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.
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.
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.
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.
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
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.
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.
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.
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. :)
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.
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.