What is it about leftovers that makes them so damn tasty the next day?
Together with chicken meat, its close relative, turkey meat represents one of the main sources of noble proteins. Lean, protein, low in calories and with very little cholesterol, turkey meat is highly appreciated by consumers, also thanks to the increase in trust in modern poultry farms.
In the case of Thanksgiving - the Thanksgiving dinner that brings together American and Canadian (but now also Italian) families around a table in memory of the first harvest of the pilgrim fathers who arrived in the new world in the seventeenth century - the creative use of leftovers often gives even tastier results than the original dishes. The most common leftover the day after Thanksgiving is the Turkey Monte Cristo sandwich, a toast stuffed with turkey breast, lettuce, cranberry sauce (cranberry jam) and mustard. The combination of sweet and savory is a perfect summary of the flavors of Thanksgiving enjoyed the night before.
Side dishesA special feature of the Thanksgiving dinner is the traditional amount of side dishes, in memory of the famous harvest. When Native Americans introduced corn, pumpkin, potatoes and other previously unknown foods into the settlers' diet, the life expectancy of newcomers changed dramatically. Today, with the mountains of potato mash and even stewed peas left in the soup bowls in the aftermath of the party - to recover from the food coma, complete with unfastened belts and football games on TV - excellent breaded croquettes are made.
If further proof is needed that everything is better if breaded and fried, with the leftovers of the yams less canonical croquettes are obtained. The yams, or batatas – sweet potatoes with orange flesh – for Thanksgiving constitute the sweet potato casserole, a dish that to many Italians is often too unusual. Boiled, peeled and pureed with butter and salt, the tubers are then put in a pan and sprinkled with marshmallows before baking for a few minutes. The crust that forms is addictive.
If, on the other hand, onions in béchamel sauce and other side dishes, such as steamed green beans or roasted Brussels sprouts, are advanced, they can be used in a respectable rustic cake, or in a quiche. Still with regard to the many side dishes on the table of the pilgrim fathers, with the leftover butter carrots are excellent and velvety.
Turkey Tetrazzini recipe400 g. of spaghettini50 g. butter3 tablespoons flour 500 ml. of meat broth250 ml. of liquid cream3 tablespoons dry sherry1 sprig of parsleyA pinch of salt1 teaspoon nutmegPepper600 g. chopped turkey meat200 g. grated Parmesan cheeseAlmond flakes,
Break and cook the noodles in salted water, drain halfway through cooking and set aside. Melt the butter over low heat, incorporate the flour, and add the broth, stirring until the roux boils. Remove from heat and stir in cream, sherry, parsley, salt, nutmeg and pepper. Stir in the half-cooked spaghetti and turkey meat and mix gently. Pour the mixture into an ungreased lasagna pan and level with a spatula. Cover with aluminum foil and refrigerate for 1 hour. Heat the oven to 180°C. Remove aluminum foil; Sprinkle the surface with grated Parmesan cheese and almond flakes. Cover again and bake for 25-30 minutes. Remove the foil in the last 10 minutes to brown the surface.
Devour immediately, leaving room for a leftover slice of pecan pie.
Together with chicken meat, its close relative, turkey meat represents one of the main sources of noble proteins. Lean, protein, low in calories and with very little cholesterol, turkey meat is highly appreciated by consumers, also thanks to the increase in trust in modern poultry farms.
In the case of Thanksgiving - the Thanksgiving dinner that brings together American and Canadian (but now also Italian) families around a table in memory of the first harvest of the pilgrim fathers who arrived in the new world in the seventeenth century - the creative use of leftovers often gives even tastier results than the original dishes. The most common leftover the day after Thanksgiving is the Turkey Monte Cristo sandwich, a toast stuffed with turkey breast, lettuce, cranberry sauce (cranberry jam) and mustard. The combination of sweet and savory is a perfect summary of the flavors of Thanksgiving enjoyed the night before.
Side dishes
A special feature of the Thanksgiving dinner is the traditional amount of side dishes, in memory of the famous harvest. When Native Americans introduced corn, pumpkin, potatoes and other previously unknown foods into the settlers' diet, the life expectancy of newcomers changed dramatically. Today, with the mountains of potato mash and even stewed peas left in the soup bowls in the aftermath of the party - to recover from the food coma, complete with unfastened belts and football games on TV - excellent breaded croquettes are made.
If further proof is needed that everything is better if breaded and fried, with the leftovers of the yams less canonical croquettes are obtained. The yams, or batatas – sweet potatoes with orange flesh – for Thanksgiving constitute the sweet potato casserole, a dish that to many Italians is often too unusual. Boiled, peeled and pureed with butter and salt, the tubers are then put in a pan and sprinkled with marshmallows before baking for a few minutes. The crust that forms is addictive.
If, on the other hand, onions in béchamel sauce and other side dishes, such as steamed green beans or roasted Brussels sprouts, are advanced, they can be used in a respectable rustic cake, or in a quiche. Still with regard to the many side dishes on the table of the pilgrim fathers, with the leftover butter carrots are excellent and velvety.
Turkey Tetrazzini recipe
400 g. of spaghettini
50 g. butter
3 tablespoons flour
500 ml. of meat broth
250 ml. of liquid cream
3 tablespoons dry sherry
1 sprig of parsley
A pinch of salt
1 teaspoon nutmeg
Pepper
600 g. chopped turkey meat
200 g. grated Parmesan cheese
Almond flakes,
Break and cook the noodles in salted water, drain halfway through cooking and set aside. Melt the butter over low heat, incorporate the flour, and add the broth, stirring until the roux boils. Remove from heat and stir in cream, sherry, parsley, salt, nutmeg and pepper. Stir in the half-cooked spaghetti and turkey meat and mix gently. Pour the mixture into an ungreased lasagna pan and level with a spatula. Cover with aluminum foil and refrigerate for 1 hour. Heat the oven to 180°C. Remove aluminum foil; Sprinkle the surface with grated Parmesan cheese and almond flakes. Cover again and bake for 25-30 minutes. Remove the foil in the last 10 minutes to brown the surface.
Devour immediately, leaving room for a leftover slice of pecan pie.
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