I have had a few people ask me for recipes that are both simple and easy so I decided to post this; a recipe I have been making for over 20 years. It is so simple that almost anyone can make it with leftover turkey and gravy, a onion and your favorite curry spice. All you need is some rice, noodles, a slice of toast or if you want some leftover stuffing to pour the curry over. Serve this over toast with a fried egg on top to make a great brunch dish. This is a great recipe to get the kids to help with.
1 large onion
1 ½ - 2 cups cooked turkey
2 cups turkey gravy
2 - 4 Tbsp. curry powder (to your taste)
1 Tbsp. butter
4 pieces toast
4 fried eggs
Extras: chopped toasted almonds and craisins
Optional: rice, noodles or stuffing for serving instead of toast
1. Dice the turkey and the onion. Heat the gravy and reserve.
2. Heat a non-stick skillet on medium add the butter to coat the bottom of the pan. Sauté the onion until translucent.
3. Add the turkey, stir and let warm through.
4. Add the gravy and stir to combine. Mix in the curry powder and taste. Add more if you like it stronger. Correct seasoning with salt and pepper. Optionally you can stir in some chopped toasted almonds (I prefer Marcona style almonds) and some craisins for sweetness. Fry the eggs to your preferred doneness.
5. Serve over toast, rice, noodles or stuffing. Top with fried egg. Serves 4.
I love to create new and innovative benedicts; using something interesting for the base followed by a complementary piece of meat or vegetable, topped with a lovely poached egg and a sauce to tie everything together. Using Thanksgiving as my inspiration, I thought to use leftover dressing for the base, pressing it into a ring mold and browning it in sauté pan. Next I think a nice piece of turkey would be perfect next level. We could use a circle cutter to make it look a bit more professional or leave the pieces as is for a more rustic presentation. Then the prerequisite poached egg done to your favorite doneness; I like mine with the white firm and a runny yolk. For the sauce, I could use turkey gravy or if cranberries are your thing, top with cranberry sauce. Maybe next year I will work on a cranberry-hollandaise sauce to bring something new to the traditional. This benedict is the perfect brunch dish for your Thanksgiving weekend and is so easy to make.
Option: To work properly your stuffing should be moist and be able to be compacted into the form. If you don't want to make this dish with leftover stuffing why not use the Stuffin Muffin recipe and use a egg ring instead of a muffin pan to create a form similar to an English muffin. You just have to trim off the top to make it flat.
2 slices of turkey
2 cups of moist turkey stuffing or dressing
2 poached eggs
turkey gravy or cranberry sauce
1. Using greased round egg molds, divide stuffing and press to fill. Heat a skillet on medium heat, add butter and the stuffing in the molds. Brown on one side, unmold and brown on second side. Reserve until needed.
2. Using a circle cutter the same size as the egg mold, cut the turkey slices into rounds or if you prefer a more rustic look use a slice. Warm and place on the stuffing rounds.
3. Poach two eggs and add on top of turkey
4. Finish with warmed gravy or cranberry sauce. (you could also add the cranberry sauce to hollandaise for a fancier offering)
Daylight is getting shorter, the weather is getting cooler and football rules the airwaves so it must closer to Thanksgiving day. One great thing about being a Canadian in the United States is that I get to celebrate two separate Thanksgivings, November 28, 2013 in the US and October 14, 2013 in Canada. Talk about leftover turkey! All kidding aside, how do you take inspiration and make a special breakfast that does Thanksgiving proud. Each year I look forward to my favorite dish; stuffing made with celery and onions, bread and spices plus something extra like sausage or diced turkey. My inspiration is to recreate that same great taste in a savory muffin, my "Stuffin' Muffin." I wanted the muffin to be moist and savory with a hint of sweetness. I encourage you to use this as a starting point and make it your own and then envision your own savory muffins.
Note: I searched for the name "stuffin' muffins" and found others had made something similar (even Rachael Ray has one!) usually using bread crumbs or pre-packaged stuffing mixes. I think that using seasoned bread crumbs would be a great idea if used as a crisp topping. I believe my version is unique, adding turkey gravy to add additional moisture (and for taste); creating an unique dish. I believe you could substitute chicken or turkey broth to save some calories.
3 tbsp. butter
1 medium to large onion
2 or 3 stalks celery
Optional: 1 or 2 large precooked turkey or pork sausage patty
2 tsp. poultry seasoning
1 cup turkey gravy plus extra for serving
1 tsp. thyme leaves
1 tsp. ground sage
Salt and pepper for seasoning
2 cups all-purpose flour
1 ½ tsp. baking powder
1 tsp. salt
3-5 tbsp. sugar
1 Large Egg
½ cup milk
Preheat the oven to 400° F.
Finely dice the onion, celery and if you choose to use, the sausage. Heat a skillet on medium heat and add butter. Sauté the onion, celery and sausage seasoned with salt and pepper until the onion and celery are soft. Add the poultry seasoning, thyme and sage and sauté for two minutes more, then add the gravy and stir to combine. Taste and correct the seasoning, take off the heat and allow to cool until warm.
Sift the flour, baking powder and salt in to a large bowl. Beat the egg, sugar and the milk in another bowl and gently mix into the dry ingredients. As making any other muffin I want not to over work the mixture. Mix in the onion and celery mixture.
Grease some muffin tins and spoon the mixture into the muffin tins ¾ full. Bake in a 400° F oven until done (about 20 minutes) or until the tops are brown and a toothpick inserted comes out clean. Serve hot with extra gravy. Makes 6 large or 12 small muffins.
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Spending almost thirty years in the computing field, I was able to travel experiencing a wide variety of tremendous cuisine. First I became a foodie, and when the opportunity arose, I was able to attend culinary school following my passion. I work as a part-time private chef and volunteer time at the community café in North Bend Oregon providing affordable meals in a restaurant setting to my community.