Leah Eller is a great cook, so wouldn't you know she had some terrific ideas for using your turkey leftovers.
Actually, these recipes are so good you shouldn't wait for leftovers.
Leah does catering and teaches private in-home cooking classes. If you would like to get in touch with her, you can e-mail eller.leah@gmail.com.
THE LEGENDARY HOT BROWN
(from the Brown Hotel in Louisville, Ky.)
1/2 cup butter
Flour to make a roux (about 6 tablespoons)
3 to 3 ½ cups milk or half-and-half
1 beaten egg
6 tablespoons grated parmesan cheese, plus extra for topping
1 ounce whipped cream (optional)
Salt and pepper to taste
Slices of roast turkey
8 to 12 slices artisan bread (ciabatta is great)
8 to 12 strips fried bacon
1. Melt butter and add enough flour to make a reasonably thick roux (enough to absorb all of the butter). Add milk and parmesan cheese. Add beaten egg to thicken sauce but DO NOT allow sauce to boil! Remove from heat. Fold in whipped cream. Add salt and pepper to taste.
2. For each Hot Brown, place two slices of toast on a metal (flameproof) dish. Cover the toast with a liberal amount of turkey. Pour a generous amount of sauce over the turkey and toast. Sprinkle with additional parmesan cheese. Place entire dish under a broiler until the sauce is speckled brown and bubbly. Remove from broiler, cross 2 pieces of bacon on top, garnish with tomato slices and serve immediately.
WHITE BEAN AND TURKEY CHILI
serves 6
2 tablespoons olive oil
1 cup chopped celery
1 cup chopped onion
1 cup chopped red and yellow peppers
2 tablespoons chopped pickled jalapenos from the jar (add more to taste, if you desire additional heat)
4 garlic cloves, minced
2 tablespoons crushed red pepper
2 teaspoons ground cumin
2 cups low-sodium chicken broth
2 (15-ounce) cans Great Northern beans, drained (I’ve also substituted chickpeas or black beans.)
1 pound cooked turkey breast, shredded
½ cup half and half
1. Heat oil in a large saucepan over medium-high heat. Add celery, onion, peppers and jalapenos; sauté until they begin to soften, about 4 minutes. Add garlic, crushed red pepper and cumin; sauté about 1 minute. Add broth and bring to a boil. Reduce heat to medium and simmer until vegetables are crisp-tender, about 3 minutes.
2. Add beans, turkey and half and half. Bring to a boil, reduce heat and simmer until heated through, about 5 minutes. Season with salt and pepper to taste.
