what is up everybody this is Lyle with no hippie BBQ what I'll be doing in this
video is I'm going to be using some leftover turkey to come up with the
recipe now I'm really not sure what to call this recipe because it's just
something that I'm throwing together but in my mind what I'm thinking about is
almost like a chicken and dumplings except with turkey and lasagna
Lisa s is going on in my head we'll see if it works out we're going to be using
some leftovers from a turkey that I smoked yesterday if you want to see that
video I'll leave a link to that video of my card above
take a look at that so we're using the leftover turkey from that we're going to
be using some chick or some turkey stock from that turkey once I was done cooking
the turkey I broke the carcass down and made some homemade turkey stock I mean
those are going to be our two main ingredients along with some lasagna
noodles we're also going to be using some frozen red onions that I have here
we have some mozzarella cheese slices some butter and some basil that I needed
to get rid of because it was frozen and we have some flour so this leftover turkey recipe is
just something like I said that we're going to be throwing together this is
something that I was really just kind of scavenging my frigerator and freezer for
different ingredients and this is what I came up with without further ado our
first step is going to be to cook our onions down let's get started I'm
starting off with about 3/4 of a stick of butter
and we're gonna go ahead and get this kind of melted down a little bit it
doesn't need to be built it down the whole way we're gonna go ahead and throw
in our onions
now we're going to go ahead and cook these onions until they start getting
just before caramelization while these onions have been cooking in this butter
I have been cooking my lasagna they're in a pot right now and we're gonna boil
those for about ten minutes we're gonna go ahead and have some flour
to our onions and what we're really going to be looking for is kind of
almost a gravy but I want it to be thicker than your average gravy and I'm
eyeballing this but if you look in the description below I will try to have my
approximate amounts down there in case you want to do this yourself
hour long enough for that gluten taste to kind of come out of it now we're
gonna go ahead and add our chicken stock
and I'm probably gonna need more than that but we're gonna judge that down the
road just give it a quick stir and this is gonna start thickening up I have our
basil which is here and I'm just gonna this basil was frozen so if you crumble
it up or whatever it's just gonna come right off the stem and I think that's
enough basil I'm gonna go ahead and refreeze the rest of this let's go ahead
and add our chicken in our turkey scuse me and like I said we are probably going
to be adding more liquid to this as a matter of fact we're definitely going to
be adding more liquid to it but this is gonna create my base and let me know
exactly how much more liquid I need to thicken it up
without getting too loose or being too thick all right so like I said we're
going for a very thick gravy maybe thicker than a spaghetti sauce or
somewhere around that neighborhood and since this is a recipe that we are just
throwing I'm gonna add a different ingredient
that I didn't mention in the beginning this looks a little dark to me I'll go
ahead and add some whole milk that's about a quarter of a cup just to kind of
lighten it up a bit so this is about the thickness that we're looking for right
here like I said it's kind of almost like a chicken potpie ish type of look
consistency or something along those lines what I'm gonna let it do now is
I'm gonna let it cool all the way down so it's a little bit easier to work with
I'm just gonna thicken up a little bit during that process as well and then
we'll get to building our recipe so our mixture is cooled down now we're just
gonna start layering all right I guess I'll call it a casserole we're gonna
start layering our casserole so we're just going down with a little bit of
this come back over it with our lasagna noodles
throw some cheese
and like I said this is just something worth throwing together I'm hoping that
this turns out as good as I think it is
you know if this is pretty much it I will just go ahead and just put a little
bit more on the top but that's all the layers we're going to do I'm going to
throw this in the oven at 350 degrees for 45 minutes and then we will pick
this up tomorrow I think this is going to taste even
better if I let it have a chance to sit in the refrigerator overnight a chance
to sit in the refrigerator overnight just about 24 hours have a chance to
kind of firm up I'm gonna go ahead and hit it with some Parmesan cheese and I'm
just doing this as an afterthought I have some leftover I needed to go
through and once I get this on we're just gonna throw it in the oven I have
the oven set at about 265 degrees I just want to bring it up to temperature slow
so it stays firm and we'll be eating this in about an hour so here's what
it's looking like coming out of the oven I'm going to go ahead and plate up some
of this taste it see what's up so it's finally time for me to get in on
this creation like I said I was kind of trying to go between uh almost the
chicken and dumpling Hannah lasagna let's see what we think let me cut a
smaller bite
this is a nice tape until you definitely kind of get the little dumpling
situation from the lasagna noodles the minute I don't need to not to explain
just imagine a chicken lasagna without a whole bunch of cheese and a little bit
more dense love it give it a shot you won't be disappointed
thanks for semi no hippie BBQ I appreciate leftover turkey recipe ideas
leftover turkey recipes
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