Don't like Turkey Casserole...

dogstarheaven

that i've just made. I thought it'd be a good MSE tactic to buy a super-reduced Free Range Turkey from Marks during their Xmas Food Sale on the Eve. gave most of the meat away and retained the legs instead. turned this into a casserole with lots of brussels, worc. sauce, gravy, white wine, S&P, star anise, swede and onions. it was yak! think the meat itself has a funny taste and i can't even bring myself to eat it. can you imagine the amount i made from just one leg? it's about 4 big portions. what i can do with this, i don't know as i'll loathe to throw it away. normally, my take on 'fusion' cooking is successful. the star anise bit is only one star that i put in, so it definitely hasn't got that 'oriental' vibe to at all.

might give it to one of my neighbours who's always gives me food now and again (but hers tho' aren't that nice as they're usually undercooked tomato passata in it with cooked veg and meat...)

there isn't a way to salvage my casserole is there, folks?:o

bearcub

What a shame, dogstar! I don't like turkey much anyway, tbh, and we never buy it. Have you asked anyone who you gave the meat ot, if they thought it tasted ok?

dogstarheaven

i shall ask my DD. she bought it for me via her work with her staff discount (Marks). she took the rest of the meat home with her and i don't think she's had the time to deal with her lot yet. i've never ever bought turkey but when i used to eat it from other ppl's Xmas meals that the meat was just flavour-less and too dry for me. but with this dish i made, the meat does have a certain smell to it that is unlike chicken which doesn't really have one (does it?). i can't really be sure. it doesn't seem to be of an gone-off smell, i think it's just turkey's own distiguishable smell. can someone verify this?

valk_scot

TBH it sounds an odd combination of ingredients to use in a casserole, especially brussel sprouts + star anise. Turkey meal is one of these blotting paper ingredients...it doesn't have much of a strong taste or smell solo but is great at sucking up the flavours of the other ingredients. I think that's what its done in this case tbh. Also brussels sprouts are like all leafy brassicas...the longer you cook them, the more sulphury they taste. I can't quite imagine how brussels sprouts would taste after a couple of hours in a casserole tbh. They usually take a maximum of ten minutes to cook when you boil or steam them.

If there's more meat to use up then I think if you cook it with a more appropriate selection of ingredients you'll find it tastes just fine. How about a curry, or a sort of coq-au-vin type casserole?

Fruball

Curry it!!!

And make it hot to numb your tastebuds

:hello: DSH

lizzywig

Could you blend to turn into soup and see if it's any better....maybe try it out on a small amount first.

dogstarheaven

too late guys but thanks for your replies. in my absence, i took the offending item and gave it to my neighbour.. hopefully, she'll like it.

valk_scot: i've usually made casseroles with a single star-anise with the same ingredients and brussels. yes, after a long period of cooking, they do release a v. sulphurous taste but that's how i like them. strange, but it works for me. sometimes, it's just normal casseroley ingred. so i'm not always mixing cultures that often. i thought with turkey, i needed something to jujj it up a bit. how i was totally wrong! the other leg is still in the fridge, and feel like roasting it and giving it to the foxes (altho' it hasn't been too cold for them to be giving a helping hand by us humans).

xx