Monday, December 6, 2010

I Win the "What to do with Thanksgiving Leftovers" Contest!!


Yeah, that's right.  I said it.  I win.

Here is a quick view of our Thanksgiving spread with my leftover ingredients (used in this dish) labeled:
and yes, we used our beer pong table as the buffet table... don't ask

I made the pasta using leftover Butternut Squash Gratin, some AP flour, semolina, and an egg.  I only used 1 egg since the squash was pretty "wet" and I realized I only had 3 eggs total and would need them all for other parts of the meal.  I ended up adding a splash of olive oil later though because the texture didn't seem quite right at the time.  It ended up being a good call.  A better call would've been to buy eggs at the store... but that's neither here nor there.

While the pasta dough was resting.  I finely chopped up some leftover turkey (breast and leg meat), an onion, and a couple cloves of garlic.  I put the onions and garlic in a saute pan with a little olive oil.  When that got nice and soft, I added some white wine and let that reduce a bit.  The turkey went in next along with some tomato paste, chopped parsley and tarragon.  I let all of this cook together for about 10min, adding a sprinkle of water if it seemed to dry out too much.

Earlier in the day, I made some ricotta for the filling.  I've done it so many times now and its so ridiculously easy that I'm ashamed I bought it all these years.  I mixed the ricotta with an egg, some salt, pepper, and a pinch of nutmeg.  The ricotta mixture was added to the turkey and a ravioli filling was born.

I love making ravioli.  Which, you've noticed since my last post was also ravioli.  Not intentional, I swear.  Its also ridiculous that it works out that my last ravioli recipe also involved turkey.  OK, I'm rethinking the title to this post now... I, in fact, may have actually failed epically.  Sorry to let you guys down like this... man.  I suck.

Aaaaaaaaand, I'm over it :)

Because honestly, how awesome does this look?
Ok, maybe it doesn't look awesome yet, but just run with it.

Brush between each mound of filling with egg wash (1 part egg, 1 part cold water) and seal with the other sheet of dough.  I cut these into circles (see? they are different after all... sort of... ) and let them rest while a pot of salted water came to a boil.  Once boiling, I added them gently, 3 at a time, and they only needed about 2-3 minutes before they were done-zers.

For a sauce, I chopped up our leftover brussel sprouts and kale (see picture above) and sauteed them in brown butter to use as a "sauce". 

A sprinkle of chopped almonds and parsley finished the dish.

It was LOVELY.  Different, yet still reminiscent of Thanksgiving.  Boyfriend was reluctant about the greenery on top of his ravioli until he tasted it.  We both just about licked our plates clean it was so good.
So, while I DO apologize for count 'em, TWO turkey-ravioli-style recipes in a row, I certainly didn't want to keep this gem from you any longer.  Thanksgiving redesign at its finest.  Squash pasta enveloping a turkey filling, with a brown-butter brussel sprout sauce.

And to totally run off on a tangent, do you want to know the worst part... WE STILL HAVE TURKEY LEFTOVER!!  Jesus, we'll be eating turkey for a month.  So far I've made this ravioli, spicy turkey curry, BBQ turkey sandwiches, regular turkey sandwiches, and (upcoming) turkey agrodolce.  I am a self-proclaimed math genius yet somehow this blows my mind because I seriously cannot figure how we fed 11 people with a 16lb turkey and still have like 10lbs leftover.  FRIENDS, I BEG YOU, WHY DIDN'T YOU EAT MORE??  WHY ARE YOU PUNISHING ME WITH ALL THIS LEFTOVER TURKEY??

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