Turkey Confidential (Part 2)

Twas the day after Thanksgiving

And all through the land

Leftover turkey was served

Dry, boring and bland.”

But NOT at the Bubbly Professor’s house, because she has spent the last few years collecting and perfecting recipes that use leftover turkey in disguise! 

If your leftovers need a boost, try this fancy-sounding “Insalata di Turchia Riservate” with gorgonzola crumbles, roasted walnuts, and green apples. No one will know it’s leftover turkey in disguise, or that “Insalata di Turchia Riservate” is simply Italian for “Turkey Salad Confidential.” 

This salad would go well with a number of white wines, but my choice would be Chenin Blanc, especially this one.

Bubbly Professor’s Insalata di Turchia Riservate

Ingredients:

  • 4 cups mixed salad greens (I like the field green type with a bit of arugula, but this is leftover day so use whatever you have on hand!)
  • 2 cups leftover turkey, shredded
  • 1 green apple, cored and julienne
  • 1 cup cherry tomatoes, halved
  • 4 ounces gorgonzola cheese
  • 2 oz. grated Parmesan Cheese
  • 1 cup roasted walnuts
  • 1/4 red onion, sliced as thinly as possible

For the dressing:

  • 1/2 cup freshly squeezed orange juice
  • 2 T. Balsamic Vinegar
  • 2 T. Olive Oil
  • Salt and pepper to taste

Procedure:

  1. Make the dressing by whisking all the ingredients together in a large bowl.  We’ll use the bowl later to finish the salad.
  2. Place the julienned apples in the dressing as soon as possible after cutting in order to prevent browning.
  3. Place the salad greens, the shredded turkey, the gorgonzola, Parmesan, and the roasted walnuts in the bowl with the apples and the dressing; toss to coast. Taste the salad and adjust for salt and pepper if needed.
  4. Divide the salad among four dinner plates and garnish with the cherry tomatoes and red onion.
  5. Serve with some nice bread or rolls and don’t forget to gloat a bit about the healthy meal you just served! 

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

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