HOME > Chowhound > Home Cooking >

Discussion

What's for Dinner #174 - Thanksgiving Aftermath/Early-Early-Early Christmas Edition [old[

So how many of us are repurposing turkey leftovers into something else? Perhaps a turkey pot pie (takes care of the turkey, gravy, and mashed potatoes all at once!) Or a Turkey Divan? Turkey and rice soup?

Or are you just freezing it and saying "I'm turkeyed out!"

What's cooking?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. As for me, I've enjoyed a turkey, goat cheese, cranberry-orange relish and lettuce on ciabatta as a Thanksgiving Day "late dinner", I had leftovers of everything last night for dinner, and I'll probably have another sandwich today for lunch. But after that, I think I'm freezing the rest or I'll make a quick turkey-rice-kale-and-whatever-else-soup for freezing.

    Tonight, I'm having steak tips. My local butcher gives 20% off marinated meats after a Patriots win - and after Thursday's game, I *had* to go in and get a couple of burgundy sirloin tips (I'll add some Aleppo pepper before I grill them). So it's WFD tonight, along with a baked potato (sour cream and butter) and a salad. Not sure of the vinaigrette I'll make, but I bought a nice little small capacity bottle with a hermetically sealed ceramic cap at The Container Store earlier in the week that'll be great for me to make a small amount of vinaigrette and shake it up. A good work salad dressing bottle. (Psssttt - they'd be great if any of you are gifting people with homemade vanilla or herb-infused oils!)

    1. Not so much the Thanksgiving aftermath as the start of the Xmas festivities at Casa Harters.

      That's involved a trip that we do once or twice a year to a farmers market about an hour away into the next county (Derbyshire). We've stocked up on some produce that'll put in appearances round that time. It was good for locally shot wild game - pheasant, mallard and pigeon are now all in the freezer. There were also some foody gifts purchaed - a couple of tiny Xmas puddings, some biscuits and the like. And a rare treat in the local cafe - a "full English" breakfast - sausage, bacon, black pudding, egg, mushrooms, tomatoes, fried bread. The "Full Monty" as we'd say. Well, it stops you getting peckish. And all for £5.

      Oh, and we also bought the makings for dinner.

      We'll be starting with smoked salmon, dill mayo and a slice of herself's homemade bread.

      Followed by free range Large White pork belly. It'll be roasted simply and, hopefully, will have crackling that, when snapped, will be heard in Boston, Lincolnshire if not Boston, Massachusetts. There'll be baked potatoes. And long braised red cabbage with a chopped Bramley apple and a good grate of nutmeg.

      Nothing for "afters" unless a bit of fruit calls to us.

      5 Replies
      1. re: Harters

        Wow, that's a great day of farmer's market shopping, eating, and cooking! It sounds wonderful!

        1. re: Harters

          Good point - I just changed the subject line to reflect the early Christmas set-up. :-) And £5 for that full English breakfast is a deal! Enjoy the crispies on the pork belly! Still something I've not cooked for myself.

          1. re: Harters

            my kind of day shopping and eating! dinner sounds divine.

            1. re: Harters

              oh my! you are stocked to the gills with delights!

              1. re: mariacarmen

                Everything about your day and your eating during it sounds wonderful!

            2. Since we left Thanksgiving behind in La Jolla, we are moving on. Tonight we are having a visit from a couple of old friends, and she is half Greek, so we're veering off into the eastern Mediterranean. We'll start with a greek salad, and our main will be moussaka, which I'm really looking forward to. My husband says he doesn't like eggplants, but there are two exceptions, moussaka being one, and the eggplant and meatball pizza at Yorkside in New Haven being the other. For dessert, I will make some sort of pie. My son is agitating for another lemon meringue pie, but I will see if I come up with another interesting option that also only requires a bottom crust.

              1. Earlier this month I was in London on business and dined at a CH recommended Italian restaurant called Bocca. The entire meal was divine. When I returned home I purchased their cookbook and was delighted to see the recipe for Orecchiette with ‘Nduja that I so enjoyed at the restaurant. If I remember correctly, the restaurant makes their own sausages and I’d have to say, it was the quality of the Nduja that differentiates the restaurant dish from the cookbook version of the recipe I made tonight. Although I paid a hefty price for my Italian-imported sausage, it had far more paprika than that in the Bocca restaurant dish and ultimately, the restaurant dish prevailed. Nonetheless, this made for a tasty dinner and our Tuscan Lucente paired nicely. The first pic is one I took of the delicious dish at the restaurant. The other two are of tonight’s home version.

                 
                 
                 
                12 Replies
                1. re: Breadcrumbs

                  'Nduja seems to be THE ingredient in the UK at the moment. And served with orecchiette seems a favourite way - was our introduction to 'nduja a few weeks back (http://chowhound.chow.com/topics/872655)

                  1. re: Harters

                    Thanks for sharing that Harters, it sounds as though we enjoyed almost identical dishes. I wish this unusual sausage was enjoying the same popularity here however I'm only aware of one restaurant using it at the moment and in their case, it's smeared on a pizza and not nearly as pleasing as it was in Bocca's pasta.

                    btw, your review has left me craving sardine filets on toast. We had this for the first time at a restaurant in Bagno Vignoni in Tuscany. The freshness of the tender fish atop a small crostini w just hint of garlic is one of those food memories that we still recall with fondness today. We've had it again, including at home but somehow we've never quite been able to replicate that experience.

                    1. re: Breadcrumbs

                      Since my earlier post, I've been to the local shop and come across 'nduja in yet another new form. Now offered as sliced alongside the other pre-packaged sandwich meats.

                      I think it's taking over the world. You read it here first!

                      1. re: Harters

                        ...or at least the UK Harters!! Hopefully word of your proclamation will reach this side of the pond and Toronto will become awash w 'nduja in all it's shapes and forms!!

                        I can't imagine how you'd "slice" it. The versions I've seen have been quite soft and spreadable. Where there's a will there's a way I guess!!

                        1. re: Breadcrumbs

                          Isn't it weird about the sudden explosion of nduja all over the place?

                          I've had it for the first time ever at a brew pub in Milwaukee a few weeks ago as part of a charcuterie platter. While it's very similar to the German teawurst (a smoked sausage spread that is awesomely addictive), I love that it has a bit of spice in it.

                          I'll have to have a look-see if Wegmans carries it at this point....

                    2. re: Harters

                      That is so interesting - it must be a UK thing, as orechietti is from Puglia, and Nduja is Calabrian; in Calabria, I understand Nduja is usually just served spread on bread.... Must be a 'trendy Chef' thing to serve it in a cooked pasta dish...

                      1. re: gingershelley

                        i have happily had it served stuffed into calamari. IT'S SO GOOD!

                          1. re: mariacarmen

                            YUM! I so far have not found Nduja here in SEA. Sigh.

                      2. re: Breadcrumbs

                        i love the stuff too, and your dish looks wonderful.

                        1. re: Breadcrumbs

                          Both dishes look VERY good, Breadcrumbs!

                          1. Last night we enjoyed our traditional day-after-Thanksgiving meal - TAKEOUT CHINESE - lol!!
                            Gives the cook (as in me) a break, & is definitely different from the T-Day meal.

                            Enjoyed Egg Drop Soup, Boneless Spare Ribs with Pork Fried Rice, Crispy Shrimp with White Rice, & Egg Rolls. Worked for me. ;)