Tag Archives: Thanksgiving

Stuffing Pancakes and Turkey Hash

The leftover breakfast of champions.

This has become my signature leftover. Last years version is still my most liked picture on Instagram. My wife talks about it all year long. It’s easy, it’s interesting and it tastes like a million bucks. If you listened to me on the Thanksgiving special podcast of the Filibuster Freestyle you’ve got that extra stuffing to go with the rest. Smart.

Ingredients 

Serves 4. Cook time 15 minutes

  • 4 spoonfuls leftover stuffing
  • 4 spoonfuls leftover mashed potatoes
  • 4 spoonfuls grated Parmesan
  • Chopped leftover turkey
  • 2 spoonfuls of leftover gravy
  • 1-2 eggs per person

Get a pot of water boiling on the stove. Set your eggs on the counter.

Mix the stuffing, mashed potatoes and Parmesan cheese in a large bowl. Break the filling into equal sized balls and press them between your hands to create patties.

Melt some butter in a pan on medium high heat. Cook the patties until browned on one side and flip.

At this point the water should be boiling. Gently lower the eggs in with a spoon and set a timer for 5 minutes. This will give you a little leeway with the yolks. Lower the heat to medium high.

Use a spatula to move the patties to the plate.

Toss the chopped turkey into hot butter with a scoop or two of gravy. Medium heat.

Your egg timer should go off in the middle of the hash. You’ve got about 30 seconds more until the yolk is perfectly soft. Remove from heat, pour most of the water out and fill the pan with cold water from the sink. This will stop the cook and make them easier to handle.

Using a spoon, crack the shell of the egg near the top. Work the spoon under the shell between the membrane and the white. Carefully slide the spoon around the egg, removing the shell as you go.

Finish up the turkey hash and place the finished egg on top. Salt and pepper the egg.

Leftovers like a boss. Email me pictures A mancookgood@gmail.com or tag me on Instagram!

 

 

 

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Turkey Barley Soup

Day 5.

It’s been 4 days since the Thanksgiving feast. Our cravings for holiday fare have subsided a bit. Once bountiful supplies have dwindled and a storm has blown over the Los Angeles Basin. It’s cold, dark and wet outside. We are running our artificial lights during daylight hours. The doors and windows are shut tight, the heat has been turned on. Even the ceiling fans have been silenced. It will be days until we see 70 degrees again. These are truly the dark days of winter here in Southern California. I am left with no choice. I must make a soup to nourish my friends and family and boost morale. We will find comfort in homemade stock and thyme and rosemary. We will find inspiration in the turkey who sacrificed himself for this noble task. We will carry on.

Smells like health

Smells like freedom.

Turkey Barley Soup.

Hopefully you took the stripped down turkey carcass and boiled it in water for 2 hours last Thursday. Tell me you did. (It’s ok if you didn’t, just a missed opportunity on both of our parts) For now, let’s assume you did.

That means you have about a gallon of liquid gold, err turkey stock. That’s a good start.

So check your kitchen or head to the store. For this you’ll need:

90 minutes (The barley takes over an hour to cook. Rice or quinoa would take half that)

Leftover Turkey (a couple handfuls will do)

2-4 celery stalks

2-4 carrots

1 onion (or a leek, or 2-3 shallots)

a cup of uncooked barley (rice, quinoa, pasta too)

8 cups homemade turkey stock (or store bought chicken / vegetable broth)

1/2 of a lemon

2 cloves of garlic

Thyme

Rosemary

Sage

Salt 

Pepper

Olive Oil

Chop the leek into thin strips and toss it into hot olive oil. Salt and pepper it. Chop up the garlic and toss add that too.

soon

soon

Break down the carrots and celery into small uniform pieces. Big chunks work too, it just cooks faster and is easier to eat in smaller pieces. Put that all in with the onions, stir and add salt and pepper.

Give that a few minutes. Use that time to clean, organize and get your herbs out. I had a lot of fresh ones leftover from Thanksgiving so they needed to be broken down and chopped. Lots of thyme (if dry, cover the surface of the liquid in 2 layers, if fresh, use a loose handful), half as much rosemary, half of that in sage. It really it doesn’t matter much and is to your personal preference. We’re making soup. Add more as you go. It’ll be delicious.

Pour in the broth and add the herbs. Salt and pepper again. Add the turkey and barley and set on medium high heat with the cover on.

This is when I clean up the kitchen. (again) I like it tidy when I cook. It keeps things moving smoothly. By the time you’ve wiped down the counters and washed up your prep dishes the soup should be boiling. Give it 45 minutes with an occasional stir. By then things should be pretty close to done. Take the lid off and keep it on medium high for another 30 minutes. At this point you should be checking in every ten minutes or so. Have a taste. (HOT!) Does it taste like soup yet? If not give it more time. The color, smell and taste of the soup will shift when it’s done. I’m sure there is a scientific reason for it but I like to think that the separate ingredients finally yield to each other and collapse into a group hug. If you’re watching the broth you’ll be able to tell.

Right at the end I turn off the heat entirely and squeeze the half of a lemon into the whole mixture. This lets the flavors settle in and the soup cool enough for people to eat. I took a fresh baguette smeared with olive oil and broiled it in the oven for a few minute. The soup was served in mugs. Six people ate, several had seconds. Nothing was left behind.

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