Friday, November 18, 2016

Leftover Turkey Crepes Recipe and a Free Dinner at Fleming's

This week we have been exploring ways with leftover Thanksgiving turkey, thanks to the chefs of Fleming's Prime Steakhouse. Joe and I have enjoyed dining at The Summit in our adopted hometown of Birmingham, Alabama, but you will find locations across the United States. Along with inventive recipes, Fleming's is offering a $100 gift card to a reader of A Little Loveliness -- a great way to treat your family chef to dinner before or after the holiday feast! And for those looking to dine out, this fine restaurant will be open on Thanksgiving Day. I will announce the winner Monday, so keep reading to learn how to get your name in the teacup. Today's special is an elegant entree perfect for upcoming Yuletide celebrations.

Roasted Turkey Crepes

Makes 4 servings

Turkey Filling:

2 pounds turkey meat, white and dark

1 (3-ounce) onion

1 (6-ounce) red pepper, seeds and stem removed

4 ounces button mushrooms with stems

¼ pound butter

¼ pound flour

1 cup water

1 teaspoon kosher salt

½ teaspoon white pepper

3 cups turkey gravy or chicken stock

2 cups half-and-half

Mornay Sauce:

1 ounce butter

1 ounce onion, minced

1 clove garlic, minced

½ cup white wine

2½ cups heavy cream

½ teaspoon chicken base

½ teaspoon Tabasco

¼ teaspoon white pepper

¼ teaspoon kosher salt

3 tablespoons grated Parmesan cheese


8 prepared crepes

Turkey Filling (above)

2 cups Mornay Sauce (above)

1 tablespoon chopped fresh herbs

For Turkey Filling: Remove skin from turkey, then julienne turkey into ¼-inch by 1½- to 2-inch strips. Julienne onion and pepper. Cut mushrooms into ¼-inch-wide slices.

Melt butter in a 1-gallon saucepan set over high heat. Add red pepper, onion and mushrooms, and sauté for 5 to 6 minutes. Add flour, and cook for 2 minutes.

Reduce heat to medium, and add 1 cup water, salt and pepper; cook for 1 to 2 minutes, stirring often until very thick. Add turkey gravy or chicken stock and half-and-half; cook to a slightly thickened sauce consistency, 4 to 5 minutes. Add turkey, and cook for 2 minutes. Spread the mixture on a sheet pan to cool.

For Mornay Sauce: Melt butter in a 1-quart saucepan over medium heat. Add onion and garlic, and sauté for 2 to 3 minutes. Add white wine, and cook to reduce by half. Add cream, chicken base, Tabasco, white pepper and salt. Cook over medium-high heat to a sauce consistency, 8 to 10 minutes. Add Parmesan, and blend in with a wire whip. Let cool slightly, then strain sauce into an airtight container.

For Crepes: Preheat oven to  350°, and coat a sheet pan with cooking spray.

Place the browned side of crepes face down. Divide cooled Turkey Filling among crepes, spreading across the center of each crepe. Roll up crepes, and transfer to prepared pan. Bake to an internal temperature of 160°, about 10 minutes.

On 4 plates, place 2 crepes each. Ladle ½ cup Mornay Sauce over crepes. Sprinkle with chopped herbs, and serve immediately.

See Wednesday's post for crowd-pleasing Turkey Quesadillas. Plus, visit Monday's post for a Turkey Fried Rice recipe and your opportunity to win a $100 gift card from Fleming's.

Photo courtesy of Fleming's Prime Steakhouse. Used with permission.

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