Thanksgiving Leftovers by Anthony M. Bonett

Stuffing Strata with Grilled Ham, Eggs and Sage Hollandaise Anthony Bonett Moshulu

 

1 ½ Lb Broken Up Mushrooms Stuffing

2 Cups Chopped Cooked Turkey

1 ½ Cup Shredded Cheddar Cheese

6 Eggs

2 Cups Milk

¼ Cup Chopped Scallions

Salt and Pepper to Taste

Mix all Ingredients

Arrange in a grease casserole dish

Bake in Preheated 350 Degree Oven covered for 30 – 40 minutes

All to cool slightly and cut in 3 inch squares

Serve with grilled ham and Poached or Sunny Side Up Eggs

Sauce with Sage Hollandaise

 

Sage Hollandaisse

2 Egg Yolks

1 ½ Cup Clarified Lightly Browned Butter

Splash Tabasco

½ T Lemon Juice

Salt and Pepper

1 T Chopped Fresh Sage

Day after Thanksgiving Turkey Pho form Anthony Bonett, Moshulu

For Soup

1 Broken Up Cooked Turkey Carcass including legs

1 Onion Small Diced

2 Pods Star Anise

Enough Chicken Broth to Cover Carcass Approx. 1 Gallon

1 Inch Piece Ginger Peeled and Finely Chopped

½ Cup Chopped Cilantro Stems (Reserve Leaves for Garnish)

1 or 2 Serrano Peppers, Thinly Sliced

3 T Fish Sauce

1/2 Teaspoon Ground White Pepper

1 Lime Juiced

1 T Sesame Oil

Salt to taste

 

Bring all ingredients to simmer, cook for 1 hr. until meat from turkey carcass can be pulled.

 

Remove carcass parts, allow to cool to touch and pull all meat from the legs and body

Return Meat to simmering soup, and discard bones.

 

Add Rice Noodles to simmer soup. Allow to cook for one minute and serve.

 

Essential Garnishes:

Chopped Scallions

Thinly Sliced Serrano Peppers

Bean Sprouts

Lime Wedges

Chopped Thai Basil

White Pepper

Hoisin Sauce

Siracha Sauce

Sambal Chili Paste

 

Thanksgiving Themed garnishes

Diced Cooked Sweet Potato

Chopped Cooked Brussels Sprouts

Chopped String Beans/or Other Green Vegetables

Chopped Carrots

Diced Turnips or Rutabaga

Cooked Mushrooms

Cooked Diced Apple

 

Serve all Garnishes in Small Bowls at Room Temperature, Allow Guests to serve themselves Turkey Pho and add garnishes as desired.

 

 

Day after Thanksgiving Turkey Arepa with Cranberry Mole and Jicama Slaw from Anthony Bonett, Moshulu

For Mole Sauce

For Turkey Mole Sauce Mixture:

2 cups chicken stock

3 Oz Bittersweet Chocolate

1 cup almonds, toasted and chopped

2 cups whole berry cranberry sauce

2 tablespoons extra virgin olive oil

1 (12-ounce) jar  of your favorite jar mole sauce

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground pepper

4 Cups Picked White and Dark Turkey

 

Bring stock to a simmer, add cranberry sauce, chopped almonds, chocolate and seasoning. Allow to cook on low heat until well combined and chocolate is melted.  Fold in picked turkey meat, allow to cook on low for a few more minutes until well combined.

 

Chipotle Mayo

1 Cup. Mayo

2 T Chipotle Puree

1 T Lime Juice

Salt and Pepper

Mix all ingredients, adjust seasoning accordingly

 

 

 

 

For Jicama Slaw

1 Ea   Carrot Peeled and Julienne

1 Ea   Peeled and Julienne

½ Cup Thinly Sliced Red Onion

¼ Cup Picked Cilantro Leaves

¼ Cup Lime Juice

¼ Cup Sugar

Salt Pepper and Ground Cumin to Taste

Mix all Ingredients and Chill

 

For Arepa Cake

2 cups masarepa flour

2T Kosher Salt

2 cups water, warm

½ cup bacon fat & ½ cup shortening

1T ancho chili powder

 

In a large mixing bowl add masarepa flour, salt & spices

Add warm water to the dry mixture

Once the dough comes together add the bacon fat

Place a piece of plastic wrap over the dough and allow to sit for 5 minutes

Take the dough out of the bowl and knead for 5 minutes like pizza dough, keeping your hands moist through the process.

Dough will be done with the dough is still moist but not sticky and will have no cracks around the edges.

Form into 3 to 4 inch rounds and pan sear in a lightly greased saute pan

Cook lightly on both sides.

 

To Finish

Top with Turkey Mole Mixture, a little bit of shredded Jack cheese

A drizzle of chipotle mayonnaisse and a small mound of Jicama Slaw.

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