Volume 9, Issue 89 - November 3, 2005

Hello Recipe Club,

Ok, we have heard the cheers for more quick and easy and we still have leftovers. Here are a few of our favorites all the while working down the leftovers but with enough of a twist so you do not feel as though you are eating the same thing over and over.

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Turkey Curry

Makes 4 servings

Ingredients:

2 onions coarsely chopped
2 tablespoons butter
2 cups cooked turkey cut into bite size pieces (leftovers)
2 tablespoons flour
1 1/4 cups home made turkey stock (see recipe on Monday) or 3/4 ounce Roasted Turkey Stock Reduction reconstituted with 1 1/2 cup hot water
1 tablespoon curry powder
2 tart apples, peeled and cut into bite size pieces
1 tablespoon currants
salt and fresh ground pepper to taste

Preparation:

Melt butter in a large skillet and sauté the onions over a medium-low heat until they are softened. Add the turkey and stir for 3 minutes. When the turkey is warmed through sprinkle with flour and stir. Slowly add the hot turkey broth stirring until thick.

Add the curry, apples, currants and salt and pepper to taste. Simmer covered for 8 to 10 minutes or until the apples are just cooked.

Serve over rice

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Turkey Pot Pie

Makes 6 servings

Ingredients:

6 tablespoons unsalted butter
6 tablespoons flour
2 cups home made turkey stock (see recipe on Monday) or 3/4 ounce Roasted Turkey Stock Reduction reconstituted with 2 cups hot water
1 cup heavy cream
salt and freshly ground pepper to taste
3/4 cup peas frozen and cooked according to package instructions
3/4 cup baby carrots frozen, cooked according to package instructions and coarsely chopped
3/4 cup fresh celery chopped and cooked
4 cups bite sized pieces of cooked turkey (leftovers)
12 small white onions frozen and cooked according to package instructions
1 pastry shell 9-inch, prepared (frozen food department at most markets)

Preparation:

Preheat oven to 425 degrees F. Melt the butter in a saucepan, stir in the flour and cook for 2 minutes or until it turns a light brown color. Slowly add the turkey broth, cream, pepper and salt to taste. Cook until thickened and smooth about 5 minutes. Add the peas, carrots and celery and mix together for 1 minute.

In a deep 9 inch pie plate or casserole dish, place the pieces of turkey and onions. Spread the sauce and vegetable mixture evenly over the turkey.

Place the prepared pastry shell over the top with enough overhanging to pinch down the sides and trim excess. With a knife poke vents in the crust to allow excess steam to escape. Bake the pie in the preheated oven for 30 minutes or until the crust is nicely browned and cooked.

Remove the pie from the oven and allow it to cool for 10 minutes and serve.

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Turkey Avocado Salad Sandwich

Makes 4 servings

Ingredients:

1/2 cup mayonnaise
2 tablespoons lemon juice
1 1/2 cups cooked turkey meat diced
1/4 cup celery finely chopped
1/3 cup blanched almonds, coarsely chopped or (cashew nuts)
salt and pepper to taste
2 ripe but firm avocados
lettuce leaves (Romaine or iceberg)
1 firm tomato thinly sliced
whole wheat bread, sourdough rolls, or other bread of choice

Preparation:

Blend mayonnaise and lemon juice together in a mixing bowl. Add the diced turkey, celery and the almonds. Salt and pepper to taste. Peel the avocados, cut into slices and plate.

Sandwich can be served open faced or closed using 2 slices of bread. Spoon two or three tablespoons of the turkey salad on top of the bread and spread evenly. Lay several slices of avocado onto the turkey salad, add two or three slices of tomato and top with leaf of lettuce and close with second slice of bread. Slice corner to corner and serve.

Options: Add curry powder to mayonnaise mixture, and slice of  favorite cheese or crisp bacon strips without the nuts in the dressing.