Tuesday, September 2, 2014 Elul 7, 5774

Don't Let a Single Thing Go to Waste

November 26, 2008 By:
Louise Fiszer, JE Feature
Posted In 
Enlarge Image »
Not very much food goes to waste in my house. Turkey noodle soup, made the day after Thanksgiving with the carcass, is something I look forward to all year, perfect for the Shabbat dinner following T-Day. (If I'm invited to someone else's table, I always ask for the bones they won't be using).

To make a rich, delicious stock, you must cook it at the gentlest simmer, constantly skimming off any fat. If the stock is allowed to boil, the fat will break down into the broth, causing an oily and cloudy end product. If you have leftover bird, a robust turkey chowder or turkey chili makes a splendid meal, as well. Keep the remaining leftover turkey for sandwiches during the week.

Before you toss out that small bag of turkey giblets, remove the liver for an old-fashioned chopped liver. Spread it on challah or matzah for a traditional starter to the Sabbath meal.

I always roast a few extra sweet potatoes to toss with leftover green beans for a terrific salad for Saturday's lunch. Pies and tarts consumed on Thursday leave us all a bit stuffed on the dessert front, but a refreshing cranberry sorbet is always welcome.

Turkey Stock
2 lbs. mixed turkey parts, such as necks, wings and backs
turkey carcass, broken up
1 onion, cut into small pieces
1 leek, thoroughly washed and sliced
2 carrots, sliced
1 clove garlic (optional)
1 stalk celery, sliced
1 bay leaf
6 sprigs parsley

In a large stockpot, combine all ingredients and cover with cold water by at least 3 inches. Bring to a gentle boil and skim grayish foam that forms on surface. Continue to skim until this foam no longer forms. Reduce heat and simmer, uncovered, for hours. Strain into storage containers, let cool and refrigerate.

Remove solidified fat from surface.

Makes about 8 cups.

Turkey Chopped Liver


1 lb. turkey liver, or turkey and chicken liver mixed
1 small onion, chopped
oil for frying
2 hard-boiled eggs, shelled and quartered
2 Tbsps. chicken or turkey fat
salt and pepper to taste

In a large skillet, sauté liver and onions in oil until liver is cooked through. Let cool. Cut liver in pieces and place in food processor with remaining ingredients. Process until a rough paste forms. Taste for salt and pepper.

Serves 6 to 8.

Turkey and Black Bean Chili


3 Tbsps. olive oil
1 large onion, chopped
2 cloves garlic, chopped
2 jalapeño peppers, seeded and chopped
1 red bell pepper, chopped
3 Tbsps. chili powder or to taste
1 can (28 oz.) tomatoes, drained and coarsely chopped
3 cups diced cooked turkey
2 cups cooked black beans
2 cups cubed butternut squash
salt and pepper
1/2 cup chopped fresh cilantro

In a large, shallow saucepan, heat oil. Cook onion, garlic and peppers until soft, about 5 minutes. Stir in chili powder and add tomatoes. Bring to a boil and add butternut squash. Simmer 10 minutes, then add turkey and beans. Simmer another 5 to 10 minutes. Taste for salt and pepper. Sprinkle with cilantro.

Serves 6 to 8.

Turkey Noodle Soup


6 cups turkey stock (recipe above)
4 oz. broad egg noodles, broken into 2-inch pieces
2 cups leftover green vegetables, such as brussels sprouts or green beans
2 cups diced, cooked turkey or chicken
1 medium tomato, seeded and chopped
1/4 cup chopped fresh parsley
salt and pepper

In a large saucepan, bring stock to a boil. Add noodles and simmer 5 minutes. Stir in vegetables, turkey and tomato. Cook another 5 minutes. Stir in parsley, taste for salt and pepper, and serve.

Serves 6 to 8.

Two-Potato Salad


11/2 lbs. all-purpose potatoes, cooked, cooled and cut onto 3/4-inch cubes
11/2 lbs. sweet potatoes (or yams) cooked, cooled and cut into 3/4-inch cubes
1 lb. green beans, cooked, cooled and cut into 1/2-inch pieces
1 small red onion, diced
1/2 cup chopped chives
salt and pepper

In a large bowl, combine potatoes, green beans, red onion and chives. Toss with your favorite dressing. Taste for salt and pepper.

Serves 10.

Fresh Cranberry Sorbet


1 package (12 oz.) cranberries, fresh or frozen, thawed
2 ripe pears, peeled and cored
1/2 cup cranberry juice
1/2 cup water (approximately)
grated rind of one orange

Put all ingredients into the food processor and puree until smooth. Pour into a shallow pan or dish and place in the freezer. Let it freeze until solid.

About 15 minutes before serving, take it out of the freezer and let it thaw for about 10 minutes. Put it back into the food processor and process until it becomes fluffy. If necessary, add a little cold water to aid in blending. Serve immediately.

Or, if you have an ice-cream maker, just follow the manufacturer's directions.

Serves 8.

Louise Fiszer is a California cooking teacher and food writer. Among the six books she's co-authored is Jewish Holiday Feasts.

Comments on this Article