In the days following Thanksgiving, instead of reheating your turkey dinner in the microwave oven, how about trying something new and exciting this year?
Three Central Coast chefs were kind enough to share their favorite leftover turkey recipes: Chef Rick Manson of the Far Western Tavern in Guadalupe, Chef Ryan Gromfin of Central City Market in Santa Maria, and Chef Charles Weber of Adelina’s Bistro in Nipomo.
Chef Rick’s Yucatan turkey, lime, and tortilla soup
• 1 pound leftover cooked turkey
• 1 pound peeled and seeded tomatoes, canned will do
• 9 cups turkey or chicken stock
• 5 tablespoons peeled and minced fresh garlic
• 3 fresh jalapenos, stem intact, slit lengthwise
• 1 bunch fresh cilantro, tied
• 1 poblano chile, roasted, peeled and chopped or 1/2 cup canned chopped green chile
• 4 tablespoons fresh squeezed lime juice
• 1 tablespoon dried Mexican oregano leaves
• Approximately 4 cups crisp fried corn tortillas, cut into 1-by-1-inch cubes
• 6 tablespoons chopped fresh cilantro
• 6 lime wedges
1. Cut the turkey into 1/2-inch cubes. Set aside.
2. Chop the tomatoes roughly and place in a saucepan with the stock, garlic, jalapenos, and cilantro. Simmer over low heat for 20 to 30 minutes. Remove the jalapenos and cilantro and discard.
3. Divide the turkey equally between six soup plates. Add approximately 1 tablespoon of the poblano chile and 1/2 teaspoon of oregano to the plates, then ladle the soup over. Squeeze approximately 2 teaspoons of lime juice into each bowl.
4. Garnish each bowl with equal portions of the tortilla crisps, and top tortillas with the chopped cilantro. Serve extra lime wedges to the side.
Serves six.
“Be happy that you just made and dished-up one of the best soups ever,” Chef Rick Manson said.
Chef Ryan Gromfin’s Thanksgiving enchiladas
“For some strange reason, I have always made enchiladas the next day with leftovers. I am not sure how it started,” said Chef Ryan Gromfin of Central City Market.
“You can go through the work of making your own sauce, and I would, but I am crazy like that,” he said. “Otherwise, pick up 2 cans of enchilada sauce (or 1 large one) at the grocery store, along with 6-inch corn tortillas, cheddar cheese, onion, and cilantro. I prefer green sauce, but red is fine!
“Shred up your leftover turkey and place it in a small pot, covered with enchilada sauce. Slowly heat the turkey and set aside.
“In a large skillet, with a few tablespoons of oil, fry your 12 tortillas until soft on both sides; if you need to add more oil after a few tortillas, please do so. Place the warm tortillas on a plate and cover with a towel to keep them soft and warm.
“In an oven-safe casserole dish large enough for the 12 tortillas rolled up, put about 8 oz. of sauce in the bottom of the dish. Lay out a tortilla, fill with 2 tablespoons turkey, 1 Tablespoon cheese, and 1 teaspoon each diced raw white onion and cilantro. Roll and place seam-side down in the casserole. Continue until all 12 are done. Pour another 8 oz. of sauce over the enchilada, sprinkle 1 cup of cheese, 1/4 cup onion, and 1/4 cup cilantro over the enchiladas. Bake uncovered for 10 minutes at 350 degrees.
Serves four to six.
Chef Charles Weber’s butternut squash risotto with roasted turkey
• 6 cups butternut squash, skinned and small diced
• 1 1/2 cups Arborio rice
• 2-plus cups chicken stock
• 1/2 cup apple cider
• 2 large shallots, minced
• 6 garlic cloves, minced
• 12 to 18 Tbsp. unsalted butter
• 1 bay leaf
• 1-plus cup Parmesan cheese, grated
• 2 Tbsp. fresh oregano, parsley, and thyme, chopped
• kosher salt and freshly ground white pepper to taste
• turkey meat, shredded into fork-size pieces, as desired
1. Prepare the ingredients as indicated above; have all ingredients measured and organized on the workspace. Assembly of the dish is quick once everything is prepped.
2. Bring chicken stock to a boil and set aside, keeping it warm.
3. In a sauce pan, sweat the shallots and garlic slowly in 4 Tbsp. of the butter.
4. While the shallots and garlic are sweating, in a separate sauté pan, cook the butternut squash in 6 Tbsp. of butter, cook over medium heat until edges begin to brown slightly. Season with salt and pepper and deglaze with the apple cider. Set aside.
5. Back to the sauce pan with the shallots and garlic, add the bay leaf and Arborio rice. Stir the rice to coat with the butter; allow the rice to toast a bit in the warm butter.
6. Slowly add the chicken stock to the rice, a cup at a time. Stir constantly over a medium heat. As the stock is absorbed, add more. After about 7 minutes, check a piece of the rice to see how soft it is getting.
7. When the rice has just a slight crunch to it, add the butternut squash. Cook for a few more minutes, adding more stock as needed. Once the rice is tender, add the Parmesan cheese and season with salt and pepper as desired.
8. Add the turkey meat and the chopped herbs, warm through thoroughly, and serve.
Serves 4 to 6.
Sun wine and food writer Wendy Thies Sell is thankful for her fabulous family and friends. Happy Thanksgiving! You may contact her at wthies@santamariasun.com.
This article appears in Nov 23-30, 2011.