Kasha with Smoked Turkey, Squash and Bourbon
Coming up with recipes for this once-in-a-lifetime holiday proved to be challenging from the start. How do you connect the everything-fried theme of one holiday with the bounty of fall vegetables and one giant bird of the other? The more I thought about it (oven roasted tzimmes, yam latkes, Brussels sprouts soufganiyot) the more it got out of control (turkey stuffed with gefilte fish stuffed with gelt, a tribute to turducken). Come to think of it, I might still try that stuffed turkey idea….
- 1½ teaspoons kosher salt
- 2 tablespoons olive oil
- ½ cup whole grain kasha (buckwheat)
- 1 red onion, halved and sliced thin
- 1 smoked turkey drumstick, skin and bone off, in cubes (about 6 oz. cleaned), or any other smoked meat
- 4 tablespoons bourbon or any other whiskey
- 3 cups butternut squash, cubed
- 1 cup kale chips (homemade or available in heath food markets)
- To cook the kasha put 1 cup boiling water, ½ tablespoon oil and ½ teaspoon salt in a saucepan over high heat. Add kasha, bring back to boil, lower the heat and cover the pot, and cook for 8-10 minutes until the kasha is fully cooked. Set aside.
- Put the remaining olive oil in a large skillet over medium heat, sauté onion until golden, about 6 minutes. Add turkey and continue to cook for 2 more minutes. Add bourbon and let evaporate for about 15 seconds, then add butternut squash, mix, cover the skillet, reduce the heat and cook for 15 to 20 minutes, until butternut squash is fork tender. Mix butternut squash mixture with kasha, sprinkle with kale chips. Serve warm.