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NOVEMBER 12, 2020 | The Jewish Home OCTOBER 29, 2015 | The Jewish Home
In The K
tchen
Turkey Corn Quiche By Naomi Nachman
I absolutely love Thanksgiving! I arrived in America on Thanksgiving. I met my
husband a year later on Thanksgiving, and I love the festivities that surround this national holiday.
For most of the years since we got
married, I made a big Thanksgiving feast � turkey and all. I try to buy a big turkey so there is always leftover turkey. A good chef wastes nothing! I use the bones to go in my Shabbos chicken soup and
any leftover meat goes into a corn quiche, salad or wrap.
Ingredients
Preparation
b1 (14.75 oz) can creamed corn b1 (11 oz) can corn b2 cups leftover Empire Kosher® turkey, cubed b¼ cup canola oil b2 eggs b½ cup flour b2 tablespoons fresh dill, finely chopped b½ teaspoon baking powder b1 teaspoon kosher salt b1 frozen 9-inch deep dish pie shell
1.
Preheat oven to 350°F.
2. Mix all ingredients (except pie shell) together in a bowl. 3. Spoon mixture into pie shell. 4.
Bake uncovered for 1 hour.
Photo by Melinda Strauss
Naomi Nachman, the owner of The Aussie Gourmet, caters weekly and Shabbat/ Yom Tov meals for families and individuals within The Five Towns and neighboring communities, with a specialty in Pesach catering. Naomi is a contributing editor to this paper and also produces and hosts her own weekly radio show on the Nachum Segal Network stream called “A Table for Two with Naomi Nachman.” Naomi gives cooking presentations for organizations and private groups throughout the New York/New Jersey Metropolitan area. In addition, Naomi has been a guest host on the QVC TV network and has been featured in cookbooks, magazines as well as other media covering topics related to cuisine preparation and personal chefs. To obtain additional recipes, join The Aussie Gourmet on Facebook or visit Naomi’s blog. Naomi can be reached through her website, www.theaussiegourmet.com or at (516) 295-9669.
