Lucious Leftovers

Think Next-Day Turkey Has To Taste Like Shoe Leather? Guess Again

(CBS)  Tori Ritchie thinks that leftover turkey is great, though it can be a little bland, so she found a couple of ways to amp up the flavors: a quick chili with white beans and a sandwich dressed up with tapenade and melted fontina cheese.

The chili can be made in a slow-cooker or on the stove. The key ingredients are roasted mild green chiles and white beans. You can buy both of these canned. If you want to roast your own chiles, toast them in a dry iron skillet until they are charred all over, then transfer to a paper bag to steam, then peel, seed and chop.



White Turkey Chili
(Serves 6-8)
According to Tori: "Made with chunks of cooked turkey, this hearty chili is a wonderful way to use up leftovers from the Thanksgiving feast. Fresh-baked corn bread is the perfect accompaniment (see recipe below). To make this on the stovetop, simmer in a heavy pot for 30 to 45 minutes, or until thickened to your liking."

2 Tbs. olive oil
1 large yellow onion, diced
Salt and freshly ground pepper, to taste
2 tsp. toasted ground cumin
5 garlic cloves, minced
1 jalapeño, seeded and minced
1 lb. Anaheim chilies, roasted, peeled and diced, or 3 cans (each 7 oz.) whole fire-roasted Anaheim chilies, diced
4 to 4 1/2 cups low-sodium chicken broth, warmed
1 lb. diced cooked turkey
3 cans (each 15 oz.) cannellini beans, drained and rinsed, or 4 1/2 cups cooked white beans, drained
2 Tbs. minced fresh oregano
1/3 cup minced fresh cilantro
1/4 cup cornmeal
Shredded jack cheese, sour cream and lime wedges for serving

In a large sauté pan over medium heat, warm the olive oil. Add the onion, season with salt and pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the cumin, garlic and jalapeño and cook, stirring, for 30 seconds. Stir in the chilies and 3 1/2 cups of the broth, then transfer to a slow cooker. Stir in the turkey, beans, oregano and cilantro.

Put the cornmeal in a small bowl and slowly whisk in 1/2 cup of the broth. Stir the cornmeal mixture into the turkey mixture. Cover and cook on high for 3 hours. Thin the chili with more broth if needed.

Ladle the chili into warmed bowls. Serve with cheese, sour cream and lime wedges. Serves 6 to 8.

(Williams-Sonoma Kitchen).


Basic Corn Bread
(Makes one 9-inch square loaf; serves 9)

Says Tori: "Delicious freshly baked, this corn bread can also be dried for use in stuffings."

1 1/2 cups all-purpose flour
1 1/2 cups cornmeal
2 Tbs. sugar
1 Tbs. baking powder
1 tsp. salt
1 cup milk
1 cup sour cream
1/3 cup corn oil
1 egg, lightly beaten


Preheat an oven to 375 degrees F. Butter a 9-inch square cake pan.

Sift together the flour, cornmeal, sugar, baking powder and salt into a bowl. In another bowl, whisk the milk, sour cream, corn oil and egg. Fold into the flour mixture; do not overmix. Pour into the prepared pan.

Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Remove from the oven and let stand for 10 minutes, then turn out onto a rack to cool. Cut into squares.

[Adapted from Williams-Sonoma Seasonal Celebration Series, "Autumn," by Joanne Weir (Time-Life Books, 1997)].


Turkey Sandwich with Tapenade and Fontina
(Serves 6)
Tori says, "Here is a delectable use for leftover holiday turkey. Serve this sandwich for lunch or with a soup or salad for a light dinner main course. The bread can also be grilled over a charcoal fire for a smokier flavor." She also says that if you're in a hurry, you can use jarred tapenade instead of fresh.

For the tapenade:
1 garlic clove, minced
1/2 cup pitted niçoise olives
1 Tbs. drained capers, chopped
2 anchovy fillets, soaked in water to cover for 5 minutes, drained and patted dry
1 Tbs. fresh lemon juice
1 Tbs. extra-virgin olive oil
Freshly ground pepper, to taste

6 slices country-style bread
1 Tbs. extra-virgin olive oil
1 garlic clove
1 1/2 lb. roasted turkey, thickly sliced
6 oz. fontina cheese, shredded

To make the tapenade, place the garlic and three-fourths of the olives in a food processor fitted with the metal blade. Process until the mixture forms a chunky paste. Add the capers and anchovies and pulse 4 or 5 times to mix. Add the remaining olives and pulse 4 or 5 times until a chunky paste again forms. Transfer to a bowl. Stir in the lemon juice and the olive oil and season with pepper. You should have about 2/3 cup.

Preheat a broiler.

Lightly brush the bread slices on both sides with the olive oil. Arrange in a single layer on a baking sheet. Place in the broiler 4 to 6 inches from the heat source and broil, turning once, until lightly golden on both sides, 30 to 60 seconds per side. Rub both sides of each bread slice lightly with the garlic clove. Divide the tapenade evenly among the bread slices and spread to cover one side of each slice completely. Distribute the turkey evenly among the bread slices. Top with the cheese, dividing evenly.

Return the pan to the broiler and broil until the cheese melts, 30 to 60 seconds. Serve immediately. Serves 6.

[Adapted from Williams-Sonoma Seasonal Celebration Series, "Autumn," by Joanne Weir (Time-Life Books, 1997)].