Turkey Tantrums, but now it’s all over………

Yes the kids had almost had enough, and hubbie was glazing over at the sight of yet more turkey, but today we managed to say ‘au revoir’ til next year to our dear old Bird.

Lunch was leftover carrots and chestnuts, whipped up into a delicious (even chestnut hating hubbie managed a bowl!) of soup, with cheesy pastry wraps.  Dinner was Turkey Enchilada’s, we saved the best til last, and it was a huge hit.  Actually we’re all feeling a little sad that tomorrow is a lunch out, and back to the normal meal routine…….

ps. the only dilemma is do I admit to having bought a turkey crown in case we didn’t have enough, or just hide it in the freezer?

Carrot and chestnut soup with Gruyere sticks (serves 6)

(thanks to my Mum for bringing the recipe card from Tesco’s)

Ingredients

  • 1 large onion chopped
  • 2 tbsp olive oil
  • 15 sage leaves
  • 200g cooked chestnuts roughly chopped (or a tin)
  • 500g carrots, peeled and thinly sliced
  • 800ml leftover turkey stock (or chicken if you’re out of turkey!)
  • 150g puff pastry (1 pre-made roll)
  • 75g gruyere cheese (or any other strong grated cheese)
  • 3 tbsp creme fraiche

Directions

1. Preheat the oven to 200deg. In a large saucepan, soften the onion in 1 tbsp of olive oil for 5 mins. Shred 3 of the sage leaves and add to the onion. Add the chestnuts, carrots and stock to the pan and bring to the boil.  Reduce the heat, partially cover and simmer for 25mins, until the carrots are tender.

2. Roll out the puff pastry (I use a circular pastry) and cut into 8 triangles. Scatter with the cheese, and roll up from the wider base to make croissant type rolls. Bake on a greased baking tray for 15 mins til golden and cool on wire racks.

3. Pop the remaining sage leaves in the oven to dry.  Blend the soup into a puree, and return to the pan to heat. Season to taste.

4. Reheat gently til piping hot, then ladle into warm bowls.  Top with creme fraiche (or sour cream) the sage leaves and pepper.  Serve the gruyere sticks on the side.

Turkey Enchiladas, with Guacamole and Nachos

(thanks to allrecipes.com for the Enchilada’s, and Nigella Lawson, the Domestic Goddess, for the Guacamole)

The Turkey Enchiladas Ingredients (for 4)

  • 1 tablespoon vegetable oil
  • 1 clove garlic, minced
  • 1 onion, chopped
  • 1 jalapeno pepper, seeded and minced
  • 1 tablespoon all-purpose flour
  • 1 cup chicken stock
  • 1 (28 ounce) can diced tomatoes, drained
  • 1 cup sour cream
  • 1/2 cup shredded Cheddar cheese
  • 2 cups cubed cooked turkey
  • 4 (8 inch) flour tortillas, or more if needed
  • 1 tablespoon chopped black olives, or as desired
  • 1 tablespoon shredded Cheddar cheese, or as desired

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×12-inch baking dish.
  2. Heat vegetable oil in a skillet over medium heat, and cook the garlic and onion until the onion is translucent, about 5 minutes; stir in the jalapeno pepper and flour. Stir a few times to mix in the flour. Stir in the chicken stock, about 1/4 cup at a time; cook until thickened, stirring constantly, about 5 minutes. Mix in the tomatoes and bring the mixture to a simmer.
  3. While the sauce is simmering, combine sour cream, 1/2 cup of Cheddar cheese, and turkey in a bowl. Place a tortilla down onto a work surface, and spoon 1/4 of the turkey mixture onto the tortilla in a line down the center. Roll the tortilla around the filling; place into the prepared baking dish with seam side down. Repeat with the other tortillas. Pour the tomato sauce over the filled tortillas. Sprinkle the casserole with black olives and 1 tablespoon of Cheddar cheese as garnish.
  4. Bake uncovered in the preheated oven until the cheese topping is browned and the casserole is bubbling, about 30 minutes.

The Guacamole Ingredients

  • 3 ripe avocados
  • Scant teaspoon salt
  • 3 to 4 limes, juiced, to taste
  • 4 tablespoons fresh coriander, chopped
  • 1/2 fresh green chili, or to taste, minced
  • 4 scallions (white and green parts), finely sliced

Directions

Just before you want to eat, peel and stone the avocados and put the flesh in a bowl. Don’t worry about how pulpy you make the avocado, as it will be mashed. Dissolve the salt in the lime juice and pour it over. Then add the other ingredients and mash with a fork until you have a rough lumpy mixture. At all costs avoid turning it into a smooth puree; by its nature the avocado will be smooth anyway, but you want as many soft but form-holding clumps as possible.

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