Thanksgiving Leftovers Casserole

      If you're tired of reheated Thanksgiving leftovers in the microwave give this easy but oh so filling casserole from Kraft a try in your dutch oven.  More like a Shepherd's Pie, the layers of stuffing, turkey, vegetables and potatoes are topped off with melted Cheddar cheese.  If you're not a fan of mayo, mix the veggies and turkey with gravy before spooning over the stuffing.  In my 12 inch dutch oven the casserole baked for a total of 45 minutes with 12 coals around the base of the oven and 28 briquettes spaced evenly on the lid.  I added the cheese during the last five minutes of cooking time, dotting the potatoes with pats of butter would also be a good way to add even more comfort to this fluffy and creamy casserole.  Have a very Happy Thanksgiving!

Thanksgiving Leftovers Casserole
1 6 oz package Stove Top Stuffing Mix for Turkey OR 4 cups leftover homemade stuffing
4 cups chopped cooked turkey
2 cups frozen mixed vegetables, thawed
3/4 cup mayonnaise
1 24 oz package of prepared refrigerated mashed potatoes OR 3 cups leftover mashed potatoes
1 1/2 cups shredded Cheddar cheese, divided
1/8 tsp paprika

     Lightly oil or spray 12 inch dutch oven.
     Prepare stuffing as directed on package; spread onto bottom of prepared oven.
     In large bowl combine turkey, mixed vegetables and mayonnaise; spoon over stuffing.
     Mix potatoes and 1 cup cheese; spoon over turkey mixture then smooth surface with back of spoon.
     Sprinkle with paprika.
     Bake at 375 degrees for 40-45 minutes or until heated through.
     Top with remaining 1/2 cup cheese, continue cooking until cheese has melted.
     Makes 6-8 servings.

Layer stuffing, turkey and veggie mixture and
cheesy mashed potatoes in 12 inch dutch oven

Bake at 375 degrees for 40 minutes before adding
remaining 1/2 cup of cheese

Bake for 5 more minutes or until cheese has melted

The perfect meal to come home to after a hard day of
Black Friday shopping

Turkey Cranberry Enchiladas

     It's turkey time again and I couldn't be happier.  This enchilada recipe from Midwest Living is an easy and unusual way to use up some of your Thanksgiving leftovers.  In my 12 inch dutch oven the enchiladas baked for a total of 50 minutes with 12 coals in a ring around the base of the oven and 28 spaced evenly on the lid.  They can also be made with chicken, the tangy, sweet and spicy flavors in these creamy enchiladas are uniquely delicious.
 
Turkey Cranberry Enchiladas
2 1/2 cups shredded cooked turkey
1 16 oz can whole cranberry sauce, divided
1 15 oz can black beans, rinsed and drained
1 1/2 cups bottled salsa, divided
1 1/2 cups shredded Cheddar and Monteray Jack cheese blend, divided
1/2 cup dairy sour cream
3 scallions, finely chopped
1/4 cup chopped fresh cilantro
1 tsp ground cumin
1/2 tsp freshly ground black pepper
1/2 tsp salt
8 7-8 inch flour tortillas
1 tsp bottled hot pepper sauce

     Lightly oil or spray 12 inch or larger dutch oven.
     For filling:  In a large bowl stir together turkey, half of the cranberry sauce, beans, 1/2 cup salsa, 3/4 cup of the cheese, sour cream, scallions, cilantro, cumin, salt and pepper.
     Spoon about 2/3 cup filling on each tortilla.
     Roll up tortillas around filling.
     Place tortillas, seam side down, side by side in prepared oven.
     For sauce:  In medium bowl stir together remaining cranberry sauce, salsa and hot pepper sauce.
     Spoon sauce over filled tortillas.
     Bake at 350 degrees for 45 minutes.
     Top with remaining cheese, continue cooking for 5 minutes or until cheese has melted.
     Sprinkle with additional cilantro and scallions.
     Makes 4-6 servings.

Place filled tortillas seam side down in prepared dutch
oven then cover with sauce

Bake at 350 degrees for 45 minutes

Sprinkle with cheese and continue cooking for
5 minutes or until cheese has melted

So long hot turkey sandwiches, hello enchiladas

Lemon-Thyme Split-Roasted Turkey

    
     Since I am not fortunate enough to own a large, deep Maca dutch oven, I have been searching for a long time for a way to roast a turkey in my regular 14 inch oven.  This recipe from Better Homes and Gardens seemed to suit my needs perfectly and I was more than happy with the results.  Starting out, I looked at this venture as more of an experiment and thought it might take me several attempts to get it right.  I always buy a fresh bird for Thanksgiving but since turkeys are cheap and plentiful right now I opted for a 10 pound frozen one for under seven dollars, a minor investment for my first try. 
     After thawing the turkey in the fridge for three days I was ready for the first and most challenging step, slicing the bird into two equal halves.  I unwrapped and washed my Tom then with a sharp pair of kitchen shears, easily carved out the backbone.  Hacking the breastbone in two proved to be more difficult, you'll need a large knife and a bit of leverage to slice through the bone.  If you don't feel like wrestling with your uncooked bird, ask your local butcher to halve it for you. 
     You definitely need a 14 inch or larger dutch oven if you are going to roast both halves of the turkey together, the deeper the oven the better.  You can probably get away with roasting one half in a 12 inch oven, so use two ovens if you are roasting a whole bird.  Also, you may have to tuck the vegetables around the turkey to allow more space between the bird and the lid of your oven.
     The trickiest part of roasting a turkey in a dutch oven is finding a way to brown and crisp the skin.  I decided to brown the bird under high heat right from the start then lower the temperature to allow it to simmer and braise in it's own juices.  In my 14 inch dutch oven I began with 14 coals in a ring around the bottom, with 4 briquettes placed in the center.  I covered the lid with 38 briquettes and didn't even raise the lid until it was time to replenish the coals.  After one hour and 15 minutes I tossed out the old coals and placed 14 newly lit coals in a ring around the base of the oven with 20 briquettes placed around the edge of the lid.  I let the turkey simmer and cook for another 45 minutes, or until it was done.  At this point I also started cooking the vegetables so everything was ready to serve at the same time.
     This recipe may seem like a lot of work but it's mostly in the preparation, once you place your oven on the coals the rest is easy.  The end result was a moist, juicy bird, flavored with lemon and thyme.  The buttery skin was golden brown and deliciously crispy.  So don't be intimidated like I was, put your fears to rest, fire up your coals and amaze your friends and family this year with a wonderfully roasted dutch oven turkey. 

Lemon-Thyme Split-Roasted Turkey
2 medium onions, cut into wedges
2 lemons, cut into quarters
1 stalk celery, cut into 2-inch pieces
4 fresh thyme sprigs
8 cloves garlic
1/2 cup (1 stick) butter, softened
1/4 cup snipped fresh thyme
2 tsp finely shredded lemon peel
2 Tblsp lemon juice
2 Tblsp finely chopped shallot (1 medium)
1 Tblsp olive oil
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 8-10 pound fresh or frozen turkey, thawed if frozen

     Remove neck and giblets from turkey: discard.
     Rinse turkey; pat dry with paper towels.
     Place turkey, breast side down, on cutting board.
     Using kitchen shears, make a lengthwise cut down one side of backbone, starting from the neck end.
     Repeat on the other side of the backbone, remove and discard backbone.
     Turn turkey, cut side down.
     Flatten turkey as much as possible with your hands.
     Using kitchen shears or a large, sharp knife, carefully cut through the entire breastbone, creating two equal halves.
     Lightly oil or spray dutch oven.
     Place onions, lemons, celery, thyme sprigs and garlic in single layer in prepared oven.
     In a medium bowl combine butter, snipped thyme, lemon peel, lemon juice, shallot, oil, salt and pepper.
     Rub herb-butter mixture over turkey on all sides, massaging some of the mixture underneath the skin.
     Place turkey halves, skin side up, on top or among vegetables in roasting pan. 
     Roast at 375 degrees for 1 1/2 to 2 hours or until thermometer registers 175 degrees F. (The juices should run clear and drumsticks should move easily in their sockets.)
     Remove from oven, let stand for 15 minutes before carving.

Rub turkey halves with flavored butter and place on top of
or around vegetables

Roast at 375 degrees for 1 1/2 to 2 hours, starting with
extra coals to brown and crisp the skin

Fragrant, moist turkey, surprisingly crispy and
easy to carve too

Apple Braised Turkey Thighs

     Next time you're looking for something different to make for dinner, try these Apple Braised Turkey Thighs from Martha Stewart.  It's a great way to satisfy your craving for turkey without going to the trouble or expense of cooking the whole bird.  The shallots and apples cook down to make a sweet sauce and the final splash of cider vinegar really perks up the flavor and gives it a sour bite.  It does take a full two hours for these to cook but it is so worth the wait and effort, the meat falls off the bones.  Brown the turkey thighs over a full compliment of coals, add the apples and liquid then remove the cover of your dutch oven during the last 30 minutes of cooking time to allow the liquid to reduce and the sauce to thicken.  After the first hour you will need to light a fresh batch of coals, top and bottom.  I made mine in my 10 inch oven but next time I will double the amount of turkey and make it in my 12 inch oven.  If you're going to the trouble of cooking two thighs you might as well throw in a couple more and have some delicious leftovers.  With cool weather approaching, give this fall flavored dish a try. 

Apple Braised Turkey Thighs
1 Tblsp extra-virgin olive oil
2 turkey thighs (about 2 pounds total)
coarse salt and ground pepper
2 large shallots, thinly sliced
4 Cortland or Granny Smith apples, peeled, quartered, and cored
2 cups apple cider
14.5 ounces low-sodium chicken broth
2 tsp cider vinegar

     Lightly oil or spray dutch oven.
     Season turkey with salt and pepper.
     Place turkey thighs skin side down in olive oil in dutch oven.  Add sliced shallots.
     Heat over a full spread of coals for 10-15 minutes or until turkey skin has browned.
     Turn turkey over, skin side up; add apples, cider and chicken broth.
     Cover and place as many coals on the lid as will bring the liquid to a strong bubble.
     Simmer for one hour.
     After one hour replenish with fresh coals and cook with lid on for 30 more minutes.
     Remove lid for last 30 minutes of cooking time allowing liquid to reduce and applesauce to thicken.
     Total cooking time is 2 hours.
     Remove dutch oven from heat and transfer turkey to a plate.
     Skim fat from cooking liquid and stir in vinegar.
     Slice meat off bones and serve turkey with apples and pan sauce.
     Serves 4.

Brown turkey and shallots in olive oil

Add cider, chicken broth and apples

After the first 90 minutes, remove lid and allow liquid to reduce and sauce to thicken

Serve tender, moist turkey with tangy applesauce