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New Day After Thanksgiving Recipes

I'm going to try the following recipe with my leftover turkey.


Anyone else found a recipe that looks good, is new to them, and would like to share?

I will make the following as always:

White Turkey Chili
Curried Turkey Salad with Golden raisins
African Peanut Stew (with Shredded Turkey instead of ground)

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  1. Last year was turkey enchiladas with molé poblano, which were so good I'll probably do it again. Maybe a noodle or wonton soup with turkey based broth, ginger, lemongrass, and some slices of turkey on top? We smoke our bird so it's got a lot of flavor and will probably work well in this recipe(the broth from the smoked carcass is intense, and makes great chili and bean soup).
    Maybe a gumbo this year too.

    2 Replies
    1. re: ghbrooklyn

      We do turkey enchiladas with a fresh green tomatillo salsa. Very refreshing and different after all of the heavy food.

      1. re: China

        I'm another fan of turkey enchiladas after Thanksgiving. I use epi's "The Great Day after Thanksgiving Enchiladas" recipe only I make my own enchilada sauce (I use Emeril's easy but homemade red enchilada sauce recipe).

    2. Some years ago we tried turkey with Sichuan peanut sauce. It was so good we have it every year. Our turkey is also smoked so we like it on panini or other sandwiches - turkey quesadillas are always good, with some good salsa and cheese. If we have a lot of turkey over, we freeze it in portion-sized amounts and make stock with the carcass. That way we get to enjoy smoked turkey a bit longer.

      1. Two words: turkey gumbo. Especially good if your turkey is smoked.

        3 Replies
        1. re: Hungry Celeste

          do you have a good recipe i could get from you?

          1. re: nissenpa

            I'm a lifetime gumbo cook, so I veiw this as a process rather than a recipe. In a pot large enough to accomodate the turkey frame (or hack it into two or three pieces)--First, make a roux (a cup of flour to 1/2 cup of bacon fat, peanut oil, butter, or turkey pan drippings) some where between the color of peanut butter & milk chocolate, then add three chopped onions, two chopped ribs of celery, and one chopped green pepper, and three or four cloves of garlic, chopped. Cook veggies in the roux until softened, then add 1/2 lb sliced smoked sausage, the turkey frame and enough water or stock to cover. Season with cayenne, white pepper, black pepper, bay leaf, a little thyme, salt, and the juice of 1/2 lemon (this part depends on how highly seasoned your turkey was--or wasn't). Cook over high heat until it reaches a rolling boil, then lower to a simmer. Cook for about 30-45 minutes, then fish out the turkey frame and allow to cool slightly while the gumbo continues to bubble away gently. Gumbo wil foam for a while as the veggies cook, then the fat will begin to cook out of the sausage. Skim off the fat that collects on the surface of the gumbo & discard. Remove shreds of meat from turkey frame & return meat to pot. Add a finely chopped bunch of parsley and taste it...you may want to add more garlic and a little worcestershire sauce at this point, as well as a capful of Zatarain's crab boil, if you have any. Add a bunch of chopped green onions and serve over cooked long grain rice. Or serve over potato salad, but that's a subject for an entirely different thread.

            Note: this is a soupy, bayou cajun, homestyle gumbo, not a thick, overly reduced restaurant one. Others will use more roux in the beginning for a thicker end product.

            1. re: Hungry Celeste

              First, make a roux... gotta love it, but I especially love your description of the color when it's cooked enough. Can I bring my smoked turkey carcass and a six pack of Abita by your house?

              My leftover un-smoked turkey goes in fluffy omlets with havarti and maybe with a light sprinkle of tarragon.

        2. My mom's turkey hash: leftover dressing, chopped turkey, enough gravy to bind it. She always baked it in the oven, and I loved it that way, but my favorite thing to do with it now is to shred the turkey finely enough so that the hash can be formed into patties and fried on a griddle, then each topped with an egg. Even better if the stuffing has oysters in it. And yes, I do pour giblet gravy over it as well; handsome is as handsome tastes.

          1. Turkey and Dumplin's

            I've made it after every thanksgiving for the last 6 years. It's great. Home made stock simmering on the stove all day. The whole place smells awesome.


            1. My favourite thing to do with leftover Thanksgiving dinner is to make a post-thanksgiving sandwich. I layer turkey, dressing, roasted veg and cranberry sauce inside two pieces of lovely whole grain bread. yummy oooch. Some of my relatives add other items as well - sweet potato, mashed, gravy, beans etc. I have even made a grilled panini out of it.

              1. Family friends have a Turkey Taco party every year on the day after Thanksgiving.

                1 Reply
                1. re: sillyrabbit

                  Can you give us more details? THis sounds fun, interesting, and tasty!

                2. I love a good turkey or chicken divan. Not the quick glop that some mothers turned out with cream of something soup, but well prepared and flavored mornay sauce, freshly steamed broccoli and a good amount of fresh parm-reggiano on top and browned.

                  Don't forget the Kentucky classic Hot Brown either.

                  Toast 4 slices good quality bread and place wach in an individual gratin dish (I guess if you had to fit all 4 in 1 gratin pan it would work, but serving it would not be as elegant) top each toast slice with a generous slice of turkey, 2 slices crisp bacon, balnket with mornay sauce, sprinkle par-reg over all and top with a slice of tomato...if you can get a tomato worth eating in Nov/Dec. Broil until bubbling and browned. I have also had a Hot Brown made with a combo of turkey and cooked country ham instead of the bacon.

                  Mornay Sauce:Place 3 Tbs. unsalted butter in heavy bottomed sauce pan and melt it. Stir in 3 Tbs. flour and stir in 2 C. hot milk and bring to a boil whisking. Reduce heat to a simmer and beat in 1/4 C. well flavored cheese such as sharp cheddar or gruyere. Stir in about 1/2 tsp. dijon mustard and salt and freshly ground black pepper to taste.

                  Come on turkey day, I am getting hungry!

                  1. A couple of years ago, I made a turkey noodle soup that turned out divinely rich, flavorful, homey, and good. Too bad I don't recall quite how I did it.

                    1. Almost everyone in our family prefers dark meat, so we rarely have much left over, but I like this recipe for turkey stew with tomatoes and warm spices, which I just riff on: http://www.epicurious.com/recipes/rec... (Actually, I roast turkey legs just to make this sometimes.)

                      1. when thanksgiving dinner is over we take all the leftovers (except some of the turkey, which we need for sandwiches) and dump it all in a pot. the stuffing, mashed potatoes, any veggies, the gravy, and all the bits and pieces of turkey still on the bird. In the next couple of days i make a turkey pot pie with it, just make my crust, add a can of stock and pour into the pie shell, top with additional crust and bake, easy and tastes wonderful.

                        1 Reply
                        1. re: koriekiss

                          Yes! My friend does this, and it's a delicious mid-winter meal when you've accumulated enough distance from Thanksgiving to appreciate Thanksgiving foods again.

                          Anybody have an easy pie crust recipe they'd like to share? (At my parents' place, and away from my cookbooks). Thanks

                        2. Someone suggested turkey jook (or congee) with toasted sesame oil and slivered green onions on top. She didn't have a recipe, more a method of cooking rice in turkey stock until appropriately mushy and then stirring in shredded turkey meat, and topping as above. I'm going to try it this year -- sounds perfect and simple. Also love turkey enchilladas with chile verde and a hot brown, no tomato. Depends on how many leftovers I have. Might have to do an extra breast to ensure enough for leftovers. I don't know why I don't do turkey more often during the year -- it's so economical and the leftovers are so good. Hm.

                          1. I can't help you with the turkey, but for everything else...

                            Green beans: omelet or quiche filling; in a strata.

                            Cranberry sauce: in PB sandwiches; in grilled cheese; on baked brie; with pumpkin rolls.

                            Sweet potatoes: biscuits, rolls or quickbreads; soufflé; pudding; roulades; soup.

                                1. re: nissenpa


                                  Its a comforting rice porridge dish, perfect for a chilly fall or winter breakfast.

                                1. Simmer up some stock to make turkey noodle soup
                                  Curry (with a box of S&B Japanese curry mix - but not this year because my bird was smoked)
                                  Pot pie (bought an un-smoked turkey last week and made this)
                                  and I mixed some cranberry-orange relish into corn muffins - yum!