We didn't offer any suggestions for Thanksgiving dinner in the last column, primarily because we have not made anything remotely traditional for the past several years. Most families have numerous holiday meal traditions already in place, so we have chosen to focus instead, on some ideas for the leftover turkey. The crepes are excellent and can be completely assembled hours before serving. With the addition of a salad, they provide an easy dinner (especially if the crepes are made ahead and frozen).
We've also included two salads and a sandwich - the Oriental salad is quick and very tasty. If desired, other ingredients can be substituted for the fruit. The Yukon Gold Turkey Salad is similar to a traditional potato salad with the addition of turkey. We've enjoyed the Turkey Reuben (a take-off on the traditional Reuben) on numerous occasions and recommend it as a good disguise for leftover turkey.
This dish can be assembled ahead and refrigerated, covered, for up to 6 hours. If refrigerated, add an additional 10 minutes to the baking time.
Ingredients:
Preheat oven to 375°. In small skillet, melt 3 TBS butter and add mushrooms. Saute just until brown and set aside. In saucepan, melt remaining butter over medium-low heat. Add flour, stirring, until thoroughly mixed. Add chicken broth and cream and simmer until slightly thickened. Stir in dry sherry and cheddar cheese until cheese is melted. In medium mixing bowl, combine turkey, sauteed mushrooms and 1 1/3 cup of sauce. Spoon 3-4 TBS of mixture onto each crepe and roll up. Place crepes, seam side down, in greased 11x7x2 inch baking dish. Pour remaining sauce over crepes. Sprinkle with Parmesan cheese. Bake at 375° for 20 minutes, or until warmed through. 6 servings.
Ingredients for Crepe Batter:
Place liquids, eggs and salt into food processor. Add flour and melted butter. Cover and process for one minute. Scrape down sides of work bowl and process for an additional 10 seconds. Refrigerate batter for at least 2 hours.
To cook crepes, heat lightly greased 7 inch skillet over medium high heat, just until it begins to smoke. Remove pan from heat and quickly pour 1/4 cup batter into the pan and tilt to completely cover the pan bottom. Return pan to the heat for one minute. Lift edges of crepe with spatula and quickly turn. Brown second side of crepe for 1/2 minute. Remove to aluminum foil and cool. Crepes can be made ahead and refrigerated or frozen if separated by pieces of waxed paper or plastic wrap. Makes 12-14 crepes.
Ingredients:
Dressing Ingredients:
Combine dressing ingredients and refrigerate. Shake well before using.
Blanch snow peas in boiling water for 1-1/2 minutes then immediately plunge into cold water. Drain, julienne and chill.
Immediately before serving, line plates with lettuce leaves. Arrange turkey strips, snow peas, fruit and onion rings on lettuce. Drizzle with dressing (or serve on the side) and garnish with toasted sesame seeds. 4 servings.
*Yukon Gold potatoes are currently available from Rosebank Farms on Johns Island - their taste and texture is quite different, and to many, superior to that of red potatoes.
Ingredients:
Dressing:
Whisk together dressing ingredients and set aside.
In a large pot, bring water to boil and add washed, unpeeled potatoes. Boil just until tender. Drain and rinse with cold water. Set aside.
In large serving dish, place thinly sliced onions, turkey, eggs and celery. When potatoes are cool, cut (unpeeled) into large dice. Add to turkey mixture. Toss with dressing and serve on lettuce leaves. 6 servings.
Ingredients:
In a medium bowl, mix together salad dressing, mustard and dill. Add cabbage, salt and pepper and set aside for 30 minutes.
Top 4 bread slices with cheese and turkey. Arrange cabbage mixture over turkey and add remaining bread slices. In large skillet, melt 2 TBS butter over medium heat. Add sandwiches and cook until bread is crisp. Remove sandwiches from skillet, add remaining butter and cook second side, again until golden brown and cheese begins to melt. 4 servings.
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