Good Day Philadelphia
Nov. 26, 2010
PHILADELPHIA – Now that thanksgiving is over, what should you do with all those leftovers? Local caterer and author Steve Poses joins “Good Day” with some answers.
Watch this two-part video and check out the recipes below.
At Home’s Leftover Turkey Salad with Apples, Pecans and Cranberry Mayonnaise
Do Ahead: Well, doing this before Thanksgiving would contradict the leftovers principle, but you could certainly do this salad on Friday after Thanksgiving and serve it for Sunday lunch.
4 cups cubed roast turkey or turkey pulled from carcass, mix of dark and light meat
1/2 cup diced celery
1/2 cup diced scallion
1/2 cup peeled and cubed apples, Granny Smith preferred
1/2 cup toasted pecans lightly chopped
1/2 cup cranberry sauce
1 cup mayonnaise
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1. In a mixing bowl, combine cranberry sauce, mayonnaise, salt and pepper and mix.
2. In another bowl, combine turkey, celery, scallion, apple and pecans. Add cranberry mayonnaise and mix well.
Serve along with field greens or turn it into a delicious sandwich with lettuce and some extra cranberry mayonnaise.
At Home’s Turkey Chowder
Do Ahead: Stock can be made up to one month ahead and frozen. Chowder can be made up to three days ahead and stored in the refrigerator. Reheat on the stove before serving.
4 ears corn, husked and kernels scapped off with milky residue and reserved (See Note)
2 celery stalks, halved lengthwise
2 carrots, peeled and halved lengthwise
2 small onions, quartered
1 head garlic, halved
1 bay leaf
2 sprigs fresh parsley
1 roasted turkey carcass
1 cup chopped celery
1 cup chopped carrot
1 cup chopped onion
2 tablespoons chopped garlic
1 tablespoon chopped fresh thyme
4-6 cups cubed turkey
2- 3 cups corn kernels from reserved, canned or frozen (See Note)
6 tablespoons unsalted butter
1 cup all-purpose flour
8 cups reserved turkey stock
1 cup heavy cream
2 teaspoons salt
1/4 teaspoon pepper
1 Make stock: Bring 2 1/2 quarts water to a boil in a large stockpot. Add corn and cook for 3 minutes. Remove corn and run under cold water. Working over a bowl, scrape cobs with a knife to remove kernels and any residual milk. Reserve corn and residue.
2 Return cobs to the pot with celery, carrots, onions, garlic, bay leaf, parsley, peppercorns and turkey carcass. If needed, break up the carcass to submerge it. Bring to a boil and skim off any scum that rises to the surface. Lower heat and simmer for at least 3 hours. Strain and discard solids.
3 Make chowder by melting butter in a large stockpot. When foaming subsides, add chopped celery, carrot, onion and garlic to pot and cook over moderately high heat until vegetables have softened, about 10 minutes.
4 Add flour to pot and stir to form a paste. Cook for a few minutes. Gradually add 8 cups turkey stock and heavy cream to pot, stirring to prevent lumps. Stir in thyme, salt and pepper. Bring to a boil, then lower heat and simmer for 10 minutes. Stir in turkey, corn and milky residue. Cook until heated through, about 5 minutes. Add salt and pepper.
Note: The recipe uses the cob from the fresh corn to enrich and sweeten the stock. But, feel free to use frozen or canned corn.