Not that kind. Calm down.
We ourselves didn’t take home a whole lot of leftover turkey from Thanksgiving, but we found ourselves back down with Matt’s family after having been home for one day, due to a family emergency, so I decided to help out by making some dinner. I also “helped out” by using up a bunch of leftover turkey making this.
The recipe comes from Off the (Meat) Hook, and if you check out that post, you’ll see that it was a re-creation of a recipe from a restaurant. A fancy restaurant. The thing this was based on would run you something like $21! I made $21 leftovers!
The changes I made were mainly due to not wanting to hunt all over the place for a grater when there was a perfectly good knife right there, so I chopped up the potato and carrots rather than grating them; I also used milk instead of half-and-half because I didn’t want to buy something that might not get used up when I wasn’t even at my own house. So while the secret to restaurant food is cream (and salt), this is, I suppose, not really restaurant-worthy. So maybe it’s not $21 leftovers after all. It still got pretty creamy, though, so who knows, maybe I could have still wrung $15, $16 out of people.
1 1/2 tbsp olive oil
1 large russet potato, peeled and chopped into matchsticks
2 carrots, finely sliced
2 stalks celery, chopped small
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp thyme
about 2 1/2 cups (more or less – I think I may have had more like 2 1/4, but no one complained) shredded cooked turkey
2 tbsp chopped flat-leaf parsley (you can use curly instead, according to the original, but I find that flat-leaf has more flavour)
8 green onions, chopped
2 tbsp mustard
3/4 cup milk
salt and pepper
Heat the olive oil in a pot big enough to hold everything.
Throw in the potato, carrots, and celery, and saute them – I had them over medium heat rather than high because it wasn’t my pot and I didn’t want to risk scorching anything; worked out fine – for 8 – 10 minutes.
Add the spices, turkey, parsley, and green onions, and saute for another 5 minutes.
While that’s happening, whisk together the mustard and milk in a bowl.
Pour that mixture into the pot, turn the heat down, do any deglazing that needs doing (I certainly had some), and let the sauce reduce and absorb for 7 minutes or until it’s nearly all gone and the mixture has a creamy texture.
If you want, throw a fried egg on it to serve – I didn’t have an egg on mine, but the other 2 people eating did, and I bet the yolk running down through it was pretty awesome. And, of course, lashings of pepper are mandatory, particularly with an egg.
Apologies about the pictures – they’re cell phone ones; I didn’t bring my camera with me.