November 26th, 2009
At the Delaware Beaches….Ocean City, Maryland….Delray Beach, Florida….Happy Thanksgiving to All….
I love the smell of the turkey cooking in the home on Thanksgiving Day. I also like to have a gray and cooler day. I have tried different ways of cooking turkeys and bought the organic ones, the free range ones, the different brand ones but one of my favorites has been the turducken.
I have also have bought the turducken from a few companies but my best one has been from a company called the Cajun Grocer, from LaFayette, LA. Their website is www.cajungrocer.com. Besides being delicious, it is also a conversation piece.
A turducken is a semiboneless turkey stuffed with a deboned chicken, stuffed with a deboned duckbreast. In between each bird a Cajun dressing is placed to create 6 layers of stuffing. Different varieties of dressings are available.
As you sliced the turkey, you will get a taste of all the different birds.
Its funny when you start thinking what to do with the turkey leftovers. Sometimes I really don’t have that much leftover; maybe for one more meal. But, if you do have leftovers, here are a few recipes that you might enjoy.
Quick Curried Turkey
3 cups hot cooked white rice
1 medium green pepper
1 medium red pepper
4 cups turkey, either chopped or shredded
1 tblsp. ground curry powder
2 tsps. cornstarch
1/2 tsp. ground ginger
1/4 tsp. salt
1 garlic clove, pressed
1 can (14 ounces) light coconut milk
1 can (24 ounces) pineapple chunks in juice, drained
2 tblsps. chopped cilantro leaves
Chopped peanuts or toasted coconut
Prepare rice according to directions.
Cut peppers. In a bowl, combine curry powder, cornstarch, ginger and salt; mix well. Add turkey and toss to coat evenly.
Heat a 12 inch skillet over medium heat until hot. Lightly spray pan with nonstick cooking spray. Add turkey and garlic. Cook and stir about 5 minutes. Remove f rom skillet.
Add peppers and cook for a couple of minutes. Stir in coconut milk, pineapple and turkey and bring to a boil. Reduce heat and simmer over low heat about 10 to 15 minutes or until sauce thickens. Add cilantro and mix gently.
Serve over the rice. Sprinkle with the peanuts or toasted coconut or both.
Note: To toast the coconut, just spread it on a cookie sheet and put it in a 350 degree oven and keep watching it because it will toast before you know it.
If you do not have enough turkey, you can substitute chicken. If the turkey or chicken is raw then add more minutes to the cooking on the skillet.
Serves 4.
Sweet ‘n’ Sour Turkey Sloppy Joes
1 tbsp. olive oil
1/2 red pepper, finely diced.
3 scallions, chopped
2 garlic cloves, sliced (optional)
1/4 tsp. Italian seasoning
1/4 tsp. black pepper
4 cups turkey, shredded or finely chopped
1 can (8ounces) tomato sauce
1/2 cup bottled barbecue sauce
2 tblsps. sugar
4 hamburger buns or soft rolls
In a medium size skillet heat oil over medium heat. Add red pepper, scallions, garlic, Italian seasoning and pepper. Cook for about 4 minutes or so.
Add turkey and cook until well heated.
Stir tomato sauce, barbecue sauce and sugar. Simmer about 3 or 4 minutes until slightly thickened.
Remove from heat and spoon into hamburger buns or rolls.
Note: If you don’t want to have the rolls then serve it with tortilla chips as a dipping/salsa sauce.
Serves 4 with rolls and a few more if used as a dipping sauce.
Note: The above recipes can easily be adjusted to be gluten free.
Have a Great Day!! Happy Thanksgiving or Feliz Dia de Accion de Gracias!!
Tags: Appetizer, appetizers, Delaware Beaches, Delray Beach, Dewey Beach, entrees, Fenwick Island, Florida, gluten free recipe, Hors D'oeuvres, Lewes, Ocean City, Recipes, rehoboth beach, South Bethany
