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November 24, 2011 - Image 82

Resource type:
Text
Publication:
The Detroit Jewish News, 2011-11-24

Disclaimer: Computer generated plain text may have errors. Read more about this.

arts & entertainment >> f b

Turn your old GOLD into
CASH! We will buy ALL
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Turkey leftovers.

L

et's talk turkey. Hopefully, after Thanksgiving is
said and done, there will be plenty for leftovers.
That's good news when it comes to recycling
and repurposing. Use cooked turkey just as you would
use cooked chicken (for example, in your favorite
chicken salad recipe). In fact, my favorite way to enjoy
cooked turkey is to chop it up and add mayonnaise, a
bit of Dijon mustard, some dried dill and salt and pep-
per to taste for a basic, yet perfect, turkey salad. I

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um am

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FR

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Buy one Meal get 2nd 1 Friday Buy one meal get 2nd meal 1
Sunday
I thru
Meal of lesser value FREE! 1 and
of lesser value HALF OFF.
Thursday With purchase of 2 beverages p Saturday With purchase of 2 beverages

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Offer expires 12/013111. A minimum of 18% gratuity will be added to I Offer expires 12/10/11. A minimum of 18% gratuity will be added to
original bill. Offer not valid on Holidays, with any other promotions
original bill. Offer not valid on Holidays, with any other promotions
and subject to Rules of Use. Dine in Only. Must present coupon to
and subject to Rules of Use. Dine in Only. Must present coupon to
receive discount No splitting checks.
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receive discount. No splitting checks.

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Buy one Meal get 2nd I Friday Buy one meal get 2nd meal
Sunday
thru
Meal of lesser value FREE! i and
of lesser value HALF OFF.
Thursday With purchase of 2 beverages 1 Saturday , With purchase of 2 beverages

Offer valid thi u 12/22/11. A minimum of 18% gratuity will be added to
Offer valid thru 12/24/11. A minimum of 18% gratuity will be added to
original bill. Otter not valid on Holidays, with any other promotions
'
original bill. Offer not valid on Holidays, with any other promotions
and subject to Rules of Use. Dine in Only. Must present coupon to
I
and subject to Rules of Use. Dine in Only. Must present coupon to
receive discount. No splitting checks.

receive discount. No splitting checks.

Visit us online at: www.larcositalion.com

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54

November 24 • 2011

DAY-AFTER TURKEY
HASH
4 Tbsp. olive oil
1 cup chopped onions
1 cup chopped red bell pepper
1 1/2 tsp. minced garlic
1 /2 cup flour
2 cups chicken or turkey broth
5 cups chopped, cooked turkey
2 cups 1/4-inch cubed Idaho or
Russet potatoes, unpeeled
1-2 Tbsp. Worcestershire sauce
1 /2 tsp. ground cayenne pepper
2 Tbsp. dried parsley flakes
salt and pepper to taste

Heat oil in a large pot over medium-
high heat. Add the onions, bell pep-
per and garlic, and cook, stirring
frequently, until the vegetables are
softened and beginning to brown,
about 8 minutes. Add the flour
and cook, stirring frequently, for 3
minutes more. Stir in the broth, and
bring to a boil. Stir in the remaining
ingredients, and bring to a boil again.
Reduce heat, and cook the hash, stir-
ring frequently, until the potatoes
are tender and most of the liquid is
absorbed. Adjust salt and pepper to
taste, and serve hot, with hot sauce
(such as Tabasco) on the side. Makes
6 servings.

FRUITED NUTTY
TURKEY SALAD
For variety, add 2 Tbsp. of curry
powder to the salad. Or to stretch the
salad for more servings, add 4 cups
cooked wild rice and 'A cup red wine
vinegar to the salad.

6 cups chopped, cooked turkey
1 /2 cup mayonnaise (or more to

taste)
juice of 1 lemon
1 cup chopped scallions
1 cup chopped walnuts or
pecans, lightly toasted
1 cup chopped celery
2/3 cup dried cherries, cranber-
ries, golden raisins or combina-
tion of these
2 Tbsp. dried parsley flakes
salt and pepper to taste

Combine all ingredients in a large
bowl, and mix well. Chill until ready
to serve. Makes 6 servings.

TURKEY ENCHILADAS
11/2 lbs. cooked turkey (no skin)
2 Tbsp. olive oil
2 cups finely chopped onions
1 Tbsp. chopped garlic
1 tsp. dried oregano
1 tsp. ground cumin
1 cup drained pimiento-stuffed
green olives, sliced
3 Tbsp. chili powder
1 Tbsp. hot red pepper sauce,
such as Tabasco
1 cup chicken or turkey broth
3 Tbsp. flour
kosher salt and pepper to taste
For assembling:
12 corn tortillas
canola or other vegetable oil
salsa, garnish
3 cups tomato sauce or prepared
enchilada sauce

Shred turkey with your fingers, and
transfer to a bowl. Set aside.
Heat oil in a large pan over
medium-high heat. Add onion, gar-
lic, oregano and cumin. Saute for 5
minutes. Add the turkey, olives, chili

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