We have the Brits to thank for last night's dinner but before we get to the meat of this post I need to clear something up; that's as in Cornish "pasty" and it's pronounced like "nasty" people. It absolutely nowhere near resembles the falsies used to accent what God didn't give all the A cups, if you know what I mean, and neither is it nasty in any way, shape or form.
Now, I've made these little leftover filled wonders before only in a pork version that we absolutely loved but I have to tell you the turkey kind's even better, if it's possible to beat anything pork that is. Filled with chopped raw carrots and parsnip along with leftover turkey, gravy and stuffing all in a nice neat little flaky pastry package, there's no way it should be called a "leftover".
Plated with two kinds of cranberry sauce and some coleslaw it was a meal made in heaven. So, why two kinds of cranberry sauce you ask? Well, in truth, I'm adding these to the blog so I'll know where to find them next time I'm making cranberry sauce because either one's a real keeper and I don't see myself making any other kind in the future. If you know me at all, you'll know I don't settle for making the same thing twice very often so you've gotta' imagine just how perfectly sublime the sauces are, although the pictures do them no justice.
Chunky Apple Cranberry Sauce courtesy of Country Home Magazine has cranberries and apples cooked in apple cider, sweetened with a touch of sugar and real maple syrup and spiced with a whole cinnamon stick. Finished with a touch of vanilla, it takes all of 10 minutes to whip up and is worth every second of time. It makes darn near a quart of wonderful tart but sweet, perfectly spiced sauce to jazz up any kind of poultry but I have to say it would be fabulous with pork too.
Raspberry Habanero Cranberry Sauce is a take on the Raspberry Cranberry Sauce in this month's Cooking Light Magazine. Remember about a year ago the BIg Guy whipped up some Raspberry Habanero Jelly - well, I added some to a mildly sweetened version of the recipe on the Ocean Spray package and added a cup of frozen raspberries just for good measure. The result is a supremely delicious kinda sweet, kinda' tart, raspberry flavored cranberry studded ruby colored sauce with the kick of a mule. Holy cow is it good! I can't wait to try it on a Turkey and Brie Panini which may or may not be on our list for tonight's dinner. Just sayin'.
Turkey n Stuffin’ Hand Pies aka Cornish Pasties (inspired by Emeril Lagasse, Food Network)
2-1/2 cups all-purpose flour
2 teaspoons confectioners’ sugar
1 teaspoon salt
3.5 ounces cold butter cut into cubes
4 ounces cold vegetable shortening cut into pieces
1 egg yolk beaten with 6 tablespoons ice cold water
In a large bowl combine flour, sugar and salt. Using a pastry blender cut in butter and shortening until mixture resembles fine crumbs. Using a fork mix in egg yolk/water mixture just until mixture holds together. Remove to a board and knead slightly until mixture holds together. Flatten to a disc, wrap well in plastic wrap and refrigerate for several hours or overnight.
1-1/2 cups diced leftover roast turkey
1/2 cup diced peeled raw carrots (quarter inch dice)
1/2 cup diced peeled raw parsnips (quarter inch dice)
1/2 cup leftover turkey gravy
1 cup leftover cold stuffing
Mix roast turkey, carrots, parsnip and turkey gravy together in a small bowl. Set aside.
1 egg yolk beaten with 1 tablespoon water
To make pasties, roll cold pastry out on a well-floured surface until about a quarter inch thick. Using a plate as a guide cut pastry into 6 or 7 inch circles. Brush edges of pastry with egg yolk/water mixture. Place approximately a half cup of filling onto middle of pastry. Add a spoonful of stuffing on top of filling, and then fold pastry up to meet at the top of the stuffing and crimp edges together well. Re-roll remaining dough pieces as required to make 6 pasties. Place on a parchment lined sheet pan and refrigerate for 15 minutes. Preheat oven to 400. Brush pasties with egg yolk/water mixture and cut slits in top so steam can escape. Bake for 20 minutes, then reduce oven heat to 350 and bake for additional 25 to 30 minutes until pasties are golden brown and cooked through. Allow to rest for 15 minutes before serving. Makes 6 large pasties.
Chunky apple Cranberry Sauce (adapted from Country Home Magazine)
1 cup apple cider
1/2 cup granulated sugar
1/3 real maple syrup
3 medium Granny Smith apples, peeled, cored and cut into 1/4 inch dice
1 12 ounce package fresh or frozen cranberries
1 stick cinnamon
1/2 teaspoon vanilla
Combine apple juice, sugar and maple syrup in medium sized saucepan and bring to a boil, stirring until sugar has dissolved. Add apples, cranberries and cinnamon stick. Cook, stirring occasionally until cranberries have popped and apples are tender – about 10 to 12 minutes. Remove from heat and stir in vanilla. Cool to room temperature. Remove cinnamon stick. Store in glass container in refrigerator. Makes 3-3/4 cups.
Raspberry Habanero Cranberry Sauce (a creation from JBug’s Kitchen)
12 ounce bag of fresh or frozen cranberries
1/2 cup granulated sugar
2/3 cup water
1 cup frozen raspberries
1 cup Raspberry Habanero Jelly
Place sugar and water into a large saucepan and heat over medium high stirring constantly until sugar is dissolved. Add cranberries and cook until cranberries start to pop – about 10 minutes, stirring occasionally. Stir in frozen raspberries and cook another 3 to 4 minutes. Remove from heat and stir in raspberry habanero jelly, stirring until jelly has dissolved. Cool to room temperature then place in a glass jar and refrigerate.