Coco in the Kitchen

Treats for the whole family!

Leftover Turkey & Stuffing Shine in a Rustic French Dish

| entree, Uncategorized



We wait all year for the holidays. Colourful decorations and lights add whimsy to our everyday lives. The supermarket buzzes with the excitement of the New York Stock Exchange with masses fighting for a spot near the glass of the service counter, a clerk calling out #97…. #97? and a hand holding a little yellow ticket bouncing among the crowd Here! Over here!

The plump Christmas tree is a most-welcome guest, filling the house with a fresh pine scent. But the best part of all is the beautiful table bursting with our favourite foods, surrounded by our favourite people.

Then, it’s over in a snap and we have to wait a whole year again. Fortunately, most of us have enough leftover food to feed a family of bears and keep the holidays around for a few more days. But, turkey, gravy, stuffing have made their second appearance since Thanksgiving and you’re probably cranberried out by now.

Ditch all the usual leftover recipes for something with a French accent.  Creamy mushroom soup, Dijon mustard and fresh tarragon transform roasted turkey into a cozy, rustic casserole while you watch A Christmas Story for the 57th time with your sweetie. Shredded parmesan turns leftover stuffing into a crispy topping and the already-cooked meat cuts baking time in half.


Turkey Francaise 
Serves 4
Materials
2 lbs roasted turkey meat
3 carrots
1 bunch asparagus (1 1/2 cup)
3 Tb whole-grain mustard
Dijon mustard
1 can cream of mushroom soup
1 lemon, juice & zest
Salt & pepper to taste
3 cups leftover stuffing (my fav recipe follows)
Method
Preheat oven to 350*F.
Dice turkey into bite-sized pieces and put into an ovenproof casserole dish.
Clean and dice carrots and asparagus spears and add to the turkey.
In a small bowl, combine soup, Maille mustard (my favourite) and lemon. Season with salt
and freshly cracked pepper.
Add to the turkey-vegetables and mix well to coat.
Top with leftover stuffing (my favourite recipe below), sprinkle shredded parmesan and cover with lid.
If your casserole dish does not have a lid, use foil to create a snug cover.
Bake 45 minutes, just until everything is heated through, but the carrots still have a crunch.
Serve with a simple salad and a glass of champagne!
My Favourite Herb Stuffing
Serves 4
Materials
½ loaf baguette
1/3 cup parsley
4 Tbs tarragon
1 clove garlic
Drizzle extra-virgin olive oil
Salt & pepper to taste
1/3 cup shredded parmesan
Method
Cut bread into bite-size cubes and transfer to a large clean bowl.
Wash and chop herbs and add to the bread.
Give the garlic clove a good bashing with the back of a knife and mince.
Add to the bowl along with a good drizzle of olive oil, salt & freshly cracked pepper.

These flavours are likely typical in France, but a welcome change from our recent indulgences here in the States. Tarragon, baguette and Maille make this so special.
Make the holidays linger with this rustic dish and Christmas will be back before you know it.

Comments

  2. Thanks, Carly. The tarragon & Maille make this very French!
    The pot is vintage Japanese, a lucky find. I love the colourful houses painted on the side.

  3. Looks delicious. I love this kind of a dish.

    And Colette, I am never tired of cranberries… or any fruit or vegetable for that matter. Hope the bread comes out. Cheers. Happy New Year!

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