If you’re looking for something different to do with Thanksgiving leftovers, why not make arepas? Now I have to admit, I was visiting relatives for Thanksgiving so I didn’t actually have leftovers, so I had to cook up the turkey and gravy just for this. I’ve included the recipe for that as well.
Serves 2 (with some leftover salsa)
Turkey and Gravy:
2 turkey thighs
2 tbsp flour
2 cups chicken stock
1 small shallot
1 sprig rosemary
½ celery stalk
Season the turkey thighs with salt and roast at 425°F for 40 to 45 minutes. Pour the drippings from the pan into a small saucepan, and remove the bone from one of the thighs.
Add the flour to the drippings, whisking to create a roux. Cook for 2 minutes, whisking often. Slowly add the chicken stock, whisking to incorporate. Add the thigh bone, shallot, rosemary sprig, carrot and celery piece. Bring to a simmer, and cook for 10 to 15 minutes until it reaches the desired consistency.
While that’s going on, remove the skin from the turkey thighs and shred the meat.
Pour the finished gravy through a strainer into a bowl to remove the solids. Season with salt and pepper.
1.5 cups fresh or frozen cranberries
½ apple, peeled and cored
Zest of 1 orange
4 tbsp sugar
1 serrano chili, deseeded and diced
2 tbsp cilantro, chopped
Add the cranberries and apple to a food processor and pulse until finely shredded. Add to a bowl with the orange zest, sugar and chili pepper. Let the salsa macerate for 15 minutes, then add the cilantro, along with salt and lime juice to taste.
1.5 cups masarepa flour
1.5 cups water
1 teaspoon salt
Combine all the ingredients in a bowl, bring the dough together with your hands, then cover and let sit for 5 minutes. Heat a skillet over medium, and add a lug or two of vegetable oil. Use your hands to shape the dough into six slim discs (3/4” or so thick) Pan fry the arepas for 8 minutes total, flipping half way.
Remove to a paper towel to sop up any excess oil. Cut in half and fill with turkey, gravy and cranberry salsa.