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Let’s Do Something With the Leftovers

by Tom Fleming
 

Listen to the Podcast

“LET’s DO SOMETHING WITH THE LEFTOVERS”

FOR THOSE THAT HAVEN’T LEFT YET

YIELD: 4 TO 6 PEOPLE

INGREDIENTS:

1 lb. cooked leftover turkey meat

1 lb. pasta of your choice

1 small red onion

2 cloves fresh garlic, slivered

1- 4 oz. container crimini mushrooms

3 oz. sundried tomatoes

2 oz. white wine

3 oz. turkey gravy

2 oz. heavy cream

2 tbsp unsalted butter

1/2 cup Parmesan cheese

1 oz. extra virgin olive oil

Salt and pepper to taste

METHOD:

Shred 1 lb. of cooked leftover turkey and reserve. Julienne red onion and reserve. Wash and quarter crimini mushrooms. Julienne sun-dried tomato and reserve.

In large stockpot bring 3 quarts water to boil. Place pasta in pot and stir often. Cook for 8 minutes.

While pasta is cooking, place olive oil in large skillet and heat over high flame. Add onions and garlic and sauté for 2 minutes. Add mushrooms and sauté for 2 minutes. Add white wine and reduce. Add turkey gravy and bring to simmer. Add heavy cream and bring to simmer. Add turkey meat and sundried tomatoes and heat until hot throughout. Add butter and mix thoroughly.

Drain pasta and return to pot. Add mixture from sauté pan and toss. Season to taste with salt and pepper. Place on serving platter and garnish with Parmesan cheese

“A LIGHTER VERSION FOR LEFTOVERS”

YIELDS 6 PEOPLE

INGREDIENTS:

1 head romaine hearts

1 head red leaf lettuce

1 lb. cooked leftover turkey meat

1/4 cup turkey gravy

1/4 cup sliced baked almonds

1 small red onion

1 medium red pepper

8 oz. fresh goat cheese

1/2 cup dried cranberries

1 cup extra virgin olive oil

1/4 cup apple cider vinegar

1/4 cup white wine vinegar

1 tbsp Dijon mustard

Salt and pepper to taste

METHOD:

Place Dijon mustard, apple cider and white wine vinegars in a blender. Add pinch salt and pepper. Blend olive oil into this to create a basic vinaigrette and reserve.

Slice red onion into 1/4 inch thick pieces and red pepper into quarters. Drizzle with olive oil and salt and pepper. Cook on grill over high heat for 8 minutes and remove and reserve.

Place turkey and gravy in microwave bowl and cook for 3 minutes on high in microwave. Wash and dry greens and place in large bowl. Season with salt and pepper. Toss with 1/4 cup of vinaigrette. Arrange on platter and garnish with warm turkey, grilled red onions, red pepper, almonds and cranberries. Cut goat cheese into chucks and lay on top of composed salad. Serve with your favorite glass of leftover wine.

Related Posts on www.kidsdr.com

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