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Curried Turkey Turnovers

Celery Root (Celeriac) Bisque

Make 20 turnovers (serves 4)

After carting back to San Francisco a 26 lb. turkey carcass from our Thanksgiving dinner with family in New York City, I warned my husband that I would not let one bit of it go to waste and would take him on a "Turkey Culinary Tour Around the World", making use of the  turkey meat in non-traditional recipes and making stock for soup with the bones.  Our first stop on the culinary tour was a spicy Turkey Tetrazini, picking up a recipe from the Net, and then on to Mexican Stuffed Pasilla Peppers (stuffed with sliced turkey, a soft Mexican cheese and cilantro) served with a cilantro-flavored tomato sauce. Our final stop was in the Orient, with an adaptation of a classic Chinese dim sum recipe for "Curry Puffs".  We served the curry puffs (I call them turnovers) with a celery root bisque (made with turkey stock).  Both recipes are perfect for a post-Thanksgiving Sunday Supper and they are also a great way to use up any leftover celery ribs (for the stock and bisque) and mashed potatoes (for the curry turnovers).

Slight cracks may appear
 in the dough as it bakes.

Prepare the Turkey Stock:

Prepare Celery Root (Celeriac) Bisque:

Prepare the Curry Turnovers:

   Dough

   Stuffing

  • Coarsely chop about 2 cups of turkey meat either by hand or using a quick pulse in the food processor.  Be careful not to over process it.

  • Peel one medium-size yellow onion, coarsely chop it and sauté in peanut oil until lightly golden brown.

  • Add the chopped turkey to the onion, then add 1 - 2 TBS S & B Oriental Curry Powder (depending on your taste).

  • Add ½ cup turkey stock.

  • When the entire mixture is cool, add ½ cup cooked mashed potatoes or 2 tsp. cornstarch.

     Making the Turnovers

Notes:

Freezing StockA great way to freeze large quantities of stock is to put them into sandwich-size Ziploc lock bags.  This is easily done by nesting the open bag upright in a 2-cup glass measuring cup and ladling in the cold liquid.  The only trick is to remove all the air from the bag as you zip it closed and to make sure that the bag is tightly sealed.  Carefully stack the filled bags on a flat tray and freeze.  Remove the bags from the tray when frozen and stack them in the freezer.  This is a space-saving way to storage large quantities of any liquids.  

Mouli Food Mill:  To me, this simple, manual tool is indispensable for pureeing cooked vegetables.  It usually comes with three interchangeable screens of varying fineness.  The soft pulp is pushed through the screen and the fibrous part of the vegetable is left behind. You could also use a blender or food processor in this recipe, but neither will remove the strings of the celery ribs and fibrous parts of the celery root.  Only the Mouli food mill will do this.

Processing the Dough:  As water is incorporated into the dough, the glutens will begin to develop.  The secret for making light and flaky dough is to process the dough as little as possible while incorporating the water.

S & B Oriental Curry Powder:  If S & B brand of Oriental Curry Powder is not available in your area and you plan to use traditional Indian Curry Powder, I suggest that you add it in small amounts and taste after each addition.  S & B Oriental Curry Powder is much milder and sweeter than Indian Curry Powder, so you may not need 1-2 TBS as indicated in this recipe.

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