Happy Thanksgiving.
I love turkey leftovers.... There are so many things to be made with cooked turkey that there's never much left to be used for sandwiches. I also like to package some of the turkey pieces into bags of about 2 cups each and put them in the freezer for another time. Here is one of my favorite recipes using cooked turkey and you would never guess you were having leftovers. It is impressive enough to serve any of your guests, and easy to make. I hope you will try it.
Rijsttafel (pronounced rice-toffel)
This is a Javanese dish.
1 can coconut milk
1 c. unsweetened fine coconut
1 onion, medium sized
1 clove garlic
One inch piece of fresh gingerroot
1 1/2 T. curry powder
1 T. butter
2 T. flour
1 c. chicken stock
2 c. cooked turkey or chicken
1/2 tsp salt
2 c. mushrooms, sliced
Put the coconut milk and the coconut together in a bowl. Let it sit.
Saute onion until it starts to soften. Add the mushrooms. Continue the saute until mushrooms are cooked. Add the garlic and ginger. Cook another minute. Stir in the curry powder. Cook for another minute. Stir in 1 T. butter and the flour. Slowly stir in the chicken stock. Stir in the turkey and salt.
Serve with a condiment tray of Raisins, Sliced Almonds, Sweetened Coconut, and Fried Bananas.
* Don't skip these condiments, they really add appeal and make this dish even more delicious.
To fry bananas: Peel and cut bananas in half, then lengthwise. Fry in butter for a few minutes. Don't use overripe bananas. Allow at least 1/2 a banana per person because this is one of the best parts of the dish!
This dish has been a favorite of my family's for years and I hope it will be one of your favorites too.
Happy Thanksgiving!
