Tag Archives: turkey

they grow up so fast

So the sprogs have decided to try their hand at some of the cooking responsibilities around here. It works out well as far as scheduling goes; every Wednesday one of them visits their father & the other stays home & vice versa. Reigning them in as far as scope goes is another story – they want to create meals off the cuff like the adults do. Which is fair, but not necessarily conducive to the sense of accomplishment I feel they should have in taking on such responsibilities. It’s taken a little negotiation but I’ve talked them into simpler meals that they know go over well for their first few attempts.

Last night was the daughter’s night home & this is what she decided to create:

A basic sandwich with a little oomph. I often make this with leftover roast beef but this week we had leftover turkey. The focaccia is homemade by the daughter (I did proof the yeast before she got home in the interest of timing but she did everything else,) the veggies she roasted on her own & she also put together the horseradish mayo. The only times I intervened were to prompt her to get some of her prep work done at certain junctures (like while the dough was rising) rather than scrambling to time everything in the last few minutes before serving & to give little lessons on tools usage (such as providing one’s self the most stable surfaces whilst cutting the vegetables & the bread) & effective clean-up-while-you-work strategies.

It’s been an interesting exercise for all of us. I get to see just how much they’ve picked up through observing us in the kitchen (& was very impressed that the daughter remembered to brush the bread with a little olive oil halfway through cooking & asked questions when she found herself doing things automatically without knowing why she was doing them – not bad for a 10 year old, eh?) & relinquish the kitchen control stick to their capable hands. They get to feel like they’ve got some say in the way we eat, get out of table setting duty & get their creations posted on the internet.

So far we’re onto a winner with this, me thinks.

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Again with the turkey leftovers

Ok…so we have lots of leftover turkey. Luckily I also have many ways of dealing with it.

We’ve already discussed dealing with a savoury pie to help us sort out roast beef leftovers, now we’ll do it with turkey. The method is very much the same, but the ingredients are switched up a bit.

What you need:

1 pkg. deep dish pie crusts

1/2 of a cooking onion (I actually used a red onion because I actually enjoy the flavour of red onion cooked…damn the naysayers, dammit)

1 tbsp butter or margarine

1.5 cups of cubed, cooked turkey meat

1 cup of turkey gravy

1/2 cup of dry white wine

1/4 cup of milk

2 cups of frozen mixed vegetables

Salt and pepper to taste

If frozen, take the crusts out of the freezer to come to room temperature as the rest of the preparation goes on.

Chop the onion into palatable bits – far be it for me to say what that means to most people but I tend to chop mine fairly thinly as I’ve a couple of folks around here who don’t enjoy chunks of onions in their goodies. I, on the other hand, quite like the chunks…so giv’er and do what ye will.

Add the butter or margarine to a medium sauce pan heated over medium heat. Once that has melted add the chopped onion. Sautee until translucent. While that’s going on the turkey meat can be cubed (if this hasn’t been done already) and added to one of the pie shells. Top that with the frozen vegetables and season with salt and pepper to taste. Let that sit while the base it cooking.

This is a good time to preheat the oven. The pie wants to start at 375 degrees.

Once the onions are translucent deglaze (ok, I have to admit that I did not know what the term was for that particular manoeuvre until just this year…I’ve been doing it since I was knee-high to a grasshopper, but the fact that there was a word for it escaped me completely…meh) the pot with about half of the wine. Add the gravy and stir vigorously (I love that word) until combined. Once combined add the mild and the rest of the wine and stir vigorously again.

Pour the base mixture over the vegies and meat already in the pie shell. Top the lot of it with the second pie shell, pressing the edge into that of the bottom shell to make a relatively firm seal around the edges. Cut slits into the top to allow steam to escape. Pop it into the oven at 375 for about 15 minutes. After 15 minutes crank the heat to 425 for another 10-15 minutes for optimum browning and pastry flaking.

mmmMMMmmm…savoury pies rock my world.

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more turkey leftovers

Once again I’m presented with the unique and wonderful challenge of coming up with creative ways to dispense of leftover holiday fowl. And because we all need more rich food after indulging and imbibing to the point of busting, I felt a spicey, cheesey sandwich with sweet potato fries was in order.

What you need for two sandwiches:

1 cup turkey meat (dark or white…whichever your preference. I like to use a combination of both)

1 small red onion sliced in rings

1 tbsp. jerk sauce (I really like Walkerswood jerk seasoning because it doesn’t just taste like hot. It tastes like hot and lime and onions and all of the other good things which go into a great seasoning. Try it. You’ll like it too.)

6 slices of double creme brie

1 roma tomato, thinly sliced

4 slices multi-grain bread

1 tbsp butter or margarine

mayonnaise for spreading

salt and pepper to taste

Start by lubing a warm, cast iron skillet over medium heat with a wee bit of butter or margarine. Add the jerk seasoning and use a wooden spoon or spatula to coat the pan in it. Toss in the turkey pieces and roll them around the pan to pick up the jerk sauce, breaking it up as you go for more jerkey coverage. Move the turkey to a plate, crank the burner to medium-high heat and add the onions. Stir fry the onions for about 1-2 minutes then move them to the turkey plate.

At this point you can choose to toast the breads in a toaster or grill them in the skillet with another wee bit of butter or margarine. I opted for the latter this time around.

Once the bread is nicely toasted using either method, spread some mayo on the bottom pieces of each sandwich. Divide the turkey equally between both, then the onions, then the brie, then the tomato. Season with salt and pepper before topping with the remaining toasts.

Thinly sliced peppers in any colour, kosher pickles and lettuce all make wonderful additions to this sandwich. One can get as creative with it as one likes.

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