what to do with greenberg smoked turkey (no carcass available and no mexican)
We received a greenberg smoked turkey for the second year in a row and so again have pounds of smoked turkey to use. Unfortunately my boyfriend already cut it up and threw away the carcass so we can't use it for stock in a gumbo or anything. I don't really care for turkey in Mexican-style dishes (saw some recipes for empanadas, quesadillas, etc.), so I'm not exactly sure what to do with it besides sandwiches and by itself. Any suggestions that wouldn't necessitate using the carcass for stock? I looked through the thread but some of the suggestions didn't really appeal to me/us (like the cordon bleu or split pea). Thanks!
After T-day, I used leftover smoked turkey to make a turkey and cheddar pie, traditionally made with ham. It's very rich, and not at all healthy. Consequently, everyone in my family adores it.
1 large potato, about 3/4 lb, peeled and cut into chunks
1 medium onion, diced (1/4 inch)
3 T butter
1 tsp dry mustard
4 cups ground smoked turkey, ham, or a combination thereof
2 T butter
2 T flour
dash each of cayenne, nutmeg, and pepper
1 to 1 1/4 cups milk
1 cup grated sharp cheddar cheese, plus about 1/2 cup for sprinkling
Boil the potato until tender enough to mash. While potato is boiling, cook the onion in the butter until golden. Drain the potato, mash, and mix in the onion mixture, milk, egg, and seasonings. Stir in the ground meat. (NOTE: I sometimes use 12 oz cooked brown rice instead of the potato because this gives it a nice texture. ) Taste mixture and add salt if necessary. I seldom need to because smoked meat is pretty salty.
Pat mixture into a square baking pan (8x8 or 9x9). Make the sauce by melting the butter, stirring in the flour and seasonings until bubbly, then adding the milk slowly. Stir until begins to thicken, then stir in the cheese just until melted. Pour over meat mixture, sprinkle 1/2 cup cheddar over, and bake at 350 for about 35 minutes, or until top begins to brown.
I've posted pulled turkey bbq on previous threads, I normally smoke the turkey on the grill prior to pulling so in your case, you're halfway there. I make my own sauce & serve on buns or as a plate with accompaniments. I'd be happy to post the sauce recipe if you're interested.
Other dishes include smoked turkey salad, turkey & dumplings (which would be stellar with smoked turkey), shepherds pie and turkey hash (try topping with a fried or poached egg) You can use the meat in soups even if you don't have the carcass to make stock, just use boxed stock. Earlier this week I made a shrimp & turkey sausage gumbo; you could use just the smoked turkey. Turkey noodle would be good also.