Subj : 11/26 Used Turkey Day - 2
To   : All
From : Dave Drum
Date : Thu Nov 25 2021 01:12:16

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Turkey Paksiw (Recycled Turkey)
 Categories: Poultry, Vegetables, Offal, Sauces
      Yield: 6 Servings
 
           Leftover, deboned turkey *
      1    Head of garlic; crushed
      3 lg Onions; halved, sliced
    1/2 c  (to 3/4 c) vinegar
    1/2 c  Dark soy sauce
      8    Peppercorns; pounded
    3/4 c  (to 1 c) lt brown sugar
      2    Bay leaves
           Salt
      1 c  Meat broth
  1 1/2 c  Lechon sauce
           +=OR=+
    1/4 kg Chicken livers
           +=OR=+
      1    Can liver spread
 
  * Unless you have a very heavy butcher's knife at home,
  I don't recommend chopping through the turkey bones.
  
  Place the chopped turkey meat in a large heavy sauce pan,
  casserole or wok. Add all the ingredients except the
  lechon sauce. Bring to a boil. Stir well. Lower the heat,
  cover and simmer for 15 to 20 minutes.
  
  Pour in the lechon sauce and bring to a boil. Add more
  meat broth, if necessary. Adjust the seasonings. Some
  people like their paksiw more sour than sweet; other,
  just the opposite.
  
  Simmer for another five minutes. Turn off the heat and
  leave for the flavors to develop for another 10 minutes
  before serving.
  
  If you're using canned liver spread, stir the liver
  spread in a cup of hot water and pour into the cooking
  pot. Proceed as above.
  
  If you're using fresh chicken livers, cook the livers
  in a little salted water for a few minutes (they cook
  fast). Cool to room temperature and mash with a fork or
  puree in a food processor or blender. Pour into the
  cooking pot and proceed as above.
  
  Top the paksiw with toasted garlic before serving.
  
  From: http://homecookingrocks.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Old short-order cooks never die; they just fritter away,

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