Gift that keeps giving

If you’ve planned things right, Thursday’s dinner is just the beginning of the feast.

Leftovers are as much a part of the Thanksgiving tradition as the pumpkin pie.

A month ago, a friend and colleague was already looking forward to the holiday meal. Not the heaping plate of traditional turkey and trimmings, but brie and cranberry sauce on baguette sandwiches she first sampled on a trip to England.

Pete Tobin likes his leftovers tucked into sandwiches, too. Tobin is a chef and instructor at the Inland Northwest Culinary Academy at Spokane Community College.

“I am pretty traditional, but I always look forward to the turkey, cranberry and dressing sandwich, hot or cold. If served hot it has got to have gravy,” he says.

Getting tired of the turkey sandwiches is also part of the tradition.

Dave Westfall whips up a dish that makes his guests forget that the main ingredient was served the day before. His Aromatic Curried Turkey with Basmati Rice (recipes follow) should be served with the Italian Plum Chutney and Mango Slaw recipes from last week’s Food section.

“My main goal with a leftover dinner is to make it seem like you aren’t eating turkey,” he says.

Westfall is co-owner and winemaker at Grande Ronde Cellars. He recommends serving the 2005 Grande Ronde Cellars Red because the spiciness of the wine works well with the curry.

Another option is the 2007 Kibitzer Alert, a chenin blanc with crisp acid and sweetness to complement the spicy flavors, he says. Kibitzer is Grande Ronde Cellars’ new label, in which the wines are named after bridge bids.

Chef Karen Torkelson, from the Women’s and Children’s Free Restaurant, also suggests spicing up the leftovers with curry powder. Her Curry Turkey Wraps (recipe follows) come together in a snap, so they’re a good option for those who are still feeding a house of friends and family during the long weekend.

If there are some adventurous cooks about, recruit one of them for a trip to an Asian market for hon-dashi, or dried bonito fish soup stock. It is the secret ingredient in chef Sylvia Wilson’s Stir Fried Rice with Turkey and Shiitakes (recipe follows). Wilson is the former owner of Mizuna. Her new business is Feast Catering Co.

“It provides a complexity that will bring this dish to the next level,” she says. “It is also delicious in Asian soups – miso soup, pho, and hot pots,” she says.

If that seems like too much trouble, you can make the dish without it. Also, Wilson said, any mushroom can substitute for the shiitakes. Or, use up other leftovers in this flexible recipe.

“I often throw in leftover vegetables or meat,” Wilson says. “Be creative. For example, I’ve made this with chard, ginger, pecans and roasted yams.”

Your guests might polish off the pumpkin pie (or the Pumpkin Spice Cake from Madeleine’s Cafe and Patisserie from last week’s Food section), but that’s no reason to close the season on this favorite fall flavor.

Chef Deb Green also shared her recipe for Pumpkin Fudge. A taste will bring the Thanksgiving memories rushing back no matter when you make it.

Aromatic Curried Turkey

From Dave Westfall, Grande Ronde Cellars. “Many cooks add other things to the curry like mushrooms, carrots, celery or even lentils. This is a dish you can experiment with year round, substituting other meats like chicken, so in a year you will have your own Aromatic Turkey recipe,” he says.

3 ounces oil

1/2 cup minced onion

4 cloves garlic, minced

3 minced jalapeño or Serrano peppers, (or habanero, for those who like their curry hotter)

2 tablespoons curry powder (see note)

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon ground coriander

1/2 teaspoon black pepper

2 cups turkey or chicken stock (see note)

1 (14 1/2-ounce) can small diced tomatoes (optional)

1 (13 1/2-ounce) can coconut milk (optional)

4 cups cooked turkey

Heat oil and add onion, garlic, peppers, curry powder and spices. Cook for about 3 minutes, until the spices begin to brown. Then add two cups of turkey stock or chicken stock.

Westfall says he often puts in a can of diced tomatoes and lets it simmer with the spices and broth about 20 minutes on low.

If using, put coconut milk in about 10 minutes from the end of the cooking process.

Once the sauce is done to your liking, add the turkey. Don’t put it in too early or the turkey will become stringy or turn to mush.

Serve over Basmati Rice Pilaf (recipe follows).

Notes: Westfall says to find a good curry powder from local spice or international markets.

If you buy canned chicken stock, get reduced or no salt because the turkey will have salt from the roasting.

Yield: 6 servings

Basmati Rice Pilaf

From Dave Westfall, Grande Ronde Cellars. The Aromatic Curried Turkey is wonderful served over plain basmati rice. Or, make this scented pilaf. The recipe will make lightly scented rice. If you like more flavor, then increase the amounts. The pilaf is going to have a curry on top so either the plain version or the scented works well.

3 tablespoons oil

2 green cardamom pods or 1/4 teaspoon ground cardamom

Cinnamon stick (2 inches) or 1/4 teaspoon ground cinnamon

4 cloves or 1/4 teaspoon ground cloves

1/2 teaspoon chili powder

1 bay leaf

1 teaspoon minced garlic

1 teaspoon minced ginger

1/2 cup minced onion

1 1/2 cups basmati rice

3 cups turkey or chicken stock

1/2 teaspoon salt (or to taste)

Heat the oil in a pot and add spices, garlic, ginger and onion. Add basmati rice and brown about 3 minutes.

Add the stock and salt, to taste. Stir and bring to boil, reduce heat, cover simmer about 15 minutes.

Turn off heat and let sit for 5 minutes. It is best not to peek at the rice.

If you want to add color to the rice dish, throw a handful of frozen peas on top when the rice is done cooking. As the rice rests for 5 to 10 minutes, the steam will thaw out the peas and they won’t be mushy. Yield: 6 servings

Stir Fried Rice with Turkey and Shiitakes

From Sylvia Wilson, Feast Catering Co.

4 tablespoons canola oil, divided

1 cup diced onion

1 cup sliced shiitake mushrooms (no stems)

1 1/2 cup shredded turkey meat (light or dark)

4 cups cooked rice (white, wild, or brown)

4 beaten eggs

2 tablespoons soy sauce, plus more to taste

1 teaspoon rice wine vinegar

1 teaspoon sugar

1/2 to 1 teaspoon hon-dashi (optional)

1/2 cup finely sliced green onion

1 teaspoon sesame oil

Toasted sesame seeds, for garnish

In a large sauté pan or wok, heat half of the canola oil. Sauté onions until lightly browned. Add shiitakes. Sauté on medium for 3 to 4 minutes until shiitakes are tender. Add turkey. Once turkey is lightly browned and crispy, add the remaining canola oil (not the sesame oil) and rice.

Stir in rice, scraping up any brown bits from bottom of pan. Once rice is hot, add eggs. Break up egg and rice mixture with a spatula. Once eggs are broken down and cooked and rice starts to brown, add soy sauce, vinegar and sugar.

Add hon-dashi. Taste. Add salt if needed, or more hon-dashi. Toss in green onion and sesame oil. Garnish with toasted sesame seeds.

Note: Hon-dashi is the secret ingredient (given to Wilson by a good friend who is half Japanese). “It may sound odd, but it will change your life,” she says. Hon-dashi is a dried bonito fish soup mix sold in small jars at most Asian markets.

Yield: 6 to 8 servings

Curry Turkey Wrap

From Chef Karen Torkelson, The Women’s and Children’s Free Restaurant

3 cups turkey, shredded or cut into small pieces.

2/3 cup toasted and chopped walnuts (see note)

3/4 cup red grapes, sliced or quartered

1/2 cup small dice celery

2/3 to 3/4 cup of mayonnaise

1 tablespoon curry (adjust to your desired taste)

Salt and black pepper, to taste

1 cup shredded romaine

1 package wheat tortillas

Mix all ingredients except tortillas and lettuce. Cover and refrigerate, allowing the flavors to marry, for about an hour.

Spread turkey mix on tortilla then top with lettuce, roll up, cut in half and enjoy.

Note: Toast walnuts in a 350-degree oven for about 8 to 10 minutes, checking frequently so they don’t burn.

Yield: 6 to 8 servings

Pumpkin Fudge

From Chef Deb Green, Madeleine’s Cafe and Patisserie

3 cups sugar

3/4 cup butter

1 (5-ounce) can evaporated milk

1/2 cup canned pumpkin

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 (10-ounce) package butterscotch chips

1 (7-ounce) jar marshmallow cream

1/2 teaspoon vanilla

1/2 cup chopped pecans (optional)

Butter a 9-by-13-inch pan. In a heavy 2-quart sauce pan, combine sugar, butter, evaporated milk, pumpkin, cinnamon and ginger. Cook and stir over medium-high heat until mixture boils. Clip candy thermometer to side of pan. Reduce heat to medium-low and continue a slow boil, stirring constantly until temperature reaches 225 degrees. Remove from heat. Working quickly, add butterscotch chips, marshmallow and vanilla. Add pecans if desired. Pour mixture into prepared pan and let cool until set.

Yield: 3 pounds fudge