Thanksgiving Leftovers

These recipes are courtesy of Annabel Cohen:

Turkey Pot Almond Crisp
Like a pot pie but with an easy crumbled topping.

Topping:
2/3 cup flour
1/4 cup oats, any kind
1/2 tsp. salt
1/4 tsp. pepper
1/3 cup olive oil
1 cup sliced almonds, lightly toasted

Filling:
1/4 cup olive oil
1 cup chopped onions
1/2 chopped celery
6 cups cooked turkey meat, cut into 1/2-inch pieces
1/2 cup flour
2 cups chicken or turkey broth (canned is fine)
1 cup frozen peas, thawed
1 cup small diced carrots (fresh or frozen)
Salt and pepper to taste

Preheat oven to 375°F.
Heat oil in a large pot or Dutch oven, over medium high heat. Add the onions and celery and sauté until tender, about 5 minutes. Remove from heat.  While the vegetables are cooking, combine the turkey with the flour and toss well. Add the turkey to the skillet and cook, stirring for 3 minutes. Pour in the broth and bring to a boil. Reduce heat slightly and cook the chicken until the sauce becomes thickened, about 6- to 8-minutes. Stir in the peas and carrots and add salt and pepper to taste. Divide the mixture among 6 oven-proof bowls or a casserole dish. Sprinkle the topping mixture over the pot pies and bake, uncovered, for 30 minutes, or until the topping is golden and the mixture is very bubbly. Makes 6 servings.



Turkey Orzo and Basil Soup
The best thing about this soup is how fresh it tastes -- the vegetables and pasta are just tender, not mushy. If the soup still lacks poultry flavor, add a few cubes of chicken bouillon to bump up the flavor.

1 leftover turkey carcass (from a 10- to 12-pound turkey)
2 quarts water
1 medium onion, cut into wedges
1 tsp. kosher salt
2 bay leaves
1 cup diced carrots
1/2 cup chopped celery
1/2 cup chopped onion
1 Tbsp. dried parsley flakes
1 cup chopped tomatoes
1 cup orzo (or other small pasta)
16 fresh basil leaves (or more to taste)
Extra-virgin olive oil, garnish
Fresh ground pepper, garnish

Place the turkey carcass in a large pot.  Add water, onion, salt and bay leaves. Bring to a boil over high heat.  Reduce heat to simmer, cover and simmer for 2 hours.

Remove carcass and let cool. Remove turkey from bones. Discard bones and cut turkey into small pieces.

Strain broth into a bowl or another pot. Return broth to the pan. Add the turkey pieces, carrots, celery, chopped onion and parsley flakes, cover and simmer over medium heat for one hour more. Just before serving,  add the orzo and cook until tender. Before ladling into bowls, stir in basil and chopped tomatoes and heat through. Adjust salt and pepper to taste. Serve drizzled with olive oil and sprinkled with fresh ground pepper. Makes 8 servings.

Thai Turkey with Curry and Mango
Serve over cooked Jasmine, Basmati or long grain rice.

1 cup unsweetened coconut milk
1 tsp.Thai red curry paste
1 large red bell pepper, cut into 2-inch long strips
6 cups cooked turkey, cut into 1/2-inch pieces
1 Tbsp. palm sugar or brown sugar
1 Tbsp. soy sauce
Salt and pepper to taste
1 cup chopped seeded tomatoes
1 mango, cut into small dice (may use frozen or canned mango)
1/4 cup thinly sliced fresh basil
1 lime, cut into 8 wedges

Combine coconut milk and curry paste in a large saucepan and bring to a boil. Add the onions, bell pepper and turkey and cook for minute. Add the palm sugar and soy sauce and cook for 2 minutes more. Remove from heat, season to taste with salt and pepper. Stir in the tomatoes, mango and basil. Serve immediately over rice with lime wedges on the side. Makes 6 servings.

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