Turkey Confidential

What to do with leftover turkey???

If you’re like me, the day after Thanksgiving, you are faced with a mound of leftover turkey.  Some of you might then think, “Yeah! Turkey sandwiches for days!”

Now, I love a good sandwich, but the day after Thanksgiving I have another issue.  After days of cooking, thinking, and talking turkey, I’m at the point where I never want to see turkey again.  So, to get around the issue, over the years I”ve developed a series of recipes that use leftover turkey…but don’t look like (or taste like) leftover turkey.  As a matter of fact, they are as far from turkey and dressing as one can get, in terms of taste and style.  So, if you ever find yourself with mounds of turkey, I invite you to try one of these recipes out!

This first recipe, “Coconut Curry de Dinde”  showcases Asian flavors and would pair perfectly with a dry Riesling.  “Dinde”, by the way, is French for “turkey”.  See, it’s all incognito.  Enjoy! 

Bubbly Prof’s Coconut Curry de Dinde

Ingredients:

  • 2 cups cooked turkey meat, shredded
  • 1 sweet onion, chopped
  • 1 bunch green onions, chopped
  • 4 cloves garlic, minced
  • 1 (1-inch) piece of fresh ginger, peeled and minced
  • 1 Jalapeño pepper,  seeded and minced
  • 2 T. vegetable oil
  • 2 T. curry powder
  • 1 t. paprika
  • 1 t. salt
  • 1 lb. new potatoes, cut into bite-size pieces
  • 2 cups green peas (frozen is fine)
  • 1 (13 ounce) can coconut milk
  • 1 (14 ounce) can crushed tomatoes
  • ½ cup chopped cilantro

 Procedure:

  1. Heat the oil in a large skillet or wok over medium high heat. Add the sweet onion and saute for 5 minutes, until translucent.
  2. Add the garlic, ginger, green onions, jalapeño pepper, and spices. Saute for two minutes more, stirring continuously. 
  3. Add the coconut milk, tomatoes, salt and potatoes.  Bring to a simmer, then reduce the heat to low and simmer gently for 20 minutes.
  4. Add the shredded turkey and green peas, simmer for a few minutes just until heated through.
  5. Add the cilantro, adjust for seasoning, and serve as-is or with steamed rice.

The Bubbly Professor is “Miss Jane” Nickles of Austin, Texas

 

About bubblyprof
Wine Writer and Educator...a 20-year journey from Bristol Hotels to Le Cordon Bleu Schools and the Society of Wine Educators

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