It’s Thanksgiving morning and we’re looking forward to chowing down on turkey, mashed potatoes and all the fixins with the family. My very ambitious goal for today is to somehow manage to save some room for a sliver of pumpkin pie and a sliver of my husband’s granny smith apple pie. Dare to dream!
I’m in the “I love leftovers” camp, so as I sip my coffee and catch up on Top Chef this lazy holiday morning, I’m mulling over some possibilities for the foil covered paper plate of Thanksgiving turkey that will make its way back home with us. My dad’s “international fried rice” is a definite contender (heck, throw the cranberries and sweet potatoes in there too.) But I’m also thinking about some of our favorite global recipes that would be perfect with a substitution of some leftover turkey. Wishing everyone a wonderful Thanksgiving — happy eating!
Vietnamese Bun Thit Nuong (Rice Noodle Bowls) with Nuoc Cham
Carribbean Cha Cha Bowls
Indian Turkey Tikka Masala
Thai Lemongrass Turkey and Coconut Soup
Sesame-Avocado Brown Rice Bowls
This is one of those recipes that is hardly a recipe but the results are so delicious that people end up thinking you are an absolutely wonderful cook. I made this Chicken Verde for a party (Taco Party) we hosted recently and everyone wanted to know how I made it. I was a bit stumped when I was asked for the recipe and considered lying and making the dish out to be more complicated that it was, but my conscience got the better of me (barely)…
Ria can handle this with some rice and yogurt since she is trained to eat mild to medium spicy food. I use store bought tomatillo salsa but you can make your own. This recipe could work with pork as well. Serve with a side of rice and beans and the usual taco toppings or roll up in burritos with your favorite fillings. If you don’t have a slow-cooker (buy one, like my friend Ritu did after eating this dish), you can make this on the stove-top. This dish also freezes well, so make extra and save some for another day.
2 lbs chicken thighs/breast cut into bite-size cubes
2 bottles (16 oz each) of your favorite tomatillo salsa (I used Fontera Grill Tomatillo Salsa)
1 tbsp cumin powder
chilli flakes, salt and pepper to taste
2 tbsp vegetable oil
1/2 to 1 cup chicken stock or water (optional, if you like a “thinner” verde)
- Heat oil and sprinkle chicken with cumin, chilli flakes (if using) and salt and pepper.
- Fry in heated oil for 5-6 minutes till chicken gets some color/carmelization (no need to cook through)
- Dump in slow cooker along with tomatillo salsa, water/stock (if using) and cook on high for 3 hours of low for 6 hours. If cooking on stove-stop bring to a boil and then simmer for 30 minutes.