Monday, November 26, 2007

The Left Overs

I'm not sure how I ended up with more tomatoes than I could use in late November. Maybe I had bought them thinking I would juice them. At any rate, that is how I found this recipe for Turkey Tomato Stew.

I also ended up with more turkey than two people ought to have in the house at one time. On Friday, after we had been hosted by friends on Thursday, we decided we were missing out on the best part of Thanksgiving ... the sandwiches. So like the rest of country we have turkey to spare. This is not so bad really for as I calculate it we have not had a turkey in the house for nearly two years. I am happy to be playing turkey leftovers again.

On the face of it, it seems a little strange as recipes go. Raisins? Pumpkin pie spice? And yet I can attest that this recipe from Bon Appetit is really quite good! I had to fudge a little. I only used half the onions called for and I had no pumpkin pie spice so I substituted mace and nutmeg 3:1.

And while on the subject of food. I have added a new set of links on the right panel here. I have included the new category of Food Blogs. Some I have been following for over a year. Check them out.

Turkey-Tomato Stew with Onions and Raisins

This is a kind of picadillo, a typical Spanish stew. If I had had any on hand, I would have added a packet of Sazon Goya. Serve over steamed rice.


6 TBS Olive oil

4 cups chopped onions

3 cups 1/2" dice dark turkey meat
1 1/2 TBS chili powder

1 TBS pumpkin pie spice
2 14.5 oz cans diced tomatoes with green pepper (used fresh that I peeled and seeded)

1 cup water
2/3 cup raisins
1/4 cup apple cider vinegar
(one packet Sazon Goya)


Heat oil in heavy large pot over medium high heat. Add onions and saute until beginning to soften, about 3 minutes. Add turkey, chili powder and pumpkin pie spice. Saute 3 minutes. Add tomaotes with juices, 1 cup water, raisins and vinegar. Inccrease heat to high and bring to a boil. Reduce heat to medium low, cover and simmer until flavors blend, about 15 minutes. Uncover and simmer until slightly thickend about 5 minutes. Season with salt and pepper and serve.

1 comment:

clem clements said...

I received a "Tomato Puree" device from Italy for my birthday. We puree'd 120 tomatoes that I scavenged right before our first frost.

You may want to invest in a tomato puree machine if you're stuck with hundreds of tomatoes in the fall. The beauty of puree is that it can be frozen. Or, add some lemon juice to it and it will keep for a long time in the fridge (a few weeks at least).

Keep up the great work on this great blog!!!