New Day After Thanksgiving Recipes
I'm going to try the following recipe with my leftover turkey.
Anyone else found a recipe that looks good, is new to them, and would like to share?
I will make the following as always:
White Turkey Chili
Curried Turkey Salad with Golden raisins
African Peanut Stew (with Shredded Turkey instead of ground)
Last year was turkey enchiladas with molé poblano, which were so good I'll probably do it again. Maybe a noodle or wonton soup with turkey based broth, ginger, lemongrass, and some slices of turkey on top? We smoke our bird so it's got a lot of flavor and will probably work well in this recipe(the broth from the smoked carcass is intense, and makes great chili and bean soup).
Maybe a gumbo this year too.
Some years ago we tried turkey with Sichuan peanut sauce. It was so good we have it every year. Our turkey is also smoked so we like it on panini or other sandwiches - turkey quesadillas are always good, with some good salsa and cheese. If we have a lot of turkey over, we freeze it in portion-sized amounts and make stock with the carcass. That way we get to enjoy smoked turkey a bit longer.
I'm a lifetime gumbo cook, so I veiw this as a process rather than a recipe. In a pot large enough to accomodate the turkey frame (or hack it into two or three pieces)--First, make a roux (a cup of flour to 1/2 cup of bacon fat, peanut oil, butter, or turkey pan drippings) some where between the color of peanut butter & milk chocolate, then add three chopped onions, two chopped ribs of celery, and one chopped green pepper, and three or four cloves of garlic, chopped. Cook veggies in the roux until softened, then add 1/2 lb sliced smoked sausage, the turkey frame and enough water or stock to cover. Season with cayenne, white pepper, black pepper, bay leaf, a little thyme, salt, and the juice of 1/2 lemon (this part depends on how highly seasoned your turkey was--or wasn't). Cook over high heat until it reaches a rolling boil, then lower to a simmer. Cook for about 30-45 minutes, then fish out the turkey frame and allow to cool slightly while the gumbo continues to bubble away gently. Gumbo wil foam for a while as the veggies cook, then the fat will begin to cook out of the sausage. Skim off the fat that collects on the surface of the gumbo & discard. Remove shreds of meat from turkey frame & return meat to pot. Add a finely chopped bunch of parsley and taste it...you may want to add more garlic and a little worcestershire sauce at this point, as well as a capful of Zatarain's crab boil, if you have any. Add a bunch of chopped green onions and serve over cooked long grain rice. Or serve over potato salad, but that's a subject for an entirely different thread.
Note: this is a soupy, bayou cajun, homestyle gumbo, not a thick, overly reduced restaurant one. Others will use more roux in the beginning for a thicker end product.
re: Hungry Celeste
First, make a roux... gotta love it, but I especially love your description of the color when it's cooked enough. Can I bring my smoked turkey carcass and a six pack of Abita by your house?
My leftover un-smoked turkey goes in fluffy omlets with havarti and maybe with a light sprinkle of tarragon.
My mom's turkey hash: leftover dressing, chopped turkey, enough gravy to bind it. She always baked it in the oven, and I loved it that way, but my favorite thing to do with it now is to shred the turkey finely enough so that the hash can be formed into patties and fried on a griddle, then each topped with an egg. Even better if the stuffing has oysters in it. And yes, I do pour giblet gravy over it as well; handsome is as handsome tastes.
Turkey and Dumplin's
I've made it after every thanksgiving for the last 6 years. It's great. Home made stock simmering on the stove all day. The whole place smells awesome.