Wednesday, November 24, 2010

Recipe Ideas for Thanksgiving Leftovers!


Forget the soup and sandwiches! Never underestimate the potential of leftovers! Check out these inspiring turkey recipes that turn extras into extraordinaries!


White Turkey Chili
Compliments of Chef Ben D’Amico
Serves: 6 Prep Time: 20 min. Cooking Time: 50 min

Ingredients:
  • 1/4 cup canola oil
  • 2-3 diced poblano or Cubanelle peppers, seeds removed (about 1-1/2 cups)
  • 1 Tbsp. minced garlic
  • 1-1/2 cups diced yellow or white onion (about 1 large onion)
  • 1/4 cup all-purpose flour
  • 1 Tbsp. chili powder
  • 1 Tbsp. ground cumin
  • 1-1/2 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 4 cups Market District® chicken stock
  • 19 oz. can cannellini beans, drained and rinsed
  • 1 lb. diced leftover turkey (about 3 cups)
  • 1/2 cup chopped cilantro
  • 1 cup shredded Cheddar cheese
  • 1 lime, cut into 6 wedges, optional
Directions:
In a large pot, heat oil over medium high heat. Add peppers, garlic, and onion; sauté for 5-7 minutes until tender and browned. Add flour, chili powder, cumin, salt and pepper. Stir constantly to make a roux and cook for 2-3 minutes until a thick paste is formed. Slowly add chicken stock, 1 cup at a time, stirring constantly to prevent lumps. Cook on high for 2-3 minutes, then lower to simmer. Add beans and turkey; simmer for 35-40 minutes until thickened, stirring occasionally. Ladle chili into individual bowls and garnish with chopped cilantro, Cheddar cheese and a lime wedge on the side, if desired.

Lots of Leftovers?

Count your containers and make sure you have enough to store leftovers safely. Purchase disposable or give-away/take-home containers to share the abundance with your guests.

Turkey Tacos
Compliments of Chef Ben D’Amico
Serves: 6 Prep Time: 15 min. Cooking Time : 10 min.
Ingredients:
  • 1 Tbsp. canola oil
  • 1/4 cup diced red onion
  • 2 tsp. minced garlic (about 3 cloves)
  • 1 Tbsp. minced jalapeño pepper*
  • 3/4 cup frozen corn, thawed
  • 1-1/2 – 2 lbs. leftover turkey, diced (about 4-5 cups)
  • 1 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/2 tsp. paprika
  • 2 Tbsp. lime juice
  • Kosher salt and black pepper for seasoning
  • 12 corn tortillas
  • 1/2 cup chopped cilantro
  • Nature’s Basket® salsa, optional
  • Sour cream, optional
Directions:
Heat canola oil in large sauté pan over medium heat. Add red onion, garlic and jalapeño; sauté for 2-3 minutes until tender. Next, add corn, turkey and spices; cook for about 8 minutes until lightly browned and fragrant. Drizzle with lime juice and season with salt and pepper. Warm tortillas in microwave or on a hot skillet, according to package directions. Make tacos by topping warm tortillas with a spoonful of turkey mixture, a sprinkle of cilantro and dollops of salsa and sour cream, if desired.
*Use caution when handling hot peppers. Wear disposable gloves and wash hands thoroughly in hot, soapy water afterward. Avoid contact with face and eyes.


Turkey Shepherd’s Pie
Compliments of Chef Ben D’Amico
Serves: 4- 6 Prep Time : 20 min. Baking Time: 40 min.
Ingredients:
  • 2 Tbsp. Market District® olive oil
  • 1 cup chopped onion (1 medium)
  • 1/2 cup chopped celery (1 small stalk)
  • 1/2 cup peeled and chopped carrot (1 small)
  • 2 Tbsp. all-purpose flour
  • 2 Tbsp. heavy cream
  • 1-3/4 cups turkey stock
  • 2 cups shredded turkey (about 8 oz.)
  • 1 tsp. dried thyme
  • 2 Tbsp. chopped fresh sage
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • Salt and pepper for seasoning
  • 2 cups leftover mashed potatoes
  • 1 large beaten egg
  • 1/4 tsp. paprika, optional
Directions:
Preheat oven to 350°F. Heat large skillet over medium-high heat. Add oil, onion, celery and carrots; sauté until just tender, 5-8 minutes.
Stir in flour and cook for another 2-3 minutes before adding cream, 1 tablespoon at a time, stirring after each addition.
Slowly stir in stock, then add turkey, thyme and sage. Bring mixture to a boil and reduce heat to medium, simmering for 5 minutes.
Remove from stove; stir in peas and corn. Season with salt and pepper, pour mixture into a 1-1/2 quart, oven-safe casserole dish and set aside. In a medium bowl, combine leftover mashed potatoes with beaten egg and mix well; spread mixture over top of casserole and sprinkle with paprika, if desired.
Bake uncovered for 40 minutes, until top is golden brown.

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