Wednesday, November 20, 2013

Thanksgiving Leftovers

We always make too much food for Thanksgiving dinner. Whether it be on purpose because we want that day after turkey sandwich, or by accident because Uncle Joe was a no show, there is always a little turkey hanging out in the fridge come black friday. The question is, what do you do with all that turkey after you're sick of eating turkey sandwiches?




Luckily it was Bon Appetit to the rescue! Last week I had the opportunity to visit the Bon Appetit test kitchen in the Conde Nast building near Times Square. Bon Appetit and Swanson Broths were hosting a Savory Leftovers event and had invited some local foodies along to cook, including yours truly!


Our hosts plied us with wine and snacks then split up the ten of us into three different groups. With three different recipes to complete, we had work to get done! All three recipes were pretty simple, which is exactly what you want for a leftover meal.

Bon Appetit's executive chef, Mary Nolan, guided us through the recipes and gave us advice as the night went along. She shared her thoughts on flavor, the big four being the most important - salt, sweet, sour & heat, and told us not to just follow the recipes and make the dishes our own.


My team of ladies decided to cook the Black beans and Rice with Turkey and Apple Salsa recipe. With several different elements to the dish, we split up the work and got to chopping. Once the salsa was prepared, all we had to do was simmer the beans for a while. Since the event was co-hosted by Swanson broth, there were cartons of the stuff all over the place for our use. We used the broth to simmer the beans while the other groups used it to prepare a risotto and make a broth for the soup.


After about an hour and a half, all of the dishes were complete and we were ready to dine!


Everything was delicious! With heaping helpings of each dish, none of us were leaving hungry. We were even treated to some amazing local chocolates and a swag bag full of Swanson broth and back issues of Bon Appetit. It was quite heavy carrying it to Penn station and on the train home!


Thanks so much to both Bon Appetit and Swanson Broth. I had a fabulous time, met some amazing people and left completely full. I also know exactly what I'm going to make with some of my leftovers (hint - it's that Thai soup up there!)


Disclosure - I was invited to this event by the people at Swanson broth & Bon Appetit.  I was not compensated for this review and all opinions are my own.

One Year AgoStrawberry Rice Krispy Treats
Two Years AgoThanksgiving Potato Pie
Three Years AgoChocolate & Peanut Butter Macarons

Black Beans and Rice with Turkey and Apple Salsa
From Bon Appetit

1 cup chopped, peeled Granny Smith Apple
1/2 cup chopped cilantro, divided
1/3 cup finely chopped red onion, divided
1 teaspoon fresh lime juice
1/3 cup finely chopped bell pepper
2 tablespoons vegetable oil
1 1/2 teaspoons chili powder
1 teaspoon ground coriander
3/4 teaspoon cumin
3 cloves garlic, minced
3 cups chicken broth
2 15-ounce cans black beans, rinsed and drained
Kosher salt & freshly ground black pepper
4 cups cooked brown rice
2-3 pounds leftover turkey, shredded
1 lime, cut into wedges

Combine apple, 1/4 cup cilantro, 2 tablespoons onion and 1 teaspoon lime juice. Toss to coat and taste.  Season with salt and pepper if desired. Set aside.

Heat oil in a large skillet over medium heat. Add remaining onion, bell pepper and ground spices and cook, stirring occasionally, until the vegetables are softened (about 6-7 minutes). Add garlic and cook for another 2 minutes. Add broth and beans and bring to a simmer.  Let cook for about 5 minutes, mash beans with a potato masher or the back of a spoon.  Cook until the sauce is thickened, about 8-10 minutes total.  Season with salt and pepper and more lime juice if desired.

Divide rice between four plates, top with beans, chicken & apple salsa. Garnish with cilantro and lime wedges.
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