NOVEMBER NEWSLETTER RECIPES

November 02, 2018

No matter how big our guest list, we always seem to have extra turkey leftover after the holidays. And though we love turkey sandwiches, we’ve come up with even more versatile ways to use the last of the bird. These four recipes--Turkey Stew Sausage, Turkey and Sweet Potato Hash, Turkey Soup with Shiitake Mushrooms and Bacon, and Turkey Risotto with Cranberries--will change the way you think about leftovers. 

TURKEY STEW (INSPIRED BY FOG CITY DINER COOKBOOK BY CINDY PAWLCYN, TEN SPEED PRESS, 1993)

Serves 4 

1 tablespoon olive oil
½ large white onion
2 garlic cloves, minced
1 red bell pepper, diced
1- 2 jalapeno or chipotle chilies, seeded and diced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon curry powder
½ teaspoon chili flakes
1 large carrot, cut into ½ inch dice
2 ½ cups sweet potato or yam, cut in ½ inch dice
3 cups chicken or turkey stock
½ cup coconut milk
1 large tomato, cut into ½ inch dice 
4- 6 cups cooked turkey, cut into ½ inch dice  
1 teaspoon kosher salt
2 tablespoons fresh chopped basil leaves
2 tablespoons fresh mint
2 tablespoons fresh chopped cilantro leaves

1. Place a large skillet over medium-high heat and when it is hot, add the oil.  Add the onion, garlic, bell pepper, jalapenos, spices, carrot, and sweet potatoes and cook until the vegetables are glazed about 10 minutes.

2. Add the stock and coconut milk and bring to a low boil.  Add the tomato, reduce the heat to low and cook until the carrot and sweet potatoes are tender and the sauce has thickened somewhat. Add salt and pepper and garnish with the herbs.  Serve with lots of basmati rice.   

SAUSAGE, TURKEY AND SWEET POTATO HASH

Serves 4

½ pound spicy or sweet sausage, taken out of casing
1 Spanish onion, cut in small dice 
2 garlic cloves, minced 
2 Idaho or sweet potatoes, cooked and cut in small dice
1 granny smith apple, cut in small dice
1-2 cups cooked turkey, cut in small dice
½-1 teaspoon kosher salt
¼ teaspoon black pepper
½ cup chicken or turkey stock 

1. Place a large skillet over medium-high heat and when it is hot, add the sausages and cook until the fat is rendered. While the sausages are cooking, break them up with the back of a wooden spoon.

2. Add the onion, garlic, and apple and cook until the onion is caramelized, about 10 minutes. 

3. Add the potatoes and turkey and cook until crispy and browned, about 10 minutes.

4. If the hash seems dry, add the stock.

5. Serve with gravy, salsa or chutney.

TURKEY RISOTTO WITH CRANBERRIES

Serves 4

½ cup pine nuts, or chopped walnuts or hazelnuts
½ teaspoon kosher salt 
1 teaspoon olive oil
1 small Spanish onion, finely chopped
2 garlic cloves, minced
½ teaspoon dried rosemary  
1 small carrot, cut in small dice 
1 small celery stalk, cut in small dice
1 ½ cups arborio rice
½ cup white wine
4 ½- 5 cups chicken or turkey stock 
¼ teaspoon black pepper
1 cup cooked turkey, cut in small dice
½ cup dried cranberries
2 scallion greens, chopped

1. Place a large skillet over medium heat and when it is hot, add the pine nuts and salt.  Cook, stirring, until the nuts are toasted, about 5 minutes.  Set the nuts aside. 

2. Reheat the pan and add the oil.  Add the onion, garlic, rosemary, carrot, and celery, cook until they are wilted but not browned, about 10 minutes.  Add the rice and cook for 1 minute.  Add the wine and cook until it has been completely absorbed by the rice, about 2 minutes.

3. Add the stock, ½ cup at a time and cook until all the stock has been completely absorbed by the rice. Add the pepper.

4. Add the turkey and cranberries and stir to combine.  Garnish with the reserved pine nuts and scallion greens. Serve immediately. 

TURKEY SOUP WITH SHIITAKE MUSHROOMS AND BACON

Serves 6 

2 strips of bacon, chopped
1 Spanish onion, chopped
2 garlic cloves, minced 
½ teaspoon dried rosemary
3 carrots, halved lengthwise and thinly sliced
2 celery stalks, halved lengthwise and thinly sliced
½ pound shiitake mushrooms, sliced
6- 8 cups chicken or turkey stock 
2 bay leaves
4 cups cooked and diced turkey
1 teaspoon grated lemon peel 

1. Place a large stockpot over medium heat and when it is hot, add the bacon.  When the fat has rendered, add the onion, garlic, rosemary, carrots, celery, and mushrooms and cook until all are soft, about 10 minutes.

2. Add the stock and bay leaves and bring to a low boil. Reduce the heat to low and cook, partially covered, for 1 hour.

3. Just prior to serving, add the turkey and lemon zest.  Cook until just heated through.  

4. You can enrich this soup by adding 1- 2 cup cooked white beans, potatoes, pasta or rice when you add the turkey.


If pumpkin pie has worn out its welcome at your Thanksgiving table, we’ve got you covered. This Cranberry Sorbet (link to wherever it is stored) is so easy that it doesn't even need an ice cream machine. It can be prepped before the big meal and only requires four ingredients. And we think this refreshing seasonal sorbet is a perfect nontraditional treat. 

PAIGE RETUS’ CRANBERRY SORBET

Serves 10-12 

2 cups white sugar 
5 cups water
5 cups cranberries, picked over for leaves
1 1/2 cups fresh lime juice
Grated zest of two limes

1. Place the sugar and 2 cups of the water in a small saucepan and bring to a boil over high heat.  When the sugar has dissolved, add the cranberries and return to a boil.  Cook until the cranberries pop, about 4 minutes.  Set aside to cool.  Place in a blender and puree until smooth.

2. Add the remaining 3 cups water, lime juice, and lime zest and puree.  Refrigerate until cold.

3. If you are using an ice cream maker, follow the manufacturer's instructions.

4. If you are not using an ice cream maker, place the mixture in a shallow bowl, cover, and place in the freezer, stirring every hour.  When the mixture is frozen and you are just about to serve it, cut it into 10- 12 pieces, place them in a food processor fitted with a steel blade, and pulse until the frozen chunks break up and the mixture has a creamy but solid consistency.  Serve immediately.