Page 20 - Florida Sentinel 11-27-15 Edition

Recipes
Thanksgiving Dinner Leftovers
From Tonia Turner
For some of us, leftovers are a major part of enjoying Thanksgiving Dinner. Is there anything better than a late-night turkey sandwich piled with stuffing and cran- berry sauce? After your third or fourth ‘normal’ leftover serving... you do have options!
Here are a few delicious ideas for using up the last bit of leftovers you have left.
Pan Fried Turkey Dumplings
DIRECTIONS: Toss finely chopped leftover Thanksgiving turkey (your choice of white or dark meat), carrots, scallions and ginger with enough beaten egg white to moisten.
Stuff wonton wrappers with the filling, pan fry and serve with soy sauce for dip- ping.
Turkey Tetrazzini
2 tablespoons vegetable oil
1 shallot (chop) & 1 garlic clove (minced)
1 pound mushrooms, sliced
3 tablespoons chopped parsley
2 tablespoons thyme leaves
2 bay leaves
Salt and pepper, to taste
Grated lemon zest
2 cups chicken broth, low sodium
4 tablespoons butter
1/4 cup flour
1 egg yolk, lightly beaten
1 cup milk
4 pounds leftover Thanksgiving turkey
1 pound egg noodles, cooked
1/2 cup each bread crumbs, grated Parmesan & sliced almonds, toasted (garnish)
DIRECTIONS: Coat a skillet with oil and put over medium heat. Add shallot and garlic, cook, stirring, until translucent, about 3 min. Add the mushrooms and herbs and saute for 3-5 min. until lightly browned. Season with salt and pepper. Transfer the mushrooms to a glass bowl, grate in the zest of a lemon, then cover with plastic wrap to infuse the flavor. Set aside.
Heat the chicken broth in a saucepan and keep warm over low heat. Melt butter in the skillet and stir in the flour to make a roux. Cook, stirring constantly, for 3 min. Whisk in the warm stock and stir vigorously to avoid lumps. Continue for 5 min. until the sauce is thick and smooth. Add the egg, milk, reserved mushrooms, and turkey. Cook and stir until heated through, do not let boil. Fold in the cooked noodles and mix to combine. Spoon the mixture into a buttered 9 by 13” baking pan and smooth out with a spoon. Sprinkle with bread crumbs and Parmesan. Bake in a preheated oven (350 F) until the sauce bubbles and a top crust has formed, 20-30 min. Gar- nish with toasted almonds.
Roasted Turkey Lasagna
2 cloves garlic, sliced
3 tablespoons extra-virgin olive oil 1 28-oz. can whole plum tomatoes,
crushed by hand
1/4 cup tomato paste
1/2 cup fresh basil leaves Kosher salt
1/2 pound sweet Italian sausage,
removed from the casings
2 cups whole milk ricotta cheese
1 cup fresh parsley leaves, chopped
1 large egg
1 pound lasagna noodles (about 20)
3 cups leftover turkey meat, white and dark, chopped or shredded 2 cups shredded mozzarella & 2/3 cup grated Parmesan
DIRECTIONS: Preheat the oven to 425. Heat the garlic and 2 Tbsp. of the oil in a skillet over medium heat until the garlic browns (4-5 min.). Add the crushed tomatoes, tomato paste, basil and 1 teaspoon salt. Fill the empty tomato can with 1-1/2 cups of water , swish it around and add it to the pan. Raise the heat to medium-high and bring to a simmer, stirring occasionally, until the sauce thickens (20-24 min.). Allow the sauce to cool.
Meanwhile, bring a pot of salted water to a boil. Heat the remaining 1 Tbsp. of oil in a skillet over medium-high heat. Add the sausage and cook until browned, about 7 min. Drain cooked sausage on a paper-towel-lined plate. Add the lasagna noodles to the boiling water and cook about 8 min. Stir gently with a wooden spoon to prevent the noodles from sticking. Drain in a colander and rinse under cold water until they are cool enough to handle.
Mix the ricotta, parsley and egg with 1/2 teaspoon salt in a bowl. Add the turkey and sausage and stir to combine. Set aside. Spoon a layer of sauce, about 1/4 cup, into a 9X13” baking dish and spread to coat the bottom. Line the bottom with one layer of lasagna noodles, slightly over- lapping. Spread half of the ricotta mixture over the noodles, then a third of the tomato sauce, fol- lowed by a third of the mozzarella and a third of the Parmesan. Cover with a third of the lasagna noodles, again arranged so they are overlapping slightly. Top with the other half of the ricotta mixture, then another third of the sauce. Add another third of the mozzarella and third of the Parmesan. Finish with the remaining lasagna sheets and top the lasagna with the remaining sauce, mozzarella and Parmesan. Cover with foil and bake until hot throughout and the cheese is melted, about 30 mins. Uncover and continue to bake until slightly golden brown, about 10 min. more. Let rest for 10 min., cut into pieces and serve.
Turkey Pot Pie
2 tablespoons butter
1 onion, chopped
2 stalks celery, chopped
3 carrots, chopped
4 tablespoons flour
4 cups chicken or turkey stock
2 potatoes, peeled and diced
2 cups leftover Thanksgiving turkey (shredded) 2 tablespoons chopped parsley
1/2 cup frozen peas, thawed
1 prepared pie crust
1 egg, lightly beaten
DIRECTIONS: Preheat oven to 350 degrees F.
Melt butter in saucepan and cook chopped onion until tender. Stir in celery and carrots and cook for 2 minutes. Stir in flour and cook for 2 minutes. Add chicken stock and bring to a simmer. Add potatoes and simmer until tender. Stir in turkey, parsley and peas. Pour mixture into casserole. Top with pie crust and brush with egg. Bake for 30 minutes until crust is golden.
PAGE 8-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, NOVEMBER 27, 2015