turkey rotkohl ragout
This is another of the few recipes that bears a date, viz., December 3, 2001, a Monday, a week and a half after a family Thanksgiving. There were still leftovers, apparently. My annotation at the time said, “An amalgamation of American, German, and French themes to help when you’re trying to keep the carbs down!”
Looking at the recipe now while transcribing it, I see the American and German influences, but it appears that the only French I see is in the title.
This being a Monday, most likely this was dinner prepared while, and eaten during, Monday Night Football on television.
- 1 oz olive oil
- 1 cup leftover turkey pieces, bite sized
- ½ large red onion, in rings with one side cut
- ¼ apple juice
- 1 stalk celery, diced ½”
- 2 cups chicken broth
- 1 cup dry red wine
- ½ medium red cabbage, sliced thin
- <salt> to taste.
- 4 cloves
- 10 peppercorns
Sweat the onions in olive oil 8-10 minutes until slightly browned. Put the cloves and peppercorns in a tea infusion ball. Put everything in a large enough pot and cook 30 minutes.
Remove the infusion ball and discard its contents. Drain the pot, saving the liquid for soup some later time, if desired|.
Plate up the drained turkey and cabbage.
Turkey Ham Ratatouille Stew ♭
When Dr. Oz one August morning reported on my morning newscast that eggplant had been found to help control type 2 diabetes, and just happening to have one in my refrigerator, I decided to make it be part of my evening entrée.
Eggplant pairs well with tomatoes. I had a chunk of turkey ham in the refrigerator. The rest of the recipe came to me as necessary to combine the two into a tasty weekday meal.
- vegetable cooking spray
- 1 tbsp olive oil
- 1 medium onion, diced
- 4 cloves garlic, smashed, minced
- 4 large white mushrooms, chopped
- 1 medium globe eggplant, in ½” cubes
- 1 (15 oz) can reduced salt diced tomatoes
- 1 (8 oz) can reduced salt tomato sauce
- 1 tsp dried parsley flakes
- 1 tsp dried basil leaf flakes
- 1 tsp dried leaf oregano
- ½ tsp freshly ground black pepper
- 1 cup unsalted beef broth
- ½ lb turkey ham, in ½” cubes
- ¼ lb Velveeta® cheese, in chunks
- ¼ cup Parmesan cheese, grated
Spray a large-enough sauce pan with oil, add the olive oil, and heat to medium high. Add the onions, garlic, and white mushrooms, mix together, and cook until the onions soften, about 4 minutes. Add the cubed eggplant, mix well, and cook until the water it releases has almost evaporated.
Add the remaining ingredients, except for the cheeses, and simmer for 20 minutes.
Add the Velveeta® to the pan, turn off the heat, and stir until melted and smooth. Add the grated Parmesan cheese and whisk it in.