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.

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.

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!

Triple Ginger Cranberry Sauce Bread

Ingredients:
2 1/4 cups flour
1/3 cup dark brown sugar
1 cup cranberry sauce
1/3 cup sour cream
1/4 cup canola oil
1/2 oz finely diced candied ginger
1 egg, at room temperature
2 teaspoons baking powder
1 teaspoon grated fresh ginger
1 teaspoon ground ginger

Directions:
Preheat oven to 350. Grease and flour or spray (with baking spray with flour) 1 loaf pan. In a medium mixing bowl, combine sour cream, egg, oil, brown sugar and cranberry sauce until thoroughly incorporated. Add flour, baking powder, and spices. Mix thoroughly. Fold in the chopped candied ginger. Pour into prepared loaf pan.

Bake 45 minutes or until a toothpick inserted into the center comes out clean. Cool in pan about 5 minutes then invert to a wire rack.

My thoughts:

We are cranberry sauce lovers. I am not a jam or jelly person but I've made a wee bit of cranberry sauce expressly for a single chicken sandwich before and I am not afraid to admit it. Even so, there is a time when we have an excess of leftover cranberry sauce that needs to be taken care of. I've made a truly divine cranberry ribbon cake and a lovely cranberry sauce-oatmeal muffins but I wanted something new. So I made this loaf of bread, which admittedly has slight purplish hue, that has the cranberry sauce mixed directly into the batter. I used the pomegranate version of cranberry sauce (which my husband adored) and it was delicious, although I think any cranberry sauce would work. The flavor of the cranberry sauce is evenly distributed and punctuated by the the ginger. the result: a moist, flavorful bread perfect for breakfast (with a smear of cream cheese) or a snack.

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.

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.

Cranberry Sauce Muffins

Ingredients:
1 1/4 cup flour
1 cup buttermilk
1 cup old fashioned rolled oats
3/4 cup whole berry cranberry sauce*
1/3 cup canola oil
1/3 cup dark brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon zest of a lemon, lime, orange or tangerine
1/4 teaspoon salt
1 egg


Directions:
Preheat oven to 350. Line or grease and flour one 12 well muffin tin. In a large bowl, mix together the egg, oil, buttermilk, and sugar. In a separate bowl, whisk together the flour, oatmeal, salt, ginger, zest, baking powder, and baking soda. Stir into the wet ingredients. Spoon 1 1/2 tablespoons of batter in 12 muffin wells. Top with 1 teaspoon cranberry sauce. Evenly divide the remaining batter among the wells, making sure the cranberry sauce is fully covered. Bake 15-20 minutes or until a toothpick inserted in the center of the center muffin comes out clean or with just a hint of cranberry sauce. Cool on a wire rack, serve.


*Use your own favorite or make one of my versions: apple cider cranberry sauce, classic cranberry sauce, cranberry-tangerine sauce or ginger lime spiked cranberry sauce.

My thoughts:

After Thanksgiving the majority of searches that bring people to Coconut & Lime are "what to do with leftovers" related. While cranberry sauce is fine on a leftover turkey sandwich, some times there is just too much leftover. Two years ago I made a delicious cranberry ribbon cake with leftover sauce that remains to this day to be pretty much my favorite of all the cake recipes I've created. This year I thought I might be a little desserted out after Thanksgiving so I went a different way: breakfast. These muffins are super quick to make and very satisfying. As an added bonus? They freeze well.

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.

Cranberry Cheesecake Squares

Ingredients:
crust:
1/2 cup flour
1/2 cup old-fashioned rolled oats
1/4 cup light brown sugar
4 tablespoons butter, melted
1/8 teaspoon salt

filling:
1/2 cup whole berry cranberry sauce
16 oz cream cheese, at room temperature
1/2 cup sugar
2 tablespoons flour
2 large eggs
juice of one tangerine
zest of one tangerine


Directions:
Preheat oven to 350. Grease or spray with baking spray an 8x8 inch pan. In a small bowl, add the butter, sugar, flour, oats and salt, mix thoroughly with a fork. Press into bottom of the pan. Use the bottom of a measuring cup to flatten and press firmly.


Bake 15 minutes or until just golden. Meanwhile, cream together the cream cheese and sugar. Add the egg, zest, juice and flour, beat until smooth. Pour over the crust. Dot with cranberry sauce and swirl with the tip of a knife. Bake 25 minutes or until set. Cool in pan on wire rack. Cut into squares.

My thoughts:

My husband loves cranberry sauce. Once cranberries make their appearance in the grocery store I start making cranberry sauce with any meal where it seems appropriate. I think I've made a different cranberry sauce just about every week since late October. This leaves me with a fair amount of leftover cranberry sauce to play with. I've made yummy muffins with cranberry sauce already this year but I wanted to make a dessert with cranberry sauce that would be holiday-worthy. These are a snap to put together and can be made ahead. Prebaking the crust is a bit of a time killer but you can make the filling while it bakes and it ensures a perfect, crisp crust. I also liked using oatmeal in the crust, it is a little nontraditional but it really adds some body to the crust and actually makes the bars a little easier to slice and lift out of the pan. The tangerine flavor is present but not too strong, it just adds a citrus note to the cheesecake. I really can't say enough about this bars, they are just really good, my whole family raved over them and my mother deemed them "swoon-worthy".



Note: any whole berry (i.e. not jellied) cranberry sauce would work, even store bought (!) but I think using this cranberry-tangerine sauce would be the best.

Cranberry Ribbon Cake

Ingredients:
2 eggs
2 cups flour
1 cup plain yogurt, at room temperature
1 cup light brown sugar
1/2 cup butter, at room temperature
3/4 cup whole berry cranberry sauce, at room temperature
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon baking powder

Directions:
Preheat oven to 350. Grease and flour or use a baking spray 1 bundt or tube pan. In a large bowl, beat together eggs, butter, vanilla and sugar until well mixed. Slowly add in yogurt. In a separate bowl, whisk together flour, baking soda, baking powder and a dash of salt. Slowly incorporate into the yogurt batter. Mix thoroughly. It might not look like you have enough batter to fill the pan, but you do. It is not a super tall cake, but it will rise and have a great texture, I promise. Spoon 1/2 of the batter into the prepared pan. Smooth with the back of a spatula. Carefully spoon the cranberry sauce to form a ring around the middle of the pan, without touching the middle or sides. Top with the remaining batter and smooth with the back of a spatula. Bake 35 minutes or until a toothpick comes out clean. Cool in pan about 5 minutes, and then remove to a wire rack. Slice and eat.

Spring this recipe!

My thoughts:

I have been wanting to come up with something that used leftover cranberry sauce for years and every year, I end up either eating or throwing out any leftovers I have. This year I swore I'd actually do it. I had several ideas (cranberry swirl ice cream? some sort of cranberry fudge?) but ended up making this truly addictive cake. At first I had planned to make my recipe for sour cream cake and swirl some cranberry sauce through, but we only had a tiny dab of sour cream so I had to come up with something totally new. I am so glad I did! The yogurt gives it a light tang and and the cranberry sauce formed a beautiful red ribbon of tart flavor. It is so so good: moist, tender, and slightly tart. I am eating a piece and swooning as I type. I am swooning, people! Swooning! If you have any cranberry sauce left in the fridge go and make this cake right now. Go! Bake!

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.

Chopped (Turkey) Liver

Chopped Turkey Liver
Ingredients:

1 turkey liver (it's in the giblets bag)
1 small onion, sliced
1 hard boiled egg
1 tablespoon oil or turkey fat

Directions:
In a small pan, heat the fat. Add the onion and the liver and saute until the onions are brown and the liver is no longer pink. Remove to a cutting board. Add the egg and chop until a coarse paste forms.* Serve on crackers.



* Note: This recipe can easily be doubled or tripled to make more chopped liver with other kinds of liver. We just thought it would be fun to use the liver they give you in the giblets bag.

Turkey Gumbo

6 quarts turkey stock

1 cup flour

1 cup oil

1 pound leftover turkey meat, in bite-sized pieces

1 pound andouille sausage

2 pounds shrimp (we used frozen)

2 pounds okra, chopped (frozen okay)

2 onions, chopped

1 bunch green onions with tops, chopped

2 bell peppers, chopped

5 ribs celery, chopped

4 cloves garlic, minced

3 bay leaves

1 bunch fresh parsley, chopped

1 tablespoon Creole seasoning

1 tablespoon cayenne pepper

salt

pepper



Directions:

Pour all of the stock into a large stock pot then begin to make the roux. Blend oil and flour thoroughly in a thick, wide skillet and cook over medium-high to high heat, stirring nonstop with a wire whisk. Cook until it is thick and a light chocolate brown. If you burn it or get black specks appearing, start over. It may take up to 20 minutes to complete the roux.

Just before it is done, turn down the flame and add your onions, bell peppers and celery to the roux to soften the vegetables. Stir the roux until finished and the vegetables are beginning to soften. Remember, start over if it starts to burn or get black flecks in it. Add it to the stock. In a saucepan, brown the sliced sausage and discard all of the fat. Add the sausage, bay leaves, and seasoning to the broth. Bring to a boil then let simmer for about 30 minutes. Taste and adjust spices. Add the okra cook another 30 minutes. Make sure the okra is cooked through and then add the parsley and turkey meat. Simmer for 15 minutes then add the shrimp. Cook until the shrimp is cooked through and pink. Salt and pepper as needed.





Serve over rice.

Turkey Stock

8 quarts cold water

1-2 turkey carcass(es), meat removed, leaving some crisp skin on

3 onions, quartered

1 bunch celery cut up

1/2 lb carrots, chopped

2 heads garlic



Spices (place in 4 inch square of cheesecloth or a tea ball)

1 teaspoon peppercorns

1 bay leaf

1/4 tsp. dried thyme leaves

1/4 tsp. dried tarragon leaves

1/4 tsp. dried oregano leaves

1/4 tsp. dried basil leaves



ice

cheese cloth



Directions:

Using kitchen shears, cut up turkey carcass(es), chopping the larger bones in half. Place in a large stock pot and add water and all ingredients including the spices. Cook on a low flame for about an 1 1/2.



Periodically skim off fat, then add remaining ingredients. Attach the spices to the handle of the pot with some twine and float it in the broth. Try not to stir the stock, this will cloud it. Continue to skim off the fat as it floats to the top. After about 2 more hours, strain into a large bowl. Cool immediately by placing the bowl in an ice filled sink. Never place the hot stock directly in the fridge or you run the risk of rapid bacteria growth which may result in food poisoning. Not pretty.



Makes about 5-6 quarts of stock.





Suggestions:

Use to make soup, add to recipes in place of chicken stock or make turkey gumbo!