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Ham And Turkey Leftovers

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Chef Walter Staib of City Tavern in Philadelphia makes a dinner from ham and turkey leftovers.
Ingredients
Ham turnover:
  Ham 3 Pound (Dietz & Watson® Semi-Boneless Ham, cut into ½-inch cubes)
  Yellow onions 1 Cup (16 tbs), chopped finely
  Garlic 4 Clove (20 gm), chopped finely
  Unsalted butter 1 Tablespoon
  Red burgundy wine 1 Cup (16 tbs)
  Button mushrooms 1 Cup (16 tbs), chopped finely (or whatever mushroom you prefer)
  Fresh basil 1⁄4 Cup (4 tbs), chopped finely
  Fresh parsley 3 Tablespoon, chopped finely
  Fresh thyme sprigs 1
  Salt 1 Tablespoon
  Freshly ground black pepper 1 Teaspoon
  Demi-glace 1 Cup (16 tbs)
  Puff pastry 3 Pound
  Eggs 1 , beaten (with 1 tablespoon water)
Creamed turkey sandwich:
  Unsalted butter 1⁄2 Pound
  Chicken stock 2 Cup (32 tbs)
  All-purpose flour 1 Cup (16 tbs)
  Roasted turkey 2 Pound, thinly sliced (Dietz & Watson® Homestyle Breast of Turkey)
  Heavy cream 1⁄2 Cup (8 tbs)
  Egg yolks 4 , lightly beaten
  Juice of lemon 2 Large, strained
  Salt To Taste
  Ground white pepper To Taste
  Bagels 4 , toast
  Fried eggs 4
  Sauteed onion 1 Large
Directions

Ham Turnover
MAKING:
1)In a large skillet, sauté the ham cubes, onions and garlic in the butter over high heat for 5 minutes, until the onions are golden brown.
2)Add the red wine to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon. 3)Add the mushrooms, basil, parsley, thyme, salt and pepper and cook until the liquid has evaporated.
4)Stir in the demi-glace and cook about 5 minutes more, until all liquid has evaporated again.
5)Remove from the heat. Spread the mixture out onto a baking sheet and let it cool for about 10 minutes. 6)Refrigerate the mixture about 1 hour to cool completely.
7)Preheat the oven to 450°F.
8)On a lightly floured surface, roll out the puff pastry to 1/8 inch thickness. Cut out six 6- to 8-inch squares and brush the edges with the egg mixture.
9)Place 1 cup of the meat mixture in the center of each square. Fold each square over diagonally to form a triangle and press the edges firmly to seal. Using a fork, gently prick the center of each triangle to allow steam to escape. Lightly brush the edges again with the egg mixture.
10)Arrange the triangles 2 inches apart on a greased baking sheet.
11)Bake for 8 to 10 minutes, until golden brown.

Creamed Turkey Sandwich
MAKING:
12)Melt 2 tablespoons of the butter in a large sauté pan over medium heat, add chicken stock.
13)In a medium bowl, knead together the flour and remaining butter to form a paste.
14)Drizzle about 1/3 cup of the hot stock into the paste, mixing constantly.
15)Stir this thinned paste into the simmering stock, and simmer for about 15 minutes, or until the sauce is smooth and velvety.
16)Strain the sauce again through a fine mesh strainer, and return it once more to the pan.
17)Bring the sauce to a simmer over medium-low heat (careful to keep it from boiling), and add the turkey.
18)Whisk together the cream and the egg yolks in a medium bowl, gradually fold into the sauce, and simmer for about 3 minutes (again being careful to keep it from boiling or the egg yolks might curdle). Stir in the lemon juice, and season with salt and white pepper.
19)Place four bagels on individual plates. Top with the turkey cream fried eggs, & sautéed onion.

SERVING:
20)Serve the dishes as breakfasts or as main dishes at lunch and enjoy!

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Method: 
Baked
Ingredient: 
Meat
Restriction: 
High Protein
Servings: 
34
Here is a great way to use your leftover ham and turkey. Watch this excellent video that shows Chef Walter Staib making a meal from ham and turkey leftovers. The video is outstanding and interesting making it worth watching and the recipes simply amazing. Try it out....

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