Main Line Today’s dining blog Nov 24, 2009
Waste Not, Want Not
By Dawn E. Warden
Now that all the turkey and trimmings have been devoured, the burning question is, “What to do with all those leftovers?” The obvious choice, of course, is to make a good, old-fashioned Dagwood, piled high with thick, juicy slices of turkey meat, a mountain of cranberry relish and stuffing, and, what the heck, even a smidgen of mashed potatoes and gravy.
For those of us who want to be a little more creative, a few of our local chefs have offered up their favorite post-Thanksgiving Day recipes. And with that extra day off, why not get a little busy in the kitchen with friends and family? You’ve got nothing to lose but your waist.
BBQ Turkey & Pepper Jack on Brioche with Brussels Sprouts Slaw
By Andrew Masciangelo of Savona in Gulph Mills
Ingredients:
• Leftover turkey
• 1 large onion
• 16 oz. ketchup
• 1 tbsp. chili powder
• 1/2 cup white vinegar
• 1/4 cup brown sugar
• Brioche rolls
• Pepper jack cheese
Directions:
• Take all the meat off the turkey and set aside.
• Smoke a large onion with hickory wood chips.
• Dice the onion.
• In a saucepot, add the onion, ketchup, chili powder, white vinegar and brown sugar. Let simmer for 20 minutes.
• Add the sauce and turkey meat to a Crock-Pot, and cook on low for 4 hours.
• Serve on brioche rolls with pepper jack cheese and Brussels sprouts slaw (recipe below) on the side.
Slaw ingredients:
• 2 lbs. Brussels sprouts
• 1 large carrot
• 1/4 cup finely diced red onion
• 1/2 cup mayonnaise
• 1/2 cup buttermilk
• 1 tbsp. maple syrup
• 1 tbsp. white vinegar
• 1 tbsp. whole grain mustard
• Salt and pepper to taste
Directions:
• On a mandolin, shave the raw Brussels sprouts and grate the carrot.
• Place Brussels sprouts, carrots and red onion in a bowl.
• In another bowl, mix the remaining ingredients. Fold the mixture into the vegetables.
Turkey Pot Pie with Dill Biscuit Topping
By Executive Chef Thomas Groff of Dettera in Ambler
Ingredients (makes 8-10 portion-sized servings):
• 4 oz. unsalted butter
• 2 large onion, diced
• 4 stalks of celery, chopped into 1/2-inch pieces
• 3 large carrots, peeled and cut into 1/2-inch dice
• 1 red bell pepper, diced
• 5 cloves of garlic, minced
• 3 tbsp. fresh thyme
• 1 tbsp. dried dill
• 4 bay leaves
• 1 cup of flour
• 4 cups of turkey stock from boiled carcass (see below)
• 1 cup of heavy cream
• 3 lbs. of torn cooked turkey meat
• 1 cups sautéed slice mushrooms
• 1 cup frozen corn
• 1 10-ounce bag of frozen peas
• 1 tbsp. of chopped fresh parsley
• 1 bunch of sliced scallions
• Salt and pepper to taste
Directions:
• Place butter into a large saucepan to melt on medium-high heat. Add onions, garlic, celery, carrots, red pepper, thyme, dill and bay leaves. Turn down the heat to medium-low, and let them cook and soften for about 15 minutes.
• Add flour, turn up the heat to medium, and stir constantly to mix the flour. Allow the flour to cook off for about 5 minutes.
• Add stock and cream, and bring the heat back up to high. Once it starts boiling, turn the heat back down to medium, stir constantly, and allow the sauce to simmer until it thickens to a consistency of a creamed soup.
• Remove the bay leaves.
• Add mushrooms, corn and peas; stir in to incorporate and heat through.
• Add turkey meat, stir to mix in, and then mix in parsley and scallions.
• Adjust seasoning with salt and black pepper. Reserve, off of heat.
Stock ingredients:
• Carcass and skin from a 12- to 14-pound roast turkey
• 10 cups water
Sour Cream Biscuit Dough ingredients:
• 2 cups all-purpose flour
• 1 tbsp. baking powder
• 1/2 tsp. salt
• 1/2 cup frozen butter cut to 1/4-inch dice
• 1/2 cup half-and-half
• 1/2 cup sour cream
Directions:
• Sift flour, measure, and sift again with baking powder and salt; blend in butter.
• Add sour cream and half-and-half. Knead several times on a lightly floured surface. Do not over mix.
• Pat dough out, cut into diamonds or rounds, and place over chicken or drop dough onto turkey pot pie by tablespoons.
Hot Turkey Brown
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