Monday, December 2, 2013

Freek Turkey Moussaka

Yes, I did mean Freek. I decided it is not fair to call this a Greek Moussaka. The Greek side of my family consists of one cousin who married a Greek man and now they have four beautiful daughters. Through my cousin and her in-laws I learned to make traditional Greek dishes like dolmades, spanakopita, kourabiethes, avgolemono and moussaka. What I made with my leftover turkey and ham is a cross between moussaka and Thanksgiving dinner. This recipe is not Greek and so I hereby dub thee Freek Turkey Moussaka.

It smells great, tastes wonderful AND you can
adjust the ingredients to your needs

I thinly sliced cooked sweet potato and made that the bottom layer in the pan. I roasted thin slices of eggplant and layered this over the sweet potato. I put leftover turkey, ham, Greek herbs and the leftover creamed onions (minus the cream) in the food processor and gentle pulsed until it was a course mince. This was the third layer. I then made a low fat version of bechamel sauce and added extra nutmeg. This was the fourth layer. I put the whole thing in the oven for 45 minutes and had dinner for four to six people. Great with a green salad.

It is flavorful, colorful and travels well
The final bit of turkey became a Thai red curry soup with red curry paste, fish sauce, peas, carrots, quinoa, bamboo shoots, coconut milk and cilantro. It is only soup the first night. The quinoa absorbs the broth and it becomes as thick as chili by the next day. This photo shows it cold, with all the liquid absorbed. It tastes good hot or cold.

This is the year that the leftover turkey recipes were more enjoyable than the day of menu. Next year I think we will skip Thanksgiving dinner all together and go straight to the leftovers. . . .

Who says a Thanksgiving meal has to be served like in a Norman Rockwell painting anyway?



Vickie said...

bechamel sauce

I am not sure I have ever heard that term - ?

Jane Cartelli said...

B├ęchamel sauce:
B├ęchamel sauce, also known as white sauce, is made with a roux of butter and flour cooked in milk. It is one of the mother sauces of French cuisine. It is used as the base for other sauces.

People who drink Moomilk can make it with skim. I have made it with corn starch, butter buds and skim. I have also made it with non-wheat flours. Egg yolks help thicken it. The yolks must be tempered before adding and then the sauce cannot boil or simmer once they are added or the yolks will set.