Thanksgiving Leftovers, New Orleans Style
Unlike our blogger Ariel, I cannot claim to be a native, just a huge fan of all the amazing food New Orleans has to offer.
Here are a few NOLA inspired recipes I’ve collected that can bring a little spice into all those Thanksgiving leftovers.
Turkey not your style? Check out the promo code listed at right for 10% off your All Access Pass to PoleCon!
1. Turkey muffaletta:
Fans of the New Orleans muffaletta will dig this stuffed sandwich from Stef Smith, author of the blog 300 Sandwiches. Cut a “lid” out of a round of white bread, then hollow it out, and layer in lettuce and any leftovers you’d like (turkey, gravy, mashed potatoes, stuffing, cranberry sauce). Replace the “lid” and flatten with a heavy pan or other weights before serving. Smith, a sandwich fanatic who has several other to-die-for turkey sandwiches on her site, says she’ll be unveiling even more leading up to the big day.
2. Turkey Poulette from the Old Roosevelt Hotel, New Orleans:
2 cups cream
¼ cup flour
1 stick butter, divided
6 fresh mushrooms
1 bunch green onions, chopped
Freshly grated parmesan or ½ cup grated cheddar
2 or 3 strips crisp bacon or thin ham slices per person
2 or 3 slices cooked turkey or chicken per person
Salt and pepper
2 slices toast per person
Melt 4 tablespoons butter in a saucepan. Add the flour, stirring, and cook for a few minutes, without letting it brown. Gradually stir in the cream, and simmer for 2 or 3 minutes. Cook the mushrooms and the onions in the rest of the butter, until the onions are transparent but not browned. Add to cream mixture. Correct seasonings.
Place the toast on individual plates or one large platter. Top with the bacon or ham, then the sliced turkey or chicken. Cover entirely with the cream sauce. Sprinkle with grated cheese. Bake in the oven or place under the broiler until heated through and golden brown.
3. Turkey Bone Gumbo from NOLA.com
Makes 8 to 10 servings
3/4 cup vegetable oil
3/4 cup all-purpose flour
1-1/2 cups chopped onions
1 cup chopped bell peppers
1/2 cup chopped celery
1 teaspoon salt
1/2 teaspoon cayenne
1/2 pound andouille, cut lengthwise and then chopped
1/2 gallon turkey broth (recipe follows)
1-1/2 pounds turkey meat, chopped,
2 tablespoons chopped parsley
2 tablespoons chopped green onions
In a large cast-iron pot or enameled cast-iron Dutch oven, combine the oil and flour. Stirring constantly and slowly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, bell peppers, celery, salt and cayenne. Cook, stirring often, until the vegetables are soft, about five minutes.
Add the sausage and cook for five minutes, stirring often. Add the broth and bring to a boil. Reduce the heat to medium-low and simmer for 45 minutes. Add the turkey meat and cook for 15 minutes. Add the parsley and green onions. Serve in soup bowls with steamed rice.
Turkey broth
Makes about 1/2 gallon
1 turkey carcass, meat stripped from the bones
3 ribs celery, cut into 4-inch pieces (optional)
2 medium onions, halved (optional)
1 gallon of water, or enough water to cover the carcass
1 tablespoon black peppercorns
4 bay leaves
Place the carcass in a large stockpot. Add the celery, onions, water, peppercorns and bay leaves. Bring to a boil, then reduce the heat to low and simmer, uncovered, for two hours. Remove from heat. Skim any oil that has risen to the surface.
Strain through a large fine-mesh sieve. Refrigerate overnight if possible, and remove fat in the morning.
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