Wednesday, November 23, 2011
Thanksgiving is one day away (cue "Tomorrow is Thanksgiving" song, for everyone who attended P.S. 135 in Brooklyn! lol), and all over the globe families will be gathering together to spend time, laugh, watch the game, and eat until they lapse into a food coma. But what do you do after the friends and family have returned home and you have LOADS of turkey left over? There's really only so many turkey sandwiches you actually WANT to eat, really!
Never fear, good peers! I have scoured the internet and have assembled a group of yummy recipes that can be creating using the leftover turkey from the night before.
Curried Turkey Casserole
Martha Stewart Living
1/4 cup (1/2 stick) plus 2 tablespoons unsalted butter
1 small yellow onion, diced small
2 garlic cloves, minced
1/4 cup all-purpose flour
3 cups whole milk, room temperature
2 teaspoons curry powder
Coarse salt and ground pepper
6 1/2 cups broccoli florets (from 1 bunch)
4 cups cooked turkey, cut into 3/4-inch pieces
3 cups day-old bread, diced medium
Preheat oven to 400 degrees. In a medium pot, melt 1/4 cup butter over medium. Add onion and garlic; cook until slightly softened but not browned, about 7 minutes. Whisk in flour and continue to whisk 1 minute. Slowly add milk, whisking constantly until mixture is smooth. Cook, stirring frequently, until sauce comes to a simmer. Stir in curry powder and season to taste with salt and pepper. Add broccoli and cook just until beginning to soften, 5 minutes. Stir in cooked turkey. Transfer mixture to an 8-inch square baking dish.
In a small bowl, toss bread with remaining 2 tablespoons butter, melted, until coated. Top turkey mixture with bread and bake until sauce is bubbling and bread is golden brown, about 15 minutes.
Day After Thanksgiving Turkey Pho
1 whole cardamom pod
2 whole cloves
1 star anise pod
1 teaspoon fennel seeds
2 teaspoons coriander seed
1 (2 inch) piece fresh ginger, peeled and smashed
1/2 onion, peeled
1 turkey carcass
8 cups water, or more as needed
1 (16 ounce) package dried flat rice noodles
1/4 cup fish sauce
salt to taste
1 cup shredded leftover cooked turkey
1 tablespoon shredded fresh basil leaves (optional)
1 tablespoon chopped fresh cilantro (optional)
1/4 onion, thinly sliced (optional)
1 lime, cut into wedges (optional)
1 tablespoon chile-garlic sauce (such as Sriracha®), or to taste (optional)
Toast the cardamom pod, cloves, star anise, fennel, and coriander in a small skillet over medium-low heat until fragrant, 5 to 7 minutes. Place the spices onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure. Sear both sides of the ginger and 1/2 onion in the same skillet until lightly charred, about 3 minutes on each side.
Place the turkey carcass, water, sachet, ginger, and onion in a large pot over medium-high eat. Bring to a boil, then reduce to a simmer. Simmer for 2 hours.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rice noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
Remove the carcass, sachet, ginger, and onion from the soup. Strain the soup to remove any meat that may have fallen off the bones, if necessary. Season with fish sauce and salt. Divide the rice noodles and turkey meat evenly into 4 large bowls. Scatter the basil, cilantro, and sliced onion on top. Ladle the soup on top. Serve with a wedge of lime and hot sauce.
Crispy Turkey Tostadas
1 14-ounce can petite diced tomatoes, preferably with jalapeños
1 medium onion, thinly sliced
3 cups shredded cooked turkey
8 corn tortillas
Canola or olive oil cooking spray
1 avocado, pitted
1/4 cup prepared salsa
2 tablespoons reduced-fat sour cream
2 tablespoons chopped fresh cilantro
1 cup shredded romaine lettuce
1/2 cup shredded Monterey Jack cheese
Position racks in the upper and lower thirds of the oven; preheat to 375°F.
Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey and cook until heated through, 1 to 2 minutes.
Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes
Mash avocado in a bowl. Stir in salsa, sour cream and cilantro until combined.
To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey mixture, lettuce and cheese.
1 package(s) (1-ounce) dried porcini mushrooms
2 1/2 cup(s) large pieces of roast turkey
8 ounce(s) wide egg noodles, cooked
3 tablespoon(s) olive oil
3 tablespoon(s) finely chopped shallots
1 teaspoon(s) chopped thyme leaves
1 pinch(s) cayenne pepper
3 tablespoon(s) all-purpose flour
2 1/2 cup(s) milk
1 tablespoon(s) cognac, quartered
1/4 teaspoon(s) salt
1/2 cup(s) Parmesan cheese
1/2 cup(s) bread crumbs
Preheat oven to 325 degrees F. Soak mushrooms according to package directions, reserving 1 1/2 cups liquid. Chop mushrooms, then toss with large pieces of roast turkey and wide egg noodles in a large bowl.
Meanwhile, heat olive oil in a large skillet over medium heat and sauté shallots until softened, about 5 minutes. Add thyme leaves and cayenne pepper and cook until shallots become golden, about 2 more minutes.
Stir in all-purpose flour and cook until browned, 1 to 2 minutes. Add milk, cognac, and reserved porcini liquid. Scrape bits from bottom of pan and season with salt. Heat just to boiling, then pour over noodle mixture; toss. Transfer to a baking dish, cover with lightly buttered aluminum foil, and bake for 25 minutes.
Meanwhile, in a small bowl, mix Parmesan cheese with bread crumbs. Remove foil from casserole and sprinkle with cheese mixture. Continue to bake until golden, about 10 minutes.