Naomi Nachman’s immense skill and enthusiasm for food shine through in everything she does—whether catering Shabbat/Yom Tov meals, leading kosher cooking classes, authoring her Perfect Flavors cookbook and, now, sharing her expertise and passion with chicken and turkey lovers. Her decades-long love affair with Empire Kosher has led us to an exciting partnership. We are delighted that Naomi will share insider cooking tips, her favorite Empire products, chicken and turkey traditional meals and recipe renovations, and her gift of storytelling.
Check back here regularly for one-of-a-kind recipes throughout the fall and holidays. Naomi and Empire Kosher promise to stay with you this season, making preparations less stressful and celebrations more purposeful and joyful.
Turkey Corn Quiche and Loaded Turkey Caesar Salad
Turkey Corn Quiche
1 (14.75 oz) can creamed corn
1 (11 oz) can corn
2 cups leftover Empire Kosher® turkey, cubed
¼ cup canola oil
½ cup flour
2 tablespoons fresh dill, finely chopped
½ teaspoon baking powder
1 teaspoon kosher salt
1 frozen 9-inch deep dish pie shell
Loaded Turkey Caesar Salad
1/2 cup mayonnaise
2 cloves garlic, minced
1 teaspoon fish-free Worcestershire sauce
¼ cup freshly squeezed lemon juice
¼ teaspoon kosher salt
¼ teaspoon black pepper
Sriracha to taste (optional)
6 cups shredded romaine lettuce, or your favorite greens
1–2 cups halved cherry tomatoes
1 avocado, cubed
1 cup Empire Kosher® turkey, cubed
1 cup croutons, store-bought or homemade (see below)
4 cups bread, cut into small cubes (you can use rye bread, leftover challah or sourdough)
¼ teaspoon garlic powder
¼ teaspoon parsley
¼ teaspoon salt
⅓ cup extra virgin olive oil
Preheat oven to 350°F.
Mix all ingredients (except pie shell) together in a bowl.
Spoon mixture into pie shell.
Bake uncovered for 1 hour.
Add all dressing ingredients to a small bowl.
Whisk to combine, then set aside.
Place lettuce, tomatoes, and avocado into a large salad bowl.
Scatter turkey and croutons over vegetables.
Drizzle with dressing.
Preheat oven to 400°F.
Line a baking sheet with parchment paper; set aside.
In a large bowl, toss together bread, garlic powder, parsley, and salt.
Drizzle olive oil over bread while tossing.
Spread cubes into an even layer on prepared baking sheet.
Bake 10-15 minutes.
Cook’s note: as an alternative you can put the salad in a wrap!
The very first national holiday I spent in America was Thanksgiving and, each year since, our family has celebrated with a festive meal where the turkey was the star attraction!
I always buy and prepare enough Empire Kosher® turkey to have plenty left over— it makes the next day’s Shabbat preparations easy. You can use the bones and neck for soup, and then incorporate the still-juicy turkey into an easy, yet elegant, quiche with a loaded turkey Caesar salad.
Sharing these nutritious and delicious meals with loved ones is just another way to keep spreading the spirit of Thanksgiving beyond the holiday.