Turkey Leftovers

Don't know what to do with all that leftover turkey? Susie Middleton, editor of Fine Cooking magazine, offers tasty turkey ideas in her book, How to Cook a Turkey.

Turkey & Blue Cheese Salad with Tarragon-Mustard Vinaigrette

by Jennifer McLagan from Fine Cooking 60, pp. 66

Serves four

For the salad:

2 cups 1/2-inch diced cooked turkey (about 12 oz.)

1 cup thinly sliced celery hearts, including leaves

1/3 cup toasted sliced almonds

1 sweet apple (like Mutsu or Fuji), cored and cut into 1/2-inch dice

2 oz creamy blue cheese (try Roquefort or Maytag Blue), crumbled (about 1/2 cup)

1 large Belgian endive, separated into spears

For the vinaigrette:

2 tsp finely chopped fresh tarragon

2 tsp grainy Dijon mustard

2 Tablespoons tarragon vinegar

6 Tablespoons olive oil

1/4 tsp Kosher salt; more to taste

Freshly ground black pepper

In a large bowl, toss the turkey, celery, almonds, and apple. Add the blue cheese. In another bowl, whisk the vinaigrette ingredients; taste and adjust the seasonings. Pour over the turkey mixture and toss well; taste and adjust the seasonings. Serve with the endive spears on the side.

Turkey Tortilla Soup

by Jennifer Armentrout from Fine Cooking 81, pp. 87

Serves two as a main course; may be doubled.

Garnishes:

1/2 to 1 ripe avocado, medium-diced

1/4 cup crumbled queso fresco or feta cheese

3 Tablespooons chopped fresh cilantro

2 Tablespooons sour cream, or to taste (optional)

1/2 lime, cut into wedges

Heat the 1 tablespooon oil in a medium (3-quart) saucepan over medium heat. Add the onion and cook, stirring occasionally with a wooden spoon, until softened and just beginning to brown, 3 to 5 minutes. Add the chili powder and tomato paste and cook, stirring, for 15 to 30 seconds; don’t let the chili powder scorch. Pour in the broth and scrape the bottom of the pan with the spoon to loosen any cooked-on bits. Add the cilantro sprigs and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, uncovered, until the broth has reduced by about a third and is very flavorful, 20 to 30 minutes. Discard the cilantro sprigs and season to taste with salt.

While the broth reduces, fry the tortilla strips:

Line a plate or tray with two layers of paper towels. Pour 1 inch of vegetable oil into a small, high-sided saucepan (a 6-inch-diameter pan needs about 1-1/2 cups of oil). If you have a candy thermometer, attach it to the pot. Heat the oil over medium heat until it reaches 350°F, or until a tortilla strip sizzles immediately when dipped into the oil. Add 8 to 10 tortilla strips and scrunch them with tongs for a few seconds to give them a wavy shape. Fry until the bubbling subsides and the strips are crisp and very lightly browned, about 1 minute. Transfer to the paper towels to drain, and sprinkle with a little salt while they’re still hot. Repeat with the remaining strips.

Music break: Tears Dry on the Own by Amy Winehouse