Tag: thanksgiving

Korean spicy leftover turkey soup, pressure cooker style (turkey gomtang)

We made a buttermilk-marinated turkey breast for Thanksgiving (see Note 1 below), and we decided to make a post-Thanksgiving recipe inspired from my childhood: leftover turkey slow-cooked broth (gomtang). We also picked up a few tips from this post: https://kimchimari.com/spicy-turkey-leftover-soup-korean/. First, remove as much cooked turkey meat from the turkey carcass (here, the breast bone…… Continue reading Korean spicy leftover turkey soup, pressure cooker style (turkey gomtang)

Katrina’s brown rice and sausage stuffing / dressing

This is a family recipe from my sister’s sister-in-law. We enjoyed it so much at Katrina’s Thanksgiving feasts in years past that she shared the recipe (which originated with her late uncle). Here’s the basic recipe, with some modifications from us: First, cook enough brown jasmine rice to yield 4.5 cups of cooked brown rice…… Continue reading Katrina’s brown rice and sausage stuffing / dressing

Lemon-barley stuffing

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We tried this recipe, but made it as dressing (a side dish): https://cooking.nytimes.com/recipes/1014035-lemon-barley-stuffing?smid=ck-recipe-iOS-share We halved the recipe. We also made a few substitutions: first, we used toasted slivered almonds instead of hazelnuts; second, 2 Tbsp minced leek (white part) in lieu of chives. We prepared the barley and roast shiitake mushroom a day ahead, reheating… Continue reading Lemon-barley stuffing

Wild rice dressing with celery, nuts, and dried cranberries

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We tried this NYT recipe: https://cooking.nytimes.com/recipes/1014036-wild-rice-almond-and-mushroom-stuffing?smid=ck-recipe-iOS-share For the dry sherry, we used sherry cooking wine. Our modifications: first, we substituted 8 oz dried cranberries and 8 oz water chestnuts (drained, sliced, and halved) for the cremini mushrooms. Second, we increased the diced celery to 1.5 cups (from 1 cup). Third, we substituted 2/3 cup toasted,… Continue reading Wild rice dressing with celery, nuts, and dried cranberries

Post-Thanksgiving curry puffs

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This was a good use of 1.5 cups shredded leftover roast turkey breast, 1 cup mashed potatoes, and ¼ cup chopped roasted parsnips and carrots, in addition to a small shallot (in lieu of an onion), ¾ cup peas, and 2 Tbsp minced parsley plus 2 Tbsp lemon juice (in lieu of cilantro). We made… Continue reading Post-Thanksgiving curry puffs

Curry fried rice with leftover roast turkey

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We tried this recipe: https://www.vietworldkitchen.com/blog/2015/05/fried-rice-tips-curry-recipe.html Our modifications: first, using a large nonstick frying pan, we browned 1 cup chopped, roast turkey in 1 tsp vegetable oil, then seasoned lightly (about ½ tsp) with Maggi Seasoning, and then set aside. Second, we added 2 tsp vegetable oil, then sauteed chopped raw vegetables (1.5 celery stalks, 2… Continue reading Curry fried rice with leftover roast turkey

Buttermilk-brined roast turkey breast

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We tried this recipe for our small Thanksgiving meal: https://cooking.nytimes.com/recipes/1021522-buttermilk-brined-turkey-breast?smid=ck-recipe-iOS-share Our modifications: first, we used a 5 lb bone-in Butterball whole breast, which had been marinated in a light saline solution. Second, to offset the sodium, we reduced the sea salt to just 1 Tbsp but increased the buttermilk to 2 quarts (8 cups) to… Continue reading Buttermilk-brined roast turkey breast