Use leftover turkey with five recipes
BY NICOLE MARSHALL MIDDLETON World Scene Writer
Thursday, November 24, 2011
11/28/11 at 11:06 AM
Great recipes for
leftover turkey are few
and far between.
But Tom Butcher
managed to create one
that became one of the
most popular dishes
at Impressions, his
downtown restaurant
that closed in July.
Like all of his popular
soups and stews,
Butcher made his Turkey Chili from
scratch, and he shared it with the Tulsa
World this Thanksgiving.
“I chose this recipe as an alternative. I
found it in a food magazine many years
ago,” Butcher said. “I thought it would
be an alternative for people who don’t
want to eat beef.”
Fans of Impressions have missed the
chili and several of his dishes. The restaurant
was forced to close during the
summer after the building it was in at
Fifth and Main Streets shut down.
But loyal customers would be glad
to hear that Butcher is making plans to
re-open Impressions as part of a bigger
plan.
In March, Butcher underwent a major
surgery for a tumor near his hip. Treatment
for the cancer just finished this
month, he said.
He spent several weeks bedridden,
and in July he was in a wheelchair. Now,
he is doing regular four-mile walks.
“I just turned 61,” he said. “I am never
going to be quite as active as I was, but
I am doing real well. I probably have
about five to seven more active years,
and I would like to leave a footprint.”
He said he understands that closing
the building was a business decision,
but it was still was not the end of his
career that he envisioned.
“There was no swan song,” Butcher
said. “I want to do something unique,
something that makes Tulsa a model for
other cities.”
First, Butcher would like to launch a
nonprofit group that finds housing for
the homeless and helps train them in a
field. But he wants the charitable group
to also help others in need, including
soldiers who return from service who
cannot find jobs.
Butcher also wants to find a 10,000
square-foot space downtown where he
could reopen Impressions, a deli and
Pizza Dot Tom, a restaurant he formerly
operated in the Brady District.
“I have been very fortunate to have
so many loyal customers in Tulsa since
1978, and I really want to give back,”
Butcher said.
Here is the famous chili recipe, and
a few others to try with Thanksgiving
leftovers:
IMPRESSIONS TURKEY CHILI
3/4 cup dried red beans
3/4 cup dried black beans
4 tablespoons black pepper (divided)
Half red onion, chopped
Half bunch green onion, chopped
4 stalks celery
1/3 green pepper
1/4 cup jalapenos (Tom uses jarred, pickled
but you can use fresh if preferred.)
1/8 cup jalapeno juice (from jar)
2 cans corn
1/4 cup melted butter
1 tablespoon garlic powder
2 tablespoons oregano
1/4 cup flour
1/8 cup sugar
1 1/2 teaspoon chili powder
1/2 teaspoon ground red pepper
1/4 teaspoon cumin
About 1 1/2 pounds turkey, diced
1. Soak dried beans overnight.
2. When you are ready to begin the cooking,
make sure the beans are immersed in water
and bring to a boil with 2 tablespoons
of the black pepper. Boil about one hour,
drain and set aside.
3. Use a food processor to blend the following
ingredients until the mixture is almost
liquid: red onion, green onion, celery, green pepper, jalapenos, jalapeno
juice and drained corn. Set
aside.
4. In a stock pot melt butter
with remaining 2 tablespoons
of the black pepper, garlic
powder and oregano. Cook on
medium heat and stir to keep
from burning.
5. After the spices brown lightly,
add the processed vegetables
and bring to a warm temperature.
6. Add flour, sugar, chili powder,
ground red pepper, teaspoon
cumin and stir. Bring to a
warm temperature. The flour
will thicken it. Watch close so
it does not get too hot.
7. Add 1 half pint water, cooked
warm beans, another can
of whole corn and desired
amount of diced turkey. Serve
warm.
TURKEY TURNOVERS
Serves: 8
2 cups shredded cooked turkey
1 cup shredded cheddar cheese
(about 4 ounces)
1 cup chopped cooked broccoli
1/2 cup Hellmann’s or Best Foods
Real Mayonnaise
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 packages (8 ounces each)
refrigerated crescent rolls
1. Preheat oven to 375 degrees.
Combine all ingredients
except crescent rolls in large
bowl.
2. Separate each package crescent
rolls into 4 squares; press
diagonal perforations to seal.
3. Spoon turkey filling onto center
of each square. Fold dough
diagonally over filling to form
triangles; press edges firmly
to seal.
4. Arrange turnovers on baking
sheet; brush tops lightly with
additional mayonnaise.
5. Bake 12 minutes or until
golden. Serve warm.
TURKEY POT PIE
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 cup chopped onion
6 ounces button mushrooms,
stems trimmed, caps cut
in half then thickly sliced crosswise
1 cup thinly sliced peeled carrots
(about 2 carrots)
1/2 cup diced leftover cooked
vegetables (optional)
1 1/2 cups diced cooked turkey (7
to 8 ounces)
1 to 1 1/4 cups gravy
1 teaspoon chopped fresh thyme
1/4 cup frozen green peas, thawed
1 tablespoon chopped fresh
Italian parsley plus additional
parsley leaves for crust
1 egg white, beaten to blend with
1 teaspoon water (for glaze)
1 9-inch purchased pie crust
Cranberry sauce
1. Melt 1 tablespoon unsalted
butter with 1 tablespoon
extra-virgin olive oil in heavy
large skillet over medium-high
heat. Add chopped onion
and sauté until golden, 7 to 8
minutes. Add sliced mushrooms;
sprinkle with salt and
pepper. Sauté until browned
and tender, about 4 minutes.
Add sliced carrots; cover
and cook until carrots soften
slightly, about 2 minutes.
Add leftover vegetables, if
desired. Add diced turkey,
gravy and chopped fresh
thyme. Bring filling mixture to
boil; reduce heat to low and
simmer to thicken if necessary.
Season to taste with salt
and pepper. Mix in peas and
chopped parsley. Pour filling
into 9-inch-diameter glass pie
dish and refrigerate until cool,
about 30 minutes.
2. Lightly brush rim (both top
and underside) of filled pie
dish with egg glaze. Place
crust atop filling and fold edge
of dough over edge of pie dish.
Pinch dough rim to seal crust
all around. Press down on top
edge of crust with fork tines
to seal decoratively. Chill 10
minutes.
3. Preheat oven to 400 degrees.
Lightly brush top of pie with
glaze. Make three to four
1/4-inch slits in center of pie to
allow steam to escape. Press
some fresh parsley leaves
onto crust. Bake pie until
crust is golden and filling is
bubbling, 30 to 35 minutes.
Remove from oven and let
cool 10 minutes. Serve with
cranberry sauce.
Adapted from Epicurious.com,
originally printed in Bon Appetit
LEFTOVER TURKEY SUPER SANDWICHES
Serves: 4
4 tablespoons Hellmann’s or
Best Foods Real Mayonnaise
8 slices whole grain bread
1/2 cup prepared stuffing
1/2 pound sliced leftover or deli
turkey
1/2 cup cranberry sauce or whole
berry cranberry sauce
1 small apple, cored and sliced
1. Spread mayonnaise generously
on 4 bread slices. Layer stuffing,
turkey, cranberry sauce
and apple on bread slices. Top
with remaining 4 bread slices.
TURKEY BONE STOCK
1 leftover turkey carcass
2 medium onions, chopped
4 carrots, peeled and chopped
4 stalks of celery, chopped
4 cloves of garlic, peeled
2 bay leaves
4 sprigs of fresh thyme
1 tablespoon black peppercorns
salt
1 gallon of water to cover
1. Using a sharp knife, cut the
carcass into smaller pieces. In
a large pot, add the carcass,
vegetables, bay leaves, thyme
and peppercorns. Season with
salt. Cover with water.
2. Place the pot over medium
heat and bring to a boil. Reduce
the heat to simmer and
cook for 2 hours. Skim off any
scum that rises to the surface.
Remove from the heat and
strain.
Adapted from Food Network,
by Emeril Lagasse
Nicole Marshall Middleton 918-581-8459
nicole.marshall@tulsaworld.com
Associated Images:
Tom Butcher
Tom Butcher was forced to close his downtown restaurant, Impressions, in July, but he hopes to find a space downtown where he can reopen Impressions, a deli and Pizza Dot Tom. MICHAEL WYKE / Tulsa World file
Use your leftover turkey to make Turkey Turnovers. Courtesy
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