Here’s hoping that everyone had a splendid Thanksgiving yesterday. Assuming that many of you have a lot of left-over turkey, especially dark meat (because it has so few fans), I’m sharing the perfect recipe for those legs and thighs that no one ate yesterday. It occurred to me a number of years back that our heritage turkey leg and thigh meat looked more like beef or pork, so I decided to start using it in recipes that would be suited to beef and pork — and what a great idea that was! We have since discovered lots of great ways to prepare our dark turkey meat. Since we don’t buy commercial meat, I can’t vouch for the taste of this when made with CAFO turkey, but we have received nothing but praise when serving this to guests, even those who said they don’t like dark turkey meat.
And bonus points — this only takes a few minutes to prepare, making it perfect for the day after Thanksgiving. In fact, a couple of years ago, I made this recipe on a morning talk show during a seven-minute segment, so give it a try!
Makes 4 servings
2 cups cooked heritage turkey leg and thigh meat, cubed
1/4 cup butter
1/4 cup flour
2 cups sour cream, buttermilk, or yogurt
1/2 cup milk
Make noodles according to the recipe or package directions. While noodles are boiling, melt the butter in a large skillet and whisk in the flour until bubbly. Add the sour cream (or buttermilk or yogurt), continuing to stir until bubbly again. Add the milk and continue to whisk until smooth. Add the turkey meat and noodles to the sauce and stir. Turn the heat to low and simmer for 5 minutes until meat is heated through. Arrange the noodles on a platter and spoon the meat and sauce over them. Steamed spinach makes a great side dish for this because it really works well with the creamy sauce.
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