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Leftover Turkey Redux

Other than a turkey sandwich, what's your favorite thing to make with leftover turkey? Mine is turkey croquettes with mushroom gravy. I think I like the day after Thanksgiving better than Thanksgiving itself.

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  1. Turkey pot pie with biscuit topping. I use my leftover yukon and sweet potato gratin and creamed onions for the filling as well, which add a lot of flavor.

    1. This always gets made sooner or later from my turkey leftovers.
      http://www.epicurious.com/recipes/foo...
      Very adaptable.

      4 Replies
      1. re: blue room

        Blue room, we love those enchiladas too! I didn't cook a turkey yesterday but probably will for Christmas--I've made the enchiladas many times...our mouths are so ready for a nice Mexican dish too after all the turkey & stuffing variations!

        1. re: blue room

          I make enchiladas, too, but my recipe is much simpler. I grind leftover turkey in the food processor and mix it with some Hatch medium enchilada sauce and some shredded Mexican mix cheese. The mixture should be somewhat wet, but not dripping. I cook refrigerator-case fresh flour tortillas in a dry saute pan until they are lightly browned, fill them up with the meat mixture, and put them in individual baking dishes atop a slight layer of more Hatch enchilada sauce. Top them with the remaining sauce (1 can makes two generous enchiladas) sprinkle on more cheese, and cover with non-stick foil. Bake at 350 for about 20 minutes. Remove foil, add a dollop of sour cream and garnish with chopped scallions.

          I live in Tucson, where we take Mexican food seriously, and this recipe always gets raves. It is critical to use Hatch sauce. One time when I was in another part of the county and couldn't get my hands on it, I tried other brands, and they were ghastly.

          1. re: bitchincook

            I use corn shells for enchiladas, flour shells for smothered burritos.
            And yep, Hatch's all the way.

          2. re: blue room

            I found that epicurious recipe a bit weird, which is unusual for them. Canned enchilada sauce as an ingredient in another sauce? Why not just add cumin, onion and ground chiles to the sauce you're making? And I would never add fresh plum tomatoes to an after-Thanksgiving recipe. At that timr of year it's good quality canned only.

          3. Recipe for those croquettes??? I am planning on some version of turkey shepherd's pie, inspired by this recipe, but probably with regular mashed potatoes, maybe a layer of cranberry sauce between turkey filling and mashed topping. http://bostonglobe.com/lifestyle/food...

            7 Replies
            1. re: GretchenS

              TURKEY CROQUETTES

              This recipe is adapted from Craig Claiborne's "The New New York Times Cookbook" from 1979.

              3 1/2 C coarsely chopped (no bigger than 1/4") cooked turkey, including skin
              2 T butter
              3 T finely minced onion
              3 T flour
              1 1/2 C turkey broth
              Salt and pepper
              1/4 tsp nutmeg
              Tobasco sauce
              3 egg yolks
              Flour for dredging
              1 egg, lightly beaten combined with 3 T water
              1 1/2 C fine, fresh bread crumbs
              Oil for deep frying

              Melt butter and add onion. Stir until wilted. Sprinkle with flour and blend with whisk. Add broth, stirring rapidly with whisk. Stir in chicken. Add salt, pepper, nutmeg, Tabasco. Remove from heat and add yolks, stirring vigorously with whisk. Cook briefly, stirring and remove from heat.

              Spoon mixture into an 8" x 8" x 2" dish. Cover with buttered wax paper and refrigerate over night.

              Next day, remove paper and shape mixture into 12 to 14 balls. Roll lightly in flour, then dredge in beaten egg mixture, then breadcrumbs. Arrange on rack and chill until ready to cook.

              Deep fry for 2 or 3 minutes in hot oil until golden and cooked through. Serve with mushroom sauce.

              MUSHROOM SAUCE

              1 T butter
              2 T minced onion
              1/4 lb mushrooms cut into small cubes
              Salt and pepper
              2 T flour
              1 C turkey broth
              1/2 C heavy cream

              Wilt onion in melted butter. Add mushrooms and cook until liquid evaporates. Add salt and pepper. Sprinkle with flour, stirring with wire whisk. Add broth, stirring rapidly with whisk. Continue cooking about 15 minutes. Add cream and simmer another 5 minutes.

              1. re: skippy66

                Yum, thank you! I do have Fear of Frying though -- do you think I could shallow-fry in a skillet?

                1. re: GretchenS

                  sure, make patties. and use a splatter screen. I like to use a CI "chicken fryer" because it has higher sides.

                2. re: skippy66

                  Thanks for this, skippy66! I made a batch this morning and will be frying them up for dinner.

                  1. re: TorontoJo

                    Your welcome. I sometimes make a double batch, fry them up, let them cool completely and then put them in the freezer for later. When you take them out, you can refry them briefly to crisp them up or you can nuke them in the microwave but they won't be crispy but they still will be delicious.

                    1. re: skippy66

                      These are delicious! Sort of like turkey pot pie in fritter form.

                      Here's my Thanksgiving leftover dinner tonight (I had fresh cauliflower and blanched green beans leftover that I cooked up, too).

                      I imagine that these will crisp up nicely in the toaster oven tomorrow. Thanks again for posting the recipe. :)

                       
              2. we make turkey hash like my granny made and also Hot Browns

                3 Replies
                1. re: LaLa

                  Please -- recipe for the hash?

                  1. re: Sarah

                    I make turkey hash by:

                    1. Tossing some diced potatoes and onions into a skillet with oil or bacon fat, and stirring occasionally until potatoes are done.

                    2. Add shredded or diced turkey and whatever other leftovers sound good.

                    3. Add herbs and/or spices depending on what sounds good.

                    4. Eat standing up in kitchen.

                  2. re: LaLa

                    i made a turkey hash this morning too! leftover turkey+leftover roasted brussels+leftover roasted sweet potatoes, warmed in a hot pan then topped with a couple fried eggs! mmm

                  3. I spent this morning, the Friday after, making turkey stock with the carcass of a 22-pound bird plus the fresh, uncooked neck, and the roasted wing tips. First I gleaned the carcass of meat that can be used for other dishes like risotto, then I cooked the neck in some water, before adding the broken up skeletal parts to the 8-quart stock pot in which the neck was cooked. Enough water was added to cover the turkey parts and once the water came to a boil, the heat was reduced to a simmer which lasted approximately an hour. The only spice add to this concoction was turmeric for its antibiotic quality and for color. The yield in stock was more than 6 quarts. The residual of 2 cups was set aside with which I made ramen noodle soup with onion, celery, canned mushrooms, a little of my world famous and incendiary hot chile puree, and soy sauce.

                    My world famous incendiary hot chile puree is made with 7 roasted ripe bells and 3 ghost peppers (also known as bhut jolokia, an Indian import) plus a little olive oil and garlic cloves.

                    I HOPE THAT THOSE OF YOU WHO PREPARED THE THANKSGIVING FEAST DID NOT DISCARD THE TURKEY CARCASS(ES) BEFORE USING THEM TO MAKE STOCK.

                    5 Replies
                    1. re: ChiliDude

                      ChiliDude, good reminder about the carcasses/bones from the turkey...AND I've read somewhere about prime rib SOUP also? Must investigate since I now own some prime rib bones...

                      1. re: Val

                        Mr Pine thought he was being helpful, and yup, tossed the carcass I had planned to use for stock.

                      2. re: ChiliDude

                        no, no, never. I am interested that you cook so briefly ( not critical, just interested: ) ). I usually cook for a couple of hours.. I heartily agree about the turmeric.

                        1. re: ChiliDude

                          MY PARENTS THREW IT AWAY WHEN I WAS PUTTING THE DESSERTS AWAY IN THE BASEMENT FRIDGE!!!

                          i was so angry with them.

                          1. re: mattstolz

                            I'd have fished it out of the trash after I was done burying my parents' bodies.

                        2. Right after dinner yesterday, I put the carcass (most of it) into a slow cooker, with the onions from inside, some celery, and carrots. Then strained it last night (we ate around 1:30), and put it in the garage (unheated, northern MN). This morning, I defatted it, then had some room in the fridge so put it in there.
                          Around noon today, I browned (slightly) some onions, celery, and carrots, put it into a slowcooker with the broth, leftover turkey. I boiled some wild rice (about halfway done), and added that. After the parade tonight, we'll come home, add some half-n-half, and have soup. I seasoned it with salt, marjoram, and thyme.

                          1 Reply
                          1. re: wyogal

                            Yum. Creamy wild rice and turkey soup is one of my faves to do with leftovers.

                          2. Peking Turkey: Remove some skin and toast it, put out pieces of meat with hoisin sauce, scallions, cucumbers, and pancakes. If you want to include soup you can make a broth with the carcass. Another great accompaniment, especially to white meat, is a selection of chutneys. A friend of ours cans her own and gives it as a gift every year, so that's when we open it up.

                            1. I just put my carcass in a pot with fresh veg and a good bit of really good defatted turkey drippings (I did make-ahead gravy, so the drippings didn't get used on Thursday). I'm taking a stab at a recipe for turkey soup with "dumplings" made from leftover dressing. Sounds good. Hope it works! (Oh, and I saved out a bit of the drippings in a little prep bowl. My lunch is about to be leftover yeast rolls dipped in those drippings!)

                              1. Not turkey but leftover leftovers--mashed potatoes, cornbread stuffing w/nuts & cranberries, brussels sprouts with bacon, sliced sweet potatoes--got made into small cakes and fried til brown in olive oil. Really good..

                                1 Reply
                                1. I am not very fond of dishes made with leftover fowl as somehow it always tastes fridg-y to me.....but this soup recipe changed my mind - Cassoulet Soup using turkey or duck leftovers

                                  http://www.epicurious.com/recipes/foo...

                                  1. Turkey tetrazzini. That is what's on the menu for dinner tonight, that is if putting up the tree, decorations, lights, etc. doesn't suck the life out of me.

                                    1 Reply
                                    1. re: jlhinwa

                                      Tree, decorations....it isn't even December.

                                    2. Here in the U.S. many of us cook turkey no more than once or twice a year, for special holidays like Thanksgiving or Christmas. But in Mexico turkey is a common fowl that people eat year round. In the mexican restaurants I've been to here in the U.S. mole poblano is almost always served as a sauce for chicken, but in Mexico turkey is just as likely a candidate for mole.

                                      And so my favorite preparation for leftover thanksgiving turkey is to slather it in mole poblano. Even dried out, overcooked turkey can be given new life by this miraculous sauce. I strongly prefer the Rogelio Bueno to the Dona Maria. I dilute the mole with the stock I make from the turkey carcass.

                                      With some turkey stewed in mole poblano and served over white rice, some fried sweet platanos and sliced avocado on the side, an ice cold Corona and lime to squeeze over everything, I can pretend for a few minutes that I live someplace warm.

                                      2 Replies
                                      1. re: Habanero

                                        very nice.

                                        we'll be having turkey hash tomorrow night. with a nice poached egg.

                                        1. hah - couldn't wait - made it for brunch, instead.