Pictured is Rosalie’s Favorite Turkey Leftover.
By ROSALIE HARRINGTON
Did you dread getting the house in order for the Thanksgiving dinner event or do you love this opportunity to decorate, show off the china that your grandmother gave you, rearrange a few pieces of furniture and try a new recipe?
In other words, are you a pessimist or an optimist? People seem more pessimistic than usual, as evidenced by the variety of responses I received to my simple statement of “Have a happy Thanksgiving.”
It’s not unusual for some to fault me for being a chef. “Easy for you to say, you who loves to cook and entertain. That’s not my world,” said an acquaintance after I wished her a happy holiday. Another, on a beautiful fall day, answered more positively: “I love the preparation, getting the house ready, setting the table, I order everything from Henry’s, couldn’t be easier.”
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I’ve noticed a new concern among people I meet concerning this Thanksgiving; many seem worried about bringing the family together. On TV, I heard newscasters warn that if you want to have a pleasant holiday and avoid fights with family “Don’t discuss the presidential election!” One weather gal mentioned that she’d gotten a note from her sister-in-law, a Hillary voter, advising her to keep the discussion far from Trump.
I grew up in a family where politics were seldom discussed, although I do remember that my noni didn’t care for Eleanor Roosevelt. The talk at dinner, which consisted mostly of adults exchanging their opinions and arguing, was about the food and entertainment: “Next year, no lasagna first, too many appetizers, too filling. Will we play cards, take a nice walk before dessert?”
That all changed when John F. Kennedy was elected president. All the talk was about how proud we were to have a president from Massachusetts, and a Catholic to boot.
If your house or apartment is cozy and inviting and you’re proud to share the day in your environment that’s a good thing. Little things matter when it comes to making the house look special, like a bouquet of fresh flowers or bowls of fruits and nuts.
Time management is important, spreading tasks over a few days instead of trying to do it all in a few hours. Making a few recipes a few days ahead is a big help. And do say ‘Yes’ when people offer to bring something. “I’d love it,” is a great answer, followed by, “Bring whatever you’d like.”
And don’t sweat the small stuff. In my first restaurant, since I was broke when I opened it and furnished and decorated with donated tables and chairs, I learned that people found that charming – and it is. You don’t have to spend a fortune on new dishes and napkins and serving pieces, and you don’t have to make things perfect. Invest your time and money into making the food great; No one cares what china you’re using. Your family and guests will enjoy and appreciate your effort and hosting them. If they don’t, well, scratch them off the list next year.
Leftovers are a wonderful treat, so don’t be afraid to cook extra food when you’re hosting Thanksgiving. The hostess who offers guests a little plastic baggie filled with turkey to take home for sandwiches will have happy guests. Even when we are invited to others for the holiday, I enjoy a smallish turkey of our own because I love the aroma in the house and the leftovers.
And I love making soup after pulling all the meat off the bird. For variety, instead of throwing all the bones into a pot to make your soup, roast the carcass first. Here’s what I do: First, strip all the meat off, give the carcass a good bath and prepare it for soup by breaking it up a bit to fit into a pot. Dry the pieces with a few paper towels to prepare them for roasting, then put the bones on a baking pan and sprinkle them with a little olive oil; toss a bit to cover all over and bake in a 375 degree oven to brown them. Turn them after 30 minutes to brown the other side.
Whatever method you prefer — the old-fashioned everything in the pot or roasting the bones first — add to the pot a few chopped carrots, parsnips and an onion, cut in half; fresh sage, rosemary and thyme; a few bay leaves, tied with string; about a tablespoon of fresh ginger, chopped; and several sprigs of Italian flat leaf parsley. Cover it all with water, 1 cup of cider and some salt. Let it simmer for a few hours. When it cools, strain the broth, discarding the veggies. You can add egg noodles for a simple soup or cook some tortellini in the broth with some grated, fresh carrot. There is something very nurturing about a bowl or mug of turkey broth; and I know it would please my mother who wouldn’t dream of discarding the bird without making her soup, just like her mother did.
This time of year I make green tomato jam, which is delicious mixed with a little mayo for a turkey sandwich. Open-faced turkey sandwiches with hot gravy and a little stuffing is a favorite. Of course, you need to plan ahead to make sure you have leftover gravy. Turkey salad with chopped fennel and chopped unpeeled apple and halved grapes, mixed with some mayo, is also delicious.
My favorite for leftover turkey is with mushrooms and a little cream. Here’s the recipe:
Rosalie’s Favorite Turkey Leftover
In a saute pan, sweat a few tablespoons of olive oil, 1 small chopped shallot, onion, leek or scallion. Any will work nicely.
8 medium white mushrooms; wipe clean and rinse quickly if they are dirty. Dry them well with paper towels, and rough chop into 1-inch pieces. Set aside.
Add to the pan, 2 tablespoons of butter, 1 sprig each of fresh rosemary and thyme, and 1 roughly chopped yellow or orange bell pepper.
After a few minutes, add the mushrooms and saute on medium heat, stirring them to brown slightly all over.
When the veggies are tender add 1 1/2 cup of heavy cream; allow to come to a simmer.
Add 2 cups of leftover turkey. Cover the pan for a few minutes and simmer until the meat is warmed nicely, stirring to combine the flavors. You can also add 1 cup of leftover broccoli or asparagus if you like.
Serve over cooked egg noodles, rice or your favorite pasta. Make sure a good grated Pecorino Romano is on the table to pass around.