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Don’t miss your chance to spice up your (and someone else’s) holiday this year.
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In the meantime….
Everybody in the US get lots of turkey yesterday?
Everybody have lots of turkey left?
That was always my favorite part of Thanksgiving…. The leftovers.
I make meatloaf for the sandwiches the next day.
I make turkey for the leftovers.
If you are the lucky one to have the whole leftover turkey, the first thing to do is cut all the meat off. Then make soup, starting with turkey stock from the carcass.
If you have some stuffing / dressing left you can use it to make a type of Cottage Pie.
3 cups cooked turkey
4oz (125gr) mushrooms
1/2 cup (2oz, 60gr) shredded cheese
2 tbs butter
2 tbs flour
3/4 cup (6oz, 175gr) milk
3/4 cup (6oz, 175gr) chicken stock
1/4 cup (2oz, 60gr) dry sherry
1/3 cup (3oz, 90gr) Greek or plain yogurt
2 tsp oil
3.5oz (100gr) linguine, fettuccini, spaghetti… about 1″ diameter (2.5cm)
Cook pasta according to package directions. When done, drain.
While pasta cooks: Trim and slice mushrooms. Roughly chop shallots. Heat oil in large skillet. Add mushrooms, shallots and sauté until tender and starting to brown. Add turkey and heat through.
Melt butter in a small saucepan. Add floor and cook, stirring, 1 minute. Slowly add milk, stirring constantly, until hot and thick. Add stock, sherry, and heat until just starting to bubble, stirring occasionally. Stir in yogurt and remove from heat.
To finish: Add 1/3rd sauce to drained pasta, mix well to coat and put in baking dish, making a bit of a ‘well’ in the center.
Add 1/3 sauce to turkey and mushrooms, mix well and spoon onto the pasta, leaving an inch (2.5cm) border around the edge.
Sprinkle the cheeses over the chicken and mushrooms, cover with foil and bake, (400F, 200C) for 15 minutes.
Uncover and bake 10 minutes longer. Reheat sauce and serve, remaining sauce on side.