Turkey Is Heading Out From The Holidays
As a child of the mid 20th century, turkey was served for holiday fare, period. It was center to all the trimmings, and then gone for a month, then repeat, then gone until next year.
We can do better!
Luckily our food nation has grown up and turkey is sold conveniently in parts—just like chicken. I had the chance to move out of the holiday pageantry and make an adaptation of this dish from the New York Times. Wow!
I am happy to report the poultry aisle is now open for you to try turkey off holiday and as icing on the cake, save leftovers for this elegant surprise.
- butter- 6 TBS
- baking soda- 1/4 tsp
- flour- 2 TBS, all-purpose
- stock- 1-1/2 cups, chicken or turkey or any stock
- mushrooms- 2 cups, sliced
- turkey- 1 1⁄2 cups, cooked, chopped
- heavy cream- 1⁄2 cup
- dry sherry- 2 TBS
- salt- 1 tsp
- pepper- 1/8 tsp
- peas-1 cup, frozen
- parsley- for garnish
- In a small sauce pan melt only 4 TBS. butter then stir in the flour and continue to cook until flour turns straw colored, a few minutes.
- Slowly add in just one cup of the stock while stirring to form a gravy. Thin with additional stock if needed so it remains thin. Keep warm.
- Add remaining 2 TBS butter to a large skillet, the baking soda, and sauté mushrooms over medium-high heat until they begin to brown—about 10 minutes. Leave them sit for a couple of minutes between tossing to develop browning.
- Add chopped turkey, cream, and gravy then heat through for another 10 minutes. If needed, thin with remaining stock so it acts like a pasta sauce.
- Stir in the peas, and sherry and check for seasoning. Simmer a couples minutes.
- Top with parsley and serve.
Serve over rice, butter noodles, or biscuits
Recipe based on Sam Sifton’s, NYTimes