NJ SPICE

Salt Creek Grille Turkey Tacos

My In The Kitchen Column in today’s Princeton Packet is all about Thanksgiving leftovers. I polled area culinary professionals about their favorite post-TG dishes and had such a generous response that I ran out of space.

So, as promised in the article, here is, as Paul Harvey used to say, “the rest of the story.”

Recipes from Fabian Quiros, Executive Chef, Salt Creek Grille Princeton

Turkey Tacos with Chipotle Sour Cream and Fiesta Slaw

(See photo above)

1/2 pound leftover turkey pulled into large pieces
1 lime, juiced
1 tablespoons ancho chili powder
1 tablespoons paprika
1 jalapeno, seeded and coarsely chopped
1/4 cup chopped fresh cilantro leaves
Fiesta cabbage slaw (recipe below)
Chipotle sour cream (recipe below)
2 tablespoons chopped cilantro leaves
8 flour tortillas

Combine turkey, lime juice, paprika, chili powder and jalapeno in a large bowl. Stack up 2 of the tortillas, lay about 4 ounces of the turkey mixture down the center. Top with fiesta cabbage slaw and a spoonful of the chipotle sour cream. Garnish with cilantro leaves. Yields 4 servings

Fiesta Cabbage Slaw:

1/4 of a head of red cabbage, finely shredded
1/4 of a head of white cabbage, finely shredded
1 small red onion, halved and thinly sliced
1/4 cup rice wine vinegar
1/2 cup freshly squeezed orange juice
1/4 cup canola oil
1 tablespoon honey
1/4 cup chopped cilantro leaves
Salt and freshly ground black pepper to taste
2 tablespoons finely chopped fresh mint leaves

Place cabbage and onion in a large bowl. In a smaller bowl, whisk together the vinegar, orange juice, oil and honey and pour over the cabbage. Add the cilantro and season with salt and pepper to taste. Garnish with mint. Let sit at room temperature for 20 minutes before serving.

Chipotle Sour Cream

1 tablespoon chipotle peppers, finely minced
2 ounces Adobo sauce (your favorite spicy chile sauce)
8 ounces sour cream
2 tablespoons mayo

Combine all ingredients in food processor, blend until combined.

Turkey Sliders (Also Salt Creek Grille)
Makes 3

3 3-ounce pieces of turkey, heated
3 1-ounce patties of stuffing, heated
3 dollops of cranberry sauce
3  biscuits, split

On the bottom of each of the biscuits place a stuffing patty. Next layer heated turkey followed by the dollop of cranberry sauce. Top with biscuit top and enjoy!

Roasted Pumpkin Parfait with Cinnamon Spiced Pecans (Also Salt Creek Grille)
Makes 2 Servings

1 medium pumpkin split, seeded
2 cups gingersnap cookies finely chopped
1 1/2 cups sour cream
2 cups powdered sugar
1 tablespoon vanilla extract
2 teaspoons cinnamon

1 cup pecans roasted and tossed with 1 tablespoon brown sugar & 2 tablespoons maple syrup.

Roast split, seeded and seasoned pumpkin halves in 375 degree oven for approx. 45 minutes. Scoop into bowl and whip with sour cream sugar, extract and cinnamon until smooth adding the gingersnaps last. Serve in a glass topped with whipped cream and spiced pecans.

Recipe From Will Mooney, The Brother’s Moon

Turkey Croquettes

Serves 6 +

Of course, if you have leftover turkey gravy, you can skip that step below.

Croquettes:
1 cup milk
1 cup fresh turkey or chicken stock (canned broth may be substituted)
1/4 teaspoon white pepper
2 teaspoons freshly chopped parsley leaves
Salt, to taste

1/4 pound butter
1 stalk celery, minced
1 cup all-purpose flour
1 1/4 pounds turkey leg meat, cooked and ground in food processor

Breading:
2 eggs
2 cups milk
1/8 teaspoon salt
3 cups all-purpose flour
3 cups bread crumbs

Turkey Gravy:
3 tablespoons butter
2 cups chicken stock
3 tablespoons all-purpose flour
2 teaspoons chopped fresh parsley leaves
Pinch white pepper and salt

Salad oil or liquid shortening, for frying
Mashed potatoes, for serving

Croquette Batter:
In a heavy pot, heat the milk and stock on the stove and then add white pepper, fresh parsley and salt, if needed. In a separate heavy pot melt the butter and add the minced celery. Stir in the flour and cook for 3 minutes. Pour in the hot milk and stock and stir until thickened and smooth. Fold in the turkey meat and allow cooling.

Breading Croquettes:
Shape 3 ounce portions of croquette batter in the shape of a cone and place on a tray lined with waxed paper. Next make an egg wash from the eggs, milk and salt. Dip the croquettes in the egg wash then into flour and let stand a few minutes. Finish breading by dipping the croquettes back into the egg wash and then rolling in bread crumbs.

Turkey Gravy:
Melt the butter in a 1 or 2 quart saucepan, and stir in the flour. Pour in the stock and whisk until smooth. Bring to a boil, reduce heat and cook for 20 minutes. Add the fresh parsley, white pepper and salt, to taste (if fresh stock was used).

Cooking:
Fry the croquettes in a pot with salad oil or liquid shortening, heated to 350 degrees F, until golden brown (2 to 3 minutes. Drain well and blot on paper towels. Place on a bed of mashed potatoes and top each croquette with the turkey gravy.

Recipe From Lori Marshall (Her family owns Main Street Bistro/Bakery/Eatery/Catering)

Post-Thanksgiving Turkey Shepherd’s Pie

If the mashed potatoes were all gobbled up – use the sweet potatoes (mashed) as the top crust. In that case, add 3 chopped and peeled carrots when sautéing the onion and celery.

1 cup onion chopped

¾ cup celery chopped

1 tablespoon olive oil

3 cups cubed roasted turkey meat

2 cups cubed roasted sweet potatoes

2 cups turkey gravy

¾ green peas (frozen)

¼ teaspoon dried thyme

¼ teaspoon dried sage

Salt and pepper

3 cups mashed potatoes (reheat so they are spreadable)

1/3 cup grated parmesan cheese

Sauté onion and celery in olive oil till tender. Add next 7 ingredients and heat. Lightly oil a casserole dish and add heated turkey mixture. Top with mashed potatoes and sprinkle with parmesan cheese.

Bake at 350 till bubbling and lightly browned approx. 25 to 30 minutes. Enjoy!

Recipe From D’Angelo Italian Market

Rustic Turkey Salad

Serves 12

Salad:

Leftover turkey, chopped

1 1/2 pounds baby arugula

1 cup dried cranberries

Half of a fresh pineapple, diced

1 cup chopped walnuts

2 gala apples, sliced

1 each, green, red, & yellow bell peppers, diced

Dressing:

1/4 cup apple cider vinegar

1/4 cup white balsamic vinegar

1 cup olive oil

2 tablespoons fresh lemon juice

Salt & pepper to taste

Put all the salad ingredients except the dressing in a large bowl. Mix dressing separately. When ready to serve, add some of the dressing to the combined salad ingredients and toss gently.  Serve the remaining dressing alongside the salad so diners may add more, if desired.