Turkey and Cheese Turnover

Total hit in mah house for this past Thanksgiving's leftover turkey!



Ingredients

Butter
Shallots (I usually use onions)
Thyme (fresh)
use cooked turkey breast, thigh and skin
chicken stock
heavy cream
Puff Pastry
cheese (I use Irish cheddar, but brie is suggested and strongly preferred)



Method

Preheat oven to 350F

Melt butter in a pan over medium heat. Add shallots (onions) and thyme. Saute until shallots (onion) turn pale and translucent.

Deglaze pan with white wine.

Add chicken stock and heavy cream.

Add turkey meat and let cook down. After it has cooked down add salt to taste.

Using puff pastry add 2 TBSP of turkey filling and a slice of brie. Brush closed with butter. Fold over and seal with fork. Poke holes on top of pastry to vent during cooking. Brush top with egg wash.

Place on a parchment lined cookie sheet and put into oven for 20 minutes.

OPTIONAL GLAZE:

Orange zest
Orange juice
Salt

Mix all 3 in a bowl until it is a runny glaze.

Fried Chicken and Chicken Maple Syrup Gravy

Ok, there are no real set measurements to this. I tend to eyeball it and jazz it up to my own personal taste. I will say that for the buttermilk measurement, I like my buttermilk to cover up the pieces of chicken.

Ingredients (for Marinade)

Buttermilk
Hot sauce
4 cloves of garlic
Your preferred pieces of chicken (I tend to do drumsticks and breasts with skin)

Pour buttermilk, hot sauce and 4 cloves of garlic in a ziplock bag. Put pieces of chicken in bag, close up and marinate overnight.

Remove chicken after marinating. Do not rinse off marinade. Preheat oven to 350C


Dredge: Flour, salt and pepper. Use salt and pepper to taste.
Pan Fry: Corn oil and a stick of butter. Fry for 8-10 minutes to get crust good and brown, turn and fry for  5 minutes on other side.

Remove from oil and place on a tray in preheated oven for 10 minutes.

Chicken Maple Syrup Gravy

Ingredients

3 C Chicken Stock
1 C Brown Sugar
Butter
Flour
Maple Syrup

The problem with this is that I do this all by sight. :( So I will do my best to try and get this accurate for you.


Method


Bring chicken stock and brown sugar to a soft boil in a pan.

In a bowl mix butter and flour until pasty, then stir into chicken stock and brown sugar mixture. When well mixed add maple syrup and a little bit of freshly ground pepper.

Serve over fried chicken (or on the side).

Veggie Wellington

Ingredients

4 tablespoons butter, divided
1 small butternut squash (1¼ pounds), peeled, seeded and cut into ½-inch cubes
1 teaspoon maple syrup
½ teaspoon chopped fresh thyme
1/8 teaspoon smoked sweet paprika or regular paprika
½ teaspoon kosher salt, or more to taste, divided
2 garlic cloves, finely chopped
1 large shallot, finely chopped
¾ pound cremini mushrooms, trimmed and roughly chopped
1/3 cup dry white wine
¼ teaspoon ground black pepper
2 tablespoons chopped parsley
Flour
14- to 16-ounce package puff pastry
1 cup crumbled goat cheese
1 egg, whisked with ½ teaspoon water

METHOD

1. Heat the oven to 400 degrees and line a large baking sheet with parchment.

2. In a very large skillet over high heat, melt 2 tablespoons butter. Add the squash in a single layer and cook, undisturbed, for 4 minutes. (If squash won't fit in a single layer, cook it in batches). Stir and continue to cook until squash is golden, 7 to 10 minutes more. Stir in the syrup, thyme, paprika and ¼ teaspoon salt; cook 1 minute. Scrape mixture into a bowl.
3. Turn heat down to medium and melt the remaining butter in the skillet. Stir in garlic and shallot; cook 1 to 2 minutes. Add the mushrooms and remaining salt. Cook until mushrooms

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are soft and their juices evaporate, about 10 minutes. Stir in the wine and cook until the mixture is dry, about 5 minutes. Stir in the pepper and parsley. Taste and add more salt if needed. 4. On a lightly floured surface, unwrap the puff pastry. Cut into two 5-by-15-inch rectangles. Spread mushrooms on each pastry rectangle, leaving ¼-inch border. Spoon the cheese crumbles over the mushrooms. Then spoon the squash over the cheese, leaving a 1½-inch border (it will look like a stripe of squash lying on a bed of cheese and mushrooms).
5. Brush the exposed borders of dough on each rectangle with the egg wash. Fold the long sides up to meet in the middle and pinch together to seal; pinch the ends, too. Transfer the pastries to the baking sheet and turn them seam side down. Brush the tops with more egg wash. Bake until puffed golden and firm to the touch, about 30 minutes. Let cool for 10 minutes, slice and serve

Serves 6-8