Greek Thanksgiving Turkey Bake

I wanted to do something different with post-Thanksgiving turkey. We’d had the glorious main meal, and fantastic sandwiches the next day. I was making stock for soup, thinking that’d be round three, when a Greek theme intruded on my traditional progression.

It began with feta cheese and great Greek olive oil, both of which I have on hand. We’d also just received some lovely Brussels sprouts from our CSA that didn’t make it into the Big Dinner. I’d cooked some Rancho Gordo Alubia Blanca beans for soup. Of course we have onions, garlic, lemons, and Greek oregano, along with a raft of other fresh herbs out in the garden. My next thought was along the line of, would Greek people in Greece really eat this? Turns out the answer is, probably so.

The Greeks call turkey ‘gallopoula,’ and that or pork is quite popular on a holiday table – quite a few people raise their own birds, and you can’t get better than that. Beans have been a traditional staple in Greece for a long time and are widely cultivated there. And yes, Brussels sprouts are enjoyed in Greece as well – Good to go, all around.

Greek inspired turkey bake

I decided on a baked dish, to transform the feta into a creamy, tangy delight, with everything bound by kalamata olive oil and lemon juice – And that just demands some freshly baked pita, right? Right!

As for herbs, there really is no ‘go to’ blend. If I had to pick must have herbs, I’d go with Greek oregano, dill, flat leaf parsley, mint, rosemary, sage, thyme, basil, and fennel. Christy Hohman, my Guru of Greek, makes a blend I love, with Greek oregano, garlic salt, dried grated lemon peel, marjoram, sumac, thyme, and black pepper. She added that, ‘the essentials for the Greek flavor in a mix would be good Greek oregano, lemon, and marjoram or thyme.’ And that is what I will use here.

Home made pita bread

Pita Bread

3 1/2 Cups All Purpose Flour

1 1/4 Cups Water

1/4 Oz. active Dry Yeast, (1 package, if you have those)

2 teaspoons Sea Salt

Heat water to @ 115° F

In a large mixing bowl, combine water and yeast and stir gently to dissolve.

Add 3 cups of flour and the salt, then use a spoon or spatula to form a loose dough.

Spread the last 1/2 cup of flour on a working surface and turn the dough out onto that.

Knead the dough for 4-5 minutes, working the last half cup into the mix as needed when things get too sticky.

When the dough is nice and smooth and springy, cut it into 6 more or less equal portions, and roll those into balls.

Roll the balls out to about 6” circles.

Lightly grease a baking pan, and place the rolled out rounds onto that.

Allow to rise for about 50 minutes, until roughly doubled in height.

Preheat oven to 475° F and place a rack in the middle position.

Flip raised pitas over gently, and bake for 6-9 minutes, until they’re light golden brown

Remove from oven and place on a wire rack to cool.

Greek turkey bake

Urban’s Greek Thanksgiving Bake

1/2 Pound Turkey Breast

1/4 Pound Feta

2 Cups Brussels Sprouts

1 Cup Turkey Stock

2 Cups cooked White Beans

2 Cups Cherry Tomatoes

1 medium Yellow Onion

5-7 cloves fresh Garlic

2 fresh Lemons

1 bulb fresh Fennel

4-6 Ounces Extra Virgin Greek Olive Oil

1/2 Cup Kalamata Olives

1 Tablespoon Greek Oregano

1 Tablespoon Lemon Thyme

Sea Salt

Black Pepper

Preheat oven to 425° F with a rack in the middle slot.

Chop turkey breast.

Trim and halve Brussels sprouts.

Peel, trim, and chop onion.

Peel, trim, and fine dice garlic.

Slice olives into rounds.

Cut 1 lemon in half and zest. Cut the other into roughly 1/8ths.

Trim fennel and cut into roughly 1/4” thick rounds.

In a large casserole, baking pan, or whatever you’ve got, begin assembly.

Spread a layer of beans, then add Brussels sprouts.

Add onion, tomatoes, garlic, olives, fennel, and turkey.

Crumble feta evenly over all that.

Pour stock into the mix.

Squeeze lemon chunks and place evenly, then squeeze second lemon’s juice and spread zest.

Add olive oil evenly over all.

Sprinkle oregano and thyme evenly over all.

Add a three finger pinch of salt over all, then liberal twists of ground pepper.

Bake at 425° F for 30-40 minutes, until the tomatoes burst and the sprouts are fork tender.

Serve with fresh pita bread, which you darn well better make yourself – See above.

Cilantro Pesto III

Some of you know that I make guitars. Among luthiers, there are factions referred to as right and left brainers. The left brainers tend toward strict mathematical method, while right brainers work more organically from intuition. Truth is, few builders are purely one or the other. The same thing can be said of chefs. In both pursuits, I tend toward right brain creativity, informed by formal training, experience, and the hard and fast science behind cooking. Add to that the fact that I really don’t care for being told what to do without some information behind the direction, and you’ve pretty much got the heart of what drives UrbanMonique.

When a recipe shows up here, trust that it’s been researched and made more than once before you see it, the same thing that’s done in professional kitchens around the world. Even if a dish is a daily special, offered only once, there will be a process of discussion and some refinement done prior to it being chalked onto the board. Fact is, the daily specials are often driven by product that needs to be used right now. Chefs will discuss what to do, maybe coming up with something genuinely new, but more often arriving at that new special after someone says, “Remember that Provençal fish thing we did? We could do a take on that here..”

I’m blessed with a very talented, honest, and passionate muse in the kitchen; she goes by the name of Monica. Not a day goes by that we don’t discuss what we did last and how we might improve it, what we’re doing next, how we’ll do it, what we expect to attain. For my mind, that process is critical to success. If you love to cook, and you don’t practice some like form, start. If you don’t have a human partner, then write down what you do, and go from there. Even better, email or tweet me, and we’ll tweak it together. Passion and love of cooking is at the core of creativity and exploration. We were discussing our next opus last night, when I blurted out “God, I love food!” M laughed, nodded and said, “That’s funny coming from you, but yeah!”

Now about that cilantro. I love the stuff, so it’s always in our kitchen, fresh and/or dried. Recently, plans that included a lot of cilantro fell through, so we had too much on hand. This herb has a short shelf life, so something needed to be done right away to preserve rather than waste. We decided on pesto, and that we’d use whatever else was on hand, building a variant we’d not done before. This is what we came up with, and it’s stellar, frankly. The rich, buttery flavor of the avocado oil and feta balances perfectly with the tang of the lemon and herbaceous base of cilantro. Here’s what we did.

P.S. Yes, I know some of you don’t like cilantro. Tough luck, that… We are working on a piece that speaks to the science behind your malady, so stay tuned.

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1 well packed Cup Cilantro
1/4 Cup Avocado Oil
1/4 Cup Feta Cheese
Juice & Zest of 1/2 fresh Lemon
2 small cloves fresh Garlic
Salt and a few twists of ground Pepper

Zest and juice lemon.

Process everything but the oil, salt, and pepper in a food processor or blender until thoroughly incorporated.

With the processor or blender running, (Low speed if you’ve got one), add the oil in a slow, steady stream.

Stop when you hit the consistency you like.

Taste and season to taste with salt and pepper, and adjust lemon if needed.

Freeze leftovers as needed. Pesto works great in an ice cube tray, frozen. Just pop out a cube when you need one.

Here are Cilantro Pesto I and Cilantro Pesto II if you’ve not tried them already.