| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats, Eggs, Dairy | Emlive08 | 8 | Servings | |
INGREDIENTS
| 2 | T | Butter |
| 2 | c | Small-diced onions |
| 1 | c | Small-diced celery |
| 1 | c | Small-diced carrots |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 1/4 | c | Flour, plus |
| 2 | T | Flour |
| 1 | T | Chopped garlic |
| 1 | c | Assorted left-over cooked |
| vegetables | ||
| Like corn, green beans and | ||
| peas | ||
| 4 | c | Beef stock or turkey stock |
| 4 | c | Shredded left-over turkey |
| meat | ||
| 2 | c | Left-over mashed potatoes |
| 1 | Egg | |
| 1/4 | c | Milk -, to 1/2 cup |
| 2 | T | Olive oil |
| Bayou Blast, see * Note | ||
| 1 | T | Finely-chopped fresh parsley |
| leaves |
INSTRUCTIONS
Note: See the "Bayou Blast - {Emeril's Creole Seasoning" recipe which
is included in this collection. In a large saute pan, over medium
heat, melt the butter. Add the onions, celery and carrots. Season with
salt and pepper. Saute for 4 to 6 minutes. Dust the vegetables with 2
tablespoons of the flour. Continue to cook for 2 minutes. Stir in the
garlic and left-over vegetables. Season with salt and pepper. Stir in
the stock. Add the turkey meat. Bring the liquid to a boil, reduce the
heat to medium-low and simmer for 25 to 30 minutes. Remove from the
heat. In a mixing bowl, combine the left-over potatoes, egg and flour.
Add enough milk to make a thick batter. Season with salt and pepper.
In another large saute pan, heat 1 tablespoon of the oil. When the oil
is hot, drop the batter, 2 heaping tablespoons at a time, into the
pan. Cook the cakes in batches. Cook until the cakes are golden on
both sides. Repeat until all of the oil and batter is used. Drain the
cakes on paper towels. Sprinkle with Bayou Blast. To serve, place two
cakes in the center of each serving plate. Spoon the stew over the
cakes. Garnish with parsley. This recipe yields 8 servings. Recipe
Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B81) Formatted for MasterCook by Joe Comiskey, aka MR MAD
- jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 02-09-1999 Recipe
by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 234
Calories From Fat: 83
Total Fat: 9.4g
Cholesterol: 68mg
Sodium: 200.3mg
Potassium: 403.2mg
Carbohydrates: 19.5g
Fiber: 4.2g
Sugar: 3.1g
Protein: 18.4g