Text 33720, 153 rader
Skriven 2015-11-27 16:11:39 av Sean Dennis (1:18/200)
Ärende: Holiday recipes
=======================
Hi everyone,

I found a few leftover turkey recipes I thought were interesting, so I keyed
them in today.  Hope you enjoy them.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turkey Soup with Avgolemono & Orzo (Soupa Avgolemono)
 Categories: Soups, Poultry, Cheese/eggs, Seandennis
      Yield: 4 Servings
 
      3 lb Leftover turkey meat
           Kosher salt & cracked black
           --pepper
      2 T  Blended oil (90% canola,
           --10% extra-virgin olive)
      1    Carrot finely chopped
  1 1/2    Stalks celery finely chopped
    1/2    Spanish or sweet onion
           --finely chopped
      2    Fresh bay leaves or 3 dried
           --leaves
      3    Large sprigs thyme
      1 c  White wine
      1 c  Orzo pasta
           Water as needed
           ----------------------------
           FOR THE AVGOLEMONO
           ----------------------------
      3    Large eggs, at room
           --temperature, separated
      4 T  Lemon juice
    1/2 c  Small, picked sprigs dill
           Kosher salt and cracked
           --black pepper
 
     Prep time: 20 minutes
  Cooking time: 2 hours
    Total time: 2 hours 30 minutes
  
  Avgolemono is a classic Mediterranean sauce made with eggs and lemon,
  giving a unique creamy brightness to this hearty soup.
  
  PREPARATION
  Step 1: Preheat the oven to 325 degrees F.  As the oven warms, cut the
  leftover turkey meat and set aside.
  
  Step 2: In a large, heavy pot, warm the blended oil over medium-high
  heat. Add all the vegetables and cook until softened but not browned,
  about 3 to 5 minutes.
  
  Step 3: Add the bay leaves and thyme, then deglaze the pot with the
  white wine and cook until it completely evaporates.  Add the
  remaining turkey carcass.
  
  Step 4: Add 4 leg-thigh pieces and continue to simmer for another 40
  to 45 minutes until the turkey is tender.  Skim the scum that rises
  at the beginning.
  
  Step 5: Lift out the leg-thigh joints and when cool enough to handle,
  pull off and reserve the meat.  Discard the carcasses and any stray
  bones. Skim a little fat from the soup if you like.
  
  Step 6: Bring soup to a boil, add the orzo, and cook for another 8 to
  10 minutes.
  
  TO MAKE THE AVGOLEMONO
  As the orzo cooks, get everything together in order to work quickly
  when making the egg-lemon sauce.  Draw off 2 cups of the turkey broth
  without any of the vegetables or orzo.  Return the picked turkey meat
  to the soup. Slowly drizzle the warm turkey broth into the egg yolks,
  whisking constantly.  Place the egg whites in a food processor and
  turn it on. When the whites begin to froth after abuot 30 seconds,
  add the lemon juice while keeping the motor running constantly.  When
  the whites are very frothy and thick, another 45 to 60 seconds, add
  the dill and process for 10 to 15 seconds more while you season
  liberally with salt and pepper. Pour in the egg yolk mixture and
  immediately turn the machine off.
  
  TO SERVE
  Pour the avgolemono over the soup and serve immediately before it
  deflates.
  
  SEAN'S NOTE: If you prefer to cook without alcohol as I do, you can
  substitute lemon juice for the white wine.  You may also use white
  wine vinegar if you like the taste of the white wine without any
  alcohol.
  
  From:
  http://www.foxnews.com/recipe/turkey-soup-avgolemono-orzo-soupa-avgole
  ono
  
  Converted to MealMaster format on 27 November 2015 by Sean Dennis
  (1:18/200) for the Fidonet HOME_COOKING and COOKING echoes.
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Thanksgiving Turkey Fried Rice
 Categories: Side dish, Poultry, Holiday, Seandennis
      Yield: 4 Servings
 
      2 T  Canola oil
      6 c  Cooked white rice
     16 oz Turkey meat, dark and white
           --meat scraps
      4    Whole eggs
    1/2 c  Sweet potatoes, chopped
    1/2 c  Green onions, chopped
    1/2 c  Dried cherries (cranberries)
    1/2 c  Roasted chestnuts, chopped
      1 T  Fresh parsley, chopped
      1 T  Fresh sage, chopped
    1/4 c  Leftover turkey gravy (opt.)
           Salt and pepper to taste
 
     Prep time: 20 minutes
  Cooking time: 20 minutes
    Total time: 45 minutes
  
  PREPARATION
  Step 1: In a large nonstick pan on medium-high heat, add half of the
  oil, all of the eggs, and stir until cooked.  Remove from pan and set
  aside.
  
  Step 2: Add the remaining oil in the pan and turn to high heat.  Add
  the rice and cook while tossing and stirring for 1 to 2 minutes.
  
  Step 3: Add green onions, sweet potatoes, chestnuts, cherries, and
  turkey meat.  Continue to cook while tossing for another minute.  Add
  the cooked eggs and herbs.  Stir together until well-mixed.
  
  Step 4: Add the gravy and stir in.  Season with salt and pepper.
  Remove from heat.
  
  To serve, scoop equal portions onto four plates and enjoy.
  
  Recipe by Chef Michael Armstrong
  
  From:
  http://www.foxnews.com/recipe/thanksgiving-turkey-fried-rice
  
  Converted to MealMaster format on 27 November 2015 by Sean Dennis
  (1:18/200) for the Fidonet HOME_COOKING and COOKING echoes.
 
MMMMM
 
--Sean

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