Too Many Cooks

After the feast

There are some who love the leftovers even more than the Thanksgiving feast itself.

We've rounded up some great ways to use up the turkey and other goodies over the weekend in today's Food section. 

Here are a couple more bonus recipes to try:

Turkey Rarebit

From Fine Cooking Magazine, October/November 2011. Recipe by Bruce Weinstein.

2 tablespoons unsalted butter; more for the baking sheet
8 slices sourdough bread, lightly toasted
2 tablespoons Dijon mustard
16 thin slices skinless roast turkey breast (or roast chicken breast)
3 medium scallions, thinly sliced
2 tablespoons all-purpose flour
3/4 cup whole milk
1/2 cup brown or dark amber ale, such as Newcastle
6 ounces aged English Cheddar, finely grated (about 1 1/2 cups)
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
Position a rack 4 to 5 inches from the broiler and heat the broiler on high. 
Lightly butter a large, rimmed baking sheet. Smear one side of each slice of bread with the mustard. Set the bread slices mustard side up on the baking sheet and top with the turkey.
Melt the butter in a 2-quart saucepan over medium heat and add the scallions. Cook for 1 minute, stirring often. Whisk in the flour and cook for 1 minute more, stirring often. Add the milk and beer; whisk until thick and bubbling, about 2 minutes. Add all but 1/4 cup of the cheese, the Worcestershire, and 1/2 teaspoon pepper and whisk until bubbling, just a few seconds. Season to taste with salt and pepper.
Spoon 1/4 cup of the cheese sauce over each sandwich. Sprinkle with the remaining cheese.
Broil until bubbling and browned, 4 to 5 minutes. Cool for a couple of minutes before serving. 
Yield: 4 sandwiches
Approximate nutrition per serving, from the magazine: 780 calories, 24 grams fat (14 grams saturated, 28 percent fat calories), 54 grams protein, 82 grams carbohydrate, 135 milligrams cholesterol, 1,460 milligrams sodium.

Turkey Taco Chili
Adapted from "Sandra Lee Semi-Homemade Comfort Food" (John Wiley and Sons, 2010)
2 pounds turkey cutlets or about 2 1/2 cups leftover turkey, cut into bite-sized pieces
1 packet taco seasoning 
2 tablespoons canola oil
3/4 cup diced onion
1 (10-ounce) can diced tomatoes and green chilies
1 (8-ounce) can tomato sauce
3/4 cup chicken or turkey broth
1/2 cup red taco sauce
2 teaspoons garlic salt
1 (15-ounce) can kidney beans, drained
1 (16-ounce) can pinto beans, drained
Salt and ground black pepper 
1 1/2 cups shredded cheddar cheese
Fresh cilantro leaves
Crushed tortilla chips, optional
Season turkey cutlets or leftover turkey with taco seasoning, set aside.
In a large pot, heat oil over medium heat. Add onion; cook and stir until tender. Add turkey pieces. If using turkey cutlets, cook about 5 minutes or until cooked through. 
In a large bowl, stir together diced tomatoes, tomato sauce, chicken broth, taco sauce and garlic salt; pour into pot. Add beans. Bring to a boil; reduce heat. Simmer 30 to 45 minutes, stirring occasionally. If using turkey leftovers, simmer just long enough to heat turkey through and let flavors combine.
To serve, season chili to taste with salt and pepper. Top each serving with shredded cheese and cilantro. Serve hot with crusted tortilla chips, if using.
Yield: 6 servings


Curried Turkey and Israeli Couscous Salad with Dried Cranberries
From Fine Cooking Magazine, October/November 2011. Recipe by Ivy Manning.
1/4 cup freshly squeezed orange juice 
1/2 cup dried cranberries 
Kosher salt 
1 cup Israeli couscous 
6 ounces skinless roast turkey meat, cut into medium dice (1 1/2 cups) 
1/2 cup toasted almonds, chopped 
2 medium celery stalks, finely chopped 
2 scallions, thinly sliced 
3 tablespoons extra-virgin olive oil 
4 teaspoons white wine vinegar 
1 1/2 teaspoons curry powder 
Freshly ground black pepper 
In a 1-quart saucepan, bring the orange juice to a boil over medium-high heat. Add the dried cranberries, stir, and set aside.
In a 3-quart saucepan, bring 2 quarts of well-salted water to a boil over high heat. Add the couscous and simmer until al dente, about 8 minutes. Drain and rinse with cold water until the couscous is cool. Drain again thoroughly and transfer to a large serving bowl. Add the cranberries and orange juice, turkey, almonds, celery, and scallions.
In a small bowl, whisk the olive oil, vinegar, and curry powder. Add to the couscous mixture and toss to combine. Season to taste with salt and pepper and serve.
Variations: Israeli couscous is similar to regular couscous but is larger and pearl-shaped. If you don't have any, use orzo or another tiny pasta shape instead.
Yield: 4 servings
Approximate nutrition per serving, from the magazine: 470 calories, 20 grams fat, (2.5 grams saturated), 22 grams protein, 53 grams carbohydrate, 35 milligrams cholesterol, 4 grams dietary fiber, 610 milligrams sodium.




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