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Leftover turkey has a life beyond sandwichesCold turkey sandwiches served at 10 p.m., on Thanksgiving evening, are a looked-forward-to part of the holiday ritual. Cold turkey sandwiches the day after Thanksgiving, and the day after that, and maybe even the day after that, are enough to make you want to toss the bird over the fence. Never fear, help is here. First of all this is a marvelous opportunity to make a rich, dark turkey stock using the juices left in the turkey roasting pan. This is a stock that can be the base for all kinds of delicious soups. A brown stock is not wimpy and it makes a much better soup base than a stock made by simply boiling the bones. Brown Stock from Turkey Save the pan with its juices from roasting turkey. Remove any cooked meat from the carcass and bones that you won't want to use in other dishes. You can pick and choose the vegetables you use but be careful with strong flavored root vegetables so that you keep an even balance of flavors. Turkey bones
Preheat oven to 350 F. In the roasting pan combine all of the above ingredients and brown them. Stir now and then so that they don't burn. Add water to cover (be sure carcass is broken into smaller pieces so that water can cover) and cook to make a strong stock. Strain and use as is for a good broth or as a perfect base for almost any other soup or gravy. 6 easy soups based upon your turkey brown stock 1. Vegetable Soup: Add chopped vegetables, leftover turkey and either noodles or rice. 2. Mushroom-Barley Soup: Add sliced fresh mushrooms, reconstituted dried mushrooms and about 1/2 cup barley per 4 cups of stock. Cook until barley is tender. 3. Egg Drop Soup: Add soy sauce to taste and stir in 2 beaten eggs for every 4 cups of stock; let eggs sit for a few seconds, then stir. Garnish with minced scallions and sesame oil. 4. Italian Stracciatella: Stir in 2 beaten eggs for every 4 cups of stock; let eggs sit for few seconds, then stir. Finish with 1/4 cup freshly grated Parmesan cheese per serving. 5. Tortellini or ravioli Soup: Gently simmer about 10 tortellini per serving in the broth until tender; garnish with freshly grated Parmesan cheese. You can do the same with ravioli. 6. Minestrone: Combine chopped tomatoes (fresh or canned), cooked beans, minced vegetables and small pasta in the stock. Turkey Tetrazzini Worth every second of the mere 25 minutes it takes to prepare. It uses both turkey/chicken stock and roast turkey meat. 3 1/2 tablespoons butter, chopped into small pieces
Preheat broiler; butter an 8- by 8-inch baking dish. Melt 3 tablespoons butter in heavy saucepan. Stir in flour. Continue stirring until mixture turns a light golden color, about 5 minutes. Gradually whisk in 1 1/4 cups stock until incorporated. Bring to a simmer and cook 5 minutes, whisking occasionally to keep it smooth. Meanwhile, cook pasta in boiling salted water. In small pan, melt remaining 1/2 tablespoon butter. Add the chopped pepper and sauté until tender, about 4 to 5 minutes. Season with salt and pepper. Add sherry to the cooked sauce and simmer briefly to cook off the raw alcohol flavor. Stir in cream and season to taste with salt, pepper and Tabasco. Add turkey and cooked peppers to the sauce and keep over very low heat to warm the turkey while you drain the pasta. You can thin the sauce with another 1/4 cup or so of stock, if needed. Place pasta in prepared dish. Pour sauce over and sprinkle with bread crumbs and Parmesan. Place under broiler until browned, about 5 minutes. Makes 3 to 4 servings. Turkey Enchiladas Leftover turkey makes an appearance baked in cumin spiced Green Sauce. Green Sauce: 1 cup chopped onion
In frying pan, combine onion, 1/2 cup broth/stock and garlic. Stir often over high heat until broth evaporates and browned bits stick to pan. Add another 1/4 cup stock and stir to free browned bits. Puree mixture in blender or food processor with the remaining ingredients; add remaining 1 cup broth as mixture is whirling. Enchiladas: 8 corn tortillas (6 to 7-inches)
Preheat oven to 350 F. and oil a shallow 9- by 13-inch baking dish. Dip 1 tortilla in very hot water until pliable and softened, 5 to 10 seconds; drain briefly. Spoon 1/3 cup turkey on an edge of the tortilla. Add 1/8 of the cheddar cheese. Roll tortilla to enclose filling; place seam side down in baking dish. Repeat with remaining tortillas. Spoon Green Sauce over filled enchiladas, moistening tortilla surfaces; sprinkle with Jack cheese. Bake until cheese melts and enchiladas are hot in center, about 30 minutes. Makes 4 servings. Leftover turkey is money in the bank! Date: 11/19/07
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