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Two areas of holiday cooking that are often overlooked are spicy turkey stuffing and what to do with that leftover turkey. Here are my ideas on the subject—and I have a lot of practice with such things as Thanksgiving is my favorite holiday and I also like Christmas feasts. Remember that excess stuffing that won’t fit in the bird can be baked in a glass baking dish.
Ingredients
- 1 large onion, chopped
- 1/4 lb butter
- 1 cup chopped roasted and peeled New Mexican green chile
- 1 cup finely chopped celery
- 6 cups coarsely crumbled cornbread
- 1 cup whole piñon nuts
- 2 tsp dried thyme
- 1+ cups chicken broth
Servings: cups
Units:
Instructions
- Melt the butter in a saucepan and saute the onion until it’s soft, about 5 minutes.
- In a large bowl, combine all the ingredients except the broth and mix thoroughly with a wooden spoon.
- Add enough broth to moisten, but not saturate, the mixture.
- Mix the stuffing again. Stuff the bird and roast as you usually do.
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Ingredients
- 3 cups water
- 1 cup wild rice
- 2 cups long grain white rice
- 2 tbsp vegetable oil
- 4 cups chicken broth
- 1 cup chopped onions
- 6 sun-dried tomatoes, chopped
- 2 tsp cayenne powder
- 1 tsp crumbled dried sage
Servings: cups
Units:
Instructions
- In a sauce pan, cover the wild rice with 1-1/3 cups boiling water, return to a boil, reduce the heat and simmer for 40 to 45 minutes or until tender. It is not necessary to drain the rice thoroughly, but drain off any excess water.
- Sauté the white rice in the oil for 2 to 3 minutes. Bring the broth to a boil, add the white rice, and return to a boil. Reduce the heat and simmer for 15 to 20 minutes. Do not drain.
- Add the wild rice, onions, tomatoes, cayenne, and sage to the rice and mix well. Spoon the mixture loosely into the turkey cavities. Roast as you would any stuffed turkey.
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Here’s what to do with that sad-looking turkey carcass that keeps staring you in the face after you’ve de-fleshed it. You can do the same thing with chicken parts, trimmings, and carcasses. It’s a classic stock from the French school, and may be reduced further to intensify the flavor. It freezes very well. If you’ve been buying bullion in cubes or cans, do yourself a favor, reduce the sodium content, and make this stock from scratch. Breaking the turkey bones releases marrow and adds flavor. It is not hot and spicy in this form, but you can add chile powder or a hot sauce to taste if you wish.
| Servings |
| 1 1/2 gallons |
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Here’s what to do with that sad-looking turkey carcass that keeps staring you in the face after you’ve de-fleshed it. You can do the same thing with chicken parts, trimmings, and carcasses. It’s a classic stock from the French school, and may be reduced further to intensify the flavor. It freezes very well. If you’ve been buying bullion in cubes or cans, do yourself a favor, reduce the sodium content, and make this stock from scratch. Breaking the turkey bones releases marrow and adds flavor. It is not hot and spicy in this form, but you can add chile powder or a hot sauce to taste if you wish.
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Ingredients
- 1 turkey carcass and trimmings
- 2 gal water
- 1/2 tbsp salt
- 4 whole bay leaves
- 1 medium onion, halved
- 4 cloves garlic
- 1 bunch parsley, washed
- 1 1/2 tsp peppercorns
- 1 large carrot, halved
- 1 stalk celery, including leaves
Servings: gallons
Units:
Instructions
- In a large stockpot, combine the water, salt, bay leaves, onion, garlic, parsley, peppercorns, carrot, and celery and bring to a roiling boil. Add the turkey carcass and boil, uncovered, for 1 to 1 1/2 hours, adding more water to keep the carcass covered. Skim off any foam that rises.
- Remove the carcass and strain the stock and reserve. For a clearer stock, line the strainer with cheesecloth. Chill the stock in the freezer until the fat congeals and remove it with a spoon.
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Ingredients
- 1 carrot peeled and diced
- 2 onions finely chopped
- 1 stalk celery finely chopped
- 6 tbsp butter
- 3 tbsp flour
- 6 cups turkey broth
- 1 bay leaf
- 2 cups half and half heated
- 1 1/2 cups turkey meat cooked and diced
- 1 1/2 cups button mushrooms cooked and chopped
- habanero hot sauce to taste
Servings: servings
Units:
Instructions
- In a saucepan, saute the carrot, onion, and celery in the butter until soft, about 8 to 10 minutes. Add the flour and cook for 5 minutes, stirring often.
- Add the broth gradually, stirring until slightly thickened and smooth. Add the bay leaf, simmer uncovered for 30 minutes, then remove the leaf.
- Add the remaining ingredients and simmer for about 5 minutes.
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These sandwiches are best prepared in a panini grill, but a close approximation of them can be made by toasting the bread first and them lightly sauteing the prepared sandwiches in a large frying pan by weighing them down with something small and heavy, like small plate with 2 pounds of beans in bags on it.
| Servings |
| 4 sandwiches |
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These sandwiches are best prepared in a panini grill, but a close approximation of them can be made by toasting the bread first and them lightly sauteing the prepared sandwiches in a large frying pan by weighing them down with something small and heavy, like small plate with 2 pounds of beans in bags on it.
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Ingredients
- 1 cup prepared ranch dressing or Caesar dressing
- 1 tbsp chipotle hot sauce or hot salsa
- 8 slices focaccia or rustic bread
- 4 slices roasted or smoked turkey breast
- 8 slices fresh tomato
- 8 slices crispy bacon
- 2 slices Monterrey Jack cheese large but thin slices
- 1/2 cup melted butter or olive oil
Servings: sandwiches
Units:
Instructions
- In a small bowl, combine the dressing and hot sauce and stir well. Set aside at room temperature.
- Make the sandwiches by spreading the dressing-hot sauce mixture over the bread slices.
- Then lay on to 4 of the slices the turkey, tomato, bacon, and cheese.
- Top these with the 4 other bread slices, brush each sandwich side lightly with butter or olive oil, and toast the sandwiches in the panini grill one-by-one until they are browned.
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Now it’s time to use up that smoked turkey breast, and what better way than to make enchiladas with mole sauce? These are stacked enchiladas, which are more commonly served in New Mexico. In fact, there are a number of sauces that can be used in this recipe, including New Mexican Red or Green Chile sauces. Prepared Oaxacan black mole sauce is available online from Zingermans.com.
| Servings |
| 4 servings |
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Now it’s time to use up that smoked turkey breast, and what better way than to make enchiladas with mole sauce? These are stacked enchiladas, which are more commonly served in New Mexico. In fact, there are a number of sauces that can be used in this recipe, including New Mexican Red or Green Chile sauces. Prepared Oaxacan black mole sauce is available online from Zingermans.com.
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Ingredients
- 12 corn tortillas yellow or blue corn
- vegetable oil for frying
- 2-3 cups shredded turkey smoked or roasted
- 2 cups grated cheddar, Monterrey Jack, or Mexican cheese of choice
- 1 medium onion chopped
- 2 cups Mole Negro Oaxaqueño
Servings: servings
Units:
Instructions
- Preheat the oven to 250 degrees F.
- Fry the tortillas lightly in a little oil in a skillet using tongs until they are just softened, then drain them on paper towels.
- Place one tortilla on each of four ovenproof plates.
- Spread the turkey over each tortilla, add some cheese, and onion, and a small amount of the black mole sauce of choice.
- Continue the process until the tortillas are stacked three high on each plate.
- Top the final enchilada in the following manner: ladle more sauce over the tortilla stack until it is puddled up as deep as it will stand around the base of the stack.
- Cover the enchiladas lightly with grated cheese and place in the oven for 20 minutes. Remove from the oven, garnish, and serve.
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