Before and After Thanksgiving: Turkey Liver Pate Appetizer and Turkey Stock

The best Thanksgiving appetizers are ones that are light, more about flavor than satisfying hunger.

Cheese, olives, vegetable crudite and pickles are an easy way to anticipate the meal while everyone is getting settled and beverages are being served.

Years ago I discovered turkey liver pate when I was stumped by what to do with that very large turkey liver inside the turkey. Ever since, I have happily served the pate as an appetizer with crackers or thin slices of fresh Italian bread.

This year, having bought beets to make a Thanksgiving beet salad, the beet greens were a healthy substitute for Italian parsley. The sweetness of the greens are a perfect compliment to the richness of the liver.

The other part of Thanksgiving that is important to me is the turkey stock that I start making while dinner is still in progress.

Everyone has their favorite after Thanksgiving left-over sandwich. For me, nothing is better than the turkey stew with dumplings made with the thick stock prepared from the Thanksgiving turkey.

Many people throw out the turkey carcass because it looks gross. But this ugly duckling (excuse the shifting metaphor) turns into a beautiful swan of a soup.

Before Thanksgiving dinner begins, the stock pot is on the stove, even as the turkey is finishing roasting in the oven. After the turkey is carved, instead of leaving the unsightly mess of bones on the cutting board, all of it goes into the stock pot, even the little bits of stuffing.

By the time the last guest says goodbye, the stock is ready to be strained, the bones picked clean of meat for soup. Refrigerated and then frozen, the stock continues the pleasures of Thanksgiving into winter.

Turkey Liver Pate

Serves 10

Ingredients

1 turkey liver, washed, cut into quarter sized pieces
1 cup shiitake mushrooms, washed, stem trimmed, thin sliced
1 piece of bacon, finely chopped
2 eggs, hard boiled, peeled, quartered
4 cups beet greens, stems and leaves washed to remove the grit, finely chopped OR 1 cup Italian parsley, washed, leaves and stems finely chopped
2 garlic cloves, ends trimmed, papers removed, finely chopped
4 tablespoons olive oil

Sea salt and black pepper
1/4 teaspoon cayenne (optional)

Directions

Saute together the garlic, onions and beet greens or Italian parsley with 1 tablespoon olive oil until lightly browned. Push the caramelized vegetables to one side of the pan. Add another tablespoon olive oil to the pan. Sauté the liver pieces until lightly browned. Do not overcook the liver. I only needs to be seared.

Use a rubber spatula to move the liver and sautéed vegetables into a food processor. Add 2 tablespoons and season with cayenne (optional), sea salt and pepper. Pulse until smooth. Taste and adjust with more salt and pepper and olive oil.

Refrigerate in a covered container.  Before serving, allow the pate to come to room temperature. Serve with crackers, thin slices of bread or lightly toasted bread.

Turkey Stock

Serves 10

Ingredients

Bones and carcass of turkey

Directions

Place all the bones and the carcass of the turkey into a large stock pot. Cover with water and lightly cover.

Simmer 1 hour. Strain the bones. Place the stock into covered containers and refrigerate. The stock will keep in the refrigerator for several days and can be frozen for several months.

Turkey Isn't Just for Thanksgiving: Turkey Stew with Dumplings

Usually on Thanksgiving between 20-25 people come over for dinner. Serving turkey is part of the holiday tradition but there's a practical side as well: one turkey serves a lot of people.

Turkey is a food so rooted in a holiday--think egg nog and New Year's Eve--that most people wouldn't think of using it at other times of the year.

Roast turkey in the summer is a practical solution to serving large amounts of food for backyard parties without an excessive amount of work.

Sweet, moist breast meat, perfect of sandwiches, can also be tossed in salads. Thigh meat is also good in sandwiches with a bit of mayonnaise, thin slices of red onion and arugula leaves. Or, teasing flavor out of the legs and thighs by boiling them in a large pot of water creates delicious turkey stock and several pounds of meat ideal for salads, soups and stews.

Turkey Stew with Dumplings and Vegetables

Yield: 4-6 servings

Time: 45 minutes

Ingredients

4 cups cooked, shredded turkey dark meat

6 cups turkey stock (fat removed)

2 carrots (washed, peeled, ends removed, chopped into thick rounds)

2 sweet potatoes (cooked, skins removed, roughly chopped)

1 medium yellow onion (peeled, ends removed, roughly chopped)

1 ear of corn (kernels removed) or 1 cup of canned or frozen corn

1 celery stalk (washed, ends removed, roughly chopped)

1/2 cup brown or shiitake mushrooms (washed, thinly sliced)

4 garlic cloves (peeled, finely chopped)

1/2 cup Italian parsley (leaves only, finely chopped)

1 small bunch spinach (washed thoroughly, stems removed)

1 cup flour

1 tablespoon sweet butter

1 teaspoon baking soda

1 teaspoon sugar

1/2 - 3/4 cup half and half

Olive oil

Sea salt and pepper

Method

In a dutch oven or a frying pan with tall sides, sauté the carrots, garlic, celery, mushrooms, onions, corn, and parsley in olive oil until lightly browned. Season with sea salt and pepper. Add the shredded turkey, cooked sweet potatoes, and turkey stock. Simmer. Drop in the spinach and cook for 10 minutes or until the spinach has wilted. Taste and adjust the seasonings.

To make the dumplings, mix together the flour, baking soda, sugar, season with sea salt and pepper in a bowl. Finely chop the butter, add to the flour and mix well. Slowly pour in the half and half, stirring until the batter has a thick consistency. Using 2 spoons, make dumplings and ease them them into the hot liquid.

Cover and simmer for 30 minutes. Serve with a salad and a baguette.

Variations

Add 2 tablespoons finely chopped scallions or Italian parsley to the dumplings.

Add 2 tablespoons finely chopped roasted red peppers to the dumplings.

The Best Post-Thanksgiving Comfort Food: Turkey Dumpling Stew

Usually on Thanksgiving between 20-25 people come over for dinner. This year we had a smaller group. With 15, we had time to talk and there wasn't quite as much work getting the meal ready. Out of habit, though, we bought the same size turkey we always buy, a 25 pounder. So we assumed we'd have a lot of food left over, enough for several days of sandwiches.

When we looked in the refrigerator on Friday, we were surprised that we had very little cranberry sauce, almost no stuffing, and only enough white meat for a couple of sandwiches. But, happily, we did have a lot of dark meat and almost a gallon of turkey stock we'd made Thanksgiving night.

For our day after Thanksgiving dinner, I didn't want to spend a lot of time in the kitchen and I wanted a good comfort meal. Dumplings with anything is always great, but with richly flavored turkey stew, there's nothing more satisfying.

Turkey Stew with Dumplings and Vegetables

Yield: 4-6 servings

Time: 45 minutes

Ingredients

4 cups cooked, shredded turkey dark meat

6 cups turkey stock (fat removed)

2 carrots (washed, peeled, ends removed, chopped into thick rounds)

2 sweet potatoes (cooked, skins removed, roughly chopped)

1 medium yellow onion (peeled, ends removed, roughly chopped)

1 ear of corn (kernels removed) or 1 cup of canned or frozen corn

1 celery stalk (washed, ends removed, roughly chopped)

1/2 cup brown or shiitake mushrooms (washed, thinly sliced)

4 garlic cloves (peeled, finely chopped)

1/2 cup Italian parsley (leaves only, finely chopped)

1 small bunch spinach (washed thoroughly, stems removed)

1 cup flour

1 tablespoon sweet butter

1 teaspoon baking soda

1 teaspoon sugar

1/2 - 3/4 cup half and half

Olive oil

Sea salt and pepper

Method

In a dutch oven or a frying pan with tall sides, sauté the carrots, garlic, celery, mushrooms, onions, corn, and parsley in olive oil until lightly browned. Season with sea salt and pepper. Add the shredded turkey, cooked sweet potatoes, and turkey stock. Simmer. Drop in the spinach and cook for 10 minutes or until the spinach has wilted. Taste and adjust the seasonings.

To make the dumplings, mix together the flour, baking soda, sugar, season with sea salt and pepper in a bowl. Finely chop the butter, add to the flour and mix well. Slowly pour in the half and half, stirring until the batter has a thick consistency. Using 2 spoons, make dumplings and ease them them into the hot liquid.

Cover and simmer for 30 minutes. Serve with a salad and a baguette.

Variations

Add 2 tablespoons finely chopped scallions or Italian parsley to the dumplings.

Add 2 tablespoons finely chopped roasted red peppers to the dumplings.

Chicken and Dumplings with Sweet Potato Stuffing

Chicken and dumplings is the classic comfort-food entree, no question about it. Stuffing the dumplings with a savory sweet potato puree takes them to another flavor level. Adding that little touch, makes the dish perfect for a dinner party.

Chicken and Dumplings with Sweet Potato Stuffing

Yield: 4-6

Time: 2 1/2 hours

Ingredients

1 medium sized sweet potato or yam, washed, wrapped in tin foil
1 shallot, peeled, finely chopped
8 cloves, garlic, peeled, finely chopped
2 4-pound chickens, washed
1 yellow onion, peeled, roughly chopped
1 ear of corn, the kernels removed
3 large carrots, peeled, cut into thick rounds
1/2 pounds mushrooms, washed, sliced thin
4 cups chicken stock, homemade
2 tablespoons olive oil
4 tablespoons butter
2 cups white flour
1/2 teaspoon baking powder
1/2 cup cream or half-and-half
Sea salt
Freshly ground black pepper

Method

Bake the sweet potato in a 350 degree oven for 1 hour (turning it over after the 1st 30 minutes) until soft. Remove from the tin foil and peel off the skin and mash with a fork. (For a chef's snack, try the skin with a little sea salt. Yummy.) Saute the finely chopped shallots and 2 of the garlic cloves in olive oil until lightly browned, then add to the sweet potato puree and put aside.

Cut apart the chicken, separating the legs, thighs, and wing parts (cut apart the three wing bones, keeping the 2 and using the wing tip for stock). Debone the breasts and remove the skin. Put the meat into a bowl and season with 1/4 cup olive oil, sea salt, and black pepper.

To make the stock, put the carcass, wing tips, and breast skin into a large pot with 1/2 gallon of water and simmer on a medium flame for 1 hour. The water should have reduced by half. Strain out the bones and put the stock aside.

Cutting apart the chicken and making the stock the night before has a couple of advantages. You don't have to deal with it on the day you're cooking the meal, the meat will tenderize in the seasoned olive oil, and you'll be able to strip off the fat that will solidify on top of the stock. These are all good things.

In a large skillet or dutch oven, brown the wings, legs, and thighs in olive oil on a medium flame, turning them frequently so they don't burn. Remove and drain on a paper towel. Pour off the fat and discard. Measure 1 tablespoon of olive oil and saute the onions, garlic, corn, and mushrooms until lightly browned. Add the wings, legs, thighs and chicken stock. Cover with a lid or piece of tin foil and simmer for 30 minutes or until the chicken is tender.

Add enough stock or water to cover the chicken and vegetables.

Make the dumplings by first mixing together the flour and baking powder. Using a fork, crumble the butter into the flour, then season with a little sea salt and freshly ground pepper. Stir the flour mixture and slowly add the cream until the texture is like thick porridge.

The dumplings will take 30 minutes to cook, so save this last step until your guests have arrived and they're enjoying drinks and hors d'oeuvres. Ask someone to keep you company or help with making the dumplings. They're fun to make but a bit tedious.

One last thing before you start making the dumplings. This is the moment when you can decide if you want to include the breast meat or save it for another dish (like grilled chicken paillard or breaded chicken breasts). If you want to have both white and dark meat in the dish, then cut the breasts into 1" cubes and lightly saute them in a olive oil for 2 minutes on each side, then add them to skillet.

Put the flame onto medium and start fashioning the dumplings. Using 2 large metal spoons, scoop up a quarter-sized amount of the dumpling mixture in one of the spoons. With the other, take a dime-sized amount of the sweet potato puree and spread that over the dumpling mixture, then scoop up another quarter-sized portion of the dumpling mixture and spread it on top of the other spoon so the sweet potato puree is completely hidden.

Describing how to make the stuffed dumplings makes it sound difficult, but it's very simple. You'll quickly get the hang of it.

There should be enough liquid in the pot to reach 1/2" above the meat and vegetables, because the dumplings need liquid to stay moist. Once the dumpling has been formed in the one spoon, use the other spoon to gently slide it off into the pot so it rests on top of the chicken and vegetables.

As you make the dumplings, set them into the pot, one next to the other--no overlapping--until the top of the pan is completely covered with dumplings. It's best if there's a little space between dumpling so they have room to expand.

Cover the pot and come back in 30 minutes. Use a large soup plate to serve the chicken with a sampling of vegetables and a dumpling.