Turkey Ruebens

Ingredients:
sliced leftover roasted turkey
4 slices Swiss Cheese
8 slices rye bread
1 cup sauerkraut
butter

Russian dressing:
2 slices dill pickle, minced
1 shallot, minced
3 tablespoons mayonnaise
3 tablespoons sour cream
1/2 tablespoon prepared horseradish
2 teaspoons Worcestershire sauce
white pepper


Directions:
Stir together the dressing ingredients. Spread on 4 slices of bread. Top each with a layer of turkey then sauerkraut then Swiss. Top with the remaining slices of bread. Melt the butter in a skillet and cook each side until golden brown, covering briefly if needed to warm the sandwich through. Slice and serve.

My thoughts:

When I had faux Thanksgiving last month, we ended up with a lot turkey leftover. I like the traditional cranberry sauce + turkey sandwich but I wanted to try something different. Since I live in Baltimore, I had plenty of sauerkraut leftover so reubens sprung to mind. I normally don't like them at restaurants because they are invariably made with Thousand Island dressing (both incorrect and yucky) and/or too big and greasy. Making them at home was awesome. The Russian dressing was quick to put together and only involved ingredients I always have on hand. It added a zippy flavor that sort of tied into sauerkraut much better than the cloying, bland bottled dressing you often get in delis.

Quick tip: let the turkey and sauerkraut sit out a few minutes before making the sandwiches. It helps them cook through more quickly.

Fig Glazed Turkey

Ingredients:
1 14-16 lb turkey
sea salt
coarsely ground pepper
4 dried figs
1 small onion, quartered
1 small bunch thyme

glaze:
1/4 cup fig jam
1/4 cup olive oil
juice of 1 lemon
1 tablespoon minced thyme
1 teaspoon grated ginger



Directions:
Preheat oven to 325. Place the turkey on the rack and position in the roasting pan. Whisk together the glaze ingredients or pulse them in the blender. Brush over the bird. Sprinkle the turkey thoroughly with salt and pepper. Stick the figs, onion and sprig of thyme in the cavity of the turkey. Roast for about 3 hours or until the juices run clear and the leg is easily wiggled. Allow to sit for about 10 minutes before carving.

My thoughts:

We had my brother and his girlfriend over for our annual Faux Thanksgiving so I could develop these recipes to share. I was a little nervous about my theme* this year, figs, because I've found they are not something people always enjoy or are familiar with outside of the Newton. I shouldn't have worried because they really liked it! The glaze helps sell in the juices of the turkey and eliminated the need for basting, which I appreciate. The skin was slightly sticky but not in a bad way. I'd rather have a glazed skin than a dried out bird! Stuffing the cavity with fruit and vegetables instead of stuffing makes for a moister turkey as well. There is still air circulation (yay for no food poisoning!) but it generates some steam that seems to help.

*I do a theme each year because 1. it is fun 2. it helps with planning/shopping when you can use the same ingredient in more than one dish. Look for another figgy recipe next week!

Spicy Smoked Turkey

Ingredients:
13-14 lb turkey
olive oil


for the dry rub:
2 tablespoons sea salt
1 tablespoon black pepper
2 teaspoons hot paprika
2 teaspoons Aleppo pepper
1 1/2 teaspoon chipotle powder
1/4 teaspoon celery seed

mesquite grilling wood chips

Directions:
In a small bowl, whisk together the dry rub ingredients. Pour some olive oil over the turkey. Rub in the dry rub. Arrange the coals around a rectangular foil pan filled with water. Place the turkey over the pan on the grill. Place a foil packet of wood chips on the coals.

Vent/leave the lid askew until it really starts smoking. Then cover. Cook, adding loose coals and wood chips every 30 minutes, until fully cooked. Rotate the turkey every other coal add or so.

To keep the smoke/low heat going, occasionally vent until it gets smoky then fully cover again. Refill the pan with water as needed. All in all, it should take about 3 1/2-4 hours to be fully cooked. Allow to sit on a platter under a foil tent for 5 minutes before carving.

My thoughts:

This is by far the biggest thing we've ever grilled. I had the idea at about 4 pm on a Saturday, Matt ran to the store and by a little after 4:30 it was on the grill. It was dark by the time it was finished cooking (so excuse the slightly funky looking photographs) but that was okay, it required little in the way of attention so we just hung out inside and dashed out periodically to add more coals and wood chips.

Onto more important stuff...it tastes amazing! The skin was crisp, the dry rub added heat and it was perfectly smoked. Perfectly! The meat was juicy and tender in a way that

Autumnal Turkey Chili

Ingredients:
3 cups cubed cooked turkey breast
30 oz canned kidney beans, drained
15 oz canned cubed tomatoes
6 ounces tomato paste
4 cloves garlic, sliced
1 onion, diced
1 (jarred) fire roasted red pepper
1 chipotle chile pepper in adobo, minced
1 Bosc pear, diced
1 large carrot, diced
3 tablespoons pumpkin puree
1 tablespoon cocoa
1 tablespoon chili powder
1 teaspoon ground chipotle
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon ground jalapeno
1/4 teaspoon cloves
1/4 teaspoon nutmeg

Directions:
Place all ingredients in 1 4 quart slow cooker, stir to evenly distribute all ingredients. Cook on low 6 hours.

My thoughts:

I've made a lot of chili over the years. I love making it in the slow cooker most of all because it is just so easy. The flavors meld wonderfully, it is impossible to overcook and frees up my time. If I use leftover cooked meat and cut the vegetables up the night before it takes virtually no effort the day I make it. I even put the spices in the (cold) slow cooker the night before so I just dump everything else in and stir. For this chili I decided to add the decidedly nontraditional ingredients of pumpkin and pear. I had this teeny amount of pumpkin puree in my refrigerator that was taking up entirely too much room so I tossed that in, then I spotted a pear starting to turn and on impulse peeled and cubed it and added that to the mix. It was a gamble that paid off. I used spices vaguely inspired by Cincinnati chili and the pumpkin/pear combo added to the subtle sweetness. When my unsuspecting husband tried the chili he couldn't discern what the the secret ingredients were but he raved over the flavor. It is just a really rich, robust and very autumnal flavored chili.

Homemade TV Dinner: Turkey with Cornbread Dressing, Peas & Sweet Potatoes

Ingredients:
for the turkey & gravy
1 lb turkey breast cutlets (4 slices)
1 cup chicken or turkey stock
2 tablespoons white or rose wine (optional)
1 tablespoon butter PLUS some for the pan
1 tablespoon flour
salt
pepper

for the dressing
1 1/2 cup crumbled cornbread
1 cup chicken or turkey stock
1/3 cup diced celery
1/3 cup diced onion
1 1/2 tablespoons sage
1 tablespoon butter
salt
pepper


1 baked sweet potato, mashed
frozen peas (do not defrost)
4 pats cold butter

Directions:
Preheat oven to 350. In a small skillet, melt the butter. Add the onions and celery and cook over low heat until the onions are soft and translucent but not browned. In a small bowl, mix together the onion and celery with the rest of the stuffing ingredients. Divide evenly between two plates. Spread until it creates a flat surface to place the turkey on.

In a nonstick skillet, quickly brown each cutlet on both sides in butter. The turkey does not have to be cooked all the way through. Place two cutlets over the stuffing on each plate in the largest well. Add the tablespoon of butter and flour and cook until it turns a nutty brown. Add the stock, spices and wine and cook, whisking occasionally, until it thickens and reduces a bit. Divide evenly over the turkey.



Fill the other two wells with frozen peas and mashed sweet potato. Cover tightly in foil and bake for 15 minutes or until the meal is piping hot and the turkey is cooked through. Top the sweet potato and peas with generous pats of butter.



Serves 2, easily doubled.


Notes: To save time, I baked the potato the day before I made the TV dinners and scooped it (still cold) into the well and then mashed it with a fork.

If you don't have an oven safe divided dish, any oven safe plate or even a pie plate would work. I used oven safe ceramic divided plates that I bought at Crate &a Barrel years ago. I found ones that look similar (identical?) for sale here.

My thoughts:

As I mentioned in my piece for the Kitchn about our New Year's Eve retro dinner and movie marathon, the 1950s were a wasteland when it came to home cooked food. There was a major push towards convenience cooking that was partially due to innovations on freezing and packaging techniques. It was just so modern to serve your family a frozen meal or shelf stable product, just think of all the time, fuss and mess you were saving yourself from! So this year, I decided to recreate some prefab products using real ingredients.

Swanson introduced the first truly successful complete frozen dinner and coined the term "TV dinner" in the early 1950s. The first dinner was turkey with turkey gravy, mashed sweet potatoes and peas. It was a huge success and was associated with a large print and television campaign. Other varieties soon followed but it wasn't until 1960 the four part divided tray (and dessert) was introduced.

Now, it has been some years since I've eaten a frozen meal but I have to say, this is much better than any frozen meal could hope to be; the homemade turkey, gravy and stuffing is simple but very flavorful. Perfect for a weeknight dinner in front of the TV.

Monte Cristo Sandwiches

Ingredients:
batter:
1 1/4 cup milk
1 cup flour
1 teaspoon sugar
1/2 teaspoon baking powder
1 egg

sandwich:
12 slices thin white sandwich bread, crusts removed
1/3 lb sliced smoked ham
1/3 lb sliced turkey
8 slices Swiss cheese
Dijon mustard

butter for the pan
berry jam
confectioners' sugar

Directions:
Whisk together the batter ingredients. Set aside. Place four slices of bread on a clean surface. Spread a thin layer of mustard on each. Layer with a slice of Swiss and top with a few slices of turkey. Top with a slice of bread.



Spread with a thin layer of mustard, top with a few slices of ham and then top with a slice of cheese and the remaining slices of bread. Melt butter in a skillet. Pour the batter in a shallow bowl and dip each side of the sandwich in batter. Cook one at a time, covering briefly if needed to cook the sandwich through. Cook one side then carefully flip the sandwich using tongs and cook until golden. Use the tongs to hold the sandwich vertically and cook each side.




Sprinkle with confectioners' sugar and serve with jam to dip.

My thoughts:

No one seems sure exactly how or why Monte Cristo sandwiches got their name but it seems like they were the result of some club sandwich evolution crossed with the Croque Monsieur . They were first mentioned the Brown Derby Cookbook published in 1949 but they reached their national peak of popularity in the 1950s. Some restuarant chains deep fry their Monte Cristo sandwiches but early recipes call for pan frying in butter which is not only easier to do at home, is really tasty. Oddly, I wasn't able to find a authentic recipe that actually included a recipe for the batter (even the 1949 Brown Derby version just calls for dipping the sandwich in a "light egg batter") so I came up with a batter that was a little thinner than pancake batter but more substantial than dipping it in egg and milk as I would for French toast. Early recipes also call for buttering the bread on each side. I opted to use mustard instead which would hold the sandwich together as well as butter while cutting down a bit on the over the top richness. It also added a sharp flavor that was welcome.

Turkey with Escarole, Acorn Squash and Cannelloni Beans over Pasta

Ingredients:
1 lb white acorn squash, peeled and cubed
1 lb escarole, chopped
15 oz canned cannelloni beans, drained
2 cups cubed cooked turkey (or chicken)
1/2 cup chicken or turkey stock
2 shallots, minced
2 cloves garlic, minced
1 tablespoon butter
1 tablespoon olive oil
salt
pepper

10 oz small shaped pasta (I used radiatori)

Directions:
Cook the pasta according to package instructions. Heat butter and oil in a large skillet. Saute the squash and shallot until softened. Add the escarole, turkey, garlic, salt, pepper and beans. Add the broth. Saute until cooked through. Toss with hot pasta.

My thoughts:

This is one of those recipes that really looks like nothing but is actually really, really good. I haven't cooked much with escarole before as I've rarely seen it at the store and when I looked up recipes that called for it I found a bunch of soup. Soup is well and good but frankly isn't something I generally get too excited about. I decided to just treat it as I would spinach or rapini and came up with this pasta dish using up some other ingredients I had on hand. Luckily, all of the disparate ingredients come together and create this perfect, homey, flavorful dish. The bitter greens are tempered by the sweet squash and mild turkey and the mixture forms its own sauce after a bit of broth is added. I love dinners that need little effort but yield great results!

Southwestern Turkey & Dumplings

Ingredients
3 cups diced, cooked turkey breast
7 cups chicken or turkey stock
1 1/2 cup diced Russet potatoes
3/4 cup fresh or frozen corn kernels
1 onion, chopped
1 poblano pepper, chopped
1 shallot, minced
4 oz crimini mushrooms, diced
4 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
2 chipotle peppers in adobo, minced
1 tablespoon butter
1 tablespoon olive oil
1/2 teaspoon hot Mexican chili powder
1/2 teaspoon ground cayenne
1/2 teaspoon oregano
1/2 teaspoon chipotle powder
1/2 teaspoon smoked paprika
salt
black pepper

for the dumplings:
2 1/4 cups flour
1 tablespoon baking powder
2 eggs
3/4 cup buttermilk
3/4 cup diced green onion (green parts only)

Directions:
Heat the butter and oil in a large pot with a lid. Add the onions, carrots, celery, poblano pepper, potato, garlic and mushrooms. Saut� until the potatoes start to soften. Add the chipotle pepper, spices and stock. Cover and simmer for 20-30 minutes. Add the turkey and corn. Then whisk together the baking powder and flour in a medium sized bowl. Stir in the buttermilk, egg and green onion. Mix to combine. Scoop out 2-3 inch dumplings with a spoon or old fashioned ice cream scoop. They do not have to be particularity round and the dough will be very sticky. Carefully (to avoid splashing!) drop the dumplings one at a time into the pot. Cover and cook until the dumplings are fluffy and cooked through.

My thoughts:

I am always thinking of new ways to use up cooked turkey. While I love a turkey sandwich, there is only so many of them you can eat before collapsing of taste bud fatigue. I do occasionally freeze pre-measured amounts of cubed, cooked turkey breast for future use in soups, stews and chili but I don't mind using up some freshly cooked turkey in a new way. I've made some excellent chicken & dumplings in the past and thought I could revamp the recipe a bit to bring out the best in turkey. Turkey has a slightly stronger flavor than chicken so I decided to go for a full flavored, spicy dish.

This version of turkey and dumplings will make memories of bland chicken and dumplings completely disappear. Tons of vegetables and chiles give this a rich flavor without adding fat and leave the dish tasting fresh rather than heavy or insipid. It is just a revelation. I honestly can't wait to make it again!

Turkey & Pea Risotto

Ingredients:
5 cups turkey stock
2 1/2 cups diced turkey breast
1 cup frozen peas
1 onion, finely chopped
1 stalk celery, diced
1 carrot, diced
2 tablespoons olive oil
2 cups Arborio rice
1/3 cup grated Parmesan
1/3 cup grated smoked Gouda
1 1/2 tablespoons olive oil
1 tablespoon butter
salt
pepper


Directions:
In a saucepan, bring the broth to a simmer. Heat oil and butter in a large saucepan Saute the onion, celery and carrot until softened. Add the rice and saut� for 2-3 minutes, stirring continually. Add the broth a 1/2 cup at a time, stirring continuously, and waiting until the liquid is absorbed before each addition. When you are about half way through the broth, add the peas and turkey to the rice. Continue to add broth and stir. When the risotto is creamy and the rice is al dente remove from heat and stir in the cheeses.

My thoughts:

Can you get any homier than risotto? It is just so creamy (without actually using cream!) and warm-perfect for cold weather. I love adding meat and vegetables to risotto to make it a filling one dish meal. This version has peas and turkey stirred in at at the end to give it a really fresh flavor. The small amount of smoked Gouda gives it a richness without being overpowering. This risotto reminded me of those old fashioned turkey and rice casseroles with the gravy but is much lighter and has brighter flavors. Perfect for post-Thanksgiving when you want to use up the leftover turkey (and probably have peas and carrots on hand) but don't feel like making a big, fussy meal.

Pomegranate Glazed Turkey

Ingredients:
1 14-16 lb turkey
1/4 cup pomegranate molasses
1/4 cup olive oil
sea salt
coarsely ground pepper

Directions:
Preheat oven to 325. Place the turkey on the rack and position in the roasting pan. Whisk together the molasses and olive oil. Brush over the bird. Sprinkle the turkey thoroughly with salt and pepper. Roast for about 3 hours or until the juices run clear and the leg is easily moved. Allow to sit for about 10 minutes before carving.

My thoughts:

This method of roasting turkey results in a moist, juicy turkey with crisp, burnished skin. The pomegranate molasses adds a bit of tartness but it also really seals in the juices. The salt draws the moisture out of the skin so it crisps up. The result: the perfect nontraditional turkey.

Tortilla Soup

Ingredients:
25 oz crushed tomatoes
15 oz fire roasted tomatoes
4 oz canned chopped green chile peppers
2 habanero, chopped
2 cloves garlic, chopped
1 medium onion, chopped
3 cups chicken or turkey stock
2 cups shredded chicken or turkey
1 1/3 cup fresh or frozen fire roasted corn
1 teaspoon cumin
1 teaspoon hot Mexican chili powder
1 teaspoon ground chipotle
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper


to serve:

6 corn tortillas, cut in half
avocado, sliced
shredded cheese
lime wedges


Directions:

Slow cooker instructions:
Place the spices, tomatoes, broth, garlic, onion and peppers in the slow cooker. Cover, and cook on low for about 6 hours. After 6 hours, add the corn and turkey. Cover and cook for an additional 45 to 60 minutes.

Stovetop instructions:
In a large pot, saute the onions, garlic and habanero in a tablespoon of canola oil. Add the tomatoes and spices. Cook to a near boil then add the corn and turkey and reduce heat. Cook through.


To serve:
Slice the tortillas into 1/4 inch strips. Fry in a shallow skillet until crisp and golden. Drain on paper towel lined plates. Ladle the soup into bowls, then sprinkle with cheese, avocado, tortilla strips and serve with lime.


Yield: 4-6 servings

My thoughts:

Tortilla soup is a Southwestern soup that comes in a few variations. This one is my favorite. The fire roasted tomatoes and corn give it a slightly smoky flavor which adds depth to the soup. The avocado and tortilla strips add texture interest. For this version I used turkey, but an equal amount of shredded (cooked) chicken could be substituted. I prefer the slow cooker method for this, it is even easier than the stove top method and the slow, low simmer really brings out the flavors but really either way yields an excellent, spicy, tomato packed soup.


Note: A few people have emailed me about where to get the fire roasted tomatoes. I like to use Muir Glen fire roasted tomatoes and I have found them at both "natural" and "regular" grocery stores, just ask for them.

Thai Noodle Salad with Turkey and Shrimp

Ingredients:

for the dressing
1 shallot, thinly sliced
2 Thai green chiles, thinly sliced
juice 1 lime
2 tablespoons fish sauce (nam pla)
2 tablespoons rice vinegar
1 tablespoon palm sugar
1 tablespoon tamarind juice (optional)


salad ingredients:
1/2 seedless cucumber, thinly sliced
3 oz bean sprouts
1/4 cup fresh basil leaves, cut up

for the meat:
2 cups shredded, cooked turkey
1/2 lb steamed, peeled shrimp
1 tablespoon canola oil
2 Thai chiles, diced
1 clove garlic, minced

Plus:
10 oz rice stick OR bean thread noodles

to serve:
3 tablespoons chopped toasted peanuts
1 lime, cut into wedges
diced green onion

Directions:
In a small bowl, whisk together all of the dressing ingredients, set aside.


Prepare noodles according to package instructions. Set aside. In a skillet, heat the oil then saute the chiles, and garlic with shrimp and turkey for 1 minute. Toss with dressing, salad ingredients and noodles. Sprinkle with peanuts and diced onions. Serve with lime wedges.

My thoughts:

Every year I get a lot of "what to do with leftover turkey" requests. Frankly leftover turkey was never much of an issue in my family (we just ate the meal, had a sandwich and maybe made soup and that was it) but since I've had this blog, I've been making Thanksgiving-like meals way in advance so I can post new holiday recipes leading up the event and come up with creative leftover ideas.

While checking out the competition, I've found most turkey leftover recipes are either a. some sort of creamy casserole, b. Mexican food or c. chili. All of which are well and good (and I still might make a chili this year) but I was thinking of something a little lighter. The last thing I want after a day of heavy food is more stick to the ribs fare. So I came up with this Pad Thai-inspired salad. It is substantial enough to serve as a meal but much lighter and healthier tasting than what you probably had on Thanksgiving.


Note: I used bean thread noodles but I think that rice stick (normally what is used in Pad Thai) would be great as well. I actually only used the bean thread because I had a package of them and not the rice stick like I thought. Despite being rather different noodles I think both would work because they are neutral tasting and delicious even when served in cold dishes.

A Big Mess O'Greens

Ingredients:
2 lb mustard greens
2 quarts chicken or turkey stock
4 cloves garlic, sliced
3 smoked turkey legs
2 habanero peppers, seeded, stemmed and sliced
2 onions, diced
2 bay leaves
1/2 cup apple cider vinegar
2 tablespoons sugar
2 tablespoons canola oil
1 teaspoon dried thyme
1/4 teaspoon salt


Directions:

First, remove the stems from the greens and tear them into small pieces. Rinse thoroughly. I suggest rinsing then running them through a salad spinner because they are often quite sandy.



In a large (at least 8 quart) pot, heat the oil. Saute the onions, garlic, peppers, thyme and bay leaves until just golden, about 10 minutes. Add the broth, turkey legs, salt, pepper and sugar. Bring to a boil, skimming off anything that rises to the surface. Reduce heat and simmer 1 hour. Remove the turkey legs and pick off all of the meat. Reserve the meat, discard the bones.



Add the greens, return to a boil. Stir so all of the greens are coated in broth and starting to wilt. Reduce heat and simmer about 30 minutes, adding the turkey back in during the last 5 minutes of cooking time. Serve hot with crusty bread for sopping up the juices.

Yield: approximately 10 servings

My thoughts:

Matt made these for dinner early this month and they were so good, he made them again! A little different than the typical collards, we use mustard greens (less bitter/grainy) and meaty smoked turkey legs (instead of the more typical ham hocks) for a really delicious side dish. It is so good and even holds up well for leftovers the next day. Just make sure you don't forget to sop up (or just straight up drink!) the the pot likker, the tasty juice that leeches from the greens. In my opinion, that is the best part.

Turkey with Red Mole

Ingredients:
1 1/2 turkey (about 6 lb)

for the dry rub:
2 teaspoons salt
1 teaspoon ground chipotle
1 teaspoon hot Mexican chili powder
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon oregano
1/2 teaspoon black pepper
1/2 teaspoon garlic powder


for the sauce:
8 dried guajillo chiles, stems and seeds removed
5 dried pasilla chiles, stems and seeds removed
14 oz canned fire roasted diced tomatoes*
1 onion, cut into eighths
4 cloves garlic
1 plantain, sliced
1/2 cup pepitas (raw, hulled pumpkin seeds)
1 3 inch stick Mexican cinnamon
1 tablespoon dutch process cocoa (I used Guittard's cocoa rouge)
1 tablespoon oregano
1 tablespoon canola oil
1 teaspoon cloves
1 teaspoon black pepper
1 teaspoon salt



Directions:
Warning: You must start this recipe at least one hour before you plan to roast the turkey!

In a small bowl, whisk together the spices for the dry run so they are evenly distributed. Rub over the skin of the turkey. Allow to rest at least one hour in the refrigerator.

Next, roast the turkey at 325 for about 2 hours for a 6 lb half. Roast until the internal temperature is 170 in the meatiest part of the thigh.

Meanwhile, heat the oil in a small pan. Add the pepitas and cook until they start to pop. Set aside. Heat a dry pan, add the chiles and pan-roast until fragrant. Remove to a heat-safe bowl and submerge in hot water for 15 minutes then drain, reserving the liquid. Then, in a food processor, blend the the pepitas, chiles, onion, plantain, garlic, cloves, tomatoes, salt, pepper, oregano, cocoa and cinnamon stick until smooth. If the mixture is very thick, add about 1/4 cup of the reserved chile broth. Pour into a saucepan and heat through. Allow the turkey to sit 10 minutes once it has reached the proper temperature, then shred the meat. Pour the sauce over the turkey and toss to distribute the sauce. Serve hot with rice and (white) corn torillas.

*Homemade roasted tomatoes would be great too, but tomatoes aren't in season yet.

My thoughts:

Despite their links to winter holidays, most stores sell turkeys, turkey breasts or in this case a turkey cut in half lengthwise year-round. While mole in restaurants seems to be paired mostly with chicken, traditionally it is made with turkey. Half turkeys are perfect for a more everyday meal and don't yield an overwhelming amount of leftovers. I like to roast them at a slightly lower temperature than I would the whole bird to avoid it drying out. Most mole recipes don't call for the meat to be treated with a dry rub first, but I think it imparts the turkey with a extra burst of flavor that is worth a bit of effort. Since I was using turkey, I shredded the meat before tossing with with sauce. If you were making it with chicken pieces, you could simmer the cooked pieces whole in the sauce if you'd prefer. This mole isn't super spicy but it is very well flavored and complex.

I created this recipe for red mole to incorporate all of my favorite bits of different red moles I've had over the years and used pepitas, plantains, roasted tomatoes and various chiles rather than making a super strict Coloradito Oaxacan mole (which normally has French bread in it and no pepitas). Which isn't to say it is totally inauthentic, just a slightly looser interpretation than the moles I've made in the past.

Suggestion: the recipe for the sauce might yield more than you need to coat the turkey. Reserve it and any leftover turkey for enchiladas the next day.



*If you are interested in learning more about traditional Mexican cooking, even if you are like me and not a recipe follower, The Art of Mexican Cooking by Diane Kennedy is an excellent resource of the spices, fruits, vegetables and flavors of the region.

Tangerine Scented Roasted Turkey

Ingredients:
1 15 lb turkey
4 tangerines, quartered
1 small onion, quartered
dried sage
salt
pepper
olive oil

Directions:
Preheat oven to 400. Sprinkle the onion and tangerine quarters with sage. Meanwhile, rinse the (empty) turkey off with cold water. Place on the rack and position in the roasting pan. Squirt the turkey with 1/2 tangerine. Rub the turkey with a tablespoon of oil and salt and pepper. Stick 1 1/2 tangerine and the onion inside the empty cavity of the turkey. Arrange 4 quarters around the bird. Squeeze the juice from the remaining tangerine into the bottom of the pan. Roast at 400 for � an hour then reduce heat to 325 and continue to roast for about 2 � hours, basting with juices from the pan every � hour, or until the juices run clear and the leg is easily moved. You may choose to tent the breast of the turkey about � an hour in for tender meat. Allow to sit for about 10 minutes before carving.

My thoughts:

When I make a big meal, I like to come up with flavor themes. It cuts down on the number of ingredients I have to buy and insures that all of the components of the meal come together. Last year I went all out with a apple cider and Madeira theme. This year I kept it a little more simple and used tangerine in the cranberry sauce and in the turkey (which in turn flavored the stuffing a bit). I got the idea for a tangerine infused turkey from those old recipes that call for sticking a lemon inside a chicken then roasting it. This is similar, but in this case, much better-tangerines seem so much more festive and special this time of year. Not to mention the availability of really juicy tangerines this year makes not using them a shame.

Re: Brining. I've gotten a lot of emails about brining this year. We've done it in the past, but if you have a good quality turkey, I don't really see the need. It does make the bird moist, but so does buying a good turkey and cooking it properly. And if you aren't careful with the brine, you might end up with a salty, inedible turkey.

Apple Cider Basted Roast Turkey

Ingredients:
1 16 lb turkey*
1 cup apple cider
� cup Madeira
2 cups chicken or turkey stock
1 large onion, cut into 8 pieces
1 bunch parsley

Directions:
Preheat oven to 450. Combine the broth, Madeira, apple cider and pour on the bottom of the roasting pan. Scatter the onion chunks on top of the broth/cider mixture. Meanwhile, rinse the turkey off with cold water. Place on the rack and position in the roasting pan. You can rub the turkey with a tablespoon of oil and salt and pepper if you desire. Stick the bunch of parsley inside the empty cavity of the turkey. Roast at 450 for � an hour then reduce heat to 325 and continue to roast for about 2 � hours, basting with juices from the pan every � hour, or until the juices run clear and the leg is easily moved. You may choose to tent the breast of the turkey about � an hour in for tender meat. Allow to sit for about 10 minutes before carving. Remove stuffing balls if necessary and reserve juices to make gravy.

*you could use this same recipe using a chicken, just reduce the cooking time accordingly.

Spring this recipe!

My thoughts:

This recipe not only produces a moist and flavorful turkey with beautiful brown skin, but its drippings produce moist stuffing and an excellent base for homemade gravy. It also roasts for only about 3 hours, not bad for a 16 lb turkey.

Turkey Salad

Ingredients:

2 cups roasted turkey breast, diced

2 carrots, diced

1 stalk celery, diced

3 green onions, green part diced only

2 tablespoons mayonnaise

1 teaspoon celery seed

1 teaspoon hot paprika

salt

pepper

Directions:

Place all ingredients in a bowl, stir until thoroughly mixed. Serve as is or on sandwiches.

My thoughts:

This time of year it is fairly easy to find fresh turkey breast at the grocery store. Not the whole turkey, but just the breast. It's a nice change from chicken without the long cooking time of a whole turkey. We roasted one yesterday for dinner and then today I made this yummy salad with the leftovers.

How to use up Leftover Turkey

Make:

Turkey Chili

Turkey Stock

Turkey Gumbo

Chopped Turkey Liver

Turkey Kasha Varniska

Turkey Salad

Turkey Enchiladas

There are more choices out there than just sandwiches. Although they're good too, especially with cranberry sauce!

Bonus: Make this cake and use up any leftover cranberry sauce!

Turkey Chili

Turkey Chili

Ingredients:
1 lb cooked turkey, diced
16 oz canned kidney beans, drained
12 oz beer
10 oz Ro-tel tomatoes with chile
6 oz tomato paste
4 cloves of garlic, chopped
3 small, dried chile peppers
2 stalks of celery, chopped
1/2 lb frozen okra, chopped
1 onion, chopped
1 small green bell pepper, chopped
2 tablespoons cocoa
1 1/2 tablespoons chili powder
1 tablespoon oregano
2 tablespoons olive oil
1/2 tablespoon cayenne pepper
1 1/2 teaspoons ground cumin


Directions:

Soak dried chile peppers in a half cup of hot water, set aside. In a large saucepan, saute onions, garlic and bell pepper in oil until soft. Stir in turkey and all spices including cocoa. Add beer, tomatoes, tomato paste and beans. Stir and bring to a boil. Meanwhile, puree the dried chile peppers in water and add to pot. Cook 15-20 minutes or until chili has thickened and is bubbling.

Turkey Kasha Varniska

Turkey Kasha Varniska

Ingredients:

1 cup kasha (buckwheat)
1 large onion, chopped
1 egg
2 cups cooked turkey, chopped
2 cups turkey stock
2 tablespoons oil OR turkey fat
1/2 lb bow tie noodles (varniska), cooked and drained


Directions:
In a large saucepan, saute onions in oil until blackened. Meanwhile, mix the egg and the kasha. Add to pan and saute with onions until the kernels begin to seperate, 5-10 minutes. Add broth and turkey then cover. Simmer over low heat until kasha is tender. Salt and pepper to taste. Remove from heat. Add noodles and serve.