As seen in The Seasonal Chef. Column 47, November 28, 2013. Grilled turkey sandwich, Turkey B.L.T., Stir fry turkey, Turkey Soup. Happy Thanksgiving! If you have leftover turkey, here are four transformed turkey recipes that are so delicious you may find a reason to make another one! There are two sandwiches, one soup and one main course. Bon appetit!
As seen in The Seasonal Chef. Column 47, November 28, 2013
Happy Thanksgiving! If you have leftover turkey, here are four transformed turkey recipes that are so delicious you may find a reason to make another one! There are two sandwiches, one soup and one main course. Bon appetit!
GRILLED TURKEY, STUFFING, CRANBERRY, AND SWISS CHEESE SANDWICH
- Makes one sandwich (scale up in direct proportion)
- Two thin slices of rye bread
- Butter for spreading
- Three slices of roast turkey
- About 1 tablespoon cranberry sauce, drained
- About 2 tablespoons leftover stuffing
- 2 slices Swiss, cheddar or provolone cheese
To prepare:
In a non-stick skillet or griddle over moderate heat, place one slice of bread, buttered side down, and add turkey. Spread cranberry sauce on the turkey, spoon stuffing evenly over the cranberry, top with cheese, and top with remaining bread, buttered side up.
With flat spatula, press top of the sandwich and grill until the bottom slice is browned and crusty, about three to four minutes. Flip the over, press, and grill the other side until crusty, about three minutes. Transfer to a plate, cut in half and serve with dill pickles and potato chips.
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TURKEY B. L. T.
Makes one sandwich (scale up in direct proportion)
- 2 thick slices multigrain, health bread, toasted
- About 1 tablespoon extra virgin olive oil, plus more for drizzling
- 1 – 2 teaspoons white Pear Balsamic vinegar
- 2 large romaine lettuce leaves, cut into chiffonade
- 2 thin slices red onion
- 3 or 4 slices of cooked turkey breast
- 3 thin slices of firm ripe Hass avocado rolled in lemon juice
- 4 thin slices granny smith apple, rolled in lemon juice
- 2 slices turkey bacon, cooked crisp
To prepare:
Toast the bread and place them on a cutting board, and drizzle both slices with a few drops of olive oil. Meanwhile in a small bowl, whisk vinegar and oil until blended and Add salt and pepper. Toss lettuce and onion together with the dressing, taste and adjust the seasoning.
Place half of the “salad” on a slice of toast; add layers of turkey, avocado, and apple slices. Arrange bacon over the apple and top with remaining “salad.” Cover with toast and gently press the sandwich together. Place two long toothpicks in each side to hold it together, cut the sandwich in half, and serve at once.
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STIR FRY TURKEY AND VEGETABLES
Serves four
- 4 1/2 ounces dry rice noodles
- About 1tablespoon safflower or peanut oil
- 2 slices fresh ginger the size of a quarter, slivered
- 1 clove garlic, slivered
- 1 can drained bamboo shoots, sliced into thin batons
- 1 small onion, sliced thin
- 2 medium carrots, sliced into thin batons
- 1 small Napa cabbage, cut into thin slaw
- 2 to 3 cups small broccoli florets, blanched
- 4 cups cooked turkey meat, cut or torn into thin batons
- 2 tablespoons Thai fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons plum sauce
- 2 teaspoon sesame oil
- About 2 teaspoons light brown sugar
- 1/2 small bunch fresh cilantro, chopped
To prepare:
In a large pot over high heat, add water and bring to a boil. Add rice noodles and cook according to directions on the side of the package, drain well and set aside.
Meanwhile, heat the oil in a frying pan or wok over moderate heat, stir-fry ginger and garlic until golden, about two to three minutes, remove from the pan and reserve. Add bamboo shoots and increase the heat to high and stir-fry for about five minutes. Add carrots, cabbage, and broccoli then stir-fry until the vegetables begin to char on the edges, about five minutes. Add turkey, scallions, and reserved ginger and garlic, and stir-fry until heated through, three minutes. Whisk together the fish, soy, and plum sauces, sesame oil, sugar and limejuice and stir it into the vegetables. Add noodles and cilantro and toss well to coat the noodles. Transfer to warm pasta bowls and serve at once
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GREEN TEA TURKEY, MUSHROOM, AND LEMON GRASS SOUP
Serves four to six
- 1 lemon grass stalks, roots trimmed
- 5 cups water
- 1 cup good quality chicken or turkey stock
- 3 green tea bags
- 2 black peppercorns, bruised
- 1 1/2 cups frozen shelled edamame
- 2 cups shitake mushrooms, washed stems removed and sliced
- About 3 cups turkey breast meat, torn or cut into thin strips
- 1 1/2 cups cooked brown rice
- Sea salt and freshly ground black pepper to taste
- 1 tablespoon sesame oil, or more to taste
- Juice of half a lime or more to taste
- 1/2 bunch scallions, with some of the green part, sliced thin for garnish
- Several cilantro leaves for garnish
To prepare:
Cut off the lower two inches of the lemon grass stalk and chop it very fine. Bruise the remaining pieces of stalk. In a large stockpot over moderate high heat, bring water and stock to a boil. Add chopped and bruised lemon grass, tea bags, and peppercorns, simmer two minutes. Remove from the heat and steep for fifteen minutes. Strain the soup into a clean stockpot and bring to a simmer.
Add edamame and mushrooms and cook until the vegetables are tender, about six minutes. Add turkey and rice and simmer until hot. Stir in salt, pepper, sesame oil and limejuice, taste and adjust the seasonings. Add scallions; simmer to blend the flavors, about two minutes. Ladle into warm soup bowls, garnish with cilantro leaves.