Turkey in the Sauce, in a hurry

Turkey or rotisserie chicken — warmed through in this piquant mixture — can be served over (or under) leftover mashed potatoes or pasta, with grilled radicchio.

From Post deputy Food editor Bonnie S. Benwick, based on a recipe by British food writer Anthony Worrall Thompson.

Turkey in the Sauce

4 servings

1 medium sweet onion

2 or 3 cloves garlic

Leaves from 2 sprigs tarragon

10 to 12 ounces cooked, skinless turkey meat (white and/or dark)

1 tablespoon olive oil

1 tablespoon tomato paste

1 cup unsweetened apple cider, plus more as needed

1½ teaspoons ground coriander

Small pinch crushed red pepper flakes

28 ounces canned, no-salt-added diced tomatoes, with their juices

12 ounces frozen black-eyed peas (may substitute green peas or leftover cooked vegetables of your choice)

Kosher salt

Freshly ground black pepper

Cut the onion into small dice. Smash the garlic (to taste) with the flat side of a chef’s knife, then mince to a paste. Mince the tarragon leaves. If needed, cut the turkey into thick slices or bite-size chunks.

Heat the oil in a medium nonstick skillet over medium heat. Stir in the onion; cook for about 8 minutes, moving it about as needed, so the onion softens and starts to brown a bit.

Stir in the garlic (to taste); cook for 30 seconds, then clear a space at the center of the skillet and plop in the tomato paste. Cook undisturbed for 1 minute, then stir in the cup of apple cider. Cook for 3 minutes or until the mixture starts to bubble and blip, then add the ground coriander, crushed red pepper flakes, the tomatoes and their juices and the black-eyed peas. Cook for about 6 minutes or until heated through and close to bubbling.

Use an immersion (stick) blender or a potato masher to break down most of the black-eyed peas; that will thicken the sauce.

Stir in the turkey; cook until just warmed through. If the mixture seems too thick, add up to ½ cup apple cider.

Taste, and season with a good pinch of salt and a few grinds of pepper. Stir in the tarragon.

Serve hot.

Per serving: 360 calories, 32 g protein, 48 g carbohydrates, 6 g fat, 1 g saturated fat, 55 mg cholesterol, 250 mg sodium, 9 g dietary fiber, 19 g sugar