Love Your Leftovers. | Rock Candy

Saturday, December 26, 2009

Love Your Leftovers.

Posted By on Sat, Dec 26, 2009 at 9:18 AM

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The last round for a while, at least in the turkey department.  A reminder -- even refrigerated, you have about a two day span on your cooked turkey life.  After that, you're opening yourself up for trouble.  No worries -- if you think or know you're going to have leftovers longer, you can freeze them now and keep them for up to four months.  Just tightly wrap your turkey bits in aluminum foil and place them in an airtight freezer bag.  Get as much of the air out of the bag as you can before you seal it.

I like to freeze smoked turkeys in smaller portions -- I use the saltier meat just like you'd use ham in things like peas, beans, and breakfast omelets. 

Something to do with your leftovers now -- exploit them to their full potential.  On the jump -- a new recipe for Turkey Gnocchi with Cream Sauce.  It went over skillet-lickingly good in this household.

Have a leftover-utilizing recipe to share?  Send it my way to kat@tiedyetravels.com.  Photos welcome. 

My recipe:

Turkey Gnocchi in Cream Sauce

  • 1 to 1/2 cups shredded smoked turkey
  •    (or, if your bird was baked, the same amount of baked turkey plus 1 teaspoon salt)
  • 1 package (16 ounces) potato gnocchi, cooked and drained
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup heated milk
  • 1/3 cup heavy cream
  • 2 tablespoons grated Parmesan
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon freshly ground nutmeg (optional)

Heat the butter in a skillet over medium heat until the butter melts.  Add about a tablespoon of the shredded turkey.  Let brown. 

Remove turkey and add flour.  Make a roux (stir the flour into the butter until it turns a caramel color).  Slowly stir in the heated milk.  Continue to stir until the sauce bubbles and thickens.  Reduce to a simmer and add cheese and spices. 

When the sauce comes together, add the cream and the rest of the shredded turkey.  Let the sauce take on the flavor of the turkey, then fold in the gnocchi and let simmer five more minutes.  Garnish with the turkey you fried in butter for a crunchy finish.

Definitely not for the weak of heart, but hearty nonetheless.

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