While most are still in such a food coma that the very notion of eating more turkey is as close to being tortured as anything, but you DEFINITELY have leftovers and I (actually) opened my daily candy today (for once) and found this and it looks delicious. and easy:
Black Friday Turkey and Poached Eggs by Natan Beauchamp of 1789
Serves two
Ingredients:
2 tbsp. white vinegar
6 oz. of stuffing or dressing
5 tbsp. butter
4 oz. turkey
1 lb. spinach
2 large eggs
salt and pepper to taste
1. Preheat oven to 350°.
2. Bring pot of water to a simmer and add white vinegar.
3. Shape the stuffing into two patties and saute with 2 tablespoons of butter.
4. Put turkey on top of patties and place in oven (so they stay hot).
5. Saute spinach with remaining butter.
6. Poach eggs for three minutes.
7. To assemble, put stuffing/turkey on plate; top with spinach and eggs; season with salt and pepper.
which got me thinking:
what are some other “Famous” chef options for dealing with all that turkey in your fridge?
God bless Google.
so, here goes:
Paula Dean’s (of Lady and the Sons”) Turkey Pot Pie
Flour, for dusting
1 sheet frozen puff pastry
1 egg, beaten
1/2 cup milk
2 (11-ounce) cans condensed Cheddar cheese soup
2 (10 3/4-ounce) cans cream of celery soup
1 large turkey skinned, cooked, boned and cubed
2 medium onions, diced
2 cup cooked butternut squash, diced
2 cup cranberries
Salt and pepper
Preheat oven to 350 degrees F.
To make the crust, dust surface with flour. Cut 1 sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Mix egg and milk together and brush onto each lattice square. Bake for 5 minutes. Dough will rise and turn light golden brown. Set aside until ready to assemble pies.
In a large saucepan heat the soups. Stir in turkey, onion, squash, cranberries, salt and pepper. Bring mixture to a boil. In an oven-proof dish, fill with mixture and top with the pre-cooked lattice square. Bake for 5 minutes until bubbly and puff pastry is deep golden brown.
Cook’s Note:
-Cutting the puff pastry with a fluted-wheel creates elegant edges.
-Good substitutions for Cheddar cheese soup are cream of chicken soup and cream of mushroom soup.
(more southern leftovers involving Pumpkin Bars, Potato Croquetes and morehere)
then….Nigella Lawson’s Bang Bang Turkey
BANG BANG TURKEY
Time: 15 minutes
For the Bang Bang sauce:
2 tablespoons peanut oil
2 teaspoons sesame oil
3 tablespoons smooth peanut butter
2 tablespoons Chinese chili-bean sauce
1 tablespoon superfine sugar
1 tablespoon soy sauce
1 1/2 tablespoons Chinese black vinegar
For assembly:
6 cups finely shredded iceberg lettuce
1/2 cup chopped fresh cilantro leaves
1/2 cup chopped fresh mint leaves
3 cups cold shredded turkey
1 scallion, halved crosswise and julienned
1 small cucumber, peeled, seeded and julienned.
1. Prepare sauce: In a small mixing bowl, combine sauce ingredients with 2 tablespoons cold water, and mix until smooth. Cover and refrigerate until needed, up to two weeks.
2. For assembly: Spread lettuce over a large serving plate, and sprinkle evenly with cilantro and mint. Drizzle 4 to 5 tablespoons of Bang Bang sauce on top.
3. In a small bowl, combine turkey with 4 tablespoons Bang Bang sauce, and toss until well coated. Arrange turkey strips in a rough line down center of salad. Top turkey with scallions and cucumber. Drizzle with more sauce, or place sauce in a bowl to pass at table.
Yield: 4 servings
more “feast after the feast” here (includes pear and cranberry chutney and more)
and
finally, mosey over to food network’s leftover central and knock yourself out with a different turkey sandwich ever hour on the hour.
I, myself am going for a walk.
