30 Days of Holiday: Souped Up Black-eyed Peas with Turkey and Collard Greens

I approached the blog tonight with all intentions of putting this whole turkey thing to bed.  I searched my mind, and my cookbook, for a recipe that could easily be frozen and used at a later date.  Let's face it, enough is enough, you know? 
I settled on soup.  Soup freezes well and, as winter settles in, we'll all be grateful for a bowl...one day.  A turkey vegetable soup would be ideal because it not only requires the turkey but also gives you a place to put some of those leftover green beans. 
And then I stumbled upon this piece of culinary magic.  This soup isn't ideal for freezing, and some may find the presentation a little off-putting.  But this is, after all, a blog featuring southern cooking, and what could be more southern than a soup based on black-eyed peas that features turkey legs and is topped by collard greens?  Yes, that's right...nothing.  Emeril Lagasse made this soup on television way back in 2006, and I've made it ever since.

What's In It:

For the soup!
3 tbl. olive oil
2 c. diced onion
1 c. diced celery
1 c. diced green bell pepper
Salt and pepper to taste
2 turkey legs (Smoked is preferable but not absolutely essential.  My market offers smoked turkey legs in their meat department year 'round.)
Bay leaf
3 sprigs thyme
4 sprigs parsley
3 qt. water
1 pound black-eyed peas, blanched (Pour peas into Dutch oven.  Add water to cover.  Bring to a boil.  Remove from heat and let sit 1 hour.)
1 tsp. cayenne pepper
Hot pepper sauce, to taste

For the collard greens!
2 tbl. olive oil
1/2 c. diced onion
2 cloves garlic, crushed (I keep a jar of crushed garlic in my refrigerator for just such an occasion)
1 bunch collard greens, stems removed, cut crosswise and julienned
Salt and crushed red pepper, to taste
1 c. chicken stock

How To Make It:

In large soup pot heat olive oil.  Add onion, celery, and green pepper, sauteeing until soft.

Salt and pepper to taste.

Add turkey legs, herbs and 3 qt. water and bring to a boil.

Reduce heat to simmer and cook 1 1/2 to 2 hours, until very tender.  Skim any foam that may rise to the surface.

Add water as necessary to keep turkey legs covered.

Add peas, cayenne pepper, and hot sauce.  Return to a boil.

Cook until peas are tender (about 40 minutes), again skimming foam from surface.

Remove turkey legs and, when cooled, remove meat from bones.  Set aside for use as garnish.  Discard bones.

While soup is simmering, cook greens by heating 2 tbl. olive oil in medium saucepan.  Add onions and garlic.

Add collard greens when onions are tender.

Season with salt and crushed pepper.

Toss greens lightly to wilt. 

Add chicken stock.

Cover and steam 8 to 10 minutes.

Remove using slotted spoon.

To Serve:

Ladle soup into bowl.  Top with turkey pieces followed by collard greens.

30 Days of Holiday: Curry Turkey Wraps

It's been three days of gravy, dressing, hashbrown casserole, macaroni and cheese, and the occasional cheesecake topped chocolate chip cookie.  Enough is enough!  Today, all those ooey-gooey leftovers became chicken food.  (My girls will be delighted!)

If you, like me, would really rather not rrroollll into Christmas, here's a way to use your leftover turkey that we can feel good about. 

What's In It:

1/2 c. Knorr Spicy Carribbean marinade
1/2 c. mayonnaise (Lite is fine)
2 tbsp. honey (To acheive maximum health benefits, always use local honey, when available)
3/4 tsp. curry powder (I use a full tsp.  I like things spicy!)
1/4 c. diced celery and green onions
1/4 c. dried cranberries
2 c. shredded, cooked turkey
1/4 c. slivered almonds, toasted
4 lettuce leaves (You may use any kind you like.  Red is pretty, but so is a dark green like Boston.)
4 taco-sized, whole-wheat tortillas, warmed (Easiest in the microwave for about 15 seconds with a damp paper towel between each tortilla)

How To Make It:

Mix first four ingredients in large bowl. 
Stir in next four ingredients.
Refrigerate for at least 30 minutes before serving.
TO SERVE:
Place a lettuce leaf in the center of each warmed tortilla.
Scoop 1/2 c. turkey mixture onto lettuce leaf.
Fold top and bottom over and roll closed.
Serve with fresh fruit. (Apples are nice.)

Adapted from a recipe found in "News Canada".

30 Days of Holiday: Puff Pastry Pot Pie

It's been a chilly day in Atlanta today; perfect weather for Christmas tree shopping, football watching, and homemade turkey pot pie.  Sandwiches are my favorite way to use up left over turkey, but this pie comes in a close second.  Everything about this dish says home, comfort, warmth, and love.

What's In It:

1 stick unsalted butter, cut into chunks
1/2 c. all-purpose flour
1 chicken bouillon cube
4 c. chicken stock (I use broth from boiled chicken and if that's not enough, I buy organic) 
Dash nutmeg
1/2 tsp. thyme
1 bay leaf
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. baby carrots, peeled and diced (Baby carrots are more tender and sweet, just like baby people!)
1/2 c. thinly sliced mushrooms
1/2 c. potatoes, diced
1 c.  cooked turkey, chopped (When all the leftover turkey is gone, you can use chicken just as well!)
1/2 c. cooked young, green peas (I only buy Le'sueur)
Salt and freshly ground pepper, to taste
1 pkg. frozen puff pastry
1 egg, beaten with 1 tsp. water (Thank you Chloe, Sylvia, Pat, and Lucy!)

How To Make It:

Preheat oven to 400 degrees F.
In Dutch oven, over medium heat, melt butter.  Add onions, celery, carrots, mushrooms and potatoes.  Cook 3 minutes, or until onions are translucent.
Add flour and cook, stirring constantly 1 to 2 minutes.
Slowly add stock and bring to a boil, stirring constantly. Sprinkle with dash of nutmeg.
Reduce heat to low and add turkey (or chicken), peas, thyme, bouillon cube and the bay leaf.  Salt and pepper to taste.
Cook 5 minutes or until potatoes and carrots are fork tender.
Remove from heat and let stand 5 to 10 minutes.
Remove bay leaf.
Spoon mixture into 13 x 9 baking pan.
Unroll puff pastry and place over pan, sealing edges with fingers dipped in water.
Brush top of pastry with egg mixture. (If any of the edges are being stubborn, you can tame them by spreading egg mixture towards edges and pinching with your fingers.)
Bake 20 to 25 minutes, or until browned.
Let stand 5 minutes before serving.

30 Days of Holiday: Bird, Berries, and Brie Panini

In my house, turkey comes at a premium.  It seems no matter how many pounds of turkey I serve at Thanksgiving, that's exactly the number of pounds needed satiate our appetites.  Last year we smoked one seventeen pound bird and were left with a few slices of breast and both legs.  This year I served a total of thirty-four pounds of turkey and, after dinner, filled two zip-loc bags with the meat salvaged from the carcasses.  I seldom struggle to come up with something good to do with leftovers.  I'll be surprised if we have any turkey left by Monday.

Leftovers or no, this is one of my favorite sandwiches.  I often buy turkey just to make this sandwich.  The photo shows whole berry cranberry sauce, and you may certainly use that.  For sandwiches, though, my personal preference is jellied.  Sometimes I use different cheeses.  In particular, the nutty flavor of swiss works really well.

What's In It:

Roasted turkey slices, preferably breast meat
Jellied cranberry sauce
Brie cheese
Ciabatta (Croissants work well, too!)

How To Make It:

Slice bread in half. 
Spread one side of bread with a generous layer of cranberry sauce.
Cover the other half with a generous layer of brie.
Place three to four slices of turkey breast on one half of bread.
Press sandwich together.
Spray panini maker with vegetable spray before putting sandwich inside.  (A buttered skillet serves just as well.  After all, none of the grilled cheese sandwiches we ate as children were made in a panini maker...)
Sandwich is ready when cheese is melted.
Serve immediately.

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