Thursday, November 22, 2012

Thanksgiving Leftovers Recipe Ideas

Leftover Turkey Thai Curry

2 T rendered fat or butter
1 onion, chopped
3 cloves garlic, chopped
1 leek, chopped, white part only
4 carrots, chopped
1 cup green beans, chopped
1 bunch broccoli, chopped
1 bunch kale or spinach
1/2 cup frozen peas
1 qt. homemade beef or chicken stock
1 can coconut milk
2 T Thai curry paste
2 cups chopped leftover turkey

Saute onions in fat.  Add garlic and leek.  Add carrots, green beans, and broccoli.  Add greens and stock and simmer until greens go soft.  Add peas. 

Whisk curry paste in a bowl with coconut milk until smooth.  Add to saute.  Add turkey.  Turn pan to simmer and let simmer until liquid cooks off~ about 10 minutes.

Can eat alone or on rice.

Leftover Turkey Tibetan Momos 

adapted from the Lhasa Moon Tibetan Cookbook

Basic Momo Dough

2 1/2 cups flour
3/4 cup water

Mix the flour and water into dough, and knead it well.  Cover and set aside while making filling.

Turkey Momos

1 lb. leftover turkey, finely chopped
1 large yellow onion, finely chopped
2 inches fresh ginger, finely chopped
4 cloves garlie, finely chopped
1/2 teaspoon red chili flakes
1/3 cup chives, chopped
1 teaspoon olive oil
1/4 cup water
3 stalks celery, finely chopped
1/2 teaspoon salt

Roll the dough into one inch balls.  Working on a floured board, press each ball into a circle and roll it flat.  Place a tablespoon of filling into the center.  Pinch the momo closed and into a crescent or round shape.  Steam for 10 minutes, keeping the momos from touching each other.  Serve with chili sauce.

Leftover Turkey Enchiladas

2 cups chopped leftover turkey

1 cup dried black beans, socked overnight in 2 cups water and 1 T lemon juice then drained and cooked in 2 cups water with a sheet of kombu seaweed until soft (45-60 minutes) or can organic refried beans in lard ("Eden Organics" has non BPA cans)
1 cup brown rice, soaked overnight in 2 cups water and 1 T lemon juice then drained and cooked in 2 cups water or stock  for 20-35 minutes, or in a rice cooker, optional
package sprouted tortillas (like "Ezekiel") or organic corn -masa harina tortillas
bunch kale or chard or package of spinach, chopped and thick stems removed
2 Tablespoons fat (butter, lard, or coconut oil)
1 onion, chopped
4 cloves garlic, smashed
1 can enchilada sauce (or make your own by sauteeing onion, garlic, tomatillos, and chilis in stock and blending together a la Nourishing Traditions)
1 package shredded cheese (jack or cheddar), optional

Saute onions and garlic in fat until soft (preferably in a cast iron skillet).  Add greens and saute until soft.  Add turkey and half of the enchilada sauce and stir to combine.

Put 1/2 of the remaining enchilada sauce on bottom of large glass baking pan.  Fill the tortillas with beans, rice, and the cooked veggie/ turkey mixture.  Fold bottom and top in, then roll closed.  Place in pan with roll on bottom.  Top with rest of enchilada sauce and optional cheese.  Bake at 350 for 20-30 minutes, or until cheese is melted.

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