Friday, January 14, 2011

What to do with leftover turkey (Part 4)?

This is the final part of "What to do with leftover turkey" as I have used up all the turkey meat and bones that were leftover from Christmas party.  Let's do a quick recap of the dishes that were prepared from leftover Christmas turkey:

Turkey bones - the bones make lovely stock for soup and sauce base.  With the soup base, I have cooked Pumpkin Soup.  Add a handful of chopped turkey meat, cream corn and an egg, you have the comforting Chinese-style Cream of Corn Turkey Soup.  Want a simple one-dish meal?  The Leek & Turkey Porridge is ideal at all times of the day.  

Turkey meat - shredded turkey meat makes yummy fillings for sandwiches.  But as turkey meat is quite dry on its own since it contains little fats, you need to add some moisture such as lemon juice, yogurt and mayonnaise to make it more palatable.  This Turkey, Ham & Avocado combination makes great fillings for sandwiches, as well as yummy toppings for salad or baked potato.




Shredded turkey meat is also a great addition to your pasta sauce.  For busy working mum, make a big pot of pasta sauce over weekend, cool and store in separate tubs in your freezer.  During the busy week, when you need pasta sauce, simply defrost a tub and use it for:
  • Pasta
  • Pizza - spread fillings on pizza base, add pineapple chunks & other favorite fillings, sprinkle mozzarella cheese and bake.
  • Spread on baguette (French loaf), sprinkle some cheese and toast it for another yummy treat.  
  • Baked rice - top over cooked rice (mix with some mayo), add cheese and bake

Here's another meal that I prepared, using Turkey pasta sauce (see far below for recipe):

Turkey filled Taco, served with shredded lettuce and salsa.

In addition, I cooked this Carrot, Potato and Leek Soup to go with the Taco.  And again, the soup is prepared from Turkey bones stock base (see recipe far below):


Comfort soup made from Turkey bones stock base




Recipe for Turkey pasta sauce:

Ingredients:
1 onion (chopped)
2 cloves of garlic (minced)
1 big fresh tomato (chopped)
2 - 3 pieces of chopped sundried tomato, soaked in oil (optional, but this gives a rich flavour to the sauce)

1 can of tomato puree or tomato chunks
2 - 3 cups shredded turkey meat
1 tbsp mirin (or 2 tsp of sugar)
1 tsp Italian dried mixed-herbs
Salt and pepper to taste


Method:

1) Heat 2 tbsp oil in pan.  Add onion, followed by garlic.
2) Add chopped fresh tomato and sundried tomato.
3) Add tomato puree and 3/4 can water.
4) Add dry herbs, shredded turkey meat and simmer over medium-low heat for about 20 - 25 minutes, or till sauce thickens.
5) Add mirin, salt and pepper to taste.


Recipe for Carrot, Potato & Leek Soup:

Ingredients:
1/2 onion (chopped)
2 - 3 leeks - chopped (I used the smaller Chinese leeks.  For leek over 40cm long, one is enough)
1 medium-sized carrot (cut into small chunks)
2 potatoes - cut into small chunks (I used Russell potato)
Stock base (I used turkey bones stock) - sufficient to cover ingredients in pot
Milk - amount adjust to your preference
1 tsp Italian dried mixed-herbs
Salt and pepper to taste


Method:

1) Heat 2 tbsp oil in pot.  Add onion, followed by leeks and dry herbs
2) Add carrot, followed by potatoes.
3) Add sufficient stock base to cover the ingredients in pot (you can adjust the thickness of soup after blending it) and cook for about 15 minutes or till all ingredients are soft.  Set aside to cool for 10 minutes.
4)  Pour soup in blender and blend till smooth.
5) Pour blended soup back to pot, add water (or stock) and milk to adjust for thickness of soup and salt/pepper to taste.  Instead of adding milk, you can add a dollop of cream to your soup just before serving.


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