Friday, November 26, 2010

What To Do With Leftover Turkey

Thanksgiving 2010 001

It happens to all of us this time of year, you make that 20some pound bird, people eat till they can’t breathe much less get up from under the table, you pack goodie bags to send home with everyone, the dog has eaten enough that she’s in a tryptophan coma and just sitting there, farting and burping (we won’t mention the rest of your “guests”) and no matter how good your turkey turned out (and let me tell you, when you get the grill thing working right you won’t do it any other way) you can’t imagine another turkey dinner for the next few days.

So, what do you do???

Well here’s a recipe that my wife found a few years back on Epicurious for Turkey and Noodles with Peanut Sauce that will have you lusting after that left over turkey as much or more than the original dinner.  YES, I’M NOT KIDDING, IT’S THAT GOOD.

Just because I can’t promise that it will stay up forever at that link I’m going to reprint a copy here (and if you’re going to do it, follow the directions, don’t be one of those “well, I didn’t use this, and substituted that, and well, I wouldn’t make this recipe again, it was weird.”  the one recommendation is that if you’re not in to spicy food take out some of the red pepper flakes, it’s as good mild as spicy):

Turkey and Noodles with Peanut Sauce

Yield: Makes 6 servings

Active time: 30 min Start to finish: 30 min (the prep takes all the time, it’s a piece of cake once you gather the turkey…)


  • 1 lb linguine
  • 3 garlic cloves, finely chopped
  • 1/2 teaspoon dried hot red pepper flakes
  • 2 teaspoons vegetable oil
  • 3/4 cup chicken broth or water
  • 2/3 cup smooth peanut butter
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • 1 teaspoon minced peeled ginger
  • 2 tablespoons fresh lemon juice
  • 1 lb shredded cooked turkey or chicken (4 cups)
  • 4 celery ribs, thinly sliced
  • 1 cup thinly sliced scallion greens


    Cook noodles in a 6- to 8-quart pot of boiling salted water until tender, about 12 minutes. Reserve 1 cup cooking water, then rinse noodles in a colander under cold water. Drain well.

    While noodles are boiling, cook garlic and red pepper flakes in oil in a small heavy saucepan over moderate heat, stirring, until garlic is golden. Whisk in broth, peanut butter, soy sauce, sugar, and ginger and simmer, whisking, 2 minutes. Remove from heat and whisk in lemon juice.

    Toss together turkey, celery, scallions, noodles, sauce, and (if necessary) some reserved cooking water to thin. Serve immediately.

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