Turkey, take 2
By Annabel Cohen

As fast a Thanksgiving barrels toward us, it’s over. Days of preparation and planning and we’re exhausted from cooking and eating and visiting. On the other hand, what else is leftover are some wonderful memories and, hopefully, some great leftovers. The question most often raised is what to do with all all that turkey after you’ve eaten your limit. Here are some slow-cooker ideas that won’t keep you tied-up in the kitchen when there are so many other things to do over the long weekend.
On this week’s menu are a few thought-starters. If slow cooking isn’t your thing, make a salad — diced turkey, a little mayo, a little Dijon mustard, halved grapes, lightly toasted walnuts and some fresh chopped parsley. Add some salt and pepper to taste and toss well.

Turkey and Two-Bean Chili

  • 2 Tbsp. olive oil
  • 1 cup chopped onions, any variety
  • 2 tsp. minced garlic
  • 5 cups cooked turkey, chopped
  • 2 cups chicken broth
  • 1 can (28 ounce) diced tomatoes in juice
  • 1 can (about 14-ounces) kidney beans, rinsed and drained
  • 1 can (about 14-ounces) black beans, rinsed and drained
  • 3 Tbsp. chili powder
  • 1 tsp. kosher salt, plus more salt to taste
  • ½ tsp. ground pepper, plus more to taste
  • Fresh chopped cilantro and scallions, garnish

Combine all ingredients in a slow cooker and cook on low for 8 hours. Adjust salt and pepper to taste. Serve with cilantro and chopped scallions. Makes 6 servings.

Turkey Potpie

  • 6 cups 1-inch cooked turkey chunks
  • ½ cup flour
  • 2 cups chicken or turkey broth
  • 8 ounces sliced mushrooms
  • 2 cups ½-inch diced carrots
  • 2 cups peeled diced Idaho or russet potatoes
  • 1 cup chopped yellow or white onions
  • 1 cup chopped celery
  • 2 Tbsp. dried parsley flakes
  • 2 tsp. fresh thyme leaves or ½ tsp. dried thyme
  • 1 tsp. kosher salt
  • ½ tsp. fresh ground pepper
  • ¼ tsp. red pepper flakes
  • 1 bay leaf
  • ½ cup Sherry wine
  • 1 cup frozen peas
  • 1 sheet frozen puff pastry (half a 17.3-ounce package), thawed

Toss turkey with flour and place in a slow cooker. Add all remaining ingredients, EXCEPT peas, and cook on low for 7-hours. Stir well. Add the peas and adjust salt and pepper to taste.
Preheat oven to 375°F.  Transfer the mixture to an attractive 2-quart glass or ceramic casserole or baking dish. Top with the pastry, pressing it over the edge of the baking dish. Bake for 20-minutes or until the pastry is golden. Serve immediately. Makes 6 servings.

Pulled Barbecue Turkey

  • 6 cups shredded turkey meat
  • 1 cup finely chopped onions
  • 2 tsp. minced garlic
  • 1½ cups (12-ounces) good quality barbecue sauce
  • 1 Tbsp. apple cider vinegar
  • 1 teaspoon crushed red pepper flakes (optional)

Combine all ingredients in a slow cooker and cook on low for 4-hours. Keep warm until ready to serve. Serve on toasted buns or rolls. Makes 4 servings.

Turkey Curry

  • 4 cups 1-inch diced cooked turkey meat
  • ¼ cup flour
  • 1 cup chopped onion
  • 1 tsp. minced garlic
  • 1 red bell pepper, chopped
  • 2 cups chicken broth
  • 1½ cups chopped, peeled Granny Smith apples
  • 1 cup coconut cream, stirred
  • ½ cup golden raisins
  • 1 Tbsp. curry powder (or more to taste)
  • 1 tsp. kosher salt
  • ¼ tsp. ground pepper
  • ¼ tsp. red pepper flakes
  • ½ cup lightly toasted sliced almonds
  • Chopped cilantro, garnish
  • Lime wedges, garnish

Toss turkey with flour in a bowl.
Combine turkey with all ingredients EXCEPT almonds in a slow cooker and cook on low for 6 hours. Stir in the almonds and adjust salt and pepper to taste. Serve with chopped cilantro and lime wedges, over fresh cooked rice, if desired. Makes 4 servings.

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