The Charmed Kitchen

It is that time of year, when we find ourselves waking up to leftover turkey. Sometimes quite a lot of leftover turkey.

Of course, be sure to make stock from the carcass. Turkey sandwiches are always a favorite in my family.

There is a lot more you can make with the rest of the bird, though. Here are 10 fun and tasty ways to make the most of all that turkey.

I never get tired of turkey, but if your family does not feel the same way, these recipes could come in handy. Enjoy!!

Turkey Reuben Loaf

3 ¼ c. flour

1 T. sugar

1 t. salt

1 package quick-rising yeast

1 c. hot water

1 T. oil

¼ c. thousand island dressing*

8-10 oz. thin sliced turkey

4 oz. sliced Swiss cheese

1 c. sauerkraut, rinsed and squeezed dry

1 egg white, beaten

Caraway seeds

Set aside 1 cup of the flour. Combine remaining flour with the other dry ingredients in a medium bowl. Stir in water and oil and gradually stir in enough flour to make a soft dough. Turn onto lightly floured surface and knead until dough is smooth and elastic, about 5 minutes. Roll dough into a rectangle about 16 x 8. Spread dressing down center middle of dough. Top with meat slices, cheese and sauerkraut. Cut one-inch wide strips of dough from filling to edge on both sides. It will sort of look like fringe. Alternating sides, fold strips up and over the filling at an angle. Carefully lift loaf onto greased baking sheet and place at an angle. Cover with a towel and place sheet on top of a roasting pan half-filled with simmering water for 15 minutes. Brush with egg white and top with seeds. Bake in a preheated 400-degree for 20-25 minutes or until golden brown. Cool slightly before slicing. Serve warm and refrigerate leftovers.

* You can make your own Thousand Island Dressing by combining equal parts of ketchup, mayo and sweet pickle relish.

Note: The variations for this bread are almost endless. Some favorite combinations are ham and Swiss with mustard, roast beef and cheddar, chicken, broccoli and cheese, Spinach with ricotta or feta and onions, pizza, assorted fillings. You get the idea. Use your imagination and have fun. Just be careful not to overfill, or the bread will be hard to move, use fillings that aren’t too runny and always use cold fillings.

If you want to use regular yeast use warm, rather than hot water. Also, don’t let dough rise over boiling water. After kneading cover dough and let rise 45 minutes. Punch down and assemble as in original recipe. Cover with a towel and let rise until dough looks puffy, about 40 minutes. Bake as directed above. These breads can also be frozen.

Turkey Tetrazzini

2 T. butter or oil

1 c. chopped celery

4 oz. sliced mushrooms

4 T. flour

1 1/2 c. chicken or turkey stock

1 c. half and half or milk

1/4 c. sherry

2 c. cooked turkey, cubed

4-6 oz. broken spaghetti, cooked

salt and pepper to taste

bread crumbs

butter

Parmesan cheese- optional

Heat butter or oil in pot and add celery and cook 3 minutes. Add mushrooms and cook 3 minutes more. Stir in flour and mix well. Add stock, half and half and sherry bring to a simmer- stirring often. Stir in turkey and pasta. Adjust seasonings. Place mixture in oiled casserole and sprinkle the top with bread crumbs and drizzle a little melted butter over the top. Add Parmesan cheese, if you like. Place in a 350 degree oven and bake until bubbly- about 25 minutes. Serves 4.

 Turkey Noodle Soup

Oil*
2 onions, sliced
4 carrots, peeled and sliced
4 ribs celery, sliced
4 qts. Turkey stock
4-5 c. turkey meat, cubed
1 c. chopped fresh parsley
Salt and pepper to taste
Hot pepper sauce to taste
1 lb. wide egg noodles, cooked

Heat oil in soup pot and cook onions until starting to brown. Add carrots and celery and cook a few minutes more. Add stock and meat and simmer, covered, until veggies are tender. Add parsley and simmer 15 minutes longer. Adjust seasonings. Warm noodles and serve on the side so everyone can add as many noodles to their soup as they like. Serves 8.
* Since I had freshly made stock I used a little fat from the stock to cook the onions.

Turkey Won Ton Soup

1½ lbs. cooked turkey, about
1 head bok choy
3 T. hoisin sauce
1 clove garlic, minced
24 won ton wrappers
2 qts. Turkey stock
1 t. ginger
1 t. hot pepper sauce
Chopped green onions
Sesame oil

I used dark meat from the turkey, mostly. I minced enough to give me a cup of meat. The rest I cut into thin strips. I then took stems from the bok choy and minced enough of them to make 1 cup. Combine the minced turkey with minced bok choy, the hoisin and the garlic. This is the filling for your won tons. Slice more of the bok choy- using mainly the leaves, into thin shreds. This will go into the soup later, along with the strips of turkey. You should have at least a couple of cups of the shredded bok choy, but more is OK, too. To make the won tons place one on your work surface and spoon a rounded teaspoon of the filling into the middle of it. Moisten edge with water, fold in half and press to seal. I used round wrappers, but square wrappers are fine, too. I like the round ones, labelled for dumplings, because they are a little thicker. I get them at a local Asian grocery store. Repeat with remaining won tons and fillings until done. Bring stock to a boil and add the ginger and hot sauce. Add the won tons to the simmering stock. Simmer gently for 3-4 minutes, stirring occasionally, then add the strips of turkey and the shredded bok choy greens. Cook about 5-6 minutes longer. Finish soup with chopped green onions and a drizzle of sesame oil. Serves 6-8.

Turkey Chili

1 large onion, chopped
2 T. oil
2 ribs celery, sliced
1 sweet pepper, seeded and chopped
2 cans cannellini beans, drained and rinsed
2 cans lima beans, drained and rinsed
1 can ( 4 oz.) chopped green chilies
3-4 c. cubed turkey
2-3 c. stock- turkey or chicken
3 T. chili powder, or to taste
1 T. cumin, or to taste
Generous dash of hot sauce
Salt and pepper to taste
Fresh chopped cilantro

Toppings: Pick what you like. Some good toppers are shredded cheese, chopped green onions, salsa, sour cream or tortilla chips

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In soup pot cook onion in oil until golden brown. Add the celery, peppers and chilies and cook 5 more minutes. Add the rest of the ingredients, except cilantro and bring to a boil. Turn heat down to medium and simmer until flavors blend, about 30 minutes but longer is fine. I usually cook it covered for 15 to 20 minutes and then remove the lid so it can thicken. Add the cilantro right before serving. Ladle into soup bowls add add toppings of your choice. Serves 6.

Turkey Florentine

2 T. oil or butter
1 large leek, cleaned, trimmed and chopped
4 T. flour
1½ c. stock – turkey or chicken
24 oz. fresh spinach, washed
¾ c. half and half- you could use milk instead
3 c. cubed cooked turkey
Salt and pepper to taste
2 t. hot sauce- or to taste
1 c. shredded Pecorino/ Romano cheese, plus extra for sprinkling on top
Hot cooked pasta

In large skillet cook leeks in oil or butter over medium heat until tender. Stir in flour and cook until smooth, but not brown. Add the stock and cook until mixture starts to thicken. Add the spinach and continue cooking, stirring often until the spinach is wilted. The spinach cooks down a lot- you might have to add it a little at a time to have room in the pan for all of it. As soon as the spinach is wilted add the half and half and the turkey and cook until heated through and bubbly. You might need a little more stock or half and half if the sauce is too thick for your taste. Season with the salt and pepper and the hot sauce. Stir in the cheese. Serve over hot pasta. Serves 4-6.

Turkey with Herb Dumplings

1 turkey thigh, cut off the bone and cubed

1 large onion, chopped

2 ribs celery, chopped

4 carrots, peeled and chopped

3 potatoes, peeled and cut into chunks

4 c. turkey stock

4 T. flour

salt and pepper to taste

1 c. baking mix- like Bisquick- I make my own

1/2 c. milk

2 T. chopped green onion

1 T. chopped parsley

1 t. dried basil

In Dutch oven or large pot, brown turkey thigh. Add the vegetables and brown them, too, turning to prevent burning. Add stock, cover pot, and simmer until veggies are tender, about 20 minutes. Season with salt and pepper to taste.  Combine flour with some cold water or more stock until smooth. Add to the pot and stir well. Mixture will thicken. Meanwhile combine baking mix with milk and herbs. Drop dumpling batter by tablespoonfuls over the turkey mixture in pot. Reduce heat to low, cover pot and cook until dumplings are cooked, about 20 minutes. To serve place some of the turkey and vegetables with sauce in serving bowls and top with dumplings. Serves 6.

Turkey Vegetable Soup

1 onion, chopped

oil

3 carrots, peeled and sliced

3 small potatoes. peeled and cubed

1 c. corn- cut from 1-2 ears

1 medium tomato, peeled and chopped

2 c. shredded cooked turkey *

3-4 cups turkey stock- or whatever you have and like

Fresh parsley and basil

salt and pepper to taste

dash of hot sauce

Heat oil in pot and cook onion until golden. Add carrots and cook a few more minutes. Add remaining vegetables, turkey and stock and simmer, covered, for 10 minutes- or until veggies are tender. Add herbs and simmer a few more minutes. Adjust seasoning and add hot sauce. Serves 2-3 for dinner.

*If you want to turn this into a vegetarian soup add vegetable stock  and add a couple of cups of cooked beans. Kidney beans would work well.

Turkey Lo Mein

1 onion, chopped

2 T. oil

1 can sliced water chestnuts, drained

1/2 c. green peas- you could also use green beans

2 c. diced cooked turkey

8 oz. angel hair pasta -I use a very fine noodle I get at the Asian market

soy sauce to taste

Hoisen sauce or oyster sauce to taste- you could also use stir-fry sauce

sesame oil

chopped green onions

Heat water for pasta. Heat oil in skillet and cook onion until browned.  Add water chestnuts and cook 1 minute longer. While onion is cooking cook pasta. Add peas to onion mixture and stir to combine. Add the turkey and heat through.  Drain pasta and toss into turkey mixture. Season with soy sauce and what ever Asian sauce you have on hand. Drizzle with sesame oil and top with green onions. Serves 4.

Turkey With Tortellini

1 lb. cheese tortellini, cooked and drained

2-3 c. cubed cooked turkey

2-3 c. cooked broccoli, chopped

2 T. butter or oil

2 T. flour

1 c. half and half or milk, warmed

2 c. stewed tomatoes- I used my canned tomatoes- you could substitute a 14 oz. can of tomatoes

salt and pepper to taste

fresh chopped parsley

In bowl combine tortellini with turkey and broccoli and place and a lightly greased casserole. In saucepan melt butter and add flour whisking until smooth. If using oil just combine oil and flour in pan and whisk until smooth. Add  half and half and cook, stirring often until thickened and bubbly. Add tomatoes and heat through. Season to taste. Puree sauce and pour over the turkey mixture. Sprinkle with the parsley. Bake in a 350 degree oven until heated through and lightly browned around the edges- about 40 minutes.

Turkey Florentine

Turkey with Herb Dumplings

Turkey Lo Mein

Turkey with Tortellini

 I posted this story last year and had a request to post it again….so here it is….

Rather than posting a recipe today, I wanted to share a fun Thanksgiving memory with you. Through most of my younger life, Thanksgiving was spent with my family and my Aunt Tillie and Uncle Art’s family. My mother and my Aunt Tillie were sisters. They were as close and loving as sisters could be. We took turns at each others homes, and shared the cooking duties.

There was a friendly rivalry every year to come up with a special dessert or to have a new side dish. The biggest part of this challenge though, was to get a really big turkey. My mother was convinced that a big bird was tastier than two small ones. Aunt Tillie agreed. So every year it was the quest of the host family to score a really large turkey.

My mom and dad would go to the local butcher to order the bird weeks in advance. I am sure Tillie and Art did the same. They always seemed to end up around 25 pounds, give or take. My dad and uncle kept track. Last year was 26 pounds and 4 ounces, but two years before, closer to 27 pounds. I swear, these birds had to be part ostrich.

The ultimate goal was to get a 30 pounder. It had eluded them all, until one year. Uncle Art had found a new guy. A turkey guy, who promised him the 30 pound bird of his dreams. We knew days before the big day, that the really big bird dream was going to happen. Then my mom got a phone call from Aunt Tillie.

My uncle had picked up the beast. He proudly brought it home. He looked at it, lovingly at first. Then he looked again. This was not Uncle Art’s first turkey. He felt something was wrong. Remember, this was something they had all dreamed about finding. Finding it first was cause for bragging rights, for sure. He was convinced that he had been duped, that the bird fell short of its promised weight. He told my aunt about his suspicions and they weighed the bird. It was too big for their kitchen scale, so my uncle weighed himself on the bathroom scale and then weighed himself again, this time holding the turkey.

Uncle Art had been right. He was short at least a couple of pounds of the promised 30 pounds. He went back to the turkey guy, irate. The man was defensive at first, but weighed the bird again. It weighed in somewhere in the area of 28 pounds. The man gave him some money back and lacking a bigger bird, Uncle Art brought it back home.

As I recall it was a perfectly lovely bird, cooked to juicy perfection. To my Uncle Art it was both a failure and a success. On one hand, he had not gotten the 30 pound bird he was hoping for. He did, however, take pride in the fact that he spotted it. That in the world of turkeys, he could see the difference between a 28 pound and a 30 pound bird.

I believe, some years later, a 30 pound bird was found. The story that year, around the Thanksgiving dinner table, was not so much about the 30 pound bird before us, but about the one that nearly was.

I hope you all have a great day, spent with those you love. I also hope you make memories to make you smile, when some of those we love are no longer here. Love and best wishes to all.

Happy Thanksgiving.

With Thanksgiving right around the corner, I thought I’d share how my mother came to roast her turkey breast-side down. I must say, there are a number of ways to roast a turkey and have it come out nice and juicy.

I have no objection to any way you like to cook your bird including, but not limited to, frying, wrapped in bacon, cheesecloth wrapped, spatchcocked, sous vide etc. Stuffed, un-stuffed, brined are all OK by me, if that works for you. I have found over the years that cooking a turkey is a very personal decision, and folks get pretty passionate about how they cook their bird.

Many years ago a singer named Dinah Shore had a TV show, which my Mother really liked. Dinah, besides being a singer, liked to cook. She gave her turkey cooking tip one time on her show. She said she roasted her turkey breast side down for most of the time. The theory is that if the bird is breast side down the juices will flow into the breast- which eliminates the need to baste. It also slows down the cooking time for the breast- so it comes out cooked at the same time as the dark meat.

My Mother was intrigued, to say the least. She talked about it, a lot, leading up to Thanksgiving. We used to get a really big turkey and my Dad has his doubts about how easy turning over a hot, partially cooked turkey, would be. Mom was adamant. So it was that that Thanksgiving my Mom put her bird in the pan, on the rack, breast side down. She was excited and nervous at the same time.

Let’s face it- the turkey is the star of the meal and if it didn’t work it would be a disaster. But Mom trusted Dinah and they went ahead with this radical new plan. After about 3 hours of cooking, maybe a bit less, they managed to get the turkey turned over and returned it to the oven. Mom would look pensively through he oven window. I think giving birth was easier on her.

Well, in the end it worked out great. The bird was juicy and evenly cooked. No basting, so less work. She was delighted that she had held to her plan and had not been persuaded to cook it like before.

So every time I cook a turkey I cook it breast side down. How long I roast it that way depends on the size of the bird. Normally about 2 hours- because I am roasting a smaller turkey. I always remember my Mother when I cook it that way. I remember that first breast side down Thanksgiving and every one after that. Mom always was delighted- like the first time- and she always mentioned Dinah Shore.

Happy Thanksgiving to you all. May your turkey be juicy and most importantly, may you get to spend time with the people you love. I’ll be with family and I’ll think about my Mother and Father – and Dinah.

I will admit it – I am not a fan of really sweet,  sweet potato dishes. Not unless it is a dessert. My Mom never served sweet potatoes with marshmallows, but they were still served “candied”. Sweet potatoes, sometimes canned, cooked in a glaze of brown sugar and butter. It was just what we did.

Then, one year,  I grew my own sweet potatoes. Everything changed after that. I can still remember the joy of digging that first plant up.  There they were, a cluster of beautiful sweet potatoes. I grew a lot of them that first year. I steamed them, baked them, made soup with them. Even had them for breakfast a few times.

My Mom was so pleased when I told her I was supplying them for her Thanksgiving dinner that year. I suggested we just cook them with a little butter, salt and pepper. They were so naturally sweet, that they surely, did not need to be candied.

Not everyone was so pleased with that choice. Clearly, how to prepare sweet potatoes evokes some of the same passion as how to cook the turkey. So for awhile, there were two competing dishes of sweet potatoes on the Thanksgiving table. As if there weren’t enough dishes to worry about- we now had to have 2 types of sweet potatoes.

I hope this dish might just bridge the gap between the two camps. A little sweet, but not overly sweet. The orange juice and honey enhance the sweet potatoes nicely. The sugared nuts are a fun addition, too.

Honey Orange Glazed Sweet Potatoes

4 T. butter
4-5 c. peeled and sliced sweet potatoes
1 c. fresh orange juice
Zest of 2 oranges
¼ c. honey
2 t. hot sauce, or to taste
Salt and pepper to taste
Fresh grated nutmeg
Sugared nuts- optional* recipe follows

Melt butter in large skillet. Add sweet potatoes and cook over medium heat, for 5- 8 minutes. Potatoes should start to turn a little golden. Add orange juice, honey and seasonings and turn heat down to low. Cook, uncovered,  until potatoes are tender and liquid is evaporated, about 10 minutes. If you want more color on the sweet potatoes, turn the heat up a little once they are tender, and liquid is mostly gone. Serve with sugared nuts sprinkled on top, if you like. These can be made a day ahead and reheated.

*Sugared Nuts

4-5 c. nuts, I like walnuts or pecans
2 c. sugar
1 c. water
1 t. cinnamon
1 t. orange peel
1 t. salt, optional
Place all ingredients in heavy skillet and cook over medium heat, stirring often, until all the water disappears. Whatever liquid in the pan will be clinging to the nuts and syrupy. Dump nuts onto a large cookie sheet and break apart with a wooden spoon to prevent clumping. As nuts cool, stir once or twice to remove any remaining clumps, and to cool faster. Nuts will lose their glossy appearance and attain a sugary crust. If it looks like nut soup, you didn’t cook them long enough, and you must return all to the skillet and cook longer. As the nuts start to get drier during cooking, you can turn down the heat a little to prevent burning. Once you’ve made a few batches, though, you will get good at judging when to stop cooking. You can also make a spicy version by adding a teaspoon of cayenne pepper along with the other ingredients. Store in cool, dry place to keep nuts fresh longer.

If you are looking for a fun and tasty variation for the usual cranberry sauce this Thanksgiving, I might suggest this cranberry and raspberry version.

The raspberries add a great flavor to the dish along with the cranberries and orange juice. My family has enjoyed versions of this sauce every Thanksgiving for as long as I can remember.

The real secret however, is the dressing. It is a creamy, slightly sweet topping, made with a fruit juice custard and whipped cream. It really changes the whole dish into something special.

This might be the first time people ask for seconds on cranberry sauce.

Cranberry-Raspberry Sauce

12 oz. cranberries, rinsed and picked over

1 c. orange juice

1 T. grated orange peel

½ c. sugar, or to taste

12 oz. raspberries, fresh or frozen ( thawed, if frozen)

Combine all ingredients, (except the raspberries)  in a saucepan and cook, stirring often, over medium heat. Cook until the cranberries burst and mixture thickens, about 25 minutes, stirring more often as mixture thickens. Reduce heat as mixture thickens, to prevent scorching. Stir in the raspberries. Cool and chill. Makes about 3 cups. Serve with the dressing on the side.

Dressing

2 eggs
½ c. sugar
½ c orange juice
½ c. pineapple juice
2 T. flour
juice of half a lemon
1 c. whipping cream, whipped

Combine all ingredients, except whipped cream, in a saucepan and cook, stirring constantly, until thickened. Mixture should coat a spoon. Cool and chill. Fold cooled mixture into whipped cream.  Serves 6-8.