Several people I know already have sampled the food at Little Bangkok, the new Thai restaurant in East Grand Forks. All have had nothing but good to say about the eats. My stepdaughter, Amy, and a friend of hers are planning an outing there today. I can’t wait to go, too. But I may have to sample a taste of Thai at home first.
I came across a recipe forÂ Thai-Style Turkey Curry while looking for leftover recipes. We have an ice-cream bucket of turkey leftovers from our Thanksgiving Day dinner, as well as some squash, which also is called for in the recipe.
Thanksgiving Day leftovers usually don’t present a problem to us, since weâ€™re always fixing new dishes with what we didn’t eat for supper the previous night. Weâ€™ve made a shepherd’s pie-type dish with our leftovers, thrown the turkey carcass in a kettle for soup and, of course, always have enjoyed sandwiches.
This morning, while watching the “Today” show on the TV at the gym, I saw a leftover turkey recipe that almost had me drooling. It was for a baked pasta gratin. I found the recipe on the NBC website, and it definitely figures into my plans.
Here’s that recipe, along with the one for Thai curry, just in case you’re in a quandary with what to do with your leftovers. The nice thing about both recipes is that they can be on the table in less than an hour.
Thai-Style Turkey Curry
8 ounces (half of a 1 pound box) fettuccine
1 tablespoon vegetable oil
5 green onions, sliced on diagonal
3 cloves garlic, minced
1 teaspoon Thai green curry paste
1 15-ounce can chicken broth
Â½ of a 15-ounce can coconut milk
2 cups cubed cooked turkey
1 cup each: cubed cooked squash, cooked green beans
Â½ teaspoon salt
Grated lemon zest, chopped cilantro (optional)
Heat a large pot of salted water to a boil; add fettuccine. Cook according to package directions. Drain. Heat oil in a large skillet over medium heat. Add green onions; cook, stirring, 1 minute. Add garlic; cook, stirring 1 minute.
Stir in curry paste; cook 30 seconds. Stir in chicken broth; heat to a boil. Cook 5 minutes to reduce slightly. Stir coconut milk to mix in the cream at the top. Add to skillet. Reduce heat to low; cook 5 minutes. Add turkey, squash, green beans and salt. Cook until turkey is warmed through, 5 minutes. Serve over fettuccine in shallow bowls.
Garnish with lemon zest and cilantro.
Yield: Serves 4.
Approximate nutritional analysis per serving: 507 calories, 30 percent of calories from fat, 17 grams fat (11 grams saturated), 56 milligrams cholesterol, 56 grams carbohydrates, 33 grams protein, 719 milligrams sodium, 6 grams fiber.
Baked Pasta Gratin with Turkey
1 pound uncooked penne pasta
3 cups (more or less) leftover white and dark meat turkey, diced
3 tablespoons olive oil
Â½ cup unsalted butter
1 cup heavy cream
Â½ cup leftover turkey gravy
4Â½ cups grated Parmesan cheese
Â½ cup diced fontina cheese
Â½ cup diced fresh mozzarella
Salt and freshly grated black pepper
Bring a large pot of lightly salted water to a boil. Cook the pasta until al dente, approximately 8 to 10 minutes. Drain and keep warm.
Preheat the broiler. In a large sautÃ© pan over medium heat, melt the butter. Add the turkey, heavy cream, turkey gravy, 3Â½ cups of the Parmesan cheese, the fontina, mozzarella and a pinch of pepper. Bring the sauce to a light boil, add the pasta, toss, and transfer the pasta to a baking dish.
Sprinkle the remaining 1 cup of Parmesan cheese on top of the pasta and broil for 5 to 6 minutes, or until golden brown.
Yield: Serves 6.