Wild Rice With Dried Cranberries, Apricots And Butternut Squash

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I have been wanting to try this recipe ever since I saw it on the Williams Sonoma site.  It reminds me of Ottolenghi, whose recipes you know I adore, and it has everything I love in a dish to accompany poultry, including a delicate nutty flavor.   

I have been feeling guilty about not posting Thanksgiving recipes lately seeing that the holiday is next week and knowing that a lot of you are looking for new ideas and not posts about my beautiful roses.  First of all, we have been moving my mother to her "garden apartment" the last couple of weeks so my mind has not been on entertaining but on boxes.  Added to that is the fact that I have been posting Thanksgiving menus for the past five years and this is one of the meals I try not to vary much  How many ways can you cook a turkey, or make a stuffing, or improve on sweet potato casserole with marshmallows, or a green bean casserole with fried onions, or pumpkin and pecan pies?  They are all here including various cranberry sauces and chutney.  Just do a search or go to the MASTER RECIPE INDEX at the top.  But this? this is special and it's worth posting about.  It. would be an excellent addition or substitution as a side dish for the holiday or as part of a weekday meal of roast chicken, like the one we had last night.

If you want a simple Thanksgiving, for maybe two or three, this is your ticket to a no fuzz holiday.  Maybe a green vegetable and a good store bought pie and you, my friend, are off the hook!

It was really tough having to practice this recipe before I posted it.  Really tough....

And making these chicken thighs to go with it was also really tough.  Preparation took all of five minutes.  The things I go through for my fans.....

I made a couple of changes to the recipe by using this brown and wild rice mix which I much prefer to just wild rice. To me wild rice always tastes tough and always manages to get between my teeth or stuck at the back of my throat making me concentrate on getting it out delicately without anyone else guessing what's going on. Here you have more room to maneuver and besides I like the relative softness of the brown rice in the mix.  I also used chicken instead of vegetable stock for more flavor but go the vegan route if you must.   At the end, drizzle a small amount of the drippings from the turkey or roast chicken . That's the icing on the cake!

By the way, I roasted the squash alongside the chicken alternating the temperature between 375 and 400 to accommodate both.  No problem, as you can see.

For Thanksgiving, you might want to substitute dried cranberries for the cherries.

I made enough chicken and rice to save for leftovers tonight.  Or did I?  

This will be the battleground at the dinner table tonight.  I see only two small portions and three hungry ladies .  I have my bets...

Wild Rice Pilaf with Dried Cherries, Apricots and Butternut Squash

2 Tbs. unsalted butter

1 small sweet onion, such as Vidalia, chopped

2 tsp. curry powder

2 cups (12 oz./375 g) wild rice, I used Royal Blend Texmati wild and brown rice

1 cinnamon stick

1 orange zest strip, about 3 inches (7.5 cm) long and 1/2 inch (12 mm) wide

4 1/2 cups (36 fl. oz./1. 1 l) chicken or vegetable stock

1/2 cup (2 oz./60 g) diced dried apricots

1/2 cup (2 oz./60 g) dried pitted cherries or cranberries

1 small butternut squash, halved, seeded, peeled and cut into 1/2-inch (12-mm) pieces

2 tsp. olive oil

Salt and freshly ground pepper, to taste

1/2 cup (2 oz.) chopped toasted pecans

Preheat the oven to 400°F (200°C).

In a large, wide saucepan over medium-low heat, melt the butter. Add the onion and sauté, stirring occasionally, until tender and golden, about 5 minutes. Add the curry powder and stir to combine. Stir in the wild rice, cinnamon stick and orange zest and cook, stirring, for 2 minutes.

Add the broth, apricots and cherries to the saucepan and increase the heat to high. Bring to a boil, stirring once. Cover, reduce the heat to medium-low and cook until the broth is absorbed and the rice is tender, about 55 minutes. Remove from the heat and let stand, covered, for 10 minutes.  If you are cooking with the wild and brown rice blend, uncover,check if rice is done, let some of the steam out, stir with a fork, lay a folded paper towel on top of the rice and replace cover.

While the rice is cooking, in a large bowl, toss the squash with the olive oil and season with salt and pepper. Spread the squash in a single layer on a baking sheet and roast until golden brown outside and thoroughly tender inside, about 15 minutes. Remove from the oven and cover to keep warm.

To assemble, transfer the rice mixture to a serving bowl. Remove cinnamon stick and orange zest and discard. Fold in the roasted squash and pecans, season to taste with salt and pepper, and serve immediately. Serves 6 to 8.

If you are serving alongside turkey or chicken, drizzle some of the juices from the pan.

Roast chicken thighs

Marinade chicken thighs in lime and orange juice, mashed garlic and chopped onions.  Sprinkle some Herbs de Provence on top, salt and pepper. Cut butter in cubes and lay one on top of each thigh Cook at 375 for around 50 minutes.  Turn the oven to broil and cook until skin is browned.  

Adapted from Williams-Sonoma Test Kitchen
Photos Lindaraxa

Turkey And Sage Cannelloni In A Bechamel Sauce

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Who would have thought that less than a pound of leftover sliced turkey would turn into a dish like this? Someone, like Lindaraxa, who hates to throw food away.

After a long weekend of guests, followed by grandchildren,  I had more deli sliced turkey and ham than I cared to see go to waste.  Turkey meat from the deli, no matter how good, tends to spoil much quicker than anything else.  I find myself throwing it away, more often than not, and I hate it.  I come from a generation that was taught to eat everything on the plate and reminded, ad nauseum, of all those poor starving children in China.  Ha! and look at them now...

I often make croquettes out of leftover turkey, chicken or ham but, sometimes, I am too lazy to go through the two day process....so I came up with this.   For the filling I use the same recipe as the one for the croquettes, but slightly looser and along the same lines as the Picadillo Stuffed Manicotti or Pigs in A Blanket, as my children used to call this popular (at least in my house) recipe.

Manicotti are the large pasta tubes most often found in this country and appropriate for a filling like this.   Sometimes I like to fool my guests into thinking they are eating homemade cannelloni by using the no boil lasagna sheets from Barilla.  I just cook them for about five minutes in boiling water or until they are pliable, easy to stuff, fill and roll.  I sometimes find large pasta tubes made in Italy in my "wanderings" and snap them up by the truckload. I had a few in the pantry this time and they are what you see in the photos.

This recipe made enough for four with plenty of leftovers for lunch.  We each started with two to be polite and all of us got up for seconds...but just one more.   Count on three apiece if you are making the cannelloni using the oven ready lasagne cut in half.

Turkey And Sage Cannelloni In  Bechamel Sauce

Serves 6:

Ingredients:

1/2 to 3/4 lbs cooked turkey or chicken
1 can evaporated milk
2 TB fresh sage, chopped coarsely
6 TB flour
Salt and pepper

Filling:

3 TB butter
1 medium onion chopped
1 TB Worcestershire Sauce
2 TB dry Vermouth
1 TB grated lemon peel
Salt and pepper to taste

2 Cups Bechamel Sauce*
1/4 cup dry Vermouth
1/4 cup Parmigiano Reggiano, grated plus 3/4 cup for topping

1 Box Barilla Oven Ready Lasagne Or 12 Manicotti


Directions:

 Place the chopped turkey meat, the can of evaporated milk and the flour in the blender. Blend for about a minute.  Stop, use a wooden spoon to stir around add salt and pepper to taste and turn on the motor again.  Mix until completely blended. Add the sage and turn on the blender again for about 10 seconds to mix.

Saute the chopped onion in 3 TB. butter until the onion is soft.  Add the mix from the blender and stir with a wooden spoon on medium low heat until everything comes together.  Add 1 TB Worcestershire Sauce, white pepper and salt to taste.  Raise the heat to medium, continue stirring and add 2 TB Vermouth and 1 TB lemon peel. Continue stirring until the mix thickens and begins to separate from the sides.  Remove from the heat.  Let cool.

Make two cups bechamel sauce. Add 1/4 cup Vermouth and bring to a boil.  Reduce heat immediately and stir for a couple of minutes.  Add a 1/4 cup grated Parmigiano Reggiano.  Remove from the heat.

Butter the bottom and sides of a  Pyrex dish large enough to hold 18 cannelloni side by side.  Add about a 1/4 cup of the bechamel sauce on the bottom and spread to cover.

Cut the lasagna noodles in half.  Place 1 tsp of the filling and roll into a tube.  Place, seam side down in the Pyrex dish.  Continue with the rest of the pasta until you have eight cannelloni on each side for a total of 16.

Pour the rest of the Bechamel Sauce on top, sprinkle the rest of the cheese on top and dot with butter and more sage leaves.

Cook in a 375 degree oven for 20 minutes. or until bubbly and lightly broil, about 6 to 8 minutes. You want a golden color on top.

Remove from the oven and serve immediately.

Slices of tomato with a balsamic vinaigrette or an arugula salad are great to serve alongside.


*Bechamel Sauce

For 2 cups

4 TB butter, unsalted
4 TB. flour
2 Cups hot milk

Melt the butter, add the flour, cook for about a minute stirring.   Add the 2 cups of hot milk, a little at a time.  Continue stirring until sauce begins to boil.  Immediately remove saucepan from the heat, set aside and let cool.

Recipe and photos Lindaraxa 

The Last of The Bird...Turkey Hash

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For those scraps of leftover Thanksgiving turkey that you don't know what to do with, here is a solution.

This recipe appeared in the New York Times the week before Thanksgiving and I saved it with the best intentions of making it right after the holiday.  Unfortunately, I got sidetracked with family stuff and I ran out of turkey after making everyone's favorite turkey chili last weekend.  There is no reason you shouldn't enjoy it, so here it is. It is by Wylie Dufresne of WD 50 in Manhattan who made it for Mark Bittman. It is not really a recipe, just an idea of what to do with whatever is around.  Be creative and have fun.  Now the ball is in your court!

For starters, just use whatever is on hand. It starts with turkey, garlic, celery and onion. If you have green or red peppers throw them in.   Potatoes. bacon, squash, brussels sprouts or chestnuts would all be great additions.  Finish it with a little sherry, white wine, or Cognac.  Top off with sunny-side-up eggs or poached or scrambled eggs.

If you don't want to make it until this weekend, to give yourself and others a break, freeze the meat until ready to use.

To make the hash, place a medium sauté pan over a medium flame. Add a tablespoon of butter, some chopped onion, celery, garlic, thyme and a pinch of salt. Sweat until the vegetables are soft, about 10 to 15 minutes, adding an occasional splash of water to prevent browning. Add boiled diced potato, shredded turkey meat and another small nugget of butter. Once the potatoes take on a little color and the turkey begins to get crispy (about 5 minutes), deglaze with 1 to 2 tablespoons of sherry. Adjust seasoning if necessary. Turn heat down to low and prepare the eggs.

Place a small cast-iron skillet over medium heat. Add 1 tablespoon of butter. Once the foam subsides, crack 2 eggs into the pan and turn the heat down to low. Season the eggs with salt and white pepper. Two sunny-side-up eggs will cook in about 5 minutes. 

Serve with buttered toast and cranberry sauce.

Today we had fish, as in flounder.  I'll tell you all about it next week.  It was to die for.  

I will be back to normal posting this weekend.

Photo Evan Sung for NYT

Thinking Ahead...Turkey Stock And Tips

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I know you are probably disappointed in the title of this post, perhaps expecting a new twist on sweet potatoes or pumpkin pie for next week's Thanksgiving dinner; but I am probably giving you the most important recipe of the whole meal.  So, listen up and read on! 

 

Stocks are the building blocks of cuisine and essential in the success of  a dish.  They are the difference between okay and fantastic.

In the case of Thanksgiving, a good turkey stock is a fundamental component of the gravy and the stuffing as well as the flavor and moisture of the meat that comes from basting the bird while cooking  You can also freeze it and use it later in some classic leftovers like Turkey Tetrazzini or Turkey Chili, to name a few.

 

  This  recipe yields more than enough for the gravy, basting the turkey and adding some to the stuffing before and after it cooks.    You'll be happy to have the extra when it comes time to make soup.

 

Roasting the turkey and vegetables before simmering them results in a dark stock that takes you more than halfway to a rich brown gravy. On Thanksgiving Day, bring the gravy base or stock to a simmer on the stove top. Add some wine, port or Madeira,  if you wish. To thicken it, whisk in a mixture of equal parts flour and butter, known as beurre manie.When the turkey comes out of the oven, whisk pan drippings into the base to boost the flavor. Skim off the excess fat or strain and your gravy is ready to go.

 

 If you think this is too much work and can't be bothered, think again. Gravy tops the list of intimidating Thanksgiving tasks, especially since you need to make it at the last-minute. There is nothing more nerve wrecking than having to make something with everyone crowding your kitchen to watch the turkey come out of the oven and asking how they can help.  Making a gravy, THE GRAVY, at this particular moment is the last thing you want to do.   For some people this is the make or break component of the entire meal and the one on which your entire meal will be judged.  If the gravy is good, the entire meal is a success. Well, I have news for you.  This turkey stock is a great gravy base.  Not only will your gravy be more than halfway done, it will be fantastic and so will your stuffing and anything else you care to make with the leftovers.

 

 

So get cracking and make some this week.  You will be very happy you did this.  Trust me.

 

Stock Tips 

1. Always start with cold water.  Skim off the foam that comes to the top so you will end up with clear stock. 

2. Most stocks include the classic seasoning vegetables of chopped garlic, celery, onions and carrots called a "mirepoix" but use them in moderation so they don't overwhelm the flavor of the meat

3. Don't caramelize the vegetables together with the meat.  Roast separately or sautee them in a pan on top of the stove.  They give off steam and prevents the browning.  They also soak fat.

4. A good stock simmers uncovered for at least 6 hours.  The longer the better.

5. The turkey or chicken parts should be chopped in small pieces to get a complete extraction of their flavor.  

6. Purchase a heavy stock pot with at least a 12 cup capacity.  (You can boil spaghetti or steam lobsters in it also

7. If you don't have room to freeze all the stock, boil the strained batch of stock until reduced by half.  Freeze the concentrated stock in containers.  Reconstitute by adding an equal part of water to bring it back to its original volume.

   
   And here is the most important...A good meat stock is made with uncooked meat and bones, not with cooked leftover meat or bones! 

    

 

 

Turkey Stock

Makes  about 13 cups

• Active Time:20 min
• Start to Finish:4 1/2 hr to 7 hours

Ingredients:

• 6 lb turkey parts such as wings, drumsticks, and thighs
• 3 medium yellow onions, left unpeeled, trimmed and halved
• 3 celery ribs, cut into 2-inch lengths
• 3 carrots, quartered
• 5 qt cold water
• 6 fresh parsley stems (without leaves)
• 1 Turkish or 1/2 California bay leaf
• 10 black peppercorns
• 1 1/2 teaspoons salt

• Special equipment:
  
  a 17- by 14-inch flameproof roasting pan
  
  

• If using turkey wings, halve at joints with a cleaver or large knife, then crack wing bones in several places with back of cleaver or knife. (Do not crack bones if using other parts.) Pat turkey dry.
• Put oven rack in lowest position of oven and preheat oven to 500°F. Roast turkey parts, skin sides down, in dry roasting pan, turning over once, until browned well, about 45 minutes. Transfer to an 8- to 10-quart stockpot with tongs, reserving fat in roasting pan
• Add onions (cut sides down), celery, and carrots to fat in pan and roast, stirring halfway through roasting, until golden, about 20 minutes total. Add vegetables to turkey in stockpot.  DO NOT ROAST THE VEGETABLES TOGETHER WITH THE TURKEY PARTS AS THEY WILL STEAM AND PREVENT THE MEAT FROM BROWNING.  I like to Sautee these instead in the stock pan so they will caramelize, but either method is fine.
  
  
• Straddle pan across 2 burners, then add 2 cups water and deglaze by boiling, stirring and scraping up brown bits, 1 minute. Add deglazing liquid to turkey and vegetables in stockpot, then add parsley, bay leaf, peppercorns, salt, and remaining 4 1/2 quarts cold water. Reduce heat and gently simmer, partially covered, at least 3 hours.  I usually simmer mine 6 hours to get a more concentrated stock which takes less room to freeze.  When needed I dilute with water.
• Pour stock through a large fine-mesh sieve into a large bowl, discarding solids. If using immediately, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. If not, cool completely, uncovered, then chill, covered, before skimming fat (it will be easier to remove when cool or cold).

Cooks' note: Stock can be chilled in an airtight container 1 week or frozen 3 months.


Stock recipe adapted from Gourmet Magazine
Photos Pinterest

A Tale Of Two Turkeys...Stuffed Turkey Breast With Chestnuts And Prunes

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On weekday mornings I usually get up fairly early, get a strong cup of coffee and turn on CNBC for the usual dribble on Greece, Italy,  gold and everything bad that is going on in the world economies.  This morning the news was all about "Mario's gaffe" last night. Mario? what Mario? a new Prime Minister for Italy? Did Berlusconi finally throw in the towel? Nothing doing, this was none other than our friend Mario Batali, the well known cookbook author, chef and owner of several restaurants in New York, most of which none of us can afford.

Apparently last night at a Time magazine event promoting its Person of the Year issue,  our culinary friend nominated the food writer Michael Pollan, then went on to say:

"But I would have to say that who has had the largest effect on the whole planet without us really paying attention is the entire banking industry, and their disregard for the people that they're supposed to be working for."He added: "The way the bankers have toppled the way money is distributed – and taken most of it into their own hands – is as good as Stalin or Hitler and the evil guys."

Well!

The reaction from Wall Street was swift and merciless. Bankers took to their Blackberries and Bloomberg terminals to sound off and organise a boycott. This message was sent out across trading floors:

"Celebrity Chef Mario Batali Says Bankers As Bad As Hitler, Stalin … a list of his restaurants – *B&B Ristorante *Osteria Mozza *Babbo *Otto *Bar Jamon *Pizzeria Mozza *Carnevino Italian Steakhouse *Tarry Lodge *Casa Mono *Tarry Market *Del Posto *Mozza2Go *Esca *Manzo *Lupa – cancel all reservations … pass the word."

On Twitter, the reaction was also fast and furious.

"Wow. Mario Batali pisses off the only people who can afford to eat at Del Posto," wrote one.

Later Batali took to Twitter to "clarify" his views.

"To remove any ambiguity about my appearance at yesterday's Time Person of the Year panel, I want to apologise for my remarks," he wrote. "It was never my intention to equate our banking industry with Hitler and Stalin, two of the most evil, brutal dictators in modern history."

Mario, Mario, Mario...what where you thinking?! Talk about biting the hand that feeds you!

So, if you are not a banker and have always wanted to eat at one of his restaurants, this might be your only chance.  But don't tell them who sent you. I still have some "Nazi" friends who might not return my phone calls if they find out and who knows when I may need them.

So talking about turkeys, here's a great recipe for a Sunday family dinner or Thanksgiving for a small crowd.  Enjoy!

Tacchino Ripieno...Stuffed Turkey Breast With Chestnuts and Prunes

Serves 10-12 people
Ingredients

• 1 (5 to 6 pound) whole turkey breast, removed from the bone, halved and butterflied by your butcher
• Salt and pepper
• 3 tablespoons extra-virgin olive oil plus 1/4 cup
• 1/2 pound pancetta, cut into 1/2-inch dice
• 1 1/2 pounds ground pork shoulder
• 10 Italian prunes, pits removed, cut into quarters
• 12 chestnuts, roasted, peeled, and halved

• 2 cups fresh bread crumbs
• 1 cup freshly grated Parmigiano-Reggiano
• 2 eggs
• 2 tablespoons freshly ground black pepper
• Freshly grated nutmeg
• 1 tablespoons each chopped fresh rosemary and sage
• 2 cups dry white wine plus 1 cup

1/2 cup brown chicken stock, recipe follows

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BROWN CHICKEN STOCK:

• 2 tablespoons extra-virgin olive oil
• 3 1/2 pounds chicken wings, backs, and bones
• 3 carrots, coarsely chopped
• 2 onions, coarsely chopped

• 4 ribs celery, coarsely chopped
• 2 tablespoons tomato paste
• 1 tablespoon black peppercorns
• 1 bunch parsley stems

Directions

Preheat the oven to 400 degrees F.

In a 12 to 14-inch saute pan, heat the oil over medium-high heat until smoking. Add the pancetta pieces and cook until golden brown, about 7 to 9 minutes. Add the ground pork and cook until starting to brown in its own fat, stirring regularly. Drain all but 4 tablespoons of the fat from the pan, then add the prunes and chestnut, and continue cooking for 8 minutes, until the prunes start to really soften. Remove from the heat and allow to cool, about 20 minutes.

Add the bread crumbs, the Parmigiano, the eggs, the pepper, nutmeg, and herbs and just bring together, stirring with your hand. Over-mixing here can result in a lead torpedo for a stuffing, so don't.

Place the 2 turkey pieces on a cutting board and divide the stuffing between them.

Roll each of the breasts like a jelly roll and tie them firmly with butchers twine.

Place the 2 breasts, skin side up, on a roasting rack in a roasting pan and pour 2 cups wine over them.

Season with salt and pepper, and place into preheated oven and cook uncovered until dark golden brown outside and a meat thermometer reads 165 at the thickest part of the breast, about 1 hour, plus or minus 10 minutes.

Remove and allow to rest 15 minutes before carving.

Add remaining 1 cup of wine to the roasting pan and deglaze, scraping with a wooden spoon. Add chicken stock and cook for 5 minutes. Add the 1/4 cup remaining oil and season with salt and pepper.

Carve turkey into 1-inch slices and serve with pan sauce.

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve.

Add the carrots, onions, and celery to the pot and cook until soft and browned.

Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley.

Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.

Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.

Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.

Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Yield: 1 1/2 quarts

Mario Batali recipe

Sunday Family Dinner...Turkey A La King And Four Others!

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When I was growing up, I could always count on having Turkey A la King,  Turkey Croquettes or Turkey Tetrazzini within a couple of days of the big turkey dinner.  Nowadays, kids look forward to either Turkey Chili or Turkey Enchiladas with the same anticipation.   Well, guess what? I've got all bases covered between this blog and the country blog so enjoy an easy day tomorrow!

This is really my recipe for Chicken A La King with turkey substituted.  Those of you who, like me, are of a certain age will remember it well.  Enjoy!

Yield: Makes 6 servings


Ingredients


3/4 cups chicken broth

1 1/2 lb cooked turkey meat, both white and dark or skinless boneless chicken breast halves

5 tablespoons unsalted butter

1/2 green bell peppers, cut into small pieces

1 1/4 teaspoons salt, or to taste

1/2 teaspoon black pepper

1/2 cup finely chopped onion

2 tablespoons all-purpose flour

1 1/4 cups heavy cream

1/4 lb white mushrooms, trimmed and quartered

3 large egg yolks

1 small can red pimientos dices

1 tablespoon fresh lemon juice, or to taste

2 tablespoons dry Sherry, or to taste

1/2 teaspoon paprika (not hot)

6 puff pastry shells

1/4 cup chopped fresh flat-leaf parsley


Directions:

Heat 2 tablespoons butter in a 4- to 5-quart wide heavy pot over moderately high heat until foam subsides, then cook peppers, stirring, until softened (do not brown), 6 to 8 minutes. Transfer peppers to a bowl and stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.

Add onion and remaining 3 tablespoons butter to pot and cook over moderately low heat, stirring, until softened, 3 to 5 minutes. Add flour and remaining teaspoon salt and 1/4 teaspoon pepper and reduce heat to low, then cook, stirring, 2 minutes. Whisk in 3/4 cup broth, then all of cream and mushrooms, and simmer until mushrooms are tender, about 5 minutes.

Meanwhile, whisk together yolks, lemon juice, Sherry, and paprika in a small bowl. Whisk in 1/2 cup sauce, then stir yolk mixture back into sauce remaining in pot. Cook over low heat, stirring (do not simmer, or sauce will curdle), until sauce is slightly thickened, about 2 minutes. Remove from heat and reserve.

Cut turkey crosswise into 1/3-inch-thick slices and add along with peppers to sauce, then cook over low heat (do not simmer, or sauce will curdle), stirring occasionally, until turkey and peppers are just heated through. Add more broth to thin if desired.

Spoon turkey à la king over shells or toast on 6 plates, then sprinkle with parsley.

You may also want to look at these four and substitute with leftover turkey:

Turkey Chili
Turkey Croquettes
Turkey Tetrazzini
Turkey Enchiladas


Photo: Google

This Weekend's Family Menu 2/11/10

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For those who work outside the house, particularly working moms, weekends are the only time to go to the store and prepare a homemade meal.  It is also the only time to experiment with new recipes.

Every Thursday I am going to post suggestions for a simple and economical  meal to enjoy with your family at the end of the week.  It's not only a good time to eat well and enjoy some quality time with each other but also an inconspicious way to  check out those table manners.  Have you seen kid's table manners these days?!

If you are a novice cook, this is a good way to start. If there's only one or two of you, cook and freeze for the rest of the week.  When appropriate, I will also include suggestions for leftovers.  Past recipes will be posted on the fray for previous weeks.  Some recipes are from this blog, others from my country blog My Kitchen By The Lake and the rest from other sources with a direct link. 

Weekend Menu 2/11/10

Turkey Breast With Apples Onions & Sage

Mashed Potatoes

Double Chocolate Pudding

Leftovers

Turkey Tetrazzini

Turkey Croquettes*

*leftover turkey meat can be frozen for a later use

Thanksgiving Leftovers...Turkey Tetrazzini

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On or about Day 4 or 5 after Thanksgiving, when you start reconsidering whether you will ever eat turkey again, this casserole begins to sound appealing.  It is also about the time when you dig out what's leftover of the turkey carcass in the refrigerator and hate to throw away all the nice meat around the bones.  It is also the day when you are too tired to contemplate making turkey croquettes and freezing them for an off day during the holidays.  Yes, the day has arrived to make turkey tetrazzini, an old fashioned casserole which consists of egg noodles or spaghetti, turkey, mushrooms and a cream sauce.  I know it sounds old fashioned and passe', but everything has its time and place, and turkey tetrazzini's is on Thanksgiving + 4.

Tetrazzini is an American pasta dish that is thought to have been invented in San Francisco and named after the famous opera singer of the early 1900s, Luisa Tetrazzini, who lived there for many years.  There must be something between food and opera singers since so many dishes were named after them!

Serves 4 to 6


Ingredients

12 oz spaghetti, linguini or other pasta

12 ounces mushrooms, sliced (about 4-5 cups)

1 medium shallot finely diced (optional) added 11/30/2012

8 TB unsalted butter ( plus another 3 TB to saute mushrooms)

8 TB  all-purpose flour

3 cups of milk

1 cups chicken broth

1/4 cup dry sherry (or vermouth or dry white wine)

3 cups coarsely chopped cooked turkey

1 small jar chopped pimentos OR 1 cup frozen peas

2/3 cup freshly grated Parmesan (divided into 1/3 and 1/3 cups)

1/3 cup shredded Gruyere cheese

2 Tbsp lemon juice

Salt and Pepper

Ground nutmeg (optional)

1/3 cup fine fresh bread crumbs (or panko)

Freshly chopped parsley for garnish (optional)


Directions


1 Preheat oven to 375°F. Start heating 2 to 3 quarts of water for the pasta. Add 1 teaspoon of salt for each quart of water.

2 Cook the mushrooms  (and shallots) in 3 Tbsp of the butter over medium heat, stirring, until all of the liquid the mushrooms give off has evaporated, 5-10 minutes. Set aside.

3 In a large, heavy saucepan, melt  8 TB of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes.

4 About now, put the pasta into the boiling water you've heated. Follow the package directions and cook until al dente. While the pasta is cooking continue on with the recipe.

5 Into the saucepan with the butter and flour, slowly whisk in the milk, broth, and the sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 to 8 minutes.

6 When the pasta is ready, drain it. In a large bowl combine the pasta, the sauce, the mushrooms, the turkey, and the pimentos or peas. Stir in 1/3 cup of the Parmesan and the 1/3 cup of Gruyere cheese. Stir in the lemon juice. Add salt and pepper to taste. Note that if you have been using unsalted butter, and/or unsalted or low sodium stock, you will need to add more salt than you might expect. Just keep sprinkling it in until it is seasoned to your taste. Add a pinch of ground nutmeg if using, again to taste. Transfer the mixture to a buttered 3-quart casserole.

7 In a small bowl combine well the remaining 1/3 cup Parmesan and the bread crumbs. Sprinkle the mixture evenly over the tetrazzini, and dot the top with 1 tablespoon butter, cut into bits.

8 Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.

Garnish individual servings with chopped parsley.

Thanksgiving...Cranberry Orange Sauce

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This simple recipe just takes a few minutes and surely beats the one we buy in a can.  There are times when Im willing to cut corners, just like in the frozen pearl onions for the gratin, but not here.  Really, after you have gone through all that trouble, go the extra mile and make this for your dinner, even if you can't stand the sight of another pot!

 8 Servings    Prep: 5 min   Cook: 10 min

Ingredients:

Zest and juice of 1 orange
1/2 cup sugar, plus more if desired
Pinch salt
One 12-ounce bag fresh cranberries, rinsed

Directions:

In a medium saucepan, heat 1/2 cup water with the orange zest, orange juice, sugar and salt over medium-high heat, stirring until the sugar dissolves, 2 to 3 minutes. Stir in the cranberries and bring to a boil. Reduce the heat and simmer until the cranberries burst and the sauce has thickened slightly, about 7 minutes. Sweeten with more sugar, if desired. Let the sauce cool to room temperature.  Refrigerate overnight and bring back to room temperature before serving.

The sauce can be made a couple of days ahead and kept in the refrigerator.

Thanksgiving Pear Chestnut and Sage Stuffing

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Whether to call the starch dish dressing or stuffing is a perennial debate at Thanksgiving tables. The term stuffing is usually used when it is cooked inside the turkey, while dressing is typically cooked in a baking pan. But the name also varies depending on what part of the United States you are from. People who hail from the East and South are more likely to call it dressing. Whatever term you use, the dish is a favorite on Thanksgiving tables from coast to coast.

I alternate between this delicious pear and chestnut stuffing, and another more traditional one with apples and sausage.  This year, the pears have it. 


Ingredients:

1-lb. loaf rustic country bread, torn into

1/2-inch pieces

1/2 lb. pork breakfast sausage, casings
removed

1 Tbs. unsalted butter

1 large yellow onion, cut into 1/2-inch dice

1 large carrot, cut into 1/2-inch dice

3 celery stalks, cut into 1/2-inch dice

1 Bosc pear, cored and cut into 1/2-inch dice

1 cup peeled and chopped steamed or roasted
chestnuts

1/3 cup finely chopped fresh flat-leaf parsley

1/3 cup chopped fresh sage

4 Tbs. (1/2 stick) unsalted butter, melted

4 cups chicken or turkey stock

Salt and freshly ground pepper, to taste


Directions:

Spread the bread out on a baking sheet and let dry overnight.

Preheat an oven to 375°F. Butter a large, shallow baking dish.

In a large sauté pan over medium heat, brown the sausage, stirring and crumbling with a fork, until cooked through, 5 to 6 minutes. Transfer to a large bowl.

In the same pan, melt the 1 Tbs. butter and add the onion, carrot, celery and pear. Sauté, stirring occasionally, until tender, 7 to 8 minutes. Transfer the mixture to the bowl with the sausage. Add the chestnuts, parsley, sage, melted butter, stock, salt and pepper and stir to mix. Add the bread and stir to mix well.

Transfer the dressing to the prepared baking dish and bake until golden and crispy, about 1 hour. Serves 10 to 12.

Note: If desired, you can pack the dressing loosely in the body and neck cavities of the turkey. Secure the neck flap with kitchen string or pin it to the back with toothpicks or trussing pins. Tying the legs together will help hold the stuffing in the body cavity. For turkeys weighing 16 lb. or less, add 30 minutes to the total roasting time. For turkeys weighing more than 16 lb., add 1 hour to the total roasting time.

Adapted from Williams Sonoma

Roast Turkey Breast with Apples Onions and Sage

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When I want to have turkey for lunch meat or sandwiches, I don't like to buy it from the deli, no matter how good a deli it is. Instead, I roast a Turkey Breast Roll, have it for dinner that night and have leftovers for the rest of the week. This recipe is so simple, that if you get in early from the office during the week and have everything ready, you can have it for dinner that night. I usually accompany it with mashed potatoes and green peas or french beans. A salad works just as well.

Serves 4

prep time: 10 minutes

marinade: 30 minutes

cooking time: 90 minutes

Ingredients:

1 Turkey Breast Roll

1 medium onion, chopped

2 TB sage chopped

2 Cloves garlic

1 quartered apple or 2 TB applesauce

1/2 C dry sherry or white wine

2 TB butter

Salt & Pepper

Oven 450 for 15 min

425 for 75 minutes or until done

Preheat oven to 450 degrees. Place the first 4 ingredients in a ziplock bag, close and marinade for at least 30 minutes. If you can do it in the morning and stick it in refrigerator, it would be best. Take out, place in a roasting pan, add the rest of the ingredients and roast at 450 for 15 minutes. Reduce the temperature to 425 and continue roasting for another 75 minutes or until done. Baste at least a couple of times. 30 minutes before it is done, add about 1/2 cup of water to thin the drippings, if needed.

Transfer the turkey breast to a cutting board. Let rest at least 10 min, preferably 20. Place the roasting pan with the drippings (onions and apples too) on top of the stove.  Add water if needed and a little more wine.  Bring the sauce to a boil and reduce to about half.  Strain the sauce.

Cut the turkey breast by separating the breast meat from the breast bone and cutting as you would a roast.  This way everyone gets a little meat and skin.   Serve with the sauce on the side.