After Thanksgiving

Whew!! Yet another successful Thanksgiving meal for family and friends has come and gone. Hopefully, it was safe and fun for all of us and we enjoyed Thanksgiving with those we care about. Now, comes the challenging part -- Leftovers.

 

No matter how we plan, no matter how many hoops we jump through, or how many of the family and friends we invite, we ALL have a refrigerator full of turkey and side dishes remaining to be eaten between now and Christmas. How do we create or re-create new and interesting meals with the leftover turkey to and other scrumptious leftovers?

 

There are the obvious ways, throwing turkey and rice into your favorite canned soups during or making turkey salad sandwiches. But, what if we took our favorite chicken recipe(s) and substituted turkey for the chicken?

 

Well, whomsoever tries to object to that, tell 'em to sit down, buckle up, and enjoy the newest creation to hit the dinner table. And if they don't like it, they can always go back to turkey salad sandwiches.

 

Enjoy these suggestions for use with your turkey leftovers, have fun in the kitchen, and don't tell 'em what's in it till AFTER they have tried it. Bon Appetit!

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Simple Skillet Chicken (Turkey)

Serves 6

The dried fruit in this dish gives the chicken or turkey a mild tangy flavor. Serve the meat with rice or pasta and a green salad and your meal is complete and the leftover turkey is enjoyed once more.

 

2 tsp. olive oil

2 tbsp lemon juice

3 lbs. Chicken (turkey), trimmed

3/4 tsp dried thyme

Salt and pepper to taste

12 slices lemon

1-1/2 cups dried mixed fruit

 

In a nonstick skillet, heat oil over medium heat. Add chicken/turkey and cook 6 minutes or until heated through. Remove the meat, season to taste with salt and pepper, and set aside. Add 1/3 cup (2/3 dl) water to the skillet, and stir to loosen any browned bits in the bottom of the pan. Stir in the dried fruit, lemon juice, and thyme. Place the meat over the fruit in the pan, and baste with the sauce. Arrange lemon slices over the meat.

 

Cover and cook over medium-low heat for 30 minutes or until chicken is cooked through or turkey is heated through and fruit is tender. Remove meat to a serving platter. Add 1/3 cup (2/3 dl) water to the skillet and boil for 1 minute. Taste and adjust seasonings as needed. Pour over the meat and serve immediately with leftover side dishes of choice.

 

Chicken (Turkey) Tetrazzini

Serves 4

The turkey or chicken in this dish is prepared and baked in the oven. A great way to enjoy leftover poultry.

 

4 lb. Chicken (Turkey), in pieces

1 cup heavy cream

1/2 lb mushrooms, sliced

3 Tbsp sherry

5 Tbsp butter

salt and pepper to taste

1/2 lb. Linguini (pasta)

1/2 cup Romano cheese, grated

2 Tbsp flour

2 Cups chicken stock

Preheat oven to 350° F (180° C)

 

In a pot, combine the chicken with enough water to cover by 2 inches. Boil water and simmer for 20 minutes or until chicken is tender. Let cool in broth, separate the meat from the bones, and return skin and bones to the broth. Simmer broth until reduced by half, strain, and boil until reduced to 2 cups. If using leftover turkey, skip the above step. Cut the meat into strips and set aside.

 

In a large saucepan, sauté the mushrooms in 2 tablespoons butter over medium heat until softened. Cook linguini according to package directions, drain, and set aside. Melt remaining butter over medium heat. Add flour, mix well, and cook the roux for 3 minutes, stirring often. Whisk in reserved broth/chicken stock, cream, and sherry. Boil, whisking, and reduce to a simmer 5 minutes. Season with salt and pepper to taste.

 

Stir half of the sauce mixture into the mushroom mixture and then add to the linguini. Transfer to a well buttered casserole dish. Make a well in the center. Add the chicken/turkey to the remaining sauce and mix well. Spoon into center of well and top with Romano cheese. Bake in the oven at 350° F (180° C) for 20-25 minutes or until pale golden in color. Serve immediately with French bread or appropriate leftover of choice.