OK, it's turkey/chicken leftover time! What's your favorite recipé?
Combine turkey leftovers (carcass really) with a toothache = turkey jook (congee, porridge). Just put 4 qts of cold water in a large pot and add the turkey carcass (broken up). Bring to a boil, skim surface, add 1-1/2 cups white rice (rinsed & drained), bring back to a low boil, lower heat, cover and simmer 2-3 hours till rice "flowers". Stir now and then. When done, pick out all bones, pick meat and add back to soup. Pure comfort and almost no chewing! Salt and pepper to taste (Chinese would use white pepper).
I made a turkey & wild rice soup that kept simmering at the crockpot (and I could help myself to near-unlimited servings of, being a fairly low-cal and healthful dish.) Basically chicken/veggie broth, turkey meat, assorted soup veggies (mushrooms, carrots, celery & onion for me) some spices and cooked wild rice. And it's a highly adjustable recipe, so add in as much or little as you prefer.
The Pilgrim Sandwich...hands down one of the very best sandwiches I've ever tasted.
Two slices of specialty bread
A slathering of cranberry sauce
A layer of stuffing
A few thick slices of leftover turkey
Enjoy! I am not a sandwich person but I must say that it's amazing. It was so good that I ordered a second one. I had it in Martha's Vineyard a few years ago. Anybody remember the name of the sandwich shop in town that bakes thier own grainy bread and serves this incredible sandwich?
This is really gooey, not all that healthy and super easy so I save it for the Monday after The Big Meal when we're sick of leftovers and I just went back to work. It's a Paula Deen rip off...basically mix the turkey with cream of whatever soup (celery or mushroom works best, shredded cheese (whatever's left over from the appetizers, I'm not particular), any vegies left over, and some mayo and milk/cream/1/2and1/2, maybe about a cup all together, mix til it's thick, layer in a casserole and top with bread crumbs (I'm trying to use up whatever's still in the fridge). Bake at 350 30-45 minutes and serve over leftover mashed potatoes or rice, or make some fast noodles.
I wish I had looked at this 2 days ago. I made turkey posole and turkey stock, made some of that in to soup for dinner, had a few sandwiches and of course turkey and stuffing sandwiches with gravy. At that point, I was yelling UNCLE!!! Happy to have a few quarts of stock, but don't want to see, taste or smell turkey for at least a week or two. Not that it wasn't great at the time!
I grew up on a turkey farm, and we created all sorts of turkey dishes. A post holiday leftover is the oft mentioned (on this string) turkey enchiladas - a family favourite. Tired of turkey?
Assemble the enchiladas in a disposable foil pan. Wrap tightly and freeze to enjoy at a later date, when you don't feel like cooking, but want something warm and comforting. Easy dinner to pop in the oven!
anyone have any good recipes for leftovers other than Turkey?
I've got a ton of mashed potatoes and creamed corn I made left over. First ideas were turning the creamed corn into a corn chowder, and making mashed potato pancakes. Any ideas (or suggestions on how to make the chowder transformation)?
Turkey Gumbo -
Made it last night, and it was a huge hit!
1 1/2 c. flour
1 1/2 c. olive oil
2 onions, finely chopped
4 stalks celery, finely chopped (I do the last two together in the food processor)
1 green pepper, diced
3 andouille sausages, split lengthwise and then sliced
4 cloves garlic, minced
2 quarts turkey stock if you've got it, or chicken if you don't
1 package frozen okra
cayenne pepper to taste
cajun seasoning to taste
salt to taste
3 cups of shredded turkey (dark is good here)
Put the oil and flour in a large pot over medium heat, stirring pretty regularly, 'til it looks like milk chocolate - takes about 20-30 minutes.
add the onions, celery and peppers - cook for 5 more minutes.
add garlic and sausage and cook for another 5 minutes.
add the stock and mix thoroughly - a wisk comes in handy here.
add okra, and season with salt, cayenne and cajun seasoning to taste.
bring to a boil then put on low and simmer for about 45 minutes with the lid on.
add your turkey and simmer for about 15 minutes more.
serve over hot rice - you can sprinkle some file on at this point, but it should already be nicely thickened and doesn't need much.
Mmmm - I want to go home and have leftover Gumbo now!
Here's the recipe I made up last night:
1⁄2 # cooked spaghetti
2 slices bread dried in oven, ground in blender or food processor
thaw 1 c. peas
2 T butter
1 med onion, chopped
1 stalk celery, diced large
8 mushrooms, sliced (mixture of crimini and white)
1 t dried thyme
2 T sherry
1 T worcestshire sauce
1-1/2 to 2 c. chicken or turkey stock, warmed
1 c. thawed frozen peas
3-4 c. cooked turkey, cut into bite-size pieces (can use yucky looking dark meat)
1⁄2 c. heavy cream
1 c. grated sharp cheddar cheese
parmesan mixed w/ fresh bread crumbs
1. Saute onions & celery in butter for a couple minutes. Add mushrooms, S&P, & thyme, and cook for a few more minutes. Add flour and cook. Add sherry.
2. Add chicken broth & worcestshire and cook for a few minutes. Add heavy cream, then when reduced a little, add peas, & turkey. Taste and season w/ S&P.
3. Remove from heat and stir in cheese and spaghetti. Put into large casserole dish. Top w/ bread crumbs mixed w/ parmesan. Bake at 350 for 40 minutes.
TURKEY WALDORF SALAD
2 cups roast turkey, cubed
1 red delicious apple, unpeeled and cubed
1/4 cup toasted walnuts or pecans
1/4 cup golden raisins
Mayonnaise to taste
Seasoning taste with Salt & pepper.
Refrigerate for at least one hour.
Serve on a bed of lettuce, or on whole grain bread
We are in the middle of a remodel, and I am not living with my cookbooks, OH THE HORRROR. I think it is from a chicken a la king recipe from the Betty Crocker cookbook circa 1968. I add garlic and sherry to the basic white sauce. If you can wait a several weeks I will be back in my house.
I just made this soup tonight. I imagine it would be great with chicken, too. Adding canned pumpkin is a wonderful way to add more nutrients and it adds a creamy texture without fat. It only calls for a cup, but I use the whole can (2C) and it's great.
The Best After-Thanksgiving Turkey Soup
2t vegetable oil
2 carrots, in 1/4” slices
2 celery stalks, in 1/4” slices
1 large onion, chopped
1 small parsnip, peeled and chopped
5C turkey stock
1/4C defatted dark turkey gravy from Thanksgiving (I omitted this as I didn't have any)
2C turkey, cut into 1/2” pieces
8 oz. cheese-filled tortellini
1/3C fresh parsley
1C canned pumpkin
Salt and pepper to taste
Freshly grated Parmesan
To make stock, place turkey carcass and other bones with any bits of meat and skin into stockpot. Add remaining ingredients to pot and cover with water. Bring to boil; lower heat and simmer for 2-3 hours. Strain stock into smaller pot or bowl. Cover and chill overnight.
To make the soup: Skim fat from top of stock with spoon. In soup pot, heat oil over medium-high heat. Add veggies and cook, stirring, until soft and lightly browned, about 10 minutes. Add stock and bring to boil. Reduce heat, cover and simmer 15 minutes or until veggies are tender. Add turkey and tortellini, return to boil. Simmer 10 minutes or until pasta is done. Stir in parsley and pumpkin and heat through. Adjust seasonings to taste. Serve in bowls and sprinkle lightly with Parmesan.
Soup! It's our Friday-after-Thanksgiving tradition. You get the same great turkey flavor, while feeling light and wholesome.
Roast the carcass until nice and brown. Make a stock with the leftover bones, onions, celery, carrots, peppercorns, bayleaf, parsley, lemon juice. Strain. Add your favorite soup vegetables and leftover turkey. My kids like pasta or rice added as well.
Chicken Tamale Pie
1 pkg. corn muffin mix
1/2 cup shredded Cheddar cheese
1 can Campbell's cream of chicken soup
1 tsp. chili powder
1 clove garlic, minced
1 can (4oz.) chopped green chilies
1/2 cup chopped green onions
1 cup whole kernel corn
1 1/2 cups chopped cooked chicken
1. Preheat oven to 350 degrees. In bowl, combine muffin mix and cheese. Prepare according to package directions.
2. In saucepan, stir remaining ingredients until blended. Heat through.
3. Spoon muffin mixture into a greased 2 quart casserole. Spoon hot soup mixture over the muffin mixture to within 1/2 inch of edge. Bake 25 minutes or until cornbread is golden. Garnish with additionsl chees, green onions, and sliced cherry tomatoes, if desired. Makes 6 servings.
Serve salsa on the side
Make a rich cheese sauce with very sharp cheddar, and add some sherry. Toast a French roll, top with warm sliced turkey, then two slices of cooked crisp bacon, two slices of tomato, and pour the sauce over all. Sprinkle on freshly grated Parmesan and run it under the broiler until it's bubbly and browning. That's NOT why it's called a "Hot Brown", by the way - it's called that because it was invented by a cook at the Brown Hotel in Louisville, where it is still on the menu.
Cut a thin crust Boboli in half
Brush inside with olive oil and basil ( or pesto if you have it)
layer sliced turkey, sliced or grated cheese ( swiss, muenster, cheddar, mozarella), roasted red peppers or banana peppers on one side
Cover with other half
Brush outside with more olive oil/basil
Toast in pannini press or George Foreman for 5 minutes or until brown
I'm making turkey enchiladas tonight, green chile enchiladas with green sauce and monterey jack cheese. You can basically use any chicken enchiladas recipe, and it's a good way to use the smaller pieces of turkey that are left over since you shred the chicken before rolling into the corn tortillas.
I made risotto for dinner yesterday, Friday after Thanksgiving, using the turkey stock that I made in the morning. We always have arborio rice in the house so I used the bits of meat that I gleaned off of the turkey carcasses before making the stock in the risotto.
Turkey salad for sandwiches is on the agenda for today. Diced onion and diced celery plus chopped stuffed olives, chopped capers along with the chopped turkey in mayo will make up the spread.
Try a turkey hash with a Spanish twist. Make the hash using diced potatoes, diced turkey, diced onions, red peppers, garlic and saffron (a little pimenton is nice here, too). Hash until "done" in a large pan using olive oil - we do ours a little on the crispy side. Throw in some green peas when it's almost ready, then top with poached eggs (or poach the eggs on top of the hash using a paella pan and a lid to trap the steam). It's a nice change when you're tired of sage-y T-day flavors, but don't want to give up on all that great turkey meat.
I used to think that turkey hash was the whole point of making turkey and dressing anyway...and now that I'm the cook, it IS! I usually incorporate any leftover scalloped oysters in there as well. And then after it's been baked and chilled overnight, I scoop out a couple of wads of it, press into patties, fry them on the griddle and top with fried eggs. And THAT (as I've mentioned elsewhere) is the dish I hope to be served if and when I get to Heaven.