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More Delicious the Second Time Around

Every Thanksgiving the fear of overcooking arise; but this Thanksgiving, Chef Simone is shedding some of his left over secrets that your family will enjoy even more the second time around!

Left Over Turkey Pot Pie

3 tablespoons butter
1 onion, chopped
3 stalks celery, chopped
2 carrots, chopped
4 tablespoons flour
4 cups turkey stock
2 potatoes, peeled and diced
2 cups shredded turkey
2 tablespoons chopped parsley
1/2 cup frozen peas, thawed
1 prepared pie crust
1 egg, lightly beaten 

Preheat oven to 350 degrees F. Melt butter in saucepan and cook chopped onions until tender. Add celery and carrots and cook for 3-4 minutes. Add sifted flour and cook for 3 minutes. Add turkey stock and bring to a simmer. Add potatoes and simmer until tender. Add the turkey and peas. Pour mixture into casserole. Add chopped parsley on top. Top with pie crust and brush with egg. Bake for 30-40 minutes until crust is golden.

 

Day After Turkey Sandwich

2 slices sourdough bread
4 thin slices of turkey
2 tablespoons gravy
2 tablespoons of stuffing
1 tablespoon mayonnaise
1 tablespoon of cranberry sauce or jelly
2 leaves of crunchy romaine lettuce
1 tablespoon of extra virgin olive oil
salt & pepper to taste 

Start by lightly brushing both sides of your bread with olive oil and toast them until the edges are golden brown. Start to build your sandwich by topping your sourdough with turkey & season with the rest of the olive oil, salt and pepper. Top turkey with stuffing and gravy. Spread mayonnaise onto the sourdough, add cranberry sauce and finish with the crunchy romaine.

 

Chef Simone’s Left Over Tips

  • Hand pull or gently slice all your leftover turkey meat & store in an air tight container in the refrigerator for optimal freshness.
  • Keep the turkey bones and use for a stock. You can freeze your stock and defrost as needed!
  • Left over mashed potatoes make for amazing potato croquettes. Roll potatoes into a 2x2 inch ball, flatten then dredge them 1 at a time in all purpose flour, then quickly dunk both sides in an egg mixture, then coat both sides in breadcrumbs. Deep fry until golden & Enjoy!
  • For added flavor add your left over Brussel Sprouts to my Chicken Pot Pie recipe or quickly fry them and top with sea salt for an afternoon snack.

 

Dine In or Take Out, Hotel Viking has you covered!

Thanksgiving Grand Buffet | 11 AM & 1PM

Thanksgiving to Go | Pre-Order by November 19th for Thanksgiving Day Pick Up

Find More Information at www.vikingspecialevents.com

 

Photo: Newport Mercury | Dave Hansen

 

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