| Turkey Leftovers with an Asian Twist |
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By Carole L. Philipps
Scripps Howard News Service
November 1999 It has been only two days since the turkey was welcomed from the oven, and already the family is wondering how many more times it plans to return to the table. So let's get out of the turkey-potatoes-gravy rut and try some new ways with the leftover bird. The first two of three recipes require us to head due east of Plymouth Rock for some completely different tastes that will surely be welcomed at your table. The third is a good old American standby. One of the best things about Thai cooking is cold sesame noodles. Add some matchstick vegetables and a little green onion, and the bird gets a whole new lease on life. Cold Sesame Noodles With Turkey is a variation of a superb dish offered in Summer-Winter Chicken, by Lori Longbotham. In this case, leftover turkey goes on top of the tasty cold noodles instead of grilled chicken. Angel hair pasta, or linguine if you prefer, gets a dressing of soy sauce, sesame oil and peanut butter, plus a few extras -- vinegar, garlic, fresh ginger and garlic among them. While the noodles chill, turkey is tossed with oil, scallions or green onions and cilantro. Heat the turkey in the microwave before tossing, if you prefer to serve a dish that contrasts hot with cold. With the turkey on top of the noodles and the whole garlanded with raw matchstick-cut carrots and cucumbers, you'll get a pretty presentation and one that is likely to have the kids digging into their vegetables. Another Eastern way with leftover turkey can be found in Mulligatawny, a colonial Indian soup that is enriched with vegetables and an apple and spiced with curry, then pureed. Turkey and cream are added before reheating. Be sure that your curry powder is fresh. This is a spice that tends to remain in cupboards for years on end. You can choose mild curry or one of the hotter versions. For those hesitant to indulge in the richness of cream, substitute low-fat or no-fat milk. Or unsweetened canned condensed skim milk will fill the bill. This recipe also is traditionally made with chicken but was adapted by Sarah Leah Chase for the Butterball Turkey Hotline. If you prefer not to puree but rather to serve your soup with diced vegetables afloat, skip the food processor and thicken the broth with instant mashed potatoes. With the broth simmering, add 1/4 cup of mashed potato flakes and stir. For a thicker soup, add more instant potatoes. Finally, you might try a good old American dish, Turkey Hash. While corned-beef and roast-beef hash -- from the can and served with fried eggs -- are the most common versions, a hash is simply a mixture of chopped foods, commonly meat or poultry plus potatoes, and seasonings. Other vegetables and spices can work equally well in a hash. This Turkey Hash recipe is from the out-of-print cooking series "Woman's Day Encyclopedia of Cookery," and it is a dish of great complexity where taste is concerned. But it is quite easy to prepare. Mushrooms join the mix instead of potatoes, along with lemon zest and a dusting of mace. The recipe calls for a cup of fresh oysters to top the three servings just before going to the table, served over a bed of plain or wild rice. For those not fond of oysters, omit them, as I have in the recipe. The hash is fine all by itself. Again, heavy cream is called for, but you can substitute low-fat, no-fat or unsweetened canned condensed milk for fewer calories and less fat. Turkey Hash is equally good over plain toast or on noodles. If time is of the essence, a pair of food-processing companies have come up with quick from-the-cupboard ideas suited to leftover turkey. Quick Turkey Chili is a variation of an idea from Del Monte that originally called for browning 3/4 pound hamburger. Turkey Pockets is adapted from a recipe from Pillsbury that makes a nice after-school snack or a quick nibble when company pops in. Quick Turkey Chili: In a medium-sized pot, combine one 14.5-ounce can of diced tomatoes, seasoned for chili; one 14.5-ounce can of kidney beans, drained; one 14.5-ounce can of white or yellow corn, drained; 2 cups salsa; and 1-1/2 cups diced turkey. Heat through; serve topped with grated cheddar cheese. Serves 4. Turkey Pockets: You'll need a tube of 8 large biscuits, 1/2 cup diced turkey, 1/2 cup shredded Swiss cheese or cheese of choice and 1/4 cup yellow mustard. Separate biscuits; using fingers, press each into a 5-inch round. Spread the center only of each biscuit round with about 1/2 tablespoon mustard. Add 1 tablespoon each turkey and cheese. Moisten the edge of each biscuit with water and fold in half. Seal by pressing fork around edges. If you wish, brush the top of each with an egg wash of 1 egg beaten with 1 teaspoon water. Bake in preheated 400-degree oven 10 to 13 minutes.
Cold Sesame Noodles with Turkey Adapted from Summer-Winter Chicken by Lori Longbotham. Ingredients: 1/4 cup each soy sauce, Asian sesame oil and creamy natural peanut butter
3 Tbs. chicken broth, brewed black tea or water
2 Tbs. rice or distilled white vinegar, or to taste
1 Tbs. packed dark-brown sugar
1 or 2 garlic cloves minced
1 tsp. minced peeled fresh ginger
1 pound thin spaghetti
2 cups cooked leftover turkey, diced
3 Tbs. canola or other vegetable oil
2 scallions, cut into thin diagonal slices
3 Tbs. minced fresh cilantro
1-1/2 cup English cucumber, seeded and thinly sliced
1 carrot, cut into long thin shreds Preparation: In a large bowl, whisk together the soy sauce, 3-1/2 tablespoons of the sesame oil, the peanut butter, broth, vinegar, brown sugar, garlic and ginger until well combined. Set aside. Cook the spaghetti in a large pot of boiling water according to package directions, until al dente. Drain in a colander and immediately toss the noodles with the sesame oil mixture. Season with salt and ground red pepper. Let cool to room temperature, then cover and refrigerate 1 hour or until cold. In a large bowl, combine the turkey, the remaining 1-1/2 teaspoons sesame oil, the scallions and 2 tablespoons of cilantro. To serve, arrange the noodles on a serving platter, placing the cucumber and carrot around them, then top with turkey and sprinkle with the remaining 1 tablespoon of cilantro. Serves: 6
Mulligatawny Adapted from recipe supplied by Butterball Turkeys. Ingredients: 3 Tbs. olive oil
1 medium onion, minced
2 carrots, peeled and diced
3 ribs celery, minced
1 Granny Smith apple, peeled and diced
1 large potato, peeled and diced
1 to 1-1/2 Tbs. curry powder
6 to 7 cups turkey or chicken broth
One 14-oz. can diced tomatoes, undrained
Salt to taste
1/2 cup heavy cream
1-1/2 cups cooked turkey, cut into 1/2-inch dice Preparation: Heat oil over medium-high heat in a medium-sized soup pan. Add onions, carrots, celery, apple and potato and saute until softened, 7 to 10 minutes. Stir in curry powder; cook and stir a minute more. Stir in broth and tomatoes; season with salt. Bring to a boil. Reduce heat, cover and simmer the soup, stirring occasionally, until vegetables are very tender, about 30 minutes. Puree the soup in a blender or food processor until smooth. Return it to the soup pot and stir in cream and turkey. Heat over low heat until hot, stirring so soup does not stick. Serve hot. Serves: 6 to 8
Turkey Hash Adapted from Woman's Day Encyclopedia of Cookery. Ingredients: 4 Tbs. butter, divided
2 Tbs. flour
1/2 cup heavy cream
3/4 cup chicken or turkey broth, homemade or purchased
Zest from 1 lemon
1/4 tsp. white pepper
1/8 tsp. ground mace
1/2 lb. fresh mushrooms, sliced, or 4-oz. can sliced mushrooms
3 cups diced cooked turkey Preparation: Melt 2 tablespoons butter and stir in flour. Cook, stirring constantly, until smooth and golden. Combine cream and broth. Stir gradually into flour mixture. Cook, stirring constantly, until thickened and smooth. Stir in lemon zest, pepper and mace. Remove from burner. In a skillet, cook mushrooms in remaining 2 tablespoons of butter for 3 minutes. Add mushrooms and turkey to sauce and return to stove, cooking on the lowest possible heat, stirring frequently until heated through. Serve over toast, white or wild rice or hot noodles. Serves: 3
(Carole L. Philipps is home editor of the Cincinnati Post.)
RESOURCES :
Summer/Winter Chicken
Model: 0688152120
Author: Lori Longbotham
(July, 1997)
To order this title from Amazon, click here.
William Morrow Books / Hearst Books
Website: www.harpercollins.com
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