I didn't take many pictures of my dinner party which I am a bit upset about, but Christmas party time is right around the corner!
So quick recap: I defrosted the 15lb frozen turkey for 2 days, brined for another 2 days, then let dry out in the fridge over night before I roasted and basted for about 3 1/2 to 4 hours. Then let rest for at least half an hour. I followed Anne Burrell's brined turkey recipe for the most part. (I also have to especially thank my brother and sister in law for letting me borrow the electric knife- otherwise I would have been cutting that thing forever!) Then when I was all done with the turkey I even made some homemade turkey stock!
|See all the wonderful flavors being infused!?|
I served appetizers: cheese platter, homemade olive bread, stuffed mushrooms, nuts etc.
|Not bad for the first time!|
I can't wait to do this again. And next time will come with more pictures.
Now on to the leftovers! Remember you can swap or substitute whatever you have/want.
- 1 large onion, chopped
- 3 poblano chili peppers
- 1 jalapeno pepper
- 3 cloves of garlic, minced
- about 3 cups of leftover turkey chopped or sliced into bite size pieces with all bones and skin removed
- 1 cup of corn
- 1 (28oz) can of crushed tomatoes
- 28oz of homemade turkey stock (just use tomato can to measure)
- 1 (15oz) can of red kidney beans
- 2 palmfuls of chili powder
- 1 palmful of cumin
- 1/2 palmfull of coriander
- salt to taste
- In a large pot, heat up a bit of oil.
- Add the onion and peppers, cook for about 5-7 minutes
- Add the garlic, cook 2 minutes
- Add all the spices first, then everything else
- Bring to a boil, then reduce to a simmer. I usually like to simmer for at least 20 minutes to get the flavors married. Longer is fine. If it looks to thick, add a bit more stock.