Sunday, November 30, 2008

Turkey egg roll "tostadas" with cranberries and hoisin

Inspired by my favorite TV chef, Ming Tsai. I made these with Thanksgiving leftovers, but one could probably make something similar substituting oil or butter for the turkey fat, white wine for the stock, and ground turkey (or beef or pork) for the leftover turkey. In that case, brown the meat with the onions rather than adding at the end. You could also cut the egg-roll wrappers or use won-ton wrappers to make smaller versions for appetizers.

Serves 4 as appetizer, 2 as main course

1 small onion, diced
1 TBSP minced fresh ginger
1/2 c. cranberries
1/2 c. hoisin sauce
4 egg roll wrappers
canola or other vegetable oil
homemade turkey stock, fat from the top removed and reserved
2 c. leftover turkey, diced
1 green onion, sliced thin

1. Preheat oven to 350

2. Heat a little of the reserved turkey fat in a small-to-medium saucepan over medium-high heat. Once reasonably hot, add onion and ginger and sauté for several minutes.

3. Deglaze with a bit of stock, then add cranberries and hoisin sauce. Reduce heat to medium-low and cover pan.

4. Once oven preheats, brush each side of the egg roll wrappers with vegetable oil, lay flat on a baking sheet and put in oven.

5. After 5 minutes, check egg roll wrappers; they probably won't be browned & crispy quite yet, but remove them if they are. Add turkey to saucepan and re-cover. Check wrappers every 1-2 minutes; remove once they are brown and crispy.

6. Spoon 1/4 of the turkey mixture onto each wrapper and garnish with green onions.

No comments: