Turkey-Mushroom Lasagna

November 23, 2007


Half the fun of holiday dinners is the leftovers. Turn all that extra turkey into a great, very non-traditional lasagna. If you’re lucky, you’ll have some left over for lunch next day. SAM

2 tablespoons olive oil, divided
1 medium onion, thinly sliced
2 cloves garlic, pressed
1 pound mushrooms, brushed and thinly sliced
1/4 cup dry sherry
3/4 pound shredded turkey
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Sea salt and freshly ground white pepper to taste
8 ounces ricotta cheese
1/4 cup yogurt cheese
1/4 cup plus 2 tablespoons grated Romano cheese, divided
6 ounces no-boil lasagna (six 7-inch squares)
4 ounces grated mozzarella cheese
3/4 cup turkey or vegetable stock

Preheat the oven to 375 degrees F. Lightly grease an 8 by 8-inch baking dish. In a chef’s pan or Dutch oven over medium-low heat, sweat the onion in 1 tablespoon oil, about 30 minutes. Add the garlic, mushrooms and sherry, raise the heat to medium-high, and sauté, uncovered, until liquid is reduced. Add the turkey, oregano, thyme, salt, and pepper, and remove from the heat. In a mixing bowl, combine the ricotta cheese, yogurt cheese, and Romano cheese.

Starting with noodles, build 4 layers of noodles, ricotta mixture, mushroom-turkey mixture, and mozzarella, ending with mozzarella. Pour the stock around the edges. Tear off a length of tin foil 8 inches longer than the dish and make a 1-inch crease side-to-side across the center. Cover the lasagna tightly, pulling the crease apart to create a tent. Bake for 45 minutes. Remove the foil and bake an additional 10 minutes or until browned.
Makes 4 servings.

Cranberry Sauce with Horseradish and Sour Cream

November 22, 2007


This recipe is one of those happy accidents of place and time. A couple of Thanksgivings ago, trying to gussie up a bland, store-bought cranberry sauce, I added horseradish, onion, and sour cream. The result? Fantastic! It’s even better if you start with homemade sauce and end with pecans. And, yes, you do include the orange peel. SAM

1 medium orange, quartered and seeded but not peeled
12 ounces fresh cranberries
1/2 cup sugar
6 ounces prepared horseradish
1 tablespoon finely minced onion
3 tablespoons sour cream
1/4 cup coarsely chopped pecans

In a food processor fitted with the metal blade, pulse the orange, cranberries, and sugar until coarsely ground. Remove the blade and stir in the horseradish, onion, sour cream, and pecans.
Makes 8 to 10 servings.