Monday, December 31, 2012

no bird shall die in vain

when I'm cookin' him! Our Christmas turkey has been roasted, sauteed, tossed, pulled and eaten for days. Here are some ideas for leftover turkey. 
A modern Cobb with turkey, avocado, cherry tomatoes, carrot, sautéed zucchini, and roasted potatoes. Topped with green onions and a dijon balsamic vinaigrette.
turkey a la king

1 cup turkey, roughly chopped/pulled
1 medium green pepper, diced
1 jar diced pimento, drained
1 small yellow onion, diced
3/4 to 1 cup sliced mushrooms
3 tablespoons flour
3 tablespoons butter (for roux)
2 tablespoons butter (for sautéing)
1 puff pastry sheet or 4 shells
1 1/2 cups milk
1/4 cup Cream Sherry
1 egg, slightly beaten
3-4 tablespoons parsley, finely chopped

Sauté onions until translucent in butter. Add mushrooms and saute until lightly golden, add pepper and pimento and continue to cook for a few more minutes. When all vegetables are lightly softened, set aside. In a Dutch oven, add 3 tablespoons butter. When butter is melted, add 3 tablespoons flour and whisk to make roux. Slowly add milk, continuing to stir. Stir in all milk - ensure sauce is smooth. Add turkey and vegetables into creamy mixture. Remove Dutch oven from heat add sherry (or a bit more if you like). Return to medium heat and stir well for a few minutes. Remove from heat again, add beaten egg yolk and stir constantly to avoid the egg from cooking quickly. Return to heat and add generous amount of S&P.
While you are preparing the a la king mixture - follow the directions on the puff pastry. Either slice a sheet into circles or rectangles or place frozen shells on cookie sheet. When puff pastry is done, carefully separate so you have a top and bottom piece. Before serving, mix in parsley and serve in warm pastry shells.
Spicy Turkey, White Bean & Swiss Chard Soup inspired by Closet Kitchen

2-3 cups turkey (pulled or chopped - I pulsed the turkey slightly in the food processor)
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, chopped
2 stalks celery, chopped
2 carrots, chopped
1 28 ounce can diced tomatoes
1 15 ounce can white beans, rinsed
1 bunch swiss chard, rough chopped or torn
1/2 teaspoon oregano
1 bay leaf
1/4 red pepper flakes
1 Parmesan rind
chicken or turkey stock|
1 handful parsley
Parmesan chunk
S&P to taste

Heat the oil in a stock pot or large Dutch oven, add onion and saute until tender, add garlic and saute for another minute or two. Add turkey, celery, carrots, tomatoes, white beans, swiss chard, oregano, bay leaf, and red pepper flakes. Mix well and allow to cook for a few minutes. Add Parmesan rind and stock to cover all ingredients. Bring to a boil, reduce the heat and simmer for 30-60 minutes. Remove the bay leaf and Parmesan rind. Season with S&P. Serve with chopped parsley and grated Parm.
This made about 2 and a half quarts of soup - we are set for the winter chill!
I am now headed off to begin our New Year's Eve dinner - a jazzy salad and seafood entree. Hope it's good!

No comments:

Post a Comment