I know, I know, you haven’t even thawed the damned turkey yet, let alone cooked it! But if you take a minute here before your final trip to the store, you will be glad you did, come the weekend. Following is a recipe you really should try, from (you guessed it, my favorite!) The Frog Commissary Cookbook. It is one of their variations on a salad which in its original presentation uses rice as the starch and shrimp in the protein slot. I have never made it with turkey, just chicken (along with their ingenious inclusion of diced pepperoni), but turkey should be a smashing substitute. The salad is, as I have found all Frog salads to be, just plain terrific and jam-packed with flavor. It’s one of my family’s all-time favorites.
A few more perfect leftover recipes: a turkey version of Chicken Divan, or, as I call it, Chicken Redux, using your leftover turkey in place of the chicken, or, the wonderful Oriental Chicken Salad from The Frog Commissary Cookbook.
Serves 6 to 8
NORTHERN ITALIAN SALAD
The Frog Commissary Cookbook
Clear Garlic Vinaigrette
1 1/4 cups corn oil
1/2 cup white wine vinegar
1 3/4 tsp. salt
1 3/4 tsp. pepper
1 T minced garlic
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 cup minced parsley
Whisk together the ingredients for the dressing and set aside.
1 pound orzo, cooked al dente
3/4 pound leftover cooked turkey, diced
¼ pound pepperoni from a stick, diced (or more to taste)
2 cups finely chopped green peppers
3/4 cup finely chopped red onions
1 cup quartered cooked marinated artichoke hearts
¼ cup small capers
1/3 cup minced parsley
1/3 cup minced fresh dill
¼ cup golden raisins
¼ cup dark raisins
Combine all the salad ingredients. Toss with the dressing and let marinate for several hours. Serve on a bed of greens.