Posts Tagged ‘leftovers’

Curried Turkey Oatmeal

November 24, 2016

So, it’s late on Turkey Day, and you’re wondering what to do with all the leftovers. We’ve been in that situation many times. This year, in addition to turkey bones and bits, we had some leftover pork and beef bones. No problem. Pile them all in the pressure cooker, along with an onion, celery, carrot, peppercorns, and (why not?) a bay leaf, then fill it right up to the plimsol line with water. Cook on high pressure for 45min and let it sit for about the same amount of time to depressurize before you open it.* Our cooker will hold two quarts, plus a cup, if you haven’t gone overboard on the solids. Pour the two quarts into two quart containers, or a two quart container, and pour the remaining cup into a mason jar or the equivalent, along with half a cup of oatmeal.

Setup: 1/2 cup of stone ground rolled oats, one cup of hot turkey broth, Golden Curry roux to taste, salt. Allow it to sit, covered, on the counter overnight.

Results: Very good. The overnight soak method makes for a creamier oatmeal. If you like, you could add chunks of dried fruit, but those are more common around Christmas. Shred cheese topping is also nice.

Rating: *****

*Some recipes call for running cold water over the pot to cool it down. Ours is electric, and the cord wouldn’t let us reach the sink.

Oatmeal de foie maigre

January 8, 2015

When one cooks a whole goose for Christmas, it’s possible to dine on the leftovers for weeks. Months, if your back deck stays cold enough.

MJ made a gallon of broth from the goose. Two quarts were using the liver and other giblets, and two quarts were using the wing-bones, the skin, and some odds and bobs of the meat. One batch tasted gooselich, and the other tasted mildly  liverish. I used the liver-flavored one for breakfast one morning. Another couple of quarts are in the offing, just as soon as we get the bones stripped.

Setup: 1/3 cup of stone ground rolled oats, two dinner teaspoons of potato flakes, one cup of goose-giblet  broth, salt, poultry or other seasonings, as desired.  Cook for 10 minutes or so, depending on the exact style of oats.  Add the salt and seasonings at the start, and the potato when you take it off the stove.

Results: Fair. The broth is a little too delicate on its own, but it would make a good base for something more exciting. Cheese helped.

Rating: *****

My Grandmother’s Turkey Stuffing 2 – Leftovers

December 3, 2010

When properly made, the stuffing has a stiffness and consistency something like cold mashed potatoes (even when hot). It’s not as mushy as hot mashed potatoes, and it’s not as crumbly as bread stuffing. This makes it a perfect basis for leftover stuffing sandwiches. Just slice a slab off the cold stuffing and eat in a sandwich with lettuce and mayonnaise. For a special treat, cut off a thin slice of jellied cranberry sauce – the standard canned variety, and add that. No turkey meat needed.