First Bite: Talking Turkey; New Recipes for and Old Tradition

by Elizabeth Wheeler

Back by popular demand is our list of local turkey producers. Call ahead to check their supply.  Be sure to ask about other seasonal items they have for sale.

This month, I offer you two favorite recipes:  Swiss Chard with Yellow peas, a vegetarian dish that can stand alone or complement the Thanksgiving roast.  The second, Turkey Chilaquiles with Green Sauce,  makes me thankful for leftover turkey.

Local Turkey Producers (in order of proximity to Shepherdstown):

Eric Johnson, Southwood Farm Forge, Kearneysville, W.Va., 304-876-7080, swoodfarmforge@outdrs.net.

Katherine and Sam Ecker, Legacy Manor Farm, Boonesboro, Md., 301-432-0267, legacymanor@netstorm.net.

Danny Rohrer, Rohrer’s Meats (also distributes turkeys from Maple Lawn Farm, Md., at the Shepherdstown Farmers Market), Boonesboro, Md., 301-432-8350, dakarohfarm@aol.com.

Jim and Mindy Cawley, Hurry Burry Farm, Smithsburg, Md., 301-416-0005, info@hurryburry.com, www.hurryburry.com.

Andrea Minicozzi, A Rare breed, Hedgesville, W.Va., 304-270-8154, www.arare-breed.net.

Myron Horst, Jehovah-Jireh Farm, Dickerson, Md., 301-874-6181; www.jehovahjirehfarm.com.

Scott Trexler, Sattva Place, Rocky Ridge, Md., 301-305-7898, scott@expandingheartcenter.com.

Julie Bolton, Groff’s Content Farm, Rocky Ridge, Md., 301-447-6148, juliebolton@wildblue.net.

Will Morrow, Whitmore Farm, Emmitsburg, Md., 301-447-3611, info@whitmorefarm.com, www.whitmorefarm.com.

Swiss Chard with Yellow Split Peas 

This is a bright, savory, and nutritious dish all on its own, and a good  accompaniment to roast turkey.  If you can, lightly toast and grind whole cumin and coriander seeds with a mortar and pestle — it makes all the difference. Use Rainbow chard for an extra colorful effect.

1 cup yellow split peas, picked over and rinsed
2 large bunches Swiss chard, washed and drained, about 2 pounds
1 bay leaf
Salt
1/4 (one quarter) teaspoon ground tumeric
1/4 (one quarter) cup vegetable oil
1 large white onion, peeled, quartered and sliced thin (about 1-1/2 cups)
2 – 3 mild hot peppers, such as Poblano or Anaheim peppers, stemmed, seeded and sliced thin
2 – 3 cloves garlic, chopped, about 1 tablespoon
1/2 teaspoon each ground coriander and cumin
1 large ripe tomato, chopped, (about 1-1/4 cups) or the equivalent of canned plum tomatoes
Yogurt Sauce
2 cups whole milk yogurt
1 clove garlic, finely chopped
1 – 2 tablespoons chopped fresh cilantro
Salt to taste

Put the peas, bay leaf and tumeric in a saucepan with enough water to cover it by one inch.  Simmer over low heat for about 30 minutes until the peas are tender.  Salt to taste and set aside.

Cut away the chard stems from the leaves and cut into ¼-inch (one quarter inch) dice.  Cut the largest leaves in half lengthwise.  Bundle the leaves and cut crosswise into ¼ (one quarter) inch ribbons.

Heat the oil over medium high heat in a large deep saute pan.  Add the onions, peppers, chard stems and garlic and cook, stirring, for 5 minutes until softened.  Add the spices and the tomato and simmer  for 10 minutes until the juices begin to thicken.

Add handfuls of the chard, and cook, stirring each batch until it wilts before adding the next.  Salt to taste.

Drain the peas, reserving the liquid, and stir into the vegetables.  Simmer, partially covered, for another ten minutes.  Add reserved pea liquid if the mixture seems dry.  Correct the seasoning.
Make the yogurt sauce:  Drain the yogurt through a large paper coffee filter set in a sieve for about an hour.  Discard the whey, turn the drained yogurt into a dish, stir in the garlic and cilantro and season lightly with salt.  Serve with the chard.

Turkey Chilaquiles with Green Sauce

There are as many Chilaquiles recipes as there are cooks practicing Mexico’s 32 regional culinary styles, but all typically begin with leftover corn tortillas and a sauce.  This family favorite is a casserole of fried tortilla strips, braised turkey (or chicken), cheese, and sour cream.  It is baked, and finished with tomatillo (green) sauce at the last moment.  Tomatillos, often called green tomatoes, belong to the gooseberry family. They are readily available fresh in local grocery stores. The Tomatillo Sauce can be made ahead of time and refrigerated.

12 corn tortillas, cut into 1/3 (one third) inch strips
Vegetable oil for frying
3 cups grated or crumbled mild cheese, or a combination of mild cheddar, jack, fresh goat cheese
1-1/2 cups sour cream
2-1/2 cups green sauce (recipe below)
3 cups braised turkey (recipe below)
Scatter the tortillas pieces on a baking sheet and allow to stale for a few hours or overnight.  Heat the oil in a pan to a depth of an inch.  Fry the tortillas in batches until just barely crisp.  With a slotted spoon, remove to drain on paper towels.
Lightly oil a 9 by 12 by two-inch baking dish. Heat the oven to 325 degrees. Prepare the Braised Turkey and Tomatillo Sauce.
Braised Turkey
1/4 cup finely chopped onion
1 tablespoon oil
3 cups shredded roast turkey
1/2 cup turkey broth, or roasting juices, or chicken stock
Soften the onion in the oil in a small skillet.  Add the turkey and broth, and simmer gently, covered  for  five minutes.  Season lightly and set aside, covered. 

Green Sauce: 
1-1/2 (one and one-half) pounds  fresh tomatillos, husked, about 30 tomatillos
3/4 cup chopped white onion
2 – 3 cloves garlic, chopped
2 – 3 fresh Serrano chilies, finely chopped
1 lightly packed cup cilantro leaves and tender stems
2 tablespoons vegetable oil
1/2 teaspoon sugar (optional)
Salt to taste

Cook the tomatillos in simmering water to cover for about 10 minutes until softened.  Using a slotted spoon, scoop  into a blender jar, add a half cup of the cooking water and the remaining ingredients.  Blend until smooth.  Heat the oil in a wide saucepan over medium high heat. Add the puree and cook for about 10 minutes, until thickened.  Add a little sugar if the sauce is too acid and season with salt.

Assemble the casserole:  In a large bowl, toss the fried tortillas, cheese, and turkey. Turn into the casserole dish.  Dot the surface evenly with spoonfuls of the sour cream.  Cover the dish tightly with foil and bake for 25 minutes until hot.  During the last few minutes of cooking time, heat the Green Sauce over low heat.  Remove the casserole from the oven, uncover and crisscross ribbons of sauce over top.  Serve immediately.