Friday, November 29, 2002
By popular demand . . . The Mosquito reprints recipes and some new ones to use with leftover turkey on the holiday weekend.
Whole turkey carcass including bits of attached meat, stuffing and skin
8 whole black peppercorns
4 whole allspice berries (optional)
1 t. dried thyme
4 celery ribs, including leaves, cut in chunks
1 large onion, sliced
2 bay leaves
2 carrots, chopped
handful of parsley sprigs
salt to taste
1. Chop up the turkey carcass if that makes it easier to fit in your soup pot.
2. Add water until it covers turkey by a good two to three inches. Add remaining ingredients and bring mixture to a boil.
3. Lower heat, cover pot and skim foam from top as the broth simmers for at least two or up to four hours.
4. Let it cool and then pour liquid through a colander or strainer into a large bowl or container. Press hard on the solids. Either discard or sort through the items that might be of interest to your dog or cat.
5. Refrigerate broth and get rid of fat that rises to the top. Divide the stock into freezer-type containers to use later or make a big pot of soup now.
Oven-Baked Turkey Hash
2 c. diced, cooked potatoes
2 c. diced, cooked turkey
1/4 c. melted butter
3/4 c. milk
2 1/2 t. onion salt
1/4 t. ground black pepper
1. Preheat oven to 375 degrees.
2. Combine all ingredients in a 10x6x2 baking dish.
3. Bake 20 minutes. or until bubbling hot.
Vegetable Soup with Turkey and Coriander
2 T. butter
1 T. curry powder (optional)
1 c. chopped onions
1 lb. leeks, cleaned and cut into 1/4-inch cubes (about 3 cups)
1/2 lb. carrots, scraped and cut into 1/4-inch cubes (about 1 1/2 cups)
1/4 lb. parsnips, peeled and cut into 1/4-inch cubes
1 lb. potatoes, peeled and cut into 1/4-inch cubes (about 2 cups)
4 c. fresh or canned chicken stock or turkey broth
4 c. water
1 lb. leftover roast turkey cut into 1/2-inch cubes
3 T. chopped fresh coriander leaves
salt and pepper to taste
1. Heat butter in a saucepan and add curry powder, onions, leeks, carrots, parsnip and potatoes. Cook, stirring until they are wilted, about 5 minutes. Add salt, pepper, chicken stock and water. Bring to a boil and simmer for 30 minutes.
2. Add turkey and cook for 10 minutes. Garnish each serving with coriander.
Turkey Apple Salad
2 small tart apples, unpeeled
8 c. cooked turkey, cut into 1 inch cubes
1 c. celery, finely chopped
1/2 c. scallions, finely chopped
2/3 c. toasted pecans, coarsely chopped
6 slices bacon, fried crisp, drained and crumbled
3 T. fresh Italian parsley, chopped
Maple Mustard Mayonnaise
1. Cut apples into thin slices.
2. To toast pecans, place pecans in medium-sized skillet over medium-high heat. Shake skillet while toasting nuts for 5 minutes.
3. Place apples, turkey, celery, scallions, pecans, bacon and 2T. parsley in a large bowl. Mix gently, then set aside.
The Dressing (Maple Mustard Mayonnaise)
1 c. light or regular mayonnaise
1/4 c. grainy Dijon mustard
1/4 c. maple syrup
2 t. horseradish
1. Combine dressing ingredients in a small bowl. Blend well. Dressing can be made a day ahead. Cover and refrigerate.
2. When ready to serve, pour dressing over salad. Add salt and pepper to taste and mix well.
3. Line a bowl with lettuce leaves. Place salad in the middle. Sprinkle
with 1T. parsley.
Turkey Vatapa (Brazilian Stew)
1 t. peanut oil
1/2 c. finely chopped onion
3 garlic cloves, minced
1 T. minced peeled fresh ginger
1 jalapeno pepper, minced
1 c. water
28 oz. can diced tomatoes, undrained
12 oz. beer
1/2 c. dry-roasted peanuts
3 c. chopped skinned cooked turkey
1/2 c. light coconut milk
1/2 c. finely chopped parsley
1/2 c. finely chopped fresh cilantro
1 T. lime juice
1/2 t. salt
1/2 t. black pepper
1. Heat oil in Dutch oven or large sauce pan over medium high heat. Add onion and garlic; saute 2 minutes. Add ginger and jalapeno and saute 30 seconds. Stir in water, tomatoes and beer; bring to a boil. Cover, reduce heat and simmer 20 minutes.
2. Grind or chop peanuts until finely ground. Add peanuts, turkey and coconut milk to pan, stirring to combine. Increase heat to medium. Bring mixture to a simmer; cook 5 minutes, stirring occasionally. Stir in parsley and/or cilantro, lime juice, salt and pepper.
© 2002 The Carlisle Mosquito