Turkey Time

Curried Turkey Salad...Oh, so good...

I was totally resistant to this. My sweetheart asked me how I felt about curried turkey salad and being the food snob that I am I immediately scoffed at the idea of seasoning a dish from a pre-made blend of spices whose origins lay in family based and time tested recipes...repackaged for the mainstream...anyway, I got over it.

SO, here it is. Cube the remaining breast meat. Add maynonaise as if you were making tuna salad. Add curry to your heart's content (to taste). Chop up some apples, pecans or almonds, dried cranberries, red onion and serve on some beautiful artisnal bread. Delish!!

OK, so now here's the suprise...mon beau bebe made some stock out of the cracass and after it was done steeping, he meticulously, lovingly, ADORINGLY,removed the rest of meat from the bones and we ended up with two freezer sized bags of perfectly shredded turkey meat.

What to do with this?? Well, we made empanadas.

We already had the sofrito in the freezer so it was ready to go....two packets of sazon goya, a few cubes of sofrito, some olives and capers and a peeled chopped tomato later we had some turkey picadillo waiting to fill up some empanada wrappers that were waiting in the freezer for us.

Fried it up in some sunnflower oil and it tasted EXACTLY like empanadas de pollo. So perfect! Actually, I think now that the leftovers from Thanksgiving are better than the actual hoopla.

AND!!! They're kid proof! Our daughter, after initally having turned up her nose, couldn't resist litle fried pockets of yummily seasoned dough.


POST SCRIPT: To make sofrito, just put in a blender onions, garlic, cilantro, peppers and olive oil, cumin if you like, blend into a paste, put into an ice cube tray and when frozen, put into a freezer bag and reserve for later use

Voila! Et bon appetit!