Make the Most of Your Thanksgiving Leftovers With Recipes from Local Chefs

Friday, November 28, 2014

GoLocalPDX Food Team

You've just finished up, or just about to finish up, that big Thanksgiving Day meal.

Before you slip into a tryptophan-induced food coma, might we suggest some recipes for those big dishes still taking up space on the buffet table.

And no, the following recipes are not turkey and stuffing sandwiches. GoLocalPDX queried a few local chefs on what we might want to do with all that leftover food. And, truth is, some of these highly innovative recipes might be a bit tastier than what you served on Thanksgiving. Please enjoy the following recipes from chefs Kyo Koo (Bluehour), Matt Fields (Stella Taco), Megan Vargas (Andina) and Chris Warneke (Acadia Bistro).

Leftover Turkey Fried Rice

Recipe from Chef Kyo Koo, Bluehour.

(serves 4)

1 quart of cold, cooked medium grain rice
7 oz of leftover turkey meat, medium diced
1/2 tablespoon soy sauce
3 oz scallions, fine minced
6 oz cabbage kimchi
1/2 cup of leftover stuffing
1.5 cups leftover gravy
4 farm whole farm eggs
1 tablespoon vegetable oil

1. To a large saute pan, add vegetable oil, head until just below smoke point.
2. Add in stuffing and turkey meat, cook, stirring gently for 3-4 minutes. Look for nice golden brown edges on stuffing.
3. Add kimchi, stir gently for 2 minutes.
4. Add rice, green onions, soy sauce and saute until rice is hot and evenly dispersed, 3-4 minutes.
5. Heat up gravy and fry eggs in nonstick pan to desired doneness.
6. Put turkey fried rice in bowl, add fried egg, top with gravy and enjoy!

Stella Taco Turkey Tamale

Recipe from Chef Matt Fields, Stella Taco.

For 8 portions you would use:

4cups leftover stuffing (we use jalapeño cornbread stuffing)
2 whole eggs
1lb leftover turkey
4oz cranberry sauce.

The process is simple just mix the stuffing and eggs together until fully incorporated. Then make 8 equal balls of stuffing mix and place them onto 12 inch square pieces of greased plastic wrap. Flatten into a rectangle until the stuffing is a uniform 1/8 inch thick.

From there portion 1 1/2oz of turkey and a tbsp of cranberry sauces on the center of the stuffing mix.

Then cover the turkey and cranberry filling with the excess stuffing mix. Now roll the plastic wrap over the tamale so that it is completely covered. Tie one end off and tighten the other side until the tamale is firm.

Once all are portioned and rolled tight place in the refrigerator for 2-3 hours. Whenever you are ready to enjoy just take each tamale out of the wrapper and place in a well oiled pan and on each side until warmed throughout.

Turkey Tinga Tostadas with Spicy Cranberry Salsa

Recipe from Chef Megan Vargas, Andina.

Thanks to my husband, I have been living a Mexican inspired Thanksgiving for the past 6 years. The traditional American feast makes for really inspired meals the rest of the week. This is absolutely one of my favorites – particularly since it is quick and easy to prepare after a long day at the restaurant!

Ingredients

1.5 pounds leftover turkey, shredded (any combination of dark and light meat is fine)
2 yellow onions, sliced into strips about 1/2 cm wide
1 can of chipotle chile
4 tablespoons canola oil
8-12 corn tostadas
2 cups of kale, collard or other dark, leafy green – thinly sliced
sour cream
queso fresco
½ - 1 cup leftover cranberry sauce (depending on desired consistency)
1 habañero
1/2 red onion
2 limes
½ cup chopped cilantro

Directions

1. Finely dice the red onion and habañero and toss in the juice of the two limes. Set aside while you prepare the turkey tinga.
2. Pour the canola oil in a large sauté pan over medium-high heat.
3. Throw in the sliced yellow onions, and give it a toss. Allow to cook for about 3-5 minutes.
4. Once the onions begin to change color, add the leftover turkey to the pan, and reduce heat to medium.
5. Allow the turkey and onions to caramelize, tossing occasionally, for about 5-7 more minutes.
6. Add the chipotle chili along with 1/4 cup of water. For a milder effect, don’t add the entire can but merely focus on a chili or two. I personally like to add it all!
7. Using a wooden spatula, toss the turkey and onion around as the chipotle deglazes the pan.
8. Stir in salt and pepper to taste (this will greatly depend on the amount of salt already in the roasted turkey). Set aside.
9. Combine the now pickled onion and habañero with the cranberry sauce. Season with salt to taste. If you are really feeling frisky, consider adding a tablespoon or two of your favorite tequila!
10. To assemble – place about 1/3 cup of the turkey tinga onto your tostada. Top the turkey with 2-3 tablespoons of the cranberry sauce. Garnish to your liking with the greens, sour cream, crumbled queso fresco and cilantro.

Pair your tinga tostadas with a hearty, local beer and put a little ‘fiesta’ into your holiday weekend!

Turkey and Quinoa Stuffed Kabocha Squash

Recipe from Chris Warneke, Acadia Bistro.

Ingredients

4 small kabocha squash
4 cups cooked quinoa (I like the red/white/black blends)
4 cups cooked, shredded turkey
2 medium yellow onions, julienned
1 T. chopped garlic
1 lemon
2 T. olive oil (or turkey /chicken fat from your bird!)
½ cup roasted, seeded and skinned green chiles (I like Hatch Green Chiles)
½ cup dried cherries
½ cup toasted squash seeds
1 cup Queso Panella , cubed. (Jack or even fresh goat cheese would also work)
1 cup turkey broth
½ cup fresh sage and parsley, chopped

For the squash:
- Cut the tops off the squash and dig out the seeds with a spoon. Rinse seeds, and roast them at 350˚ for 20 minutes, or until crunchy
- Season the inside of the squash with olive oil and salt and lemon
- Place the “Lid” or squash top back on, and roast squash whole at 450˚ for around 30 minutes. Check periodically until the flesh of the squash is soft.
- Remove from oven and let rest.

For the Stuffing:

- In a large skillet, heat oil on high heat, then add onions to caramelize.
- When they are translucent and brown, add garlic, chiles , broth and turkey meat, reduce heat to medium.
- Season mixture with salt, pepper to taste.
- Stir in the quinoa, cherries and toasted seeds. Taste it again! Season it again!
- Add the fresh herbs, and cheese. Fill the squash with the stuffing and bake at 400˚ for 15 more minutes, or until hot inside. Serve.