November 26, 2007Last of the turkeyWell, Thanksgiving is over and my 16-pound turkey has already been reduced to a big pot of stock that's waiting at home in the fridge rignt now. Thai Chicken Noodle Ingredients: (makes one large bowl) 2 1/2 cups chicken or turkey stock (homemade is best) 1/4 white onion, thinly sliced 1 1/2 oz. ground chicken or turkey 1 1/2 oz. chopped, cooked chicken or turkey 1 cup rice noodles* 1/2 tsp. sugar 1 tsp. soy sauce 1/4 tsp. salt 1 tsp. minced fresh garlic 1/4 tsp. white pepper 7-8 fresh basil leaves 7-8 fresh cilantro leaves 1 Tbsp. chopped green onions Optional: hot sauce to taste * Rice noodles usually come dry and should be soaked in cold water for about 15 minutes to soften. Then, they should be dipped in boiling water for 30-60 seconds to finish cooking. Directions: Boil onions in chicken broth until softened. Meanwhile, brown ground chicken in oil, then drain and set aside. Fry garlic in oil until browned and add to cooked, ground chicken. Add ground chicken, cooked chicken, noodles, sugar, soy sauce, hot sauce (if using), salt and pepper to broth and mix well. Simmer for five more minutes. Add fresh basil, cilantro and green onions and serve hot. Garnish with fresh limes, if desired. Recipe courtesy of Richard Sarayudej,former owner of Thai Orchid in downtown Roanoke. |
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Comments
[November 26, 2007 12:06 PM]
AutumnLindsey,
Your turkey sounded delicious! This was my first year cooking a turkey, so I stuffed it with onions, celery, fresh rosemary, and thyme, then basted it with butter infused with rosemary, thyme, and pepper. Apparently, it was a hit!
Thanks to all for their Thanksgiving suggestions!
[November 26, 2007 12:21 PM]
Lindsey : →http://blogs.roanoke.com/fridgemagnet/That sounds awesome, Autumn!
[November 26, 2007 12:59 PM]
JayWe deep fried our turkey for the first year and it was amazing. I'm never going back. I really don't know how to explain it -- it was just delicious. It was like a whole other kind of meat - so juicy and perfect. Man.. it was great. And it took less than an hour to cook. I suggest everyone cook their turkey this way.
[November 26, 2007 4:11 PM]
KathyLindsey, what is the recipe for your brine? Would it work with chicken? sounds really good!
[November 26, 2007 4:14 PM]
carrie : →http://www.gingerlemongirl.comLindsey, my favorite way to use up the rest of my turkey is a turkey curry salad! Yum! I've never been a tetrazzini fan (which seems to be the way a lot of people use up the leftover turkey) and I don't like it for some reason, but I LOVE anything curried!! ;-)
[November 26, 2007 5:05 PM]
Lindsey : →http://blogs.roanoke.com/fridgemagnet/Kathy, the brine is very simple and would work well with chicken. Boil 2 cups of water on the stove, then stir in 1 cup of kosher salt and 3/4 cup of dark brown sugar. When it has dissolved (or is as close as it's going to get), add the mixture to one gallon of ice water in a non-corrosive container such as a clean 5-gallon bucket or a clean cooler. Add some freshly ground black pepper. Submerge the meat and soak overnight (or up to 24 hours). If you don't have enough water to cover the meat, add more. If you have room in the fridge, put it in there. My turkey was so big that I had to put it in a cooler and add a bag of ice to keep it chilled enough while it brined. Also very good with a pork roast.
[November 26, 2007 5:55 PM]
KathyI wanted to agree with Jay on the deep-fried turkey. I went to a friends' house and they did it there and it took only about an hour. And man, was it good! The juices were all sealed in, but the skin turned into this paper-thin crispy layer that was addictive. I don't own a deep fryer, but would seriously consider one for a turkey.
[November 26, 2007 8:20 PM]
Amy Hanek : →http://www.houseonthegladehill.blogspot.comYou could always freeze some of the stock in an ice cube trays to save for making soup bases later. Making risotto? Heat up a dozen soup cubes for your stock.
[November 26, 2007 8:21 PM]
JayWhat's the difference between a tetrazzini and a stroganoff? Whatever it is -- I like 'em both. I don't tend to like turkey leftovers, though. We just shoot to get a bird that fits our table. This year we only had 3 meat eaters (with 5 others), so we only got a 11 lb turkey.
[November 27, 2007 10:25 AM]
Lindsey : →http://blogs.roanoke.com/fridgemagnet/According to my trusty Food Lover's Companion, Tetrazzini is rumored to have been named after the opera singer Louisa Tetrazzini. It's made with spaghetti and strips of poultry in a sherry-Parmesan cheese cream sauce topped with bread crumbs. Stroganoff was named after 19th-Century Russian diplomat Count Paul Stroganov and is made with beef, onions, mushrooms and butter in a sour cream sauce, authentically served over rice (although I've always thought it was egg noodles). So there's a waaaay too long and involved answer to your passing question, Jay.
[November 27, 2007 10:28 AM]
AutumnFor some reason, I let my husband convince me that we needed a 20 lb turkey because his family loves turkey so much (there were only 6 of us, 3 of whom left the next day)... Now we have tons of turkey leftovers!
[November 27, 2007 11:38 AM]
__NathanI'm so glad to hear that I'm not the only food nerd to whip out the Food Lover's Companion every time I don't know the answer off the top of my head. Now, I may still be the only food nerd to pick it up just for light reading....
[November 27, 2007 11:56 AM]
Lindsey : →http://blogs.roanoke.com/fridgemagnet/No, Nathan, you're not!
[November 27, 2007 12:32 PM]
LisaI feel for everyone dealing with what to do with all the leftover turkey but I may have you all beat. Thanks to a friend in the food industry, we wound up with 3....yes, that's right, THREE free turkeys to cook on Turkey Day. I know its obscene but how do you turn down a seemingly nice gesture from a friend? We fried one and roasted the other two. The fried one was the best, hands down. However, 3 turkeys was waaaaay too much for 12 people to consume so now I'm making turkey soup, turkey casseroles, turkey sandwiches, turkey salad, etc. etc. Uggghh!
[November 27, 2007 12:53 PM]
JayThanks, Lindsey!
So to break it down:
Tetrazzini: Italian, white meat, white sauce
Stroganoff: Russian, dark meat, dark(er) sauce
Both: Delicious
[November 27, 2007 1:02 PM]
Lindsey : →http://blogs.roanoke.com/fridgemagnet/Oh, Lisa. No. That sounds terrible. I made up that Thai Chicken Noodle Soup and brought it in for my co-workers for lunch today, but I have to admit they are eating more of it than I am. I just choked down a bowl, and now I am officially turkeyed out. I wonder if the Rescue Mission or someplace like that would take some off your hands.
[November 27, 2007 2:25 PM]
Lindsey : →http://blogs.roanoke.com/fridgemagnetLisa, Autumn, others with leftover turkey: I just had another idea. Why don't you turn some of that into enchiladas or burritos? With green chiles and enchilada sauce and cheese, the turkey would take on a whole different flavor. Plus, if you make a big batch, you can freeze some for later!
[November 27, 2007 2:50 PM]
AutumnLindsey,
That sounds like a great idea! Plus, the chiles, sauce, and cheese will keep me from actually tasting the turkey! I think that's what we're having for dinner tonight!!! :-) Thanks!
[November 27, 2007 3:09 PM]
LisaGreat idea Lindsey. I have a couple of cans of green chiles at home in the pantry. Guess what I'll be doing this evening..... :)
[November 27, 2007 3:38 PM]
RichTurkey jerky. You can make buttloads of it, and it won't spoil as quickly or take up as much space as having bird or bird dishes in the fridge!
[November 28, 2007 10:19 AM]
Lindsey : →http://blogs.roanoke.com/fridgemagnet/Rich, don't you have to start from raw turkey to make jerky, though?