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by Anthony Salemme, contributing chef
Left over Thanksgiving food creations are one of my favorites. If you don’t have butternut squash, you can use leftover sweet potatoes. Serves 4
3 cups roasted dark turkey meat
2 cups your favorite BBQ sauce
1/2 cup cranberry sauce
1 jalapeño seeded and chopped, optional
1 cup cornmeal
3 cups turkey stock
4 tablespoons butter
4 sage leaves chopped fine
1 cup butternut squash purée
1 cup shredded Cabot sharp cheddar cheese
Melt the butter in a saucepan. Add sage leaves and cook until the butter starts to brown. Add the turkey stock and bring to a boil. Slowly whisk in the cornmeal. Cook slowly for 15 minutes. Add the squash purée, cheddar cheese and some salt and pepper to taste.
Pour into a greased 9×9 baking pan. Bake at 350f for 25 minutes.
While the polenta is baking in a saucepan mix the shredded turkey with the BBQ sauce, cranberry sauce, and jalapeño. Heat on medium heat for 20 minutes.
To serve: Cut the polenta into squares and evenly divide the BBQ turkey over the polenta.
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com