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+--- Thread: Turkey Leftovers (/thread-834.html)
- Innkeeper - 11-26-2000
Been besieged by every sort of media on how to fix your leftover turkey? Here's a trick learned years ago; vary the wine. You see, it's not just the turkey that's leftover. So are all the other things; so to vary their use too expands the problem expodentially. So just vary the wine.
Take an ordinary glass pie dish, and put some stuffing and/or pototoes in the bottom. Lay some slices of turkey on top, and cover with leftover gravy (not too heavily). Enclose the dish with foil, and bake in a 350 degree over for 20 to 30 minutes. Then serve with a salad and a different wine than you did before. Repeat procedure night after night.
On T-day as posted elsewhere, we did red & white zin. The next night we took a break with steak. Last night we did the above with Greenwood Ridge, Mendocino Ridge, White Riesling. Wonderful! Tonight, we will select a nice pinot. Get my drift?
- mrdutton - 11-26-2000
If you have some larger pieces left-over, some nice big slices or chunks of breast meat and a leg or two........ here's another idea:
If you have one of those neat, stove-top smokers, use some apple chips or some hickory and smoke the meat.
Meanwhile, bring some brie to near room temperature so you can slice it into approximately 1/4" thick slices.
Have some good leaf lettuce and some tomato slices on hand.
Get a baguette of fresh french bread.
Make some of your favorite homemade mayonnaise.
After the smoked meat has cooled, slice the bread on the bias, coat with your mayo, season to taste with kosher salt and freshly ground pepper, add slices/pieces of the meat, add slices of the brie, add a leaf or two of lettuce, add a couple slices of tomato, re-season if you wish. Top with another slice of bread cut on the bias which has also been smeared with your mayo.
Open a chilled bottle of Riesling, French Chardonnay, Pinot Gris or Pinot Griggio - whichever you think might be best.
If you have a lot of the dark meat try a Pinot or Zin or maybe try some of the Italian suggested by Roberto. Maybe the Salice Salentino DOC "Albbarossa", 1998 or the "Novio" Novello di Teroldego 2000 would also be nice.
Like IK said, the possibilities are limitless.
Munch, Sip, Enjoy!
[This message has been edited by mrdutton (edited 11-26-2000).]
- Innkeeper - 11-27-2000
Well last night it was Pinot with the leftover turkey, heated on leftover mashed potatoes and gravy, accompanied by a salad with blue cheese dressing. The wine was 1998 Guy Chaumont, Cote Chalonnaise Bourgogne, Pinot Noir, Organic ($11.00). Imported by Chartrand Imports, Rockland, ME. Beautiful translucent ruby red. Red cherries on the nose. Meduim body, with a nice clout of cheery fruit up front, crisp with balanced tannin in der middle with hints of earth, and a lovely finish.
Matched nicely with the meal, but next time around might match the riesling with the mashed potatoes, and the pinot with the leftover wild rice stuffing.