Idaho Examiner: Kirt Martin's Cooking on the Wild Side - Next Day Turkey Leftovers"Common Sense News"

Video Archives

Kirt Martin's Cooking on the Wild Side - Next Day Turkey Leftovers

Posted on: November 01, 2007

Turkey Divan

4 each 4 oz turkey breast cutlets; sliced, 3/8 inch thick kosher salt & fresh ground pepper; to taste flour; to dredge
1/4 cup Butter
4 oz mushrooms; sliced
1/4 tsp. garlic; minced
2 oz bacon, sliced matchstick; cooked, crisp or sliced prosciutto ham
2 tablespoon dry sherry
1/4 cup chicken stock
1/4 cup red onion; wedge cut (0.25 in)
1 cup broccoli florettes; blanched
1/4 tsp. thyme; chopped
1 cup heavy cream
1 cup Swiss cheese; shredded
1/4 tsp. nutmeg kosher salt & fresh ground pepper; to taste
2 tablespoon green onion; thinly sliced

Place the turkey cutlets in between plastic wrap and pound to 3/16 “ inch thickness. Season with salt and pepper and dredge with flour. Saute the cutlets in 2 tablespoons butter about 3 minutes on a side, hold in a warm oven. In the same pan add the remaining 2 tablespoons butter and mushrooms, cook until they are golden brown, add the garlic, dry sherry and chicken stock. Reduce the liquid by half then add the red onion , broccoli and
thyme, cook until the onion is translucent then add the cream and nutmeg, bring back up to a simmer. Add the Swiss cheese stirring until the sauce is smooth, adjust the taste with salt and pepper. Serve placing the cutlets on cooked rice, topping with the cheese and vegetable sauce.

Garnish with the sliced green onion.

Turkey and Mushrooms Hunter Style

3 cups cooked turkey; cut into 3/4 inch cubes
3 tablespoon Butter
2 cups crimini mushrooms; sliced
2 cups shiitaki mushrooms; sliced
1/2 tsp. garlic; minced
1 cup small whole peeled shallots; about 12 each
1/2 cup carrot; 1/4 in. dice
1/3 cup celery; 1/4 in. dice
1/4 cup flour
1/4 cup dry white wine
1/2 cup turkey stock
1 cup tomato; skinned, seeded, diced
1/4 tsp. kosher salt
1/8 tsp. fresh ground pepper
2 tablespoon green onion; thinly sliced

Saute the mushrooms in butter until golden, add the garlic, shallots, carrots, and celery; Cook until the onions are translucent then stir in the flour, salt and pepper. Stir in the wine, turkey stock, cooked turkey and tomatoes. cover and simmer until the shallots are tender, about 7 minutes.

Serve over cooked buttered egg noodles topping with sliced green onion.