Note by Phyllis Brown: Supper tonight was a new twist on an old favorite – dressing mounds. They are a lovely staple of what to do with leftover turkey or chicken. Instead of the usual dressing I jazzed it up a bit with lemon and olives. Generally when this is served the mound is covered in a thick gravy – which I felt would be to heavy. I made a lemon and wine reduction with garlic and a little fresh dill! Our second batch of dill is finally coming on – I thought it was a lost cause since we had seen not one plant peek through in several weeks. The heat must have deterred the growth until now. The lovely Oven Crisped Potatoes are from Katherine and Greg at Rufus Food and Spirits Guide. Visit them for the recipe!
- 1 1/2 to 2 cups cooked turkey or chicken, cubed
- 4 cups turkey or chicken broth
- one handful sage
- olive oil
- 1 medium red onion, chopped
- 4 small stalks celery, chopped
- 14 ounce package stuffing bread crumbs
- 8 or 10 large green olives, quartered
- zest of 2 lemons
- 1/2 stick butter
- 3 cloves garlic
- juice of 1/2 lemon
- 1 cup white wine
- strips of peel from one lemon
Place turkey, broth and sage in a saucepan. Cover and let simmer for about 30 minutes. In a small skillet over medium high heat add a drizzle of olive oil, the onion and celery. Saute for about ten minutes. Add just a sprinkle of salt and pepper. In a large bowl add the bread crumbs, olives and lemon zest.
Add cooked onions and celery and turkey. Add about half the both. Slowly stir, mixing all ingredients, continuing to add broth until everything starts to stick together. Using a 1 cup measuring cup, dip out a cup of dressing and put on a greased cookie sheet. It should make about 6 dressing mounds.
Bake in a 350 degree oven for 30 to 35 minutes or until golden brown. After the dressing mounds have baked keep them warm on the stove while you make the sauce. In a small skillet over medium high heat drizzle a little olive oil. Add the butter and allow to melt. Add the garlic and saute for just a moment. Add the lemon juice and bring to a boil. Add the wine, stirring constantly. Turn the heat to medium and let the sauce simmer and thicken just a bit. To serve plate the dressing mound, spoon a little sauce over and top with lemon peel strips. Enjoy!