« Guy's VCATThanksgiving Supper 2006 »

Thanksgiving Leftovers

11/26/06 | by JAdP | Categories: Food and Drink

Now that you've cooked all of that food, what do you do with the leftovers? There are three things that I do.

Turkey Stock

Take the back, carcass, and any leftover thighs or drumsticks, and stick in a pot with the normal onion, garlic, celery, carrots, parsnips, whatever aromatic veggies you like, parsley, sage, rosemary and thyme, bay leaf and cloves in a bouquet garni, add the defatted pan drippings you saved, and a mushroom or vegetarian stock that you always have in the freezer &#59;) and boil all day long on the simmering bricks. Removing any meat from any bones after 45 minutes or so.

Turkey Tetrazinni

Take the meat you removed from the stock, and any other leftover turkey, and cube it. You can even use up any leftover wild mushroom and giblet gravy that you might have. Update: Silly me, I forgot the pasta - one pound of fettucini, cooked, drained and mixed with the meat in the casserole. Preheat the oven to 350°F. Place the meat in a buttered casserole dish, and cover with a sauce made of:

  • melt one stick of butter in a heavy pan
  • sauté 1/2 pound of cremini mushrooms, and add in some soaked, minced porcinis
  • blend in 1/4 cup of flour and allow to cook, without much browning, over low heat for 3 minutes
  • whisk in 2 cups of the stock
  • then 1 cup milk
  • then 1/2 cup white wine [from what you'll serve with the meal
  • and 1 cup heavy cream
  • add 2 teaspoons salt, or to taste
  • and a couple of grinds of peppercorns
  • then grate fresh nutmeg and stir it all up and pour over the meat & fettucini

Top with 3/4 to 1 cup of soft, finely diced bread crumbs mixed with grated parmigiana and pecorino cheese.

Traditional Thanksgiving Leftovers Sandwich

I know of two places that serve this year round: one is in Pennsylvania, but it's been too many years and I don't remember the name of the place. The other was Two Fools Café in Half Moon Bay, except they've shut down. /sigh

Use your favorite sandwich bread, make it open faced or closed, on a roll or sliced bread, toasted bread or not, with some mayonnaise or basil aioli on the bread or not, the sandwich filling is sliced turkey, sliced stuffing [or, this year, the wild mushroom bread pudding] and cranberry sauce. Another variation on the preparation is to use an herbed focaccia or slab bread, even a ciabatta would work, slice it in half between the top and bottom, put in the filling, and grill it as a panini.

Letti, thank you for stopping by. I actually worked, about 25 years ago at Westinghouse Marine Div. with the grandson of the Japanese farmer who brought mandarin oranges to the USA. Your pies look great. I don't think you can find real mince meat any more, the one with venison and suet in it. :p

I hope that everyone had a great Thanksgiving. Enjoy your leftovers, or tira, as my partner would say.

4 feedbacks »
 

4 comments

letti

yes, david had told me about the venison and suet part - my first introduction to suet was “the thing we put in the bird feeder” hehe.

11/26/06 @ 16:26
Comment from: IdaRose Sylvester  
IdaRose Sylvester

A wonderful dish, nothing like tetrazinni in the 1970s, and made turkey taste good (I can’t stand it).

My mods:

*Used chopped portabellas (same creature, just bigger) and a big handful of rehydrated porcini

*Added much more pepper, and about 4 garlic cubes, and a handful of pepper flakes (couldn’t find the nutmeg)

*I added some of the porcini soaking liquid, perhaps not in place of stock, just more volume (I measure nothing)

*I didn’t like the acid balance, so I added the juice of about half a lemon (had no ver jus on hand)

*I cooked the turkey in the sauce for a while, to let the sauce thicken and the turkey herbs to permeate the sauce

*Added quite a bit of fresh grated parm into the sauce

*I tossed the sauce/meat mixture w the pasta and served it topped with more cheese, crumbs, and lots of fresh parsley. It didn’t suffer for not baking, stayed wonderfully saucy this way!

12/02/08 @ 00:27
Comment from: JAdP

Sounds great. Thank you for stopping by, and for all the Tweets

12/02/08 @ 00:34
Comment from:
stefanaccio

Thanks for sharing this tacchino ricetta.

http://teramoabruzzo.wordpress.com

12/07/08 @ 10:07
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I'm Joseph A. di Paolantonio and this blog has two main foci: my interest in food, and my interest in the future. This provides a look into my personal life, and is separate from my consulting work…though there will be overlap. I am an independent researcher, working as a strategic consultant and I'm an executive with over 20 years of commercial experience with a technical interest in the intersection of Internet of Things, with advanced data management and analysis methods. I view data science as a team activity, and I feel that the IoT must be viewed as a system. I am leveraging my past activities to understand the adoption and impact of the IoT; first, as a system engineer in aerospace, where I developed Bayesian risk assessment methods for systems within the Space Transportation System (including the Space Shuttle), Extreme Ultraviolet Explorer, Gravity Probe B, and many more, and second, as a enterprise data warehousing, business intelligence and analytics professional. Between my aerospace and IT careers, I indulged my hobby of cooking by starting a food company, Montara Magic, centered around my chocolate sauces. My education combined chemistry, mathematics and philosophy. I performed research into molten salt fuel cells in graduate school, and in photovoltaic materials for a short time in industry. The lure of bringing the human race into space was strong, and when I was offered the chance to combine my chemistry and mathematics skills to develop new risk assessment and system engineering methods for space launch and propulsion systems – I couldn't resist. I perform independent research and strategic consulting to bring value from the Internet of Things, Sensor Analytics Ecosystems and data science teams.I am a caregiver, a lover of science fiction and speculative fantasy, and my passion to learn has led me to a pilot's license, an assistant instructor in SCUBA, nordic and alpine skiing, sea kayaking, and reading everything I can, in as many topics as I can.

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