Friday, Nov. 21, 2008

Repurposed Birds Make Tasty Second, Third Meals

By Christianne Young

Staff Writer

One local chef, Joanne Bondy of Old Hickory Steakhoues in the Gaylord Texan Resort & Convention Center, cooks a traditional Thanksgiving dinner, beginning with a fresh turkey flavored with applewood-smoked bacon draped over the breast and stuffed with a mixture of corn bread, bread crumbs and biscuits.

Cranberry kumquat relish and a green bean casserole made with thick, chunky mushroom soup from Tom Spicer’s local mushrooms and flavored with pan-fried shallots are also on her home menu. Other side dishes include a cauliflower mac-n-cheese with gruyere cheese and penne pasta; twice-roasted sweet potatoes seasoned with butter, cane syrup, coriander seed, cinnamon, nutmeg and butter and finished with chopped Italian parsley.

Bondy’s most requested dish, she said, is pumpkin and white chocolate bread pudding made of croissants and French bread.

"It is very light, even though it sounds heavy," she said.

With a meal like that, who wouldn’t want to eat those leftovers?

"I make one leftover plate for me," Bondy said. "And I send everybody home with leftovers."

But if you don’t send your leftovers home with guests, there are several creative ways to repurpose the turkey beyond the traditional turkey sandwich. You can see more recipes online at colleyvilletexascourier.com, grapevinecourier.com and southlakejournal.com.

Turkey Divan

Ingredients:

10 oz. package of frozen rice medley

10 oz. package of frozen broccoli in butter sauce

1 cup prepared alfredo sauce

2 cups cubed leftover turkey

1 cup grated Parmesan cheese

Directions:

Preheat oven to 350 degrees. Cook rice and broccoli as directed on packages. Spread rice in bottom of 1-1/2 quart glass casserole dish. Top with broccoli and turkey. Spoon alfredo sauce over casserole and sprinkle with cheese. Bake at 350 degrees for 25-30 minutes until casserole bubbles around the edge and food is thoroughly heated. Serves 4.

*Adapted from Chicken Divan

Sources: busycooks.about.com

Turkey Chili

Ingredients:

1 to 2 cloves garlic, chopped

1 onion, chopped

1 medium green pepper, chopped

2 fresh jalapeno peppers, chopped

2 tbsp. vegetable oil

2 cups chopped leftover turkey

1 can white kidney beans, rinsed and drained (optional for chili purists)

1 cup corn niblets (frozen, canned or fresh)

1 tbsp. all-purpose flour

1 tbsp. Mexican chili powder (or whatever you like)

1 tsp. ground cumin

1/2 tsp. kosher salt

2 cups turkey (or chicken) broth

Directions:

In a large saucepan or Dutch oven, cook garlic, onion, green pepper and jalapeno pepper in vegetable oil for about 5 to 7 minutes or until softened. Add chopped turkey, beans, corn, flour, chili powder, ground cumin and salt. Stir well to mix, then add chicken broth. Bring to a boil over medium heat, then reduce heat to low and simmer for 15 to 20 minutes.

Serve hot, with rice, tortillas or corn bread.

Servings: 4

Source: recipes/kaboose.com

Turkey Mornay

Ingredients:

1 (16-ounce) jar four cheese Alfredo sauce

1 cup shredded Gruyere or Swiss cheese

2 to 3 cups sliced cooked turkey or chicken

5 English muffins, split with fork and toasted

3 tablespoons grated Parmesan cheese

1 Tbsp. torn fresh basil leaves or 1/2 tsp. dried basil leaves

1/2 cup chopped grape tomatoes

Directions:

Place Alfredo sauce in medium saucepan. Stir in Gruyere or Swiss cheese. Cook over low heat until cheese melts, stirring frequently. Then add the turkey slices and spoon sauce over them; heat gently until sauce begins to bubble, stirring frequently.

Preheat broiler. Place the English muffins on a broiler pan and spoon the turkey slices and cheese sauce over each. Sprinkle with Parmesan cheese. Broil 4-6 inches from heat source until the sauce bubbles and brown spots appear.

In small bowl combine chopped tomatoes and basil. Spoon this mixture over the hot sandwiches and serve immediately. Serves 6-8

Sources: busycooks.about.com

Turkey Mole

Ingredients:

1 turkey breast and wing

1 1/2 teaspoons kosher salt

2 medium onions, chopped

Bacon fat or oil

2 cloves garlic

2 tablespoons chili powder

1 small dried hot red chile powder

1 cup ground nuts (almonds, walnuts, peanuts or cashews)

1 ounces bitter chocolate

1 cup ripe olives (optional)

Directions:

Cut the turkey wing into 2 pieces, and the breast into 3 or 4 pieces. Place in large kettle with enough water to cover, and bring to a boil. Add the salt, and simmer for 30 minutes. Meanwhile brown the onion in bacon fat or oil. Add to kettle, along with garlic, chili powder, red pepper, nuts and chocolate. Cover and simmer until turkey is tender and the sauce is well blended and thickened. Correct seasoning. Add olives about ten minutes before serving, if you wish. Serve with polenta and a cucumber salad.

source: epicurious.com