay leaf, thyme, and peppercorns. Bring stock to a boil,
reduce heat to low. Cover pot and
simmer until turkey is just cooked
through, about 20 minutes. Transfer
turkey to a plate, remove herbs
and peppercorns with a slotted
spoon. When turkey is cool enough to
handle, cut into 1/2-inch thick
pieces and transfer to the buttered
baking dish.
NOTE, I used leftover cooked turkey and gravy,
and proceeded with the recipe from this point on.
Add carrots and turnips to the broth and cook until just tender,
about 10 minutes. Transfer carrots,
turnips and thawed peas to the
buttered baking dish. Strain broth
into a bowl. Melt butter in the
same pot over medium heat. Add leeks and shallots and cook until
soft. Add flour and stir for 2 minutes. Stir in broth and white
wine. Increase heat to high and bring to a boil, stirring
constantly. Cook until reduced slightly. Add cream and cook until
sauce thickens enough to coat a
spoon. Season with salt and pepper
and add the parsley and sage. Pour the sauce over the turkey and
vegetables in the baking dish.
For the Crust: Place flour, herbs,
and salt in a food processor and
process until herbs are finely chopped. Add butter and shortening
and process until mixture resembles coarse meal. Add a few
tablespoons of the cold water at a
time and pulse until the mixture
just comes together. Gather dough into ball and chill for 30
minutes.
Preheat oven to 400 degrees F.
Roll dough into a 15 by 10 1/2-inch
rectangle and place dough over
onto filling. Trim overhang, tuck
dough edge inside dish. Bake until
crust is golden and gravy is bubbling, about 1 hour. Let stand 10
minutes before cutting.
HEARTY TURKEY STEW
1 tablespoon olive oil
1 onion, cut into 1/2-inch chunks
1 pound Yukon Gold potatoes, cut into 1-inch chunks
4 ounces mushrooms, halved - 2 cups
5 cloves garlic, minced
11/2 cups chicken broth, homemade or reduced-sodium canned
1/2 teaspoon salt
3 cups broccoli florets and thinly sliced stems
3 cups cooked turkey chunks
1/2 cup fat-free or low-fat - 1 percent - milk
2 tablespoons flour
In a nonstick Dutch oven or flameproof casserole,
heat 1 tablespoon oil, add onion
and cook, stirring occasionally, until the onion
is lightly browned and soft, about
7 minutes.
Stir in the potatoes, mushrooms and garlic. Add
the broth and salt, and bring to
a boil. Reduce to a simmer, cover, and cook until
the potatoes are firm-tender, about
10 minutes.
Add the broccoli and cooked turkey, cover, and
cook until the potatoes and broccoli
are tender, about five minutes.
Meanwhile, in a small bowl, whisk the milk into
the flour until smooth. Stir the
flour mixture into the simmering stew and cook,
stirring until the sauce is slightly
thickened, about two minutes.
Makes four servings.
Nutrition information per serving: 368 calories,
9.05 grams fat, 80.41 milligrams
cholesterol, 4.53 grams dietary fiber, 33 grams
carbohydrates, 38.47 grams protein,
569 milligrams sodium.
TURKEY TETRAZZINI
This is a good way to use up leftover turkey.
1. Chop enough turkey to yield 2-3 cups chopped meat.
2 Cook 1/2 pound spaghetti (or
orso). Combine cooked pasta with:1/2 cup toasted slivered almonds,
3/4 cup sauteed mushrooms,
3 Tbsp. dry white wine.
Set aside.
3. Make white sauce with: 3 Tbsp. butter,
2 Tbsp. flour,
2 cups turkey stock (or leftover gravy),
1 cup heated heavy cream.
4. Preheat oven to 375 degrees. Combine
half the sauce with the pasta, and the other half
with the chopped turkey. Place the pasta in a
buttered 1 1/2 quart casserole. Make a well in
the center (a rather wide well!) and pour in the
turkey. Sprinkle top liberally with grated parmesan cheese.
5. Bake for 1/2 hour, until browned and heated through.
I have been saving a recipe for turkey gumbo for
two years! Maybe this is the year I will make it!
Turkey Gumbo
Prepare ahead by chopping the vegetables, mixing the spices, and slicing and
browning the andouille. Make sure there's Tabasco on the table. Supply
French bread for friends who don't want to waste a drop.
2 quarts Turkey Stock (recipe given)
1 (16-ounce) package frozen chopped okra, thawed
1 cup vegetable oil
1 cup flour
1 cup fine-chopped onions
1/2 cup fine-chopped celery
1/2 cup fine-chopped green bell peppers
2 teaspoons crushed dried thyme leaves (1 teaspoon ground)
4 chopped garlic cloves
1/4 to 1/2 teaspoon cayenne pepper
1/4 teaspoon fresh-ground black pepper, plus more to taste
1/2 teaspoon white pepper
1/2 teaspoon dried basil
1/2 cup drained canned chopped tomatoes
2 cups bite-size pieces leftover cooked turkey
1 1/2 pounds andouille sausage, sliced ½-inch thick on the diagonal and
browned
3 bay leaves
1/2 cup chopped Italian parsley, plus more for garnish
2 teaspoons white vinegar, optional
1/2 teaspoon sugar, optional
1 teaspoon salt
Worcestershire sauce, to taste
5 cups cooked white rice
Heat the stock over low heat in an 8-quart stock saucepan or stockpot.
Spread the frozen okra in a single layer on a greased baking sheet and bake
in a 350-degree oven 30 to 40 minutes until lightly browned, giving the pan
a shake periodically to loosen any baked-on okra.
Create a dark roux by combining the vegetable oil and flour in a large heavy
skillet. Place on burner over medium heat and whisk slowly but continuously
about 30 minutes. The roux will become golden, then dark tan, then
caramel-colored and suddenly a deep brown shade. Turn the heat to low and
quickly stir in the onions, celery and green peppers to stop the roux from
burning. (If you see black specks in the roux before adding the vegetables,
you'll need to start over, so keep a close eye on the mixture. Also, be
careful adding in the vegetables as the roux is very hot and may splatter).
I will make a dark roux, but I will do it in the
microwave; it's foolproof and just as
delicious! I will paste that recipe at the end.
Heat the vegetable mixture over low heat 5 minutes, stirring constantly. It
will become almost black and the vegetables will soften.
Add the crushed thyme, garlic, cayenne, ¼ teaspoon black and white peppers,
basil, and chopped tomatoes. Heat 2 minutes stirring constantly. Add 1 cup
Turkey Stock to the vegetable mixture, then transfer the vegetable mixture
to the pan with the Turkey Stock. Stir slowly 10 minutes until the stock
thickens. Add the turkey, andouille sausage, okra, bay leaves and ½ cup
chopped parsley. Bring just to a boil, reduce heat and simmer 45 minutes.
Add white vinegar and sugar, if desired, as well as 1 teaspoon salt and
pepper and Worcestershire sauce to taste.
To serve, ladle 2 cups gumbo into each of 10 large soup bowls, place a
firm-packed ½ cup rice in the middle of each bowl, and sprinkle with chopped
parsley. Makes 10 servings.
Per serving: 558 calories, 55 percent calories from fat, 34 grams total fat,
6 grams saturated fat, 45 milligrams cholesterol, 40 grams carbohydrates, 3
grams total fiber, 4 grams total sugars, 37 grams net carbs, 23 grams
protein, 798 milligrams sodium.
Turkey Stock
1 turkey carcass, including skin and cartilage
1 medium onion, roughly chopped
3 ribs celery including leaves, chopped
8 scallions, roughly chopped (1/2 cup)
2 bay leaves
4 quarts water (16 cups)
Break up the turkey carcass and place it in an 8-quart stock pot. Add the
onions, celery, scallions and bay leaves. Add the water, which should cover
most of the carcass. Bring the pot to a boil, reduce the heat and simmer 1
hour. Strain the stock, setting aside any meat that falls off the carcass
for use in the Turkey Gumbo recipe, if needed.
Return the stock to the pot and boil, reducing it by half to 2 quarts. This
can be made ahead and frozen or refrigerated overnight. Makes 2 quarts.
Per (1-cup) serving: 25 calories, 18 percent calories from fat, .50 gram
total fat, .50 gram saturated fat, 5 milligrams cholesterol, 1 gram
carbohydrates, no fiber, 1 gram total sugars, 1 gram net carbs, 4 grams
protein, 140 milligrams sodium.
Microwave Roux
DARK ROUX FROM THE MICROWAVE!
1. In glass measuring cup, combine: 1/2 cup
flour and 1/2 cup oil. Microwave on high for 4
minutes. (Be careful handling the glass measuring cup; roux gets very hot).
2. Stir, then return to microwave to cook on
high for 3-4 more minutes. Stir after each minute of cooking.
3. When roux is dark brown, but not burned (if
roux burns, start over!), immediately stir in 2
cups chopped onion and 1/2 cup chopped celery. Cook for 3-4 more minutes.
4. Stir in 1/2 cup chopped green onions, 1/2
cup chopped parsley and 6 cloves garlic finely
chopped. Cook for 3-4 minutes longer, and use in
any recipe calling for a dark roux.
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