Turkey Recipes
Turkey Pot Pie
Makes 6 to 8 servings
For the pastry:
1¼ cups all-purpose flour
½ teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into dice
3 to 4 tablespoons ice water, as needed
1 large egg yolk beaten with 1 tablespoon cold water (for egg wash)
For the filling:
7 tablespoons unsalted butter, room temperature, divided
5 tablespoons all-purpose flour
2 tablespoons olive oil
2 cups trimmed and sliced mushrooms (such as crimini, button, shiitake caps, or
oyster mushrooms)
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
2 teaspoons chopped fresh thyme
1 teaspoon minced garlic
1 cup white wine
3 cups turkey or chicken stock, hot, or more as needed
5 cups coarsely chopped or torn roast turkey, skin and bones removed
1 cup frozen peas
1/3 cup heavy cream
¼ cup chopped parsley
Kosher salt and freshly ground black pepper
To make the pastry, combine the flour and salt in the bowl of
a food processor. Add the butter and pulse a few times until the butter and
flour form crumbs. Add the ice water, a few tablespoons at a time, pulsing each
time. Add as much ice water as needed until the dough is moist enough to just
hold together when a clump is gently pressed between your fingers. (The dough
will not form a ball in the processor.) Dump the dough onto a sheet of plastic
wrap and shape into a flattened rectangle. Wrap tightly in the plastic wrap, and
chill for at least an hour or overnight.
When you are ready to roll out the pastry, preheat the oven
to 425°F. On a lightly floured board, roll the dough into a rectangle about 8
inches by 12 inches. Cut the dough into 8 equal rectangles. Transfer the
rectangles to a parchment lined baking sheet, spacing apart. Brush the
rectangles with some of the egg wash and prick with a fork in several places.
Bake for about 15 minutes, or until set and lightly golden. Remove from the
oven. (Leave the oven on for baking the finished pie.)
Combine 5 tablespoons of the butter with 5 tablespoons flour in a small bowl and
mix until smooth. Set aside.
Put the remaining 2 tablespoons butter and the olive oil in a
large wide pot over medium-high heat. When the butter melts, add the mushrooms,
onions, celery, and carrot.
Turkey Pho with Fresh Ginger, Bok
Choy, and Shiitakes
4 servings
6 ounces dried rice sticks (ie. thin rice noodles or rice
vermicelli)
1½ to 2 cups shredded or thinly sliced leftover cooked turkey (or substitute
cooked chicken)
2 teaspoons vegetable or peanut oil
2 small garlic cloves, thinly sliced
1 tablespoon peeled and grated fresh ginger
5 cups leftover turkey stock (or substitute chicken stock, homemade or
purchased)
2 baby bok choy (about 6 ounces), halved lengthwise, washed, cored, and thinly
sliced crosswise
12 shiitake mushrooms, stems removed, caps wiped with a damp towel, left whole
if small or cut in halves if large
Kosher or sea salt
For Serving
1 small bunch basil, leaves separated from the stems
1 small bunch cilantro, separated into small sprigs
1 cup mung bean sprouts
1 serrano chile, or other small, hot chile, stemmed and thinly sliced
1 lime, cut into wedges
Chinese hot chili paste and hoisin sauce
Cook the rice sticks in a pot of boiling water until tender,
about 3 to 4 minutes. Drain. Rinse the noodles with cold water, drain again,
then divide the noodles between 4 large soup bowls. Scatter the turkey over the
noodles in the bowls, dividing it equally.
In a large saucepan, heat the oil over medium-high heat. Add the garlic and
ginger and cook, stirring, until fragrant, about a minute. Add the turkey stock
and bring to a rapid simmer. Add the mushrooms, bring back to a simmer, and cook
for 2 minutes. Add the bok choy and simmer 1 or 2 minutes more until the
vegetables are tender. Season to taste with salt and remove the pan from the
heat.
Use a slotted spoon to remove the vegetables from the pot,
dividing them evenly among the soup bowls, then ladle the hot broth into the
bowls (Note: the stock must be very hot in order to warm up the noodles and
turkey. Reheat the stock if it has cooled while you were removing the
vegetables.) Arrange the fresh herbs, bean sprouts, sliced chile, and lime
wedges on a platter and pass along with the chili paste and hoisin sauce for
everyone to add to taste to their own bowl of soup. Serve the soup with both
soup spoons and chopsticks.
Ultimate Holiday Cookbook Social
Palace Ballroom
Monday, December 1, 4pm to 7pm
Back by popular demand, this book-signing
bonanza features extraordinary local chefs and authors at
the ready with stacks of fantastic cookbooks.
Each chef will
serve up tastes for you to nibble on while we pour wines
from our friends at Columbia Crest. Buy some books and get
them personalized by each chef/author for the perfect
holiday gift. Don’t forget to buy a few gifts for yourself!
Tickets are $20 plus tax and non-refundable. Includes tastes
and 1 glass of wine. There will be a cash bar available throughout the evening.
For reservations, please email
christinal@tomdouglas.com.
Click here to read
this year's roster of visiting authors…
Dine Around Seattle
Divine Dining at Delicious Prices!
November 2nd through 30th, 2008
Sunday through Thursday – Dinner Only
(Excluding Thanksgiving, November 27)
Formerly known as 25 for $25, this is the
event that Seattle’s savvy diners look forward to all year:
30 local top restaurants offer a 3 course dinner for $30*, an amazing dining
deal! (*Beverage, tax, and gratuity are additional.)
Reservations are recommended. For more information, please
visit:
http://www.dinearoundseattle.org/
The chefs of Etta’s, Dahlia Lounge, and Lola have worked up sensational menus
for this year’s Dine Around Seattle, with your choice of appetizer, entrée, and
dessert.
Here’s what they have cooked up....
Etta’s
Appetizers
Mixed green salad, brown butter croutons,
toasted pumpkin seed vinaigrette,
ricotta salata cheese
Curried butternut squash soup,
coriander crème fraiche
Steamed Penn Cove mussels,
harissa-citrus broth, chickpeas
Entrées
Etta’s rub with love wild Coho salmon,
cornbread pudding, grilled shiitake relish
Cinnamon scented pork tenderloin, gingered
root vegetables, mustard greens,
roasted pear jus
Fresh cracked pepper linguine , melted leeks,
roasted delicata squash, hazelnut butter,
goat cheese
Desserts
Triple coconut cream pie
Bartlett pear and caramel crisp, with caramel ice cream
Pomegranate apple sorbet, pomegranate caramel,
rolled oat and maple sugar shortbread
Dahlia Lounge
Appetizers
Tuscan grilled bread salad, pesto, olives, mozzarella, spicy coppacola
Five spice duck broth, shiitake mushrooms, miso braised tofu, radish sprouts
Hot smoked black cod, celery root remoulade, apple, parsnip chips
Entrées
Mascarpone-potato ravioli, frisée, smoked sweet onions
Spit roasted Washington chicken, Anson Mills grits, lacinato kale, currants,
pumpkin ketchup
Wood-grilled Idaho trout, roasted Newaukum Valley Farm potatoes,
applesauce, celery leaf, bacon, brown butter vinaigrette
Desserts
Candied apple tart, honey ice cream and spiced maple
syrup
Triple coconut cream pie
Pomegranate apple sorbet, pomegranate caramel,
rolled oat and maple sugar shortbread
Lola
Appetizer
Dolmades, lemony rice, tzatziki
Greek salad, barrel aged feta
Red pepper, olive-fig spreads, pita
Entrées
Alaskan halibut, herbs and almonds
Slow roasted leg of lamb, preserved lemon
Delicata squash, dates, harissa, and yogurt
Desserts
Loukamades, cinnamon, walnuts
Chocolate Cashew Tart
Pomegranate apple sorbet, pomegranate caramel,
rolled oat and maple sugar shortbread
