Tuesday December 3, 2013
So you've cooked that 20-pound bird, and your guests ate half of it. That's a lot of turkey hanging around, waiting to be consumed, and you really only have two or three days and that leftover fowl gets dried out and, well, foul.
Sure, you could throw the carcass in a stock pot with carrots, onions, celery and water and make a nice soup out of it, but how many bowls of it will you be able to stand before you cry out "turkey no more"?
Here are a couple of tasty and easy recipes with leftover turkey -- one for breakfast or brunch (why not dinner too!), and the second a comforting and homey baked casserole.
Saturday November 30, 2013
There are probably as many recipes for leftover turkey as there are recipes for roast turkey. The undisputed champion of all (in the U.S. anyway) is Turkey Tetrazzini, that cheesy casserole of baked pasta, turkey, mushrooms and peas. But how did such an Italian-sounding dish become a cherished American classic?
Although it's uncertain which chef actually created the tetrazzini (chicken seems to be the original fowl of choice) -- Escoffier's name is often tossed about -- there's no doubt as to who it was honoring: Luisa Tetrazzini, a robust and buxom (we would now say zaftig) opera diva whose 1904 debut in San Francisco made her a superstar. Madame Tetrazzini frequented late night cafes after her performances, and her appetite was almost as legendary as her vocal gymnastics.
Turkey Tetrazzini is certainly comfort food for a winter night, and many recipes call for heavy cream and, God forbid, a block of cream cheese. The sauce in my version is a simple velouté (a roux made with broth) and half-and-half with a generous addition of Fontina.
Thursday November 28, 2013
I wish you a cornucopia of wonderful food and family fun times (with a soupcon of lively debate round the dining table) this Thanksgiving. I also give thanks to your continuing to read this blog and seeking out new meaty recipes to try!
You might just be getting around to popping the turkey into the oven, so here's an article I wrote about three different techniques for roasting a perfect bird. Happy eating!
Tuesday November 26, 2013
A lot of people stress about cooking the perfect Thanksgiving turkey, but I'm more obsessed with Thanksgiving side dishes. Believe it or not, I was vegetarian for a short while (like many, it was the bacon that finally did me in!), and one Thanksgiving, I got stuffed to the gills on the sides.
I've added a new side dish -- Savory Bacon Corn Pudding -- a hale and hearty casserole if ever there was one. Here are some other side dishes that go great with roast turkey.