about
Chef Baum
Ideas for Left
Over Turkey
Scalloped
Turkey and Dressing
Crockpot Style Italian Style Turkey Noodle
Soup
Chef Baums Greek Style Lasagna
Turkey Salad Melt
A
Chef’s secret to great stuffing:
This
is just an old restaurant trick I learned from a depression era chef.
Grind or dice fine the skin and slivers of meat and season your dressing
with it.
Or
you can create a ……
SUPER
QUICK ENTRÉE, Scalloped Turkey and Dressing ,
While
you are putting the food away, expand your leftover stuffing with
some diced up slices of bread and some of the slivered crumbs of turkey
meat. Add a little gravy or and egg to moisten. Make layers in a casserole
dish of dressing, gravy, vegetable, (such as corn or beans)
and sliced turkey. Make a nice crunchy topping to this casserole with
breadcrumbs and some of the leftover crumbs of potato chips. Just
melt a bit of butter or take some salad oil and moisten the crumbs
and top the casserole. Label and Freeze if you don’t want to
look at turkey for the next few weeks.
Let's say that you have 1 pound of leftover turkey.
How can you turn that into a meal for 2 or a meal for 4
so it will look very appetizing and have the chef's gourmet touch?
Here are three ideas:
Chef Baum's
Italian Turkey Noodle Soup |
Chef Baum’s Crockpot Italian
Style Turkey Noodle Soup:
Tired of the same old turkey soup left over ? Just a few additions
And your house well smell like an Italian kitchen.
You will need:
1
medium onion diced
2 small or 1 large carrot peeled, and diced
4 celery stalks washed, and diced
2 Bay Leaves
Chicken base
½ gallon of hot water
1 cup cooked turkey chopped
½ cup diced tomatoes
1 tblsp. Fresh Garlic, minced
3 tsp. Poultry seasoning
1 ½ tblsp. Oregano
1 ½ tblsp. Basil
Mozzarella cheese
1 cup uncooked macaroni or egg noodles
Salt and pepper
Method:
In
a Crock Pot, add hot water. Add just enough chicken base to give it
a good flavor being careful not too add too much or too little. Add
garlic and other herbs and spices (salt and pepper to taste). Add
macaroni or egg noodles. Let cook for approximately four (4) to six
(6)
hours on a medium setting or until vegetables and pasta is are tender.
Add diced turkey meat and cook for another half (1/2) hour.
Sprinkle
a little mozzarella cheese on top of each soup cup or bowl
before serving.
Yield approximately sixty-four (64) ounces or a half (1/2) gallon.
Garnish
idea: Use a cookie cutter and cut the center out of 1 slice of
bread for each serving of soup. Lightly butter the bread. Season with
garlic salt and parsley. Bake in a preheated, 350 degree oven for
five
(5) minutes or until golden. Remove and place in the center of each
bowl of your Turkey Noodle Soup when you are ready to serve. A fresh
sprig of Parsley will be a nice accompaniment also.
Chef
Baum’s Greek Style Turkey Lasagna:
The nice thing about this simple dish is that you don’t need
to precook
the lasagna noodles
You will need:
3
cups diced cooked turkey
½ gallon milk
½ pound butter (8 oz.)
½ pound flour (8 oz.)
¼ cup diced onion
¼ cup diced red bell pepper
¼ cup diced celery
Chicken base to taste (can buy it at your local grocery store)
salt pepper to taste
Mozzarella cheese
Feta cheese
24 oz. of cooked, chopped spinach, divided into 3-6 oz. portions
Ricotta cheese
1 package cooked lasagna noodles
½ to 1 cup black olives, sliced.
Method:
Melt
butter in a medium size, heavy bottom pot over medium heat. Add
all diced vegetables and cook until softened. Add chicken base to
taste. Add salt and pepper to taste. Add flour and mix well. Cook
for
five (5) to ten (10) minutes stirring occasionally (be careful not
to
burn the flour). Add milk and simmer, stirring occasionally until
thick. Add diced turkey. Remove from heat and cool.
Lightly
oil the bottom of a large baking dish or lasagna pan.
Preheat
oven to 325 degrees
Add
a little turkey mixture to the bottom of the pan and spread evenly.
Carefully add a layer of lasagna noodles over the turkey mixture to
cover the bottom.
Add more turkey mixture to cover the lasagna noodles. Add a small
layer
of Mozzarella cheese and evenly spread six (6) ounces of spinach.
Add more lasagna noodles covering the first layer. Add Ricotta cheese
and Feta cheese on top of this layer of lasagna. Add six (6) ounces
of
spinach. Add a small amount of Mozzarella cheese. Add another layer
of
lasagna noodles. Add more turkey mixture and six (6) ounces of spinach
evenly spread on to the top of this layer of lasagna. Add more Ricotta
cheese and Feta cheese and a little Mozzarella cheese. Sprinkle black
olives on the top layer..
Bake
in the oven for approximately a half ½ hour to forty-five (45)
minutes or until hot.
Garnish
idea: place a red bell pepper ring and a few sprigs of fresh
Parsley in the center of the red bell pepper ring one corner of the
Turkey Lasagna.
Turkey
Salad Melt (open faced):
(This is a great way to use the leg meat.) e
Combine in a medium size bowl:
2
cups diced, cooked turkey
¼ cup diced onion
¼ cup diced celery
2 tblsp. Diced red or green bell pepper
3 tblsp. Pickle relish
1 tblsp. Dijon mustard or to taste
½ cup or more mayonnaise to proper consistency
Salt and pepper to taste
Take
2 slices of cheese and two slices of bread (I prefer pumpernickel
or rye). Lay one slice of cheese onto each slice of bread.
Divide
the turkey salad onto each slice of bread equally and cook on a
griddle or large fry pan over moderate heat until the cheese is melted
and the turkey salad is warm.
Yield:
2 open faced turkey sandwiches.
Variations:
add sliced tomato or sliced pickle to liven up your
sandwich.
Add deep fried sweet potato French fries to accompany this delicious
sandwich.
Garnish
idea: after plating your Turkey Salad Melt, combine minced red
bell pepper and finally diced scallions (to make a confetti) and spread
all around the rim of the two (2) plates being served.
*Always remember that people eat with their eyes first. A delicious
dish could be ruined by poor eye appeal.
Garnishes need to accompany the dish you are serving. Be sure that
whatever you use as a garnish will go well with the dish that is to
be
served. *
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