Food

You'll need this little ditty for next week, specifically for Friday, Saturday and Sunday, when the remains of the day are summed up in turkey. Sure, you know turkey tetrazzini, but here are some new-fangled leftovers from the makers of Clean Slate Riesling, created by Greg Case, chef and cookbook author of One Cake, One Hundred Desserts.

Pulled Turkey BBQ

2 tablespoons canola (or vegetable) oil
1 small onion, chopped
2 stalks celery, chopped
1 red bell pepper, chopped
1 cup ketchup
2 tablespoons light brown sugar
1 tablespoon Worcestershire sauce
1½ teaspoon chili powder
4 cups shredded turkey, cooked

Heat oil in large skillet over medium-high heat. Add onions, celery and peppers, cook until onions are translucent, about 5 minutes. In a bowl stir together ketchup, brown sugar, Worcestershire sauce, and chili powder. Add ketchup mixture to skillet, cover and simmer over low heat for 10 minutes. Stir in turkey, cover and continue to simmer 15 minutes longer. Season with salt and pepper.

Serve on a roll, over rice, or with noodles.

Curried Turkey Salad

3 cups chopped turkey, cooked
1 cup red grapes, halved
2 celery ribs, chopped
1 granny smith apple, cored, chopped
¾ cup mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon curry powder
¼ cup chopped fresh cilantro (optional)
½ cup salted cashews, chopped

Combine turkey, grapes, celery, and apples in a bowl. In another bowl whisk together mayonnaise, lemon juice, curry powder, and cilantro. Pour over turkey mixture and toss to coat. Season with salt and pepper. Cover and refrigerate at least 1 hour and up to 24 hours. Just before serving, stir in cashews.

Serve in pita bread, or on bed of lettuce.

Stir-Fry Turkey

2 tablespoons canola oil
1½ cups sliced mushrooms
1 medium onion, chopped
3 garlic cloves, minced
2 tablespoons cornstarch
1 (10.5) can chicken broth
3 tablespoons soy sauce
3 cups chopped turkey, cooked
1½ cups snow peas

Heat oil in large nonstick skillet over high heat until just smoking. Stir in mushrooms, onions, and garlic. Lower heat to medium-high and cook until onions are translucent, about 5 minutes. In a bowl whisk together cornstarch, broth and soy sauce until smooth, stir into vegetable mixture. Bring to boil and simmer until thick, 1-2 minutes. Reduce heat to medium-low. Add turkey and snow peas cook until turkey is heated through and snow peas are tender, about 5 minutes. Season with salt and pepper.

Serve with rice.

— Laura Tutor

For other leftovers (and, yes, we're still thinking turkey)

Texas Cottage Pie

One of my friends in west Louisiana used to make this in college after Thanksgiving. It uses leftover corn, leftover mashed potatoes, any stray onions and turkey broth from your feast.

3 tablespoons oil
2 tablespoons butter
1 red onion, diced
2 ribs celery, diced
1 green bell pepper, diced
1 tablespoon minced garlic
¼ cup all-purpose flour
8 cups shredded cooked turkey
¾ cup dry white wine
3 cups turkey broth, or chicken broth
2 teaspoons chopped fresh thyme or
½ teaspoon dried thyme
1 pinch red pepper flakes
1 cup corn kernels
Salt and freshly ground black pepper to taste
2 cups leftover mashed
a dusting of chili powder

Preheat the oven to 400.

Heat up the onion, celery, bell pepper in the oil and butter until they celery begins to soften. Add the garlic and corn. Pour into a 9-inch square baking dish along with all the other ingredients, except the mashed potatoes and the chili powder. Smooth out the vegetables, then spoon on the mashed potatoes. Dust lightly with chili powder, and then bake until the potatoes are golden brown on top and the sauce bubbles away.

Sweet potato pancakes

Not that you'll have any leftovers from Ben's recipe on page 5C, but just in case, here's breakfast next Saturday.

1½ cups sifted all-purpose flour
3½ teaspoons baking powder
pinch of salt
1¼ cups mashed cooked sweet potatoes
2 eggs, beaten
1½ cups buttermilk
¼ cup vegetable oil

Sift dry ingredients into a mixing bowl. Combine remaining ingredients; add to flour mixture. Cook pancakes by dropping ¼ cup batter per cake onto a hot griddle. Cook until the top side bubbles all over, then flip to the other side and cook until golden brown.

Paula Deen's Mashed Potato Croquettes

2 tablespoons milk
salt
½ teaspoon pepper
½ teaspoon chopped green onion
2 egg yolks, beaten
3 tablespoons all-purpose flour
4 cups mashed potatoes
1 egg, beaten
Sifted dried bread crumbs
Peanut oil, enough to fill pan ½-inch

Add milk, salt, pepper, chopped onion, beaten egg yolks and flour to mashed potatoes. Chill and then shape using an ice cream scoop. Dip in the beaten egg, then roll through bread crumbs. Fry each croquette in shallow oil until brown on all sides.

Cook's Note: Cook in small batches, giving each croquette at least 2 inches of space around it to not overcrowd the pan. This prevents the croquettes from crumbling while frying.