Monday, November 24, 2008

After the Feast

Tired of turkey but feeling guilty about throwing it out? A little planning will help you resist the urge to toss when you've just had enough. Store the following recipes in a handy location so that you can try some delicious variations of turkey. The University of Minnesota offers several interesting solutions to the dilemma of using leftovers from the Thanksgiving feast.

Makes 8 servings
Turkey and Black Bean Wraps

2 tablespoons olive oil
2 cups chopped, leftover turkey
2 green bell peppers, cut into 1/2 inch diced (about 2 cups)
2 cloves garlic, minced
3 teaspoons dried oregano
2 teaspoons ground cumin
1 10-ounce can tomatoes with green chiles
1 15 ounce can black beans, rinsed
3 tablespoons red wine vinegar
Salt and pepper to taste
1 tablespoon olive oil
1 tablespoon chili powder
12 flour tortillas

1. In a large saucepan, heat oil over medium heat. Add bell peppers, garlic, oregano and cumin; cook, stirring, until pepper softens, about 5 minutes.

2. Add tomatoes, beans and vinegar; cook, stirring occasionally until thickened, about 25 minutes.

3. Meanwhile, heat one tablespoon olive oil in a skillet; add turkey and sprinkle with chili powder. Heat and stir for about 5 minutes. Cover and set aside.

4. With back of spoon, coarsely mash some of the beans. Taste and season with salt and pepper, if desired.

5. Heat tortillas in a dry skillet or microwave. Spoon bean filing onto tortillas and layer with seasoned turkey. Wrap and serve.

Makes 6 servings.
(Mashed) Herb Potato Soup

1/2 teaspoon crumbled, dried rosemary
1 teaspoon crumbled, dried thyme
2 Tablespoons olive oil
1/2 cup minced onion
1 small rib of celery including the leaves, minced
1 carrot, grated coarsely
2 cups unsalted chicken broth or stock (fresh or canned)
2 1/2 cups leftover mashed potatoes
1 tablespoon lemon juice
1/3 cup fresh parsley, minced

1. In a small dry skillet toast the rosemary and thyme until fragrant, do not burn. Shake the skillet and heat for about 3 minutes. Set aside.

2. In a large saucepan sauté the onion, celery and carrots in olive oil over moderately low heat for about 1 minute, stirring constantly.

3. Stir in the broth or stock and bring to a boil.

4. Break potatoes up with a fork. Using a wire whisk, add potatoes a half cup at a time.

5. Continue whisking until smooth, reduce to a simmer and add toasted herbs, lemon juice and fresh parsley.

6. Taste soup and add salt and black pepper if desired. Makes 4 servings.
Next-day Potato Giblet Soup

Fellow the Mashed Herb Potato Soup recipe above adding leftover giblet gravy after step 4. Whisk gravy into soup immediately following the addition of the potatoes. The amount of gravy added will depend on how much is left. Whisk, taste and use up to one cup gravy. Make the soup the next day while the giblet gravy is still fresh.
Garlicky Cheese Toast (Croutons)

Using the leftover dinner rolls can be a challenge. They are excellent cut into cubes and toasted into croutons for the potato soup or make the Garlicky Cheese Toast, cool slightly and cut into croutons for the soup. The Garlicky Cheese Toast can also be used to make petite turkey sandwiches.

6 to 8 leftover dinner rolls (any kind)
1/2 cup olive oil
1 clove garlic, crushed and chopped finely
2 tablespoons Parmesan Cheese

1. Using a serrated knife cut the dinner rolls in half lengthwise. Set aside.
2. Heat a heavy skillet over medium-high heat. While the skillet is heating.
3. In a small microwave-safe bowl, combine garlic and olive oil. Microwave on high for one minute or until garlic begins to sizzle in the oil. This step can also be done in a skillet.
4. Brush cut side of each dinner roll with oil and place oil-side-down on the hot skillet.
5. Using a spatula or pancake turner, press each piece flat as it cooks. When golden brown, turn and continue pressing. Remove from heat and sprinkle each with a little Parmesan cheese. Cover and let stand for 5 minutes. Serve warm with soup.