Monday, April 1, 2013

roast turkey aftermath

Thanksgiving is not Thanksgiving without the roast turkey. But then there are the leftovers. And so naturally, to soups, and paté.

turkey paté with rye bread

Easy paté

Sauté 2 cups of the cooked turkey meat with a half cup of chopped onion, and 2 tsp of chopped garlic, in 2 tbsp of olive oil. At this point, I add either chopped green chili peppers or crushed red pepper flakes. That is optional. Grind this spiced meat in the food processor along with a cup (or more -- to your taste) of cream cheese or sour cream. A tbsp or two of coarse- grained mustard may be added too, if you like. Add a 1/4 cup of chopped tomatoes, any color bell peppers, a tbsp of chives or spring onion, and fried bacon bits, if you happen to have some,  to this and mix well. You may add cheese too, if you like.

Now serve as a dip, spread, in rolls etc.

turkey paté pinwheels

Above is the same paté rolled in grilled and buttered tortillas, and garnished with jalapenos.

For info on the bread, please go to "my gallery".

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