NOT YOUR MOTHER’S LEFTOVERS
Some yummy ideas for your extra turkey and potatoes
ATCO BLUE FLAME KITCHEN
For many, the best part of Thanksgiving is the turkey dinner, but for some, it’s all about the leftovers. If you’re looking for something different from the usual turkey sandwiches, turkey soup or turkey casserole, you might want to add some of our favourites to your repertoire.
Our turkey samosas are so good, you might find yourself cooking turkey and making mashed potatoes just for this recipe. Peas, raisins, cashews, chili and an aromatic mix of herbs and spices add flavour and texture to this tasty Indian-inspired treat. Our samosas in this recipe are baked, not deep-fried, for easier cleanup.
Our cauliflower and potato mash can be served at the main Thanksgiving meal, or you can skip the first step of cooking the cauliflower and potato if you have leftovers. It’s a healthier take on a classic side dish, and you don’t even need the gravy.
Calgary-based ATCO Blue Flame Kitchen has been providing advice on food, cooking, recipes and other household topics for more than 80 years. Their cookbooks include Everyday Delicious and From the Grill.
TURKEY SAMOSAS Makes: 24
2 cups (500 ml) all-purpose flour
2/3 cup (160 ml) water
1/4 cup (60 ml) canola oil
1 tsp (5 ml) dried thyme
1 tsp (5 ml) salt
1 cup (250 ml) diced cooked turkey
1 cup (250 ml) mashed potatoes
1/4 cup (60 ml) frozen green peas, thawed
1/4 cup (60 ml) raisins, chopped
1/4 cup (60 ml) unsalted cashews, chopped
2 Thai green chili peppers, halved, seeded and finely chopped
1 tsp (5 ml) basil, crumbled
1 tsp (5 ml) ground coriander 1 tsp (5 ml) salt
1/2 tsp (2.5 ml) cayenne pepper 1/2 tsp (2.5 ml) finely chopped fresh ginger
1/2 tsp (2.5 ml) garam masala 1 large egg
1 tsp (5 ml) water Mango chutney
1. Combine flour, 2/3 cup (160 ml) water, oil, thyme and salt in a bowl.
2. Turn dough out onto a lightly floured surface. Knead dough until smooth, about 6-8 minutes. Shape dough into a ball. Wrap ball with plastic wrap and let stand for 15 minutes.
3. Preheat oven to 450 F (230 C).
4. Combine turkey, potatoes, peas, raisins, cashews, chili peppers, basil, coriander, salt, cayenne pepper, ginger and garam masala in a bowl; set aside.
5. Unwrap and transfer dough to a lightly floured surface. Divide dough into 24 pieces. Roll each piece into a ball.
6. On a lightly floured surface, roll out each ball into a circle about 4 inches (10 cm) in diameter.
7. Whisk together egg and 1 tsp (5 ml) water until blended.
8. Place about 1 1/2 tbsp (22.5 ml) of filling on centre of each circle. Brush border with egg mixture. Pull two-thirds of circle edges together over filling. Pull up remaining third and pinch edges of circle together to seal while gently squeezing out air.
9. Repeat procedure with remaining dough, filling and egg mixture.
10. Samosas may be prepared to this point and cooked or frozen. If freezing, place samosas in a single layer on a tray; cover and freeze. Once frozen, transfer samosas to airtight containers and freeze for up to 2 months. Thaw before baking.
11. Place samosas in an ungreased large rimmed baking sheet. Brush samosas in pan with egg mixture.
12. Bake until golden brown and heated through, about 15-18 minutes. Serve immediately with mango chutney.