Now that Thanksgiving is a mere 5 days away, you have your menu all squared away, right? What about after the big event? What will you do with all of the turkey leftovers?
I am kind of funny about leftovers…I am okay with re-inventing the leftovers into a new dish, but eating the same exact meal 2 (or more)days in a row…I just can’t do it. So when it comes to Thanksgiving dinner, I prepare enough of the side dishes to last through the meal(not too many leftovers in the side dish department). I do plan for leftover turkey however, and with the turkey leftovers, I like to create brand new dishes, with completely different flavors than what we experienced at the Thanksgiving table.
Virginia This Morning (our local morning show), asked me to share some of my turkey leftover ideas on their show, airing live, the day before Thanksgiving at 9:00am. If you are local, set your Tevo, or tune in while you are at home baking pies.
Here’s what I will be sharing on the show:
Turkey Tortilla Soup
4 (6-inch) corn tortillas, cut into 3×1/2-inch strips
Corn oil for frying
2 tablespoons olive oil
1 cup finely chopped white onion
2 cloves garlic, finely chopped
1 14.5 ounce can peeled, chopped tomatoes
1 ½ cups tomato puree
2 poblano chiles, roasted, peeled, seeded, and finely chopped
1 teaspoon ground cumin
1/8 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground pepper
6 cups chicken stock
2 cups cooked turkey, cut into 1/2-inch pieces
1 14.5 ounce can black beans, rinsed and drained
1 cup chopped cilantro
¼ cup freshly squeezed lime juice
1 ripe avocado, diced
1 cup crumbled feta cheese
In a medium cast iron skillet, add enough corn oil to come up 1-inch in the side of the pan. Heat oil over medium heat; when hot, add the tortillas and cook, in batches if necessary, until they are crisp and golden. Remove from the pan and drain on paper towels; set aside.
In a large saucepan, heat olive oil over medium heat; when hot add the onion, cook about 5 minutes, then add the garlic, cooking an additional 2 minutes. Add tomatoes, tomato puree, chiles, cumin, cayenne, salt, and pepper and cook about 15 minutes. Stir in the chicken stock,turkey, black beans, and ¾ cup of the cilantro; lower the heat, and simmer until slightly reduced, about 20 minutes. Add the lime juice, taste, and adjust seasonings.
Divide soup among bowls. Garnish with avocado, remaining cilantro, and tortilla strips
Turkey, Brie, and Cranberry Panini
This is one of my favorite sandwiches. The combination of smooth creamy brie, savory turkey, and tart cranberries …grilled on a panini press, this sandwich is hard to beat.
8 1/2-inch-thick slices good crusty bread (I like to use rosemary bread from the bakery)
1/4 cup olive oil
8 ounces brie cheese, rind removed sliced into thin slices
1/2 cup of your favorite cranberry sauce
3/4 pound cooked turkey breast, sliced
Brush one side of each slice of bread with olive oil. Place oiled side of bread down, and top with brie. Spoon cranberry sauce over brie, spreading evenly. Add turkey slices, and place remaining slice of bread, oiled side up on top of turkey.
Place sandwiches in a heated panini grill pan, and cook until bread is golden brown, and cheese is melted, about 5 minutes.
Remove from grill and let cool a few minutes before slicing in half ( so all of that delicious cheese doesn’t run out!).
Makes 4 sandwiches