Carpe Weekend: Leftoverture, turkey style
By Jason Freeman firstname.lastname@example.org November 20, 2012 3:11PM
You can make Bird to the Last Drop using Thanksgiving leftovers. | Photo courtesy of foodnetwork.com
Updated: December 23, 2012 6:15AM
The only thing better than stuffing yourself with stuffing on Thanksgiving is the seemingly endless leftover food that follows.
Here are a few tasty turkey-leftover recipes I found while surfing the web.
TURKEY A LA KING
2 tablespoons of butter
3 sliced mushrooms
1 tablespoon of all-purpose flour
1 cup of chicken broth
1/2 cup heavy cream
1 cup of chopped cooked turkey
1/3 cup of thawed peas
Salt and pepper
In a large skillet over a medium low heat, cook the butter until it’s golden brown.
Saute the mushrooms until they’re tender. Stir in the flour until it’s smooth.
Slowly whisk in the chicken broth and cook until it’s slightly thickened.
Stir in cream, turkey and peas, and then reduce to a low heat and cook until it’s thickened.
Season with salt and pepper.
BIRD TO THE LAST DROP
2 quarts of vegetable stock
1 turkey carcass
1 10-ounce box of frozen mixed vegetables
1/2 cup of long grain rice
2 cups of cubed cooked turkey
1 teaspoon of crab boil seasoning
2 teaspoons of dried thyme
Salt and pepper
Combine the vegetable stock and the turkey carcass in a 6- to 8-quart pot. Push down the carcass so it is mostly covered by the liquid.
Cover the pot, set it over a medium heat and bring to a simmer. After an hour, remove the carcass and add the vegetables, rice, turkey, crab boil seasoning and thyme.
Cover the pot again and let it simmer for an additional 20 minutes.
Season it with salt and pepper.
TURKEY BANH MI
Chilled cooked turkey
Asian chili sauce
Thinly sliced peeled cucumber
Chop the chilled cooked turkey and mix with mayonnaise spiked with Asian chili sauce.
Layer the turkey with thinly sliced peeled cucumber, grated carrot and a generous handful of fresh cilantro inside a whole-wheat baguette.
Then add jalapeno chilies.