Friday, November 25, 2005

Saucy Leftovers

If you are bored with yesterday’s leftovers, you might consider recycling them as shepherd’s pie. The traditional version would feature turkey, gravy and vegetables on the bottom of a casserole covered by a layer of mashed potatoes.

For a tasty departure from the traditional flavors of Thanksgiving, mix shredded turkey with the barbecue sauce of your choice - adding vegetables is optional - for your bottom layer. Spread with mashed potatoes and generously sprinkle grated cheddar cheese on top.

One of my favorites, Napa Valley barbecue sauce, is especially delicious with poultry or pork. The recipe below makes about 2 cups.

1 medium onion, chopped fine
1 c. ketchup
1/2 c. dry sherry (good drinking sherry, not cooking sherry)
1/3 c. water
2 tsp. fresh lemon juice
1 tsp. Worcestershire sauce
2 tsp. butter
1 Tbsp. brown sugar
½ tsp. salt

Saute the chopped onion in melted butter in a medium saucepan over low heat until translucent (for 10 minutes or so). Add the remaining ingredients, mix well and bring to a boil. Remove the pan from the heat. Add more salt to taste.

To make Napa Valley chicken, dredge chicken pieces in flour seasoned with salt and pepper, and sauté them in melted butter until golden brown. Place the chicken in a baking dish, smother in Napa Valley barbecue sauce and bake covered at 350 degrees for 1¼ hours. Naturally, I recommend serving Napa Valley chicken over mashed potatoes.