Our American friends are celebrating Thanksgiving today and, according to reports, fully 88% of them will be celebrating the day by eating turkey. For us it’s a day to hunker down in front of the television watching the Dallas football game (Go Cowboys!) and eating delicious leftovers from a turkey I cooked yesterday. It is honestly one of my favourite meals of the year and, best part, is that all the hard work’s been done the day before.
Day-after Turkey Dinner with Bubble & Squeak
This is the easiest dinner you’ll ever make: creamy, buttery mashed potatoes are sautéed with baby Brussels sprouts then served alongside sliced turkey breast, re-heated dressing and gravy with cranberry sauce on the side. If you don’t like sprouts, any combination of vegetables will work as long as at least half is potatoes. You will need:
• Leftover, cold, mashed potatoes
• Leftover, cold, cooked Brussels sprouts
• Olive oil
How you make your mashed potatoes will affect the taste of the bubble & squeak – I make mine using Yukon Gold potatoes cooked in salted water then drained and mashed with lots of butter and a splash of half-and-half. Leave the leftovers to cool then refrigerate, covered, overnight.
The Brussels sprouts are simply steamed until they are just tender and still holding their colour; leftovers are allowed to cool then refrigerated, covered, overnight. Next day, cut them into quarters or halves.
In a large skillet over medium-high heat, melt about a tablespoon of butter and a tablespoon of olive oil; add the mashed potatoes and press down into the pan to flatten. Add the Brussels sprouts and stir to combine.
Let the vegetables cook for about ten minutes, turning occasionally, until they start to get brown and crisp.
Of course how brown and crispy you make them is up to you; in this photo they are just beginning to develop their lovely crust. Enjoy!
White Chili with Turkey
I had actually never made white chill before and after reading through various fairly complicated recipes came up with this easy version. When you think you can’t face another round of turkey and vegetables, try this flavourful but simple meal.
You will need:
• Canned white beans, 3 x 19oz cans (I used white kidney beans)
• Chicken broth, low-sodium, 6 cups
• Bay leaf
• Sweet Vidalia onion, peeled and finely chopped
• Jalapeño pepper(s), de-seeded and chopped
• Garlic cloves, 3-4, finely chopped
• Ground cumin, 1 tablespoon
• Ground coriander, 1 tablespoon
• Leftover turkey (I used breast meat), shredded, 4 cups
• Fresh cilantro
• Fresh lime
Rinse and drain the beans then pour them into a large pot; add the chicken broth and bay leaf, bring to a boil then reduce the heat and simmer for 30 minutes.
Meantime, in a skillet, heat about a tablespoon of olive oil then add the chopped onion and cook gently for about 10-15 minutes or until it starts to soften, do not allow to brown.
Add the chopped jalapeño (I used one but if you like it really spicy, add more) and the chopped garlic and cook for another minute.
Add the cumin and stir to combine, cook for 1 minute. Add the coriander and stir to combine then cook for another minute.
Add the onion/pepper mixture to the beans, stir well, and continue to simmer for about 10 minutes to allow the flavours to develop.
Remove the pot from the heat and let the beans cool down just a little. Using an immersion blender, carefully puree half of the beans then return the pot to the heat.
Add in the shredded turkey and continue to cook for about 15 minutes more, stirring occasionally, until the meat is fully heated through.
Ladle into bowls, squeeze in some fresh lime juice and garnish with fresh cilantro. Enjoy!