Leftovers feed excitement at Franktuary’s brunch
Those lucky diners who joined Franktaury’s Sunday brunch crowd were treated to creative Thanksgiving-theme dishes.
The Lawrenceville restaurant offered exciting ways with Turkey Day leftovers, including a frittata filled with the usual suspects. A crowd favorite was the waffle made with stuffing pressed into a crisped-edge shape, topped with slices of smoked turkey breast, cranberries and gravy. Do try this at home!
There’s no end, it seems, to using up leftovers. Here are few more ideas:
White Turkey Chili
This healthy white turkey chili recipe is gorgeous, with flecks of green from zucchini, oregano and green chiles. To keep the saturated fat low, we use 1 pound of ground turkey (or about 2 cups chopped cooked turkey) and add whole-grain bulgur to boost the volume and fiber.
If you’re using leftover turkey, don’t cook it with the onion and garlic, instead, add it at the last 10 minutes of cooking time
We simmer our chili for close to an hour, but if you’re in a hurry, reduce the liquid by half and simmer for 20 to 25 minutes.
This can be covered and refrigerated for up to 3 days or frozen for 3 months.
Active Time: 40 minutes
Total Time: 1 1⁄2 hours
3 tablespoons extra-virgin olive oil or canola oil
1 pound 93 percent-lean ground turkey, or 2 cups chopped cooked turkey (see headnote)
1 large onion, diced
4 cloves garlic, minced
2 medium zucchini, diced (about 3 1⁄2 cups)
1⁄2 cup bulgur
2 tablespoons dried oregano
4 teaspoons ground cumin
1⁄2 teaspoon ground coriander
1⁄2 teaspoon white pepper
1⁄4 teaspoon salt
2 cans (15 ounces each) no-salt-added white beans, rinsed
2 cans (4 ounces each) green chiles, mild or hot
4 cups reduced-sodium chicken broth
Heat the oil in a Dutch oven over medium-high heat. Add the turkey, onion and garlic.
Cook, stirring occasionally, and breaking up the meat, until it is no longer pink, for 3 to 5 minutes.
Add the zucchini and cook, stirring, until the zucchini is starting to soften, for 5 to 7 minutes. Add the bulgur, oregano, cumin, coriander, white pepper and salt and cook, stirring, until the mixture is aromatic, for 30 seconds to 1 minute.
Stir in the white beans and chiles, then pour in the broth; bring it to a boil.
Reduce the heat to a simmer, partially cover the pot and cook, stirring, occasionally, until the liquid is reduced and thickened and the bulgur is tender, for about 50 minutes.
Makes 6 servings, about 1 1⁄2 cups each.
Nutrition information per serving: 356 calories, 14 grams fat (2 grams saturated), 43 milligrams cholesterol, 26 grams protein, 35 grams carbohydrates, 10 grams dietary fiber, 722 milligrams sodium
Smoked Turkey Hash
The word “hash” comes from the French verb hacher, “to chop.”
Hash originated as a way to use leftovers, but it now turns up not just at hash houses (a nickname for diners) but at highfalutin restaurants.
From Steven Raichlen, author of “The Barbecue! Bible” cookbook series and host of “Primal Grill” on PBS, for OnefortheTable.com
1 pound smoked turkey meat
1 pound baked potatoes, baked sweet potatoes or leftover stuffing (about 2 cups)
2 tablespoons butter or extra-virgin olive oil
1 poblano chile, seeded and finely chopped
2 shallots, finely chopped (about 1⁄2 cup)
2 ribs celery, finely chopped (about 1⁄2 cup)
3 tablespoons chopped fresh herbs, including basil, sage, tarragon and/or flatleaf parsley
1 teaspoon finely grated lemon zest (grate it on a Microplane)
1 cup turkey stock or chicken stock
1⁄2 teaspoon favorite hot sauce, or to taste
Sea salt and freshly ground black pepper, to taste
Butter or oil for frying the eggs, optional
2 large eggs for frying, optional
Cut the turkey into 1⁄2-inch cubes. Cut the potatoes or stuffing the same way.
Heat the oil in a large skillet over medium-high flame. Add the poblano, shallots, celery, herbs and lemon zest and cook until lightly browned, for 4 minutes.
Add the turkey and potatoes or stuffing and cook until lightly browned, for 2 minutes more.
Increase the heat to high and add the stock and hot sauce. Boil until most of the stock has evaporated or has been absorbed, for 5 minutes, stirring to prevent the ingredients from scorching. Season with salt and pepper — the hash should be highly seasoned. Transfer the hash to plates.
If topping the hash with eggs, wipe out the hash pan and heat 1 tablespoon of butter or olive oil over high heat. Crack in the eggs and fry to taste, for about 2 minutes on the bottom and 1 minute on top for over easy. Slide the eggs onto the hash and serve at once.
Makes 2 servings.
This healthy whole-grain pumpkin-pancake recipe produces fluffy cakes with a beautiful orange hue from pureed pumpkin and a light crunch from toasted pecans. If you want to experiment with different types of whole grains, replace up to 1⁄2 cup of the whole-wheat flour with cornmeal, oats and/or buckwheat flour. Or, add extra fiber and omega-3s by adding up to 3 tablespoons of ground flaxseed or chia seeds.
The mixture of dry ingredients can be stored airtight for up to 1 month; the batter can be refrigerated for up to 1 day; cooked pancakes can be frozen, airtight, in a single layer, for up to 3 months. Reheat them in the microwave or oven.
From Stacy Fraser of EatingWell.com
Active Time: 50 minutes
Total Time: 1 hour
1 1⁄2 cups white whole-wheat flour
2 teaspoons baking powder
1⁄2 teaspoon pumpkin-pie spice
1⁄4 teaspoon baking soda
1⁄4 teaspoon salt
1 large egg
1 1⁄2 cups buttermilk
1 cup pumpkin puree
1⁄4 cup toasted, chopped pecans
2 tablespoons canola oil
1 tablespoon sugar
1 teaspoon vanilla extract
Nonstick cooking spray
Whisk the flour, baking powder, pumpkin-pie spice, baking soda and salt in a large bowl. Whisk the egg, buttermilk, pumpkin, pecans, oil, sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist overmixing — it will make the pancakes tough.
Let the batter sit, without stirring, for 10 to 15 minutes. As the batter rests, the baking powder forms bubbles that create fluffy pancakes, and the gluten in the flour relaxes to make them more tender.
Coat a large, nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about 1⁄4 cup batter per pancake and pour it into the pan (or onto the griddle). Cook until the edges are dry and you see bubbles on the surface, for 2 to 4 minutes. Flip the pancakes and cook until they are golden brown on the other side, for 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.
Makes 7 servings, 2 (4-inch) pancakes each.
Nutrition information per serving: 201 calories, 8 grams fat (1 gram saturated), 29 milligrams cholesterol, 7 grams protein, 27 grams carbohydrates, 4 grams dietary fiber, 334 milligrams sodium