I always try to eat delicious food. Unfortunately I don't have that much money, so I have to cook a lot of it at home. But thats OK because I love cooking and I love eating at home with my wife. This is a website with my favorite recipes and a little bit of commentary.

Monday, November 29, 2004

More Leftover Turkey Recipes

On Sunday I made homemade pasta. I made some fetuccini noodles -

and some super thin lasagna noodles.

Nothing tastes better than homemade pasta. I decided to make a turkey alfredo lasagna. It has three cheeses in it. It has real mozzarella cheese (the kind that comes in a ball), parmesan and boursin cheese. The last is a special kind of cream cheese that has garlic in it. I wanted super thin lasanga noodles so that I could make a real deep dish of lasagna with tons of layers. It worked.

Turkey Alfredo Lasagna

Makes a deep 9X9 inch casserole dish worth.

1 cup leeks, sliced
1 cup mushrooms, sliced
2 cloves garlic, pressed.
1 t dried basil, oregano and thyme
¼ t red pepper flakes

Saute the above ingredients in 2 T olive oil until mushrooms are soft. Pour in ½ cup chicken broth and ½ cup white wine. Add the juice of ½ lemon and about a cup of turkey, shredded. Simmer until the sauce is reduced to about ¼.

Now make the cream cheese sauce:

Saute ½ onion finely diced in 3 T butter until soft. Stir in ¼ cup flour. Gradually pour 1 ½ cups whole milk and 5 ounces of Boursin cheese. If you can’t find Boursin cheese in the fancy section of your grocery store then use 5 ounces of cream cheese. Get the Boursin that has garlic and herbs in it, not the one with figs. Stir gently until the sauce thickens. Stir in 1 cup spinach, finely chopped and 1 egg. Let cool 10 minutes.

To assemble the lasagna you will need the meat recipe, the cream cheese sauce, ½ pound of fresh mozzarella cheese (sliced) and 3 ounces of parmesan cheese.

Oil a deep 9X9 inch casserole dish with olive oil. Put down a layer of noodles. Paste with the cream cheese sauce. Add a layer of meat and sprinkle with a little parmesan. Put a few slices of mozzarella on top. Keep making layers in this fashion until you have reached the top of the dish. For the last layer put down a layer of noodles and cover with remaining cream cheese sauce. Sprinkle with the remaining parmesan. Bake in oven at 400 for 40 to 45 minutes or until bubbly and brown. Let rest 20 minutes before slicing.

Tonight I used up the last of the turkey in a turkey salad sandwich recipe. I based it on a recipe from the Elvis Presley Cookbook. It is a book put out by Elvis' chef Alvena Roy. There are tons of excellent recipes for really good American food in the book. It is like a church cookbook only the recipes seem to have a certain flair about them. I just modified his original recipe a little. I added the bread and butter pickles, the green onions, the lemon juice and the hard boiled eggs. Who knew that Elvis liked capers?

Modified Elvis Turkey Salad Sandwiches

2 T olive oil
1/3 cup vinegar
juice 1 lemon
salt and pepper to taste
3 cups shredded turkey
2 cups diced celery
¼ cup capers
2 T diced bread and butter pickles
2 T diced green onions
2 hard boiled eggs, diced

Combine turkey, olive oil, vinegar, lemon juice and salt and pepper. Marinate for 2 hours and then drain turkey. Combine with other ingredients and refrigerate. To serve, place a piece of lettuce on a piece of toasted bread, top with salad and put the other slice on top.