28 November 2015

Weekend Cooking: Using Up That Leftover Turkey

Weekend Cooking hosted by www.BethFishReads.comWeekend Cooking is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page.

Culinary Classics & Improvisations by Michael FieldA few Thanksgivings ago, I wrote about my love of the cookbook Culinary Classics & Improvisations by Michael Field. It's one of my go-to books for company meals and for using up leftovers (the "improvisations" of the title). As I said in my earlier post, I'm not sure this cookbook is still in print, so look for it at a used-book store.

In 2010, I shared one of Field's ways to transform your turkey leftovers into a yummy dinner. Today, I'm going to post another favorite poultry recipe from the cookbook. It's a great way to perk up your holiday weekend meals.

The following recipe was originally written for chicken, but it works beautifully with turkey. I have substituted milk for the cream with no problems, so don't worry if you don't have cream. I've added a few notes in brackets and have pared down the directions a little (Field is pretty chatty).

Gratin of Roast Turkey in the Style of the Savoie
 Serves 4
  • 4 tablespoons softened butter (3 for roux, 1 for topping)
  • 4 tablespoons flour
  • 1 cup chicken stock
  • 1/4 cup white wine [use extra stock if you don't have this]
  • 1/2 to 3/4 cup heavy cream [or milk]
  • 1 teaspoon fresh or 1/2 teaspoon dried tarragon
  • Salt to taste
  • 1/8 teaspoon cayenne
  • 1 teaspoon Dijon mustard
  • 3 tablespoons grated Swiss cheese
  • 1/4 cup bread crumbs
  • 4 to 6 substantial pieces of cold roast turkey
Melt 3 tablespoons of butter in a small saucepan [over medium-high heat], and when it is completely melted but not brown, mix in, off the heat, the flour. Stir this roux until it is smooth, then pour in the stock and wine. Whisk until the roux has somewhat dissolved, return the pan to the heat, and cook, whisking constantly until the sauce thickens. Turn the heat down and let the sauce simmer as slowly as possible for about 5 minutes, stirring with a spoon every now and then. The sauce should be quite thick. Then thin it with a 1/2 cup of cream; if it is still too thick, add more cream, 1 tablespoon at a time, until the sauce runs sluggishly off the spoon when it is lifted from the pan. Add the tarragon, salt, cayenne, mustard, and cheese and stir until well combined. Simmer a moment or two to melt the cheese and taste for seasoning, adjusting as necessary.

Choose a shallow baking dish that is just large enough to hold the turkey in one layer and attractive enough to serve from at the table. Spread a thin layer of the sauce on the bottom of the pan and arrange the turkey pieces, skin side up. Sprinkle each piece very lightly with salt, then with a large spoon coat the pieces thoroughly, one by one, with the remaining sauce. Sprinkle the bread crumbs over the top and dot with the remaining tablespoon of butter.

Bake in the center of a 375F oven for about 20 minutes or until the sauce begins to bubble and the turkey is heated through. Slide it under the broiler to brown the surface lightly, then serve at once.

Happy holiday weekend to all my US readers!


Tina 11/28/15, 7:51 AM  

Well that's s keeper! I am certainly printing this recipe as, you are correct, it would work with chicken as well.

Totally different flavor themevfrom the roast turkey we had. Sometimes old cookbooks are the best, will check the used bookstore for this one.

jama 11/28/15, 8:04 AM  

Yum! That recipe sounds really good -- just what I needed! I'll have to look for Michael Field's book. Thanks!

bermudaonion 11/28/15, 8:22 AM  

We only had a turkey breast and don't have enough left over to do anything but snack on it. I'm going to keep this recipe for the future though!

Molly Totoro 11/28/15, 9:49 AM  

Oohh... I was going to make Turkey Tetrazzini this weekend but... this one sounds better!

Claudia 11/28/15, 11:25 AM  

I'm going to try and find that cookbook; the recipe sounds perfect and very timely :)though I was going to do a version of Shepherd's Pie, using all those extra mashed potatoes I made.

Sheila (Bookjourney) 11/28/15, 11:53 AM  

It felt weird not making a turkey this year. Still bothering me a little bit more for Al, than for me. We went to my son's house and he did the cooking with friends. I made two pies and left them both there (we were to full to cut into them) so I made Al his own pie yesterday. New way to do the holidays....

rhapsodyinbooks 11/28/15, 12:12 PM  

I always like leftovers better than the original food!

Thanks for stopping by. I read all comments and may respond here, via e-mail, or on your blog. I visit everyone who comments, but not necessarily right away.

I cannot turn off word verification, but if you are logged into Blogger you can ignore the captcha. I have set posts older than 14 days to be on moderation. I can no longer accept anonymous comments. I'm so sorry if this means you have to register or if you have trouble commenting.


All content and photos (except where noted) copyright © cbl for Beth Fish Reads 2008-2016. All rights reserved.



To The Blogger Guide, Blogger Buster, Tips Blogger, Our Blogger Templates, BlogU, and Exploding Boy for the code for customizing my blog. To Old Book Illustrations for my ID photo. To SEO for meta-tag analysis. To Blogger Widgets for the avatars in my comments and sidebar gadgets. To Review of the Web for more gadgets. To SuziQ from Whimpulsive for help with my comments section. To Cool Tricks N Tips for my Google +1 button.

Quick Linker



  © Blogger template Coozie by Ourblogtemplates.com 2008

Back to TOP