Good morning, GUSgobblers!!!! Almost time for that day of utter chaos in the kitchen because relatives think they should help or provide unsolicited advice. Have a glass of wine, or a beer, or an apple cider with Valium and ignore them. You've planned the dinner (I hope) and if you are cooking, then you are in charge. If you are not cooking -- LUCKY YOU!!!
I will be going to friends. I only have to bring homemade bread and my buddy brings the champagne, wine, beer. The downside is that we only get enough leftovers for a sandwich the next day. Because of FrugalGranny's comment about buying turkeys on sale, I did get one for future use. I love turkey.
If you do host and have the ton of leftovers, I'm going to provide a few recipes to handle most of them. If you missed Sunday's recipe diary here it is: GUS: Thanksgiving Dinner Recipes
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Turkey Pot Pie
This is a great recipe for not only using turkey but also many of your leftover veggies if appropriate for a pot pie -- don't use mashed veggies.
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 cup chopped onion
6 ounces button mushrooms, stems trimmed, caps cut in half then thickly sliced crosswise
1 cup thinly sliced peeled carrots (about 2 carrots)
1/2 cup diced leftover cooked vegetables (optional)
1 1/2 cups diced cooked turkey (7 to 8 ounces)
1 to 1 1/4 cups gravy
1 teaspoon chopped fresh thyme
1/4 cup frozen green peas, thawed
1 tablespoon chopped fresh Italian parsley plus additional parsley leaves for crust
1 egg white, beaten to blend with 1 teaspoon water (for glaze)
1 9-inch pie crust (Pillsbury makes a great frozen one or you can use a frozen puff pastry, roll it out and follow directions for pie crust)
Melt 1 tablespoon unsalted butter with 1 tablespoon extra-virgin olive oil in heavy large skillet over medium-high heat. Add chopped onion and sauté until golden, 7 to 8 minutes. Add sliced mushrooms; sprinkle with salt and pepper. Sauté until browned and tender, about 4 minutes. Add sliced carrots; cover and cook until carrots soften slightly, about 2 minutes. Add leftover vegetables, if desired. Add diced turkey, gravy, and chopped fresh thyme. Bring filling mixture to boil; reduce heat to low and simmer to thicken if necessary. Season to taste with salt and pepper. Mix in peas and chopped parsley. Pour filling into 9-inch-diameter glass pie dish and refrigerate until cool, about 30 minutes.
Lightly brush rim (both top and underside) of filled pie dish with egg glaze. Place crust atop filling and fold edge of dough over edge of pie dish. Pinch dough rim to seal crust all around. Press down on top edge of crust with fork tines to seal decoratively. Chill 10 minutes.
Preheat oven to 400°F. Lightly brush top of pie with glaze. Make three to four 1/4-inch slits in center of pie to allow steam to escape. Press some fresh parsley leaves onto crust. Bake pie until crust is golden and filling is bubbling, 30 to 35 minutes. Remove from oven and let cool 10 minutes. Serve with cranberry sauce.
Gravy: If you don't have that much left or you prefer to save it for another recipe, you can make up a quick gravy that will be perfectly fine for this dish. 1-1 1/2 cups of turkey or chicken broth. Make a buerre manie which is basically equal parts softened butter (I use unsalted but you can use salted as well) and unbleached flour. Mix the two together with a wooden spoon until perfectly blended. You can refrigerate or use right away if you are ready. Heat the broth to a simmer not a boil. Add salt and pepper to taste. Add the buerre manie a tsp. at a time and bring the broth to a rolling boil. Check thickness. Add more buerre manie until the gravy is as thick as you prefer. Remember, you will be cooking the gravy again in the oven. Adjust your salt and pepper.
8" Tortillas warmed in oven (careful not to make them stiff)
Warmed Dressing (Stuffing)
A bit of gravy for moistening
Just wrap those suckers up and enjoy.
2 8" Tortillas
Shredded Turkey (or thinly sliced or picked)
Warmed Dressing (optional)
Drizzle of Gravy
Thin layer of cranberry sauce (optional)
Colby or Monteray Jack cheese, shredded
I construct my tortillas in the skillet. You can make them on a platter and carefully move to the skillet.
8-12 inch cast iron skillet preferable but you can make in a regular frying pan of comparable size.
I rub the pan with a bit of vegetable oil and turn on the heat to medium-medium high. All my ingredients are next to the stove. Place 1 tortilla in the pan as it is warming. Layer our ingredients -- it is helpful to hold things together by putting cheese next to each tortilla. Top with second tortilla. Fry until golden brown (some black spots) and then flip. Fry until golden brown. You can put tortillas in a warm oven (250 degrees) if making more than one.
You can serve these with gravy, sour cream, and I have no clue how salsa would work but it doesn't appeal to me.
Jaime Oliver's Turkey Con Chile
Try to think of this recipe as a principle, rather than something you have to follow really strictly. I want you to embrace your own leftovers so adjust the recipe accordingly. If you need to swap out some of the vegetables that’s fine, and different tinned or jarred beans will all work well too. I’ve given you a weight of turkey here, but you can use whatever you’ve got left over. It’s all about building up layers of flavor with the sweet vegetable base then turning whatever you add to it into a beautiful meal with great spice and attitude. It’s brilliant with steamed rice, or rolled up in warmed tortillas.
• olive oil
• 2 red onions, peeled and roughly chopped
• 1 carrot, peeled and roughly chopped
• 1 leek, trimmed and roughly chopped
• 1 red pepper, deseeded and roughly chopped
• 1 yellow pepper, deseeded and roughly chopped
• 1 fresh red chilli, deseeded and finely chopped
• 1 fresh green chilli, deseeded and finely chopped
• a bunch of fresh coriander, stalks finely chopped, leaves picked
• 1 teaspoon ground cumin
• 1 heaped teaspoon smoked paprika
• optional: 1 heaped teaspoon runny honey
• optional: 3 tablespoons white wine vinegar
• 600g leftover turkey, shredded
• sea salt and freshly ground black pepper
• 3 x 400g tins chopped tomatoes
• 1 x 400g tin butter beans or chickpeas, drained
• juice of 2 limes
soured cream, to serve
for the guacamole
• 2 ripe avocados, peeled and destoned
• 2 tomatoes, halved
• ¼ of a red onion, peeled
• ½ a garlic clove, peeled
• 1 fresh green chilli, deseeded
• a bunch of fresh coriander
• juice of 1 lime
Preheat the oven to 180ºC/350ºF/gas 4. Heat a few lugs of olive oil in a large casserole-type pan on a medium heat. Add the onions, carrot, leek, peppers and chillies, and cook, stirring occasionally, for about 5 minutes. Add the coriander stalks, cumin and paprika, and cook for another 10 minutes or so, stirring frequently until soft and delicious. Sometimes I like to add some honey and white wine vinegar at this point and let it cook for a couple of minutes. I find this adds a wonderful sheen and enhances the natural sweetness of the vegetables.
While that’s happening, shred the turkey meat off your carcass and roughly chop it. Add a good pinch of salt and pepper to the pan of vegetables, then add the turkey and take the pan off the heat. Add the tomatoes and chickpeas or butter beans and stir everything together. Pop it in the hot oven to blip away for 2 hours. Check on it after an hour, and add a splash of water if it looks a bit dry.
While that’s cooking, make your guacamole by blitzing one of your avocados in a food processor with the tomatoes, onion, garlic, chili and coriander. Use a fork to mash the other avocado in a bowl so it’s nice and chunky. Taste the mixture in the food processor and add salt and squeezes of lime juice until the taste is just right for you. Whiz up one more time then tip into the bowl with your chunky avocado and mix together.
Take the chili out of the oven and scrape all the gnarly bits from the edge of the pan back into the chili for added flavour. Squeeze in some lime juice, and stir through most of the coriander leaves. Have a taste to check the seasoning then serve with steamed basmati rice or tortillas, and a good dollop of sour cream and guacamole on top. Scatter over your remaining coriander leaves and some finely sliced fresh chili if you fancy then get everyone to tuck in.
Adjust eggs and flour if you have more or less mashed potatoes
2 cups mashed potatoes (approximately)
1 -2 egg
1/4 cup flour
oil or Crisco, for frying
sour cream (optional) or applesauce, for garnish (optional)
Mix mashed potatoes, egg, flour, salt, pepper, garlic, and any optional ingredients, into mashed potatoes. (beat eggs -- one at a time first. Incorporate one egg and then determine if the potato mix is too dry. It should be slightly damp.
Preheat skillet and add a couple of tablespoons of Crisco shortening or oil.
If your mix can be molded by hand, just pat out small pancakes and fry in oil. If your mix is closer to a heavy batter -- just pour in about 1/4 cup of batter per pancake. Just make sure you don't get to the runny batter stage.
Enjoy with sour cream or applesauce.
I'm from Maryland so I call this bread stuff stuffing. If you have lots of leftover, you can add a beaten egg to it, make patties and fry. Then drizzle hot gravy if you have any left.
Think about pureeing, placing in a baking dish and sprinkling a bit of nutmeg on top. Place in 350 degree oven and heat until top looks light brown.
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