Home plate: Turkey curtain call
Unless you encountered a stampede of friends and relatives for Thanksgiving, chances are there is turkey in the refrigerator. We offer some options that will once again trigger the taste buds. And no one will consider them “leftovers.”
Thanksgiving Leftovers Shepherd’s Pie 3 cups cooked stuffing 1 cup cranberry sauce, plus more for topping 1 pound sliced, cooked turkey 1 ½ cup glazed carrots or another leftover vegetable 4 to 6 tablespoons gravy 3 to 4 cups mashed potatoes Preheat the oven to 350 degrees. In a 10-inch pie plate, mound the stuffing on the bottom; layer with the cranberry sauce, turkey and carrots. Drizzle with the gravy; spread the potatoes over the surface to the sides of the dish. Top with more cranberry sauce, if desired. Place the pie on a baking sheet and bake until heated through and the potatoes are golden, 35 to 40 minutes. Let cool slightly.
Turkey Soup with Green Chile Biscuits 1 medium onion, diced 1 teaspoon vegetable oil 1 garlic clove, minced 3 cups cooked turkey 1 16-ounce can of chili beans 3 ½ cups turkey or chicken broth 1 11-ounce can whole kernel corn with red and green bell peppers, drained 1 10-ounce can diced tomatoes and green chilis ½ teaspoon chili powder ½ teaspoon ground cumin 1/8 teaspoon salt 1/8 teaspoon pepper Toppings: Sour cream, shredded Mexican four-cheese blend (optional) Sauté onion in hot oil in a large Dutch oven over medium heat 7 minutes, or until tender. Add garlic and sauté 1 minute. Stir in turkey and next 8 ingredients. Bring to a boil, stirring occasionally; reduce heat and simmer, uncovered, 15 minutes. Serve with toppings and green chili biscuits, Green Chili Biscuits 2 cups all-purpose baking mix (Bisquick) 1 cup (4 ounces) shredded Mexican four-cheese blend 1 4.5 ounce can chopped green chilis, drained 2/3 cup milk Stir together the ingredients until a soft dough forms. Turn out onto a lightly floured surface; knead 3 or 4 times. Pat or roll dough to a ½-inch thickness; cut with a 2 1/2 inch round cutter and place on an ungreased baking sheet. Bake at 450 degrees for 10 to 12 minutes or until biscuits are golden. Yield 1 dozen.
Turkey Noodle Casserole Gratin For the casserole, blanch: 12 ounces wide egg noodles (one minute) Heat: 4 tablespoons unsalted butter 1 cup each diced onions, small baby carrots and sliced celery 2 tablespoons dried thyme Stir in: 1/3 cup all-purpose flour ½ cup dry white wine or dry vermouth 4 cups low-sodium chicken broth 1 cup heavy cream 3 cups chopped, cooked turkey 2 cups shredded white Cheddar 1 cup frozen green peas 2 tablespoons fresh parsley 2 tablespoons fresh lemon juice Salt, black pepper and grated nutmeg, to taste For the topping, combine: 1½ cup shredded Parmesan 1½ cups panko bread crumbs 3 tablespoons unsalted butter, melted 2 tablespoons minced fresh parsley Minced zest of 1 lemon Preheat oven to 350 degrees. Coat a 3-quart baking dish with nonstick spray. For the casserole, blanch noodles in a large pot of boiling, salted water 1 minute. Drain noodles in a colander and rinse with cold water to stop the cooking; drain. Heat 4 tablespoons butter in same pot over medium. Add onions, carrots, celery and thyme; “sweat,” covered until vegetables soften, 5 minutes. Stir in flour and cook 2 minutes. Stir in wine; reduce until it evaporates, 1-2 minutes. Stir in broth and cream, bring to a boil, reduce heat and simmer until thick, 2-3 minutes. Stir in noodles, turkey, Cheddar, peas, 2 tablespoons parsley and lemon juice until combined; season with salt, pepper and nutmeg. Transfer noodle mixture to prepared dish. For the topping, combine Parmesan, bread crumbs, melted butter, 2 tablespoons parsley and zest; season with salt and pepper. Sprinkle topping over casserole and bake until bubbly and brown, 25 to 30 minutes. Transfer casserole to a rack; let rest 5-10 minutes.
Turkey and Wild Rice Au Gratin 4 tablespoons butter, divided 3 tablespoons all-purpose flour 1 teaspoons dried basil 1 cup homemade or prepared chicken broth 1 cup milk 2 cups diced cooked turkey (or chicken) ¼ teaspoon salt Pepper 2 cups cooked wild rice (or 2 cups cooked brown rice) 1 cup frozen peas 2 tablespoons grated Parmesan cheese 1 tablespoon seasoned breadcrumbs Preheat oven to 400 degrees. Coat a shallow, 1½-quart casserole with cooking spray. Melt 3 tablespoons of the butter in a saucepan over medium heat. Blend in the flour and basil and cook for 1 minute, without browning. Gradually whisk in the chicken broth and milk and cook until thickened and smooth. Stir in the turkey, salt and pepper, to taste. Spread the rice in the bottom of the casserole and top with peas. Spread the turkey mixture over the top. Dot with the remaining 1 tablespoon butter. Sprinkle with the Parmesan cheese and breadcrumbs. Bake, uncovered, for 20 minutes or until bubbly.