Turkey in a Puff LeftoversTurkey Celebrated!

We always have a large crowd over for the holidays. Name the holiday – we love to entertain. When it is appropriate to have a spread with a turkey dinner… we roast a big bird… a mighty big bird! Because that means there will be enough gravy several nights of turkey leftovers. I love it. Dale loves it. We are happy people at this time of year!
Turkey in a puff started out to be ham in a puff. Ham is not a family favorite, so I looked for a way to dress it up, even disguise it a bit. But to my non-ham loving children: ham is ham and the best way to serve it is to pass! So, although the ham in a puff didn’t work. Turkey in a puff, (a choux pastry) vanishes when put no the table. It is pretty, it is cheesy and the turkey is tender. Love it!

Turkey in a Puff
For choux pastry
2/3 c water
2/3 c flour
1/3 c butter
3 eggs
1/2 c shredded cheddar cheese

Bring water to a rolling boil in a medium sauce pan. Add butter, stir. Remove from heat as soon as butter is melted. Add flour all at once, stir until a ball is formed. Add eggs one at a time, stirring after each addition until they are incorporated. Stir in cheddar cheese. Spray a large casserole dish with Pam or spray oil, and put this choux around the sides of the dish, keeping it off of the bottom as much as possible.

For the Filling:
2 T olive oil or butter
1 medium onion, diced small
4- 6 mushrooms (optional)
1 cup broth
1 T flour
1 1/2 cup cooked turkey, or ham, or chicken cut in strips
2 tomatoes, peeled, cut in strips (or 2 canned tomatoes)
2 T grated Parmesan cheese
2 T breadcrumbs
2 t parsley

To make filling
Add oil or butter to saute pan. Cook onions slowly until soft. Add mushrooms and cook 2 minutes or until tender. Take pan from heat, stir in flour and pour on stock. Bring to a boil. Simmer 2 minutes, stirring constantly. Take the pan from the heat, add the cooked turkey, tomatoes and season to taste.
Set oven to hot 400 degrees.
Sprinkle the choux with Parmesan cheese and breadcrumbs.
Bake in heated oven for 30 to 40 minutes. Sprinkle with parsley and serve!byDeborahon
Wednesday, December 02, 2009Military Life:,,,

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