Wednesday, December 2, 2009
What to do with the stupid turkey? When you happen to buy a 12 pound turkey and you only have a few people to feed leftovers can become kind of overwhelming. Especially if you don't particularly like turkey. Which I don't. I mean, I'll eat it -especially if brined and moist as the one I prepared this year!)- but after a few sliced of breast meat and a couple of turkey sandwiches I quickly become tired of it. You could say that us Italians have a thing against turkey. I know my family does, and that's why we had never roasted one before five or six years ago. And that's also why we don't have many ways of enjoying the leftovers, mostly because, well, we technically don't enjoy turkey meat.
Enters Tommy, who is a real American and likes turkey. And also happens to have this recipe to use up the leftovers that is simply delicious. The first time he made it for me I was amazed. Apparently there was a good way to use the stupid leftover turkey. So from that day on I started looking forward to roasting chickens and turkeys because I knew what I was going to do with the leftovers: toast cups. When Tommy was little his mother used to make the "cups" by buttering bread slices and stuffing them in a muffin pan. That happens to be my favorite way of making them too, but Tommy nowadays likes them better with Pillsbury puff pastry. and since he's the one who gave me the recipe to begin with, I happily comply.
One package Pillsbury puff pastries
1 large can condensed cream of chicken soup
1 onion, minced
1 can sweet peas
Salt and pepper, to taste
Chop the onion and saute it with a little butter in a large Dutch oven for a few minutes. Add the cream of chicken soup, peas and leftover turkey. Season with salt and pepper to your liking. Turn the heat to medium low and let the concoction warm up slowly.
In the mean time, bake the individual puff pastries according to the directions on the package (it takes about 20 minutes to cook them.)
Remove the top from each puff pastry and pour turkey mixture in them. Serve hot.