Okay, so this dish is not beautiful, so I've chosen to show the center piece made by my niece and Paul's mom - much cuter, even with his creepy turkey friend lurking in the background. I did a pretty good job of cooking only the amount of turkey we needed for Thanksgiving, but I still had leftovers. I wanted to cook something that would use up stuff in my fridge, but tasted a bit different than Thanksgiving. By bringing in fresh mushrooms and thyme, I made an easy variation of Rocco's Chicken and Wild Mushroom Strudel
- 1/2 stick butter
- 4 cloves garlic, sliced
- 4 C mushrooms, sliced (I was boring and used crimini, but you can use anything that you have in season - you could also use rehydrated mushrooms and pour the water in the mix instead of/in addition to gravy)
- 2 C shredded turkey or chicken
- 1 C gravy or pan juices from roasting
- 1 C sour cream
- 2 T fresh thyme leaves
- salt and pepper to taste
Melt butter over medium high heat. Saute garlic till almost translucent. Add mushrooms and cook till the desired tenderness.
Add the poultry and mix well. I had already boiled the turkey carcass to create a rich stock. I was then able to use moist meat that I stripped from the bones. You can use meat straight from the roasted bird.
When the chicken is warmed through, add the sour cream and gravy. One thing that I completely nailed on Thanksgiving was my stuffing. Unfortunately there was none of that left. But the second best thing was my gravy. I roasted the bird with onions, carrots, celery, rosemary, and thyme inside and rosemary butter under the skin. I also had braised the legs separately with the same veggies and white wine. All the drippings went into the gravy (minus most of the fat). This gravy was too good to throw out, so I was glad to be able to repurpose it in this recipe.
Right before serving add the thyme and season with salt and pepper. I served this over brown rice, but you could use noodles or the filo dough that Rocco does in the original recipe.
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