Turkey Noodle Casserole – Getting Ready for Thanksgiving Leftover Leftovers

This recipe is not for your Thanksgiving leftovers. Those should simply be reheated and eaten the next day, as either a hot sandwich, or just as they were the day before. This delicious Turkey Noodle Casserole is for the leftover leftovers.

I don’t know about you, but after a few days of eating Thanksgiving leftovers, no matter how tasty they originally were, I want something that makes me forget there’s even turkey in it. Since ingredients like garam masala, spicy cheese, and peppers aren’t typically used in the meal, they work wonderfully here to disguise the last of the holiday bird.

By the way, you’ll also want to assess the rest of your leftovers before constructing this casserole. The recipe is perfect for using up the last remnants of those “why did we make so much?” vegetable side dishes; things like peas and carrots, green beans and onions, or even butternut squash will work very nicely.

I know we have a few weeks to go, but I’m posting this nice and early so you can be sure to have the necessary items in your pantry already. Thanks to all those Black Friday lunatics, the less shopping you have to do after Thanksgiving, the better. I hope you give this a try, and like it so much that you add it to your regular recipe rotation. Enjoy!



Ingredients for 6 Servings:
3 tablespoons butter
3 tablespoons flour
3 1/2 cups cold milk
1 (10-oz) can condensed cream of mushroom soup
1 teaspoon garam masala, or curry powder
1 teaspoon dried tarragon
1/4 cup chopped green onions
1/2 cup diced red bell peppers
1/2 cup diced green bell peppers
1 cup shredded pepper Monterey jack cheese
1 teaspoon salt, or to taste
12 ounce package dry egg noodles
3 cups diced cooked turkey
5 oz bag potato chips, crushed into crumbs
Categories: Baca selengkapnya »

Turkey Noodle Casserole – Getting Ready for Thanksgiving Leftover Leftovers

This recipe is not for your Thanksgiving leftovers. Those should simply be reheated and eaten the next day, as either a hot sandwich, or just as they were the day before. This delicious Turkey Noodle Casserole is for the leftover leftovers.

I don’t know about you, but after a few days of eating Thanksgiving leftovers, no matter how tasty they originally were, I want something that makes me forget there’s even turkey in it. Since ingredients like garam masala, spicy cheese, and peppers aren’t typically used in the meal, they work wonderfully here to disguise the last of the holiday bird.

By the way, you’ll also want to assess the rest of your leftovers before constructing this casserole. The recipe is perfect for using up the last remnants of those “why did we make so much?” vegetable side dishes; things like peas and carrots, green beans and onions, or even butternut squash will work very nicely.

I know we have a few weeks to go, but I’m posting this nice and early so you can be sure to have the necessary items in your pantry already. Thanks to all those Black Friday lunatics, the less shopping you have to do after Thanksgiving, the better. I hope you give this a try, and like it so much that you add it to your regular recipe rotation. Enjoy!



Ingredients for 6 Servings:
3 tablespoons butter
3 tablespoons flour
3 1/2 cups cold milk
1 (10-oz) can condensed cream of mushroom soup
1 teaspoon garam masala, or curry powder
1 teaspoon dried tarragon
1/4 cup chopped green onions
1/2 cup diced red bell peppers
1/2 cup diced green bell peppers
1 cup shredded pepper Monterey jack cheese
1 teaspoon salt, or to taste
12 ounce package dry egg noodles
3 cups diced cooked turkey
5 oz bag potato chips, crushed into crumbs
Categories: Baca selengkapnya »

All Gravies Are Sauces, But Not All Sauces Are Gravies

I got a bunch of emails after posting the Turkey Gravy with Porcini Mushrooms and Marsala Wine video, asking about the difference between a “gravy” and a “sauce.” Basically, a gravy is a sauce made from the pan drippings, both fat and juices, after a piece of meat is roasted. So, all gravies are sauces, but not all sauces are gravies. Got it?

So, my Turkey Gravy with Porcini Mushrooms and Marsala is technically a sauce, which I called a gravy purely for SEO-related reasons. This time of year, people are searching for turkey gravies, not turkey sauces.

Anyway, here’s a repost of a real turkey gravy, from our two-part Thanksgiving special we ran back in 2008. This just covers the gravy, so if you want to see how we got to this point, you can check out part one here. To read the original gravy post, click here. Enjoy!

Categories: Baca selengkapnya »

All Gravies Are Sauces, But Not All Sauces Are Gravies

I got a bunch of emails after posting the Turkey Gravy with Porcini Mushrooms and Marsala Wine video, asking about the difference between a “gravy” and a “sauce.” Basically, a gravy is a sauce made from the pan drippings, both fat and juices, after a piece of meat is roasted. So, all gravies are sauces, but not all sauces are gravies. Got it?

So, my Turkey Gravy with Porcini Mushrooms and Marsala is technically a sauce, which I called a gravy purely for SEO-related reasons. This time of year, people are searching for turkey gravies, not turkey sauces.

Anyway, here’s a repost of a real turkey gravy, from our two-part Thanksgiving special we ran back in 2008. This just covers the gravy, so if you want to see how we got to this point, you can check out part one here. To read the original gravy post, click here. Enjoy!

Categories: Baca selengkapnya »

Pomegranate Braised Lamb Shoulder – “Seasoned” Perfectly

This pomegranate braised lamb shoulder is about as seasonally appropriate as it gets, and one of the best things I’ve tasted in a long time. Actually, that’s not technically true, since I ate this same dish at the neighborhood restaurant I stole the idea from last week.

The place is called, Bar Bambino, and if you’re ever in San Francisco, you should give it a try. Anyway, I was so impressed by the combination of fall flavors, colors and textures that I decided to replicate it here. I think it’s a gorgeous plate of food, and all modesty aside, it tastes even better than it looks.

As I joke about in the video, braised lamb is pretty tough to screw up. Simply cook it until it’s tender, and if it isn’t quite succulent enough, leave it in a bit longer. That’s the reason that shoulder chops work so well, as they have the right amount of fat and connective tissue for the long, slow braise.

By the way, if you don’t have a large skillet with a lid like I used here, simply transfer everything into a Dutch oven before putting it in the oven. In a pinch, you could even do this in a stockpot, on top of the stove, over very low heat.

Anyway, the timing is perfect for this lovely fall meal, especially with the roasted pumpkin I used to dress up the plate. I will show you that simple procedure in a future video soon. In the meantime, I really hope you give this a try. Enjoy!



Ingredients for 4 servings:
3 lbs thick-cut lamb shoulder chops (of course this would work with shanks as well)
salt and pepper to taste
vegetable oil as needed
1 sliced onion
4 cloves sliced garlic
2 cups pomegranate juice
1/3 cup aged balsamic vinegar
1/4 tsp dried rosemary
8 whole mint leaves, plus more to garnish
1/4 tsp hot chili flakes
1 tbsp honey, or to taste
1 tbsp freshly sliced mint leaves
1 tbsp pumpkin seeds
Categories: Baca selengkapnya »

Pomegranate Braised Lamb Shoulder – “Seasoned” Perfectly

This pomegranate braised lamb shoulder is about as seasonally appropriate as it gets, and one of the best things I’ve tasted in a long time. Actually, that’s not technically true, since I ate this same dish at the neighborhood restaurant I stole the idea from last week.

The place is called, Bar Bambino, and if you’re ever in San Francisco, you should give it a try. Anyway, I was so impressed by the combination of fall flavors, colors and textures that I decided to replicate it here. I think it’s a gorgeous plate of food, and all modesty aside, it tastes even better than it looks.

As I joke about in the video, braised lamb is pretty tough to screw up. Simply cook it until it’s tender, and if it isn’t quite succulent enough, leave it in a bit longer. That’s the reason that shoulder chops work so well, as they have the right amount of fat and connective tissue for the long, slow braise.

By the way, if you don’t have a large skillet with a lid like I used here, simply transfer everything into a Dutch oven before putting it in the oven. In a pinch, you could even do this in a stockpot, on top of the stove, over very low heat.

Anyway, the timing is perfect for this lovely fall meal, especially with the roasted pumpkin I used to dress up the plate. I will show you that simple procedure in a future video soon. In the meantime, I really hope you give this a try. Enjoy!



Ingredients for 4 servings:
3 lbs thick-cut lamb shoulder chops (of course this would work with shanks as well)
salt and pepper to taste
vegetable oil as needed
1 sliced onion
4 cloves sliced garlic
2 cups pomegranate juice
1/3 cup aged balsamic vinegar
1/4 tsp dried rosemary
8 whole mint leaves, plus more to garnish
1/4 tsp hot chili flakes
1 tbsp honey, or to taste
1 tbsp freshly sliced mint leaves
1 tbsp pumpkin seeds
Categories: Baca selengkapnya »

Turkey Gravy with Porcini Mushrooms and Marsala Wine – Make-Ahead So You Don’t Get Behind

They say timing is everything; to which I would add, “was” everything, and “will be” everything. So, with that in mind I present this “make-ahead” turkey gravy with porcini mushrooms and Marsala wine.

The Thanksgiving Day kitchen is a busy, hectic scene that can intimidate even the most experienced cooks. As dinnertime approaches, you’re flying around the kitchen trying to get everything to the table, hot, looking delicious, and most importantly, on time.

While the turkey is resting under foil, you’re mashing potatoes, reheating sweet potatoes, warming rolls, and probably trying to finish a gravy. That’s a lot of stuff going on, and one reason new cooks are so afraid to try a big holiday meal.

However, by doing your gravy ahead of time, you make that last-minute production a lot easier, and your other offerings will benefit from the extra attention. That’s not to say I want you to throw away all those lovely turkey pan juices sitting in your roasting pan. Time permitting of course, strain them into a saucepan, boil them down, and add them to this sauce.

This recipe is made for adaptation, so feel free to use a drier white wine, sherry, or none at all. I highly recommend the caramelized porcini mushrooms, which are easy to find dried in any large grocery store, but you can also use any fresh varieties with delicious results. Anyway, if you’re looking to “gourmet up” this year’s turkey gravy, I hope you give this a try. Enjoy!



Turkey Gravy Ingredients (makes about 3-4 cups gravy):
For the turkey neck stock:
2 tsp vegetable oil
3-4 turkey necks
1 onion
1 rib celery
1 carrot
1/3 cup Marsala wine, or white wine
2 quarts cold water
2 garlic cloves
1 bay leaf
1/4 oz dried porcini mushrooms
For the sauce:
1/4 cup butter
1/4 oz dried porcini mushrooms
3 tbsp flour
about 6 cups of the reserved turkey neck stock
2 tbsp heavy cream
salt and pepper to taste
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Published by : Death Of Notes

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