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What's for Dinner #259 - the I'm Sick of Turkey By Now Edition [through December 7, 2013]

I'm almost there. Still working on a few repurposing meals. Have made turkey-noodle soup; have made turkey salad. I don't want to make turkey tetrazzini, curried turkey anything, turkey and pasta anything. Was debating making a couple of turkey pot pies with a biscuit topping; that's still in the running for tonight.

But I also thought about the possibility of making turkey egg rolls. I have CSA cabbage to use up, could shred a carrot and some of the turkey, maybe some finely minced celery and grated fresh ginger. Not sure what else could go into the filling - finely chopped water chestnuts? I wouldn't fry the egg rolls, but was thinking about baking them.

Anyone ever try that?

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  1. I have never done that but sounds like it has potential, especially with ginger! Most creative leftover idea I have seen this T-day. While I am partial to potpie I might have to try this idea. Please report back!

    3 Replies
    1. re: foodieX2

      I saw a turkey biryani on the NY Times web site. That sounded good to me!

      1. re: roxlet

        saw that. It looks interesting and has my interest. I only have breast meat to use up though, dark would be better for biryani. Maybe a version of spicy Tom kha gai with turkey using my turkey stock.

        1. re: roxlet

          This is somewhat along the lines of a biryani,albeit from a diferent culture.
          Last Friday,I bought 2 jars of freshly shucked oysters, (reasonably fresh, at least-the jar said they had been opened the previous day)and I made a turkey-smoked sausage-oyster jambalaya.I was able to use up almost all of our left over turkey in the jambalaya (3 or 4 pounds, I would estimate).

          As a former New Orleanian, I recall that most jambalayas use chicken, seafood, and/or sausage, but, to me, it's really the seasoning that counts. Anyway,I don't that substituting turkey for the chicken broke any rules.

          FWIW, my 16 year old son (and his pal) ate several large bowls each (my wife and I had more modest amounts, but it turned out very well. I had had my doubts about how they'd react to something other than pizza, hamburgers, or tacos.

          In case anyone is interested, I first cubed the left over turkey, peeled and de-veined the shrimp while sauteeing the onion, turkey, and andouille together. When all that had been mixed into the beans and rice, and sufficiently reduced, I added the raw shrimp and (also raw) oysters, until the shrimp were pink and nearly bursting.

          The only thing I would do differently (and I will make it again, even without turkey) is hold the oysters back even longer to prevent them from shrinking.

          Anyway, it's a fairly easy and satisfying way to use up lots of left over turkey.

      2. My T-day is just beginning. I have a 13lb heritage, free range bird in a low and slow and oven. The bacon has been crisped for the brussel sprouts, chestnut stuffing is ready to go in the oven when the turkey comes out. Potatoes have been scrubbed and will go on the stove top when the turkey comes out for its rest. My tummy is grumbling!

        Now I just have to decant the wine…

        14 Replies
            1. re: foodieX2

              Those are good. Tough to pony up that much for a bird when every supermarket uses them as a loss leader, but absolutely worth it in terms of flavor and texture. Good for you for supporting the heritage food scene -- much more sensible that the organic scam.

          1. re: foodieX2

            I decided on an heirloom crossbred bird this year I think next year I'll finally try the full-on heritage

            1. re: foodieX2

              Photos! Slow roasted turkey,bacon braised sprouts, chestnut stuffing, mashed taters and our friends brought creamed spinach. Forgot to take pics of the apple pie!

               
               
               
               
                1. re: foodieX2

                  Weird the stuffing photo won't loads. Oh well, it was good!

                  1. re: foodieX2

                    Picture perfect bird! Everything looks so good.

                    So, are we all invited next year?

                      1. re: foodieX2

                        really superb bird! i'm embarrassed now to post a pic of mine, but I will, later, when I get home - I think it's only fair to show my not-so-pretties too!

                        1. re: mariacarmen

                          Pshaw, I bet it's gorgeous (in other words they all look good to me!)

                      2. Ha! Speak for yerself. The dwellers at casa lingua are *very* much looking forward to their first turkey dish of the year, since we never had any on thxgiving.

                        Honey-brined turkey breast with gravy, roasted cauli & a simple salad of CSA greens in mustard vinaigrette.

                        I can almost smell the turkey roasting :-D

                        3 Replies
                        1. re: linguafood

                          Sounds fabulous. mmmm. I can almost smell it too.

                          1. re: linguafood

                            Enjoy your first turkey birdie of the season. :-)

                            1. re: LindaWhit

                              I'm really excited.

                              Especially after learning, much to my disappointment, that the local Wegmans *completely* sold out of fresh turkeys, so -- no abundance of livers, hearts & necks on the shelves for dirt cheap.... that was my lunch for about a week after thanksgiving last year. Wah.

                              But the breast is already 'de-brined' and drying in the fridge right now. I'll definitely smoosh some herbed butter under the skin, and then... let it roast, let it roast, let it roast. Woot!

                          2. I've never tried either making or baking egg rolls but turkey egg rolls sounds good to me!

                            As I posted on the other thread this morning, it is pasta pomodoro from the Carmine's cookbook, salad, and homemade ciabatta for dinner tonight here. It is just the 2 of us today which is a nice change from our usual Sunday craziness. I am drinking some of the leftover mulled cider sangria from Friday (hey, it isn't going to drink itself and it doesn't last for long) and putting out the Christmas decorations.

                            I also plan to make a pear tart with almond pastry cream from the Bouchon Bakery cookbook. The recipe is for a plum tart but I have a gazillion pears in the fridge from the organic produce delivery so that's what I am going to use.

                            1. The egg rolls sound great. It look like they'd bake up well userealbutter.com/2013/05/19/baked-egg-rolls-recipe/ or perhaps you could steam

                              1 Reply
                              1. re: fldhkybnva

                                Ooh - lots of good ideas in her blog recipe - garlic (of course, how could I forget?) and mushrooms and green onions

                                And I don't have spring roll wrappers as she does - I have egg roll wrappers, which are definitely thicker.

                                And I *do* have some peanut oil. Hmm....if they go into a deep enough pot, I might be able to do this. Just have to see if I have a thermometer so I can get the oil to the right temperature.