December 1, 2007
Christmas is coming...

...the goose is getting fat. But before I can get around to putting a penny in an old man's hat (and anyway, if it's an American penny it's all but worthless...) I have to finish up the food from the last holiday. Turkey. I spent this afternoon giving the kitchen its first proper cleaning since the kitchen disaster that is known as Preparing a Thanksgiving Feast, and making turkey stock. We have about a pound of turkey meat left, that I am going to make into a nice Turkey and Dumpling Stew. Our good friend Sam-the-olive-farmer is coming over for dinner and since he had to miss the original feast due to a bad cold, I think he'll appreciate the healthy warming turkey stew. Or he'll think "what cheap b*stards, serving me leftovers". But I doubt it because he's a nice guy.

And in case any of you are still suffering from a surfeit of turkey, I thought I would share two other good uses for leftover poultry. No photos this time around, but two - TWO - recipes. Read them and...well, I'd be sorry if you wept. Read them and try them, rather.

Turkey Big Mamou

Many years ago, I had a boyfriend who was a pretty good cook. He used to make a dish he called Chicken Big Mamou. I thought he made it up, but a little Internet research has revealed that it's a legitimate dish and one of Paul Prudhomme's signature dishes. Who knew? Not me, obviously. And mine isn't the same as his, but it does have a few elements in common: heat and chicken and pasta. It stands up very well to roast turkey meat, especially all that dark meat that is usually left over when the feast is done.

400 grams turkey meat (or chicken for the original recipe)
1 onion, chopped
3-4 cloves of garlic, pressed or finely chopped
1 tsp black pepper
1 tsp cayenne pepper
2 tsp hot paprika
1 tsp oregano
1 Tbs honey
1/2 tsp salt (to taste)
a little olive oil
200 ml tomato sauce
1 small glass of red wine

Cook the onions and garlic in a few tablespoons of olive oil until soft and fragrant, but not brown. In the meantime, cut up your poultry. If you are using raw chicken meat, turn up the heat and brown the meat on all sides. If you are using roast turkey, simply add the meat and continue to the next step.

Add the spices and stir for a few minutes. Add the rest of the ingredients and simmer for 10-15 minutes. Taste the sauce and adjust the seasoning. You may want to add a little more honey to take the edge off the spiciness or you may want to add some more cayenne, pepper and paprika. The ex-boyfriend used to add a splash of whisky occasionally, too, which can give it a nice smoky edge.

Serve over rottini or farfalla pasta with a nice robust red wine.

Turkey Casserole

I'm a bit embarrassed about this recipe on two levels. Firstly, I got it off the back of a Stove Top Stuffing box. And secondly, the Critic really liked it. As in, he wouldn't give a direct answer when I foolishly asked "So do you like stove top stuffing better than my oyster stuffing?" Ouch. However, it's not a bad recipe and if you used your leftover home made stuffing (that your spouse likes, I hope) and gravy (as I did) instead of mushroom soup. And it allows you to use up all kinds of useful stuff!

400-600 grams roast turkey meat
4-6 cups stuffing
2 cups vegetables (ST recommends frozen vegetables and I used a mix of frozen beans, frozen peas, frozen fava beans and fresh carrots)
1 cup gravy
1/4 cup sherry (this was my own innovation)
1/3 cup crème fraîche or sour cream

Preheat the oven to 200C/400F. Mix the turkey meat and vegetables with the gravy, sherry and crème fraîche (or do as I did and layer the vegetables and meat and spread the gravy/sherry/cream mixture over the top). Top with the stuffing and bake until bubbly and brown on top, about 40 minutes.

Stove Top Stuffing called for putting raw chicken in this dish (instead of roasted meat) for just 30 minutes, but I would not recommend it. After 30 minutes, the carrots were still hard in our casserole and I'm sure that meat would not have been safe to eat. If you are using raw meat, do brown it first: it will taste better and be safer.

So there you have it: two more recipes to add to our archive of Things To Do With Leftover Poultry. I'm sure we'll have some more for you, come the 26th of December!

Posted by Meg in Sussex at December 1, 2007 11:17 AM Print-friendly version
Comments

Meg, if you have any leftover goose, maybe you'd like to make a goose tartine for our upcoming sandwich party. You're cordially invited.

Posted by Elsa on December 1, 2007 at 3:20 PM

I am going to keep this one in my favorites just in case we have turkey for Christmas. Still haven't decided yet.

Posted by Paula from Only Cookware on December 15, 2007 at 7:15 PM
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