White Asparagus with Mary Rose Sauce
Turkey Stuffing Pie
Anything else left in the fridge
Cooking time: 45 minutes for menu Cooking schedule: see below for instructions
Our traditional 'Day After Turkey Day Dinner'. If you have leftover soup use that as a first course. If not try something Spanish: White Asparagus with Mayonnaise. I changed it a bit, serving it Irish-style with Mary Rose sauce rather than Garlic Mayonnaise.
White Asparagus with Mary Rose Sauce
Total time: 5 minutes
This is a classic Spanish first course. They are usually huge, fat asparagus spears with freshly made mayonnaise. The asparagus is always, canned; never fresh, and rarely green. It's also wonderful! I salute the Irish with the Mary Rose sauce...
Ingredients:
- 15oz (450gr) white asparagus or green if you prefer
- 2 slices Prosciutto (1oz, 30gr) you can substitute any bit of ham or leave it off
- 2 tbs mayonnaise
- 1 tbs ketchup
- 1/2 tsp soy sauce
Instructions:
- Mix mayonnaise, ketchup and soy sauce.
- Roughly chop ham.
- Open and drain the asparagus.
- Arrange half of asparagus on each of two plates.
- Sprinkle with chopped ham.
- Spoon sauce on the side and serve.
Turkey and Stuffing Pie
Total time: 45 minutes
A variation on the traditional Shepherd's Pie or the American Pot Pie.
If you don't have leftover turkey substitute 10oz turkey, cut into pieces and sautéed with onions.
If you don't have leftover dressing you can substitute 2 potatoes, boiled and mashed or even a sheet of puff pastry.
Ingredients:
- Leftover turkey, enough for 2 people 2 - 3 cups cut (10oz, 300gr)
- 1 medium onion
- 2 cloves garlic
- 2 ribs celery
- 2 carrots
- 1 tbs olive oil
- 1 tsp paprika
- 1/2 cup leftover turkey gravy or chicken stock plus 1 tsp cornstarch (maizena)
- 1 tbs Dijon-style mustard
- 2 tbs Madeira or white wine
- 1 tbs dried sage
- 1 egg
- leftover stuffing - 1 1/2 - 2 cups or more... substitute 2 potatoes, mashed or 1 sheet of puff pastry
- More leftover gravy to serve on the side - if you have it
Instructions:
- Chop onion and garlic.
- Slice celery and carrots into thin rounds.
- Heat oil in large nonstick skillet over medium heat. Add paprika and sauté 1 minute.
- Add vegetables and sauté 10 minutes, until they start to get tender.
- Add gravy and Madeira, cover and simmer for another 10 minutes, until vegetables are cooked through. (If you are using chicken stock you will have to thicken it with cornstarch dissolved in 1 tbs water.)
- Stir in mustard.
- Cut turkey into large bite-size pieces (or leave in slices) and stir into vegetables.
- Put turkey and vegetables into a baking dish. I use a 9 inch (22.5cm) square. You want it to be just big enough to hold the meat plus the stuffing.
- In a medium bowl lightly beat the egg.
- Break up the stuffing and add to the egg. Stir thoroughly to combine.
- Spoon stuffing over turkey, covering as best you can.
- Bake at 375F (185C), until heated through and stuffing is starting to brown, about 20 minutes.
- Gently heat any additional leftover gravy in a saucepan. Serve with gravy on the side.
Note: If you are using potatoes, peel, cut and boil in salted water for 15 minutes. Mash with a bit of milk; then mix with egg and proceed.
If using puff pastry, cut to just fit over top of pie, inside baking pan. Bake until puffed and golden.
Cooking schedule: 45 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
large skillet, lid, whisk, medium bowl, baking dish,
small saucepan, can opener...
Turn on oven, 375F (185C)
Get the leftovers from the fridge
Chop onion, garlic
Sauté paprika
Add onion, garlic, sauté
Slice carrot, celery, add to skillet, sauté
Cut / slice turkey
Whisk egg
Add stuffing to egg, combine |
Add gravy, Madeira to vegetables, cover, simmer
Make Mary Rose Sauce
Open, drain asparagus
Chop ham
Thicken gravy if needed
Add mustard, stir
Add turkey, stir
Put turkey, vegetables in baking dish
Top with stuffing, bake
Arrange asparagus, ham, sauce on plate
Serve starter, relax and enjoy
Reminisce about the big T-Day
Anything else left in the fridge? Pie?
Serve all, eat,
Enjoy! |