Last-minute recipes for tomorrow’s Thanksgiving Day menu might be the last thing you need today, but the name alone drew my interest and I thought you might be interested in Turkey Taters calling for 2 cups of cubed, cooked turkey to serve eight with leftover turkey.
Turkey Taters
4 large potatoes, baked
½ cup chopped celery
½ cup chopped red onion
1 cup mayonnaise
1 cup sour cream
1 ½ teaspoons garlic salt
¼ teaspoon pepper
1 tablespoon prepared mustard
2 cups cubed, cooked turkey
Cheddar cheese
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Cut potatoes in half horizontally. Scoop out, leaving thin shell. Set skins aside. In a large bowl, cut potatoes into small pieces. Add celery, onion, mayonnaise, sour cream, garlic salt, pepper and mustard. Mix thoroughly. Stir in turkey.
Fill each potato skin approximately half full. Bake 12 to 15 minutes at 400 degrees. Slice cheese and place one slice on each potato. Return to oven and bake 8 to 10 minutes or until cheese is melted.
When my good friend Sherie Sasso worked at the Supreme Court, one of her co-worker friends brought this gratin to their Thanksgiving potluck. She enjoyed it so much, she asked for the recipe and has been making this since then for every Sasso celebration.
Yukon Gold Potato and Cheese Gratin
1 tablespoon unsalted butter (for the baking dish)
1 tablespoon olive oil
1 cup finely chopped onion
2 cloves garlic, minced
2 sprigs fresh thyme
2 cups heavy cream
½ teaspoon ground nutmeg
Salt and pepper to taste
2 pounds Yukon Gold potatoes, peeled and sliced 1/8-inch thick (see note)
1 cup grated Fontina cheese
½ cup grated Parmigiano-Reggiano cheese
Preheat oven to 375 degrees. Butter 9-by-13-inch casserole dish. Heat the oil in a saucepan; add the onions, garlic and thyme and cook over medium heat until the onions are translucent. Add the cream and nutmeg, bring to a boil, and simmer for 3 to 4 minutes. Season with salt and pepper, and whisk to combine. Set aside to cool slightly.
Combine potatoes in a large bowl with the cream mixture, and stir to coat. Stir together the cheeses in a separate bowl. Layer the potatoes in the casserole dish, sprinkle with the cheese. Repeat, alternating layers, pouring remaining cream in the bowl over the gratin and finish the top layer with cheese.
Cover with foil and bake for about 45 minutes. Remove foil and continue to bake for a further 30 minutes, until golden. Let cool slightly to allow the gratin to set before serving.
Note: I have made this using russet potatoes and it turns out fine. I also think I use more than 2 pounds of potatoes.
Here is another delicious way of using a small amount of leftover turkey.
Turkey Quiche
Pastry for one 9-inch pie
½ cup chopped celery
¼ cup chopped onion
1 tablespoon butter, melted
1 cup diced cooked turkey
2 tablespoons diced pimiento
3 eggs, beaten
1 cup milk
¼ cup mayonnaise
2 tablespoons prepared mustard
½ teaspoon salt
1 cup (4 ounces) shredded cheddar cheese
Line a 9-inch quiche dish with pastry. Trim excess pastry around edges. Prick bottom and sides of pastry with fork. Bake at 375 degrees for 5 minutes; remove from oven and prick pastry again with fork. Bake an additional 5 minutes.
Saute chopped celery and onion in butter in a skillet over medium heat until tender. Stir in diced turkey and pimiento. Remove from heat and set aside.
Combine eggs, milk, mayonnaise, mustard and salt in a large bowl; mix thoroughly. Add turkey mixture to egg mixture and pour into shell. Top with cheese and sprinkle with paprika. Bake at 375 degrees for 45 to 55 minutes or until set. Let stand 10 minutes before serving.
Yield: One 9-inch quiche
Pumpkin Soup
6 thick slices bacon, cut into small pieces
½ pound fresh spinach
3 medium leeks
¼ cup unsalted butter, melted
4 cups canned diluted chicken broth
1 1/3 cups cooked, mashed pumpkin
3 medium potatoes, peeled and thinly sliced
1 tablespoon chopped fresh parsley
1 bay leaf
½ teaspoon dried whole thyme
1/8 teaspoon ground nutmeg
1 ½ cups whipping cream
½ cup freshly grated Parmesan cheese
Salt and pepper to taste
Cook bacon in large skillet until almost crisp; remove bacon and drain on paper towels. Set aside. Discard bacon drippings. Remove and discard stems from spinach; wash leaves thoroughly, and chop. Set chopped spinach aside.
Remove roots, tough leaves and tops from leeks, leaving white part only; wash leeks and finely chop. Saute in butter in a Dutch oven until tender. Add bacon, broth and next 6 ingredients; stir well. Bring to a boil; reduce heat, and simmer 30 minutes, stirring occasionally. Remove and discard bay leaf.
Transfer vegetable mixture in batches to container of an electric blender or food processor; cover and process until smooth. Return pureed mixture to Dutch oven. Stir in whipping cream. Cook over low heat 20 minutes or until thoroughly heated (do not boil). Stir in chopped spinach, Parmesan cheese, and salt and pepper to taste just before serving.
Yield: 9 cups
Maple Pumpkin Pie
3 eggs, lightly beaten
2 16-ounce cans pumpkin
1 cup half-and-half
½ cup sugar
½ cup maple syrup
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1 unbaked 9-inch pastry shell
2 cups whipping cream, whipped
¼ cup maple syrup
Combine first 8 ingredients in a large mixing bowl; stir well. Pour two-thirds of pumpkin mixture into pastry shell. Place on lowest rack of oven. Pour remaining pumpkin mixture into pastry shell. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake 1 hour or until filling is set. Let cool. Just before serving, pipe whipped cream in rosettes on top of pie, and drizzle with maple syrup.
Yield: One 9-inch pie
Pumpkin Pie Spice
1/3 cup cinnamon
1 tablespoon ginger
1 tablespoon nutmeg or mace
1 ½ teaspoons cloves
1 ½ teaspoons allspice
Place all the ingredients in a small jar with a tight-fitting lid and shake to combine. For a single 9-inch pumpkin pie, add 1 to 1 ½ teaspoons spice mix to recipe. Makes about ½ cup.
Happy Thanksgiving!
Contact the Cooks’ Exchange in care of the Wisconsin State Journal, P.O. Box 8058, Madison, WI 53708 or by email at greenbush4@aol.com.
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