Turkey Ropa Vieja

Three days after the big feast and all the turkey is gone.

To finally vanquish the bird that would not disappear I made a Turkey version of that great Cuban dish Ropa Vieja.

First, in a large saucepan, I sauteed an onion, garlic, tomato and red pepper together for 10 minutes to make a sofrito. Next I added the leftover turkey – breast and dark meat together, shredded – and mixed all together in the thick sauce. For good measure I sliced up a mild Galician chorizo and added it to the pot.

Then I added half a cup of boiling water, a large dash of Manzanilla sherry and a quarter cup of fresh turkey stock and brought the liquid to a boil before turning down and leaving to simmer over a low heat for one hour.

By that time the turkey was soft and string-like. I served it with rice and garlic-sauteed Brussels sprouts to create a latin red and white and green platter that even my increasingly picky-eating kids couldn’t refuse.

- Matthew


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One Response to Turkey Ropa Vieja

  1. Dan Gellert says:

    Hi Hugh,
    It’s Dan your neighbor…. just checking out Gastrokid after our talk. Fantastic, fun stuff – very clear brand you’re right! Could not find a contact here, so I thought this might get to you. I’ve emailed this to a few dad’s already. Check out our little (just launched) venture: http://www.jitterbug.tv. – music for hip kids.

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