Posts Tagged ‘Turkey’

CrustlessTurkey Pot Pie

October 24, 2011

When I was growing up, my mother would make this dish from The Molly Goldberg Jewish Cookbook called Turkey Dish for Ladies’ Aid Society. The recipe was simple: saute vegetables (onions, green peppers, mushrooms, celery), add flour and broth to make a thickened sauce, and then mix in some cubed leftover turkey (or chicken) and peas. The original recipe called for serving the mixture over toast (kind of like pot pie, but with toast as a crust). My mother served it over rice like chop suey (which I remember my mom making basically the same way, but with the addition of soy sauce, bean sprouts, and water chestnuts.

In the cookbook, the recipe followed another for roast turkey, which offered the following observation: “I’m very lucky, because twice a year, if I need the excuse, I can have turkey for a regular Thanksgiving meal. Once for Sukkoth and once for Thanksgiving.”

If you have turkey leftover from Sukkot–maybe you threw it in the freezer–this is a perfect use for it (and it works with defrosted frozen turkey).

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Rosh Hashana Turkey Roast

September 27, 2011

This is another of my mom’s favorite poultry recipes. In fact, she makes it so often, it has become a signature dish. The recipe originally came from a cookbook from the Touro synagogue.

A sweet and sour recipe that is a snap to put together, it always gets raves. It is particularly useful for Shabbos and Yom Tov entertaining because it can be served at room temperature–no worrying about heating it up (and it drying out).

If I serve it warm, I like to cook down the gravy to concentrate it, and I serve the gravy on the side.

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