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The no 'left-over' turkey suggestions

This past Thanksgiving I traveled so didn't have any leftovers. As a result I decided, even though my SO and I spent Christmas blissfully alone this year, I roasted a 10 lbs turkey with a small spread.

The next day, I made my Mom's version of SOS with some of the leftovers. (Toast with a layer of mash, turkey, smothered in turkey gravy.) As we were eating, my SO mentioned that he's never had turkey leftovers made into other things growing up. As in his Mother would just serve the same meal over and over until the leftovers were gone. So he loved the SOS.

This sparked a little game I want to play by using the rest of the turkey in new dishes so it never feels like 'leftovers.'

I'm thinking tonight I will make a turkey sandwich with stuffing, gravy, and smear of cranberry sauce. Saturday morning I'm thinking of making Kentucky hot browns, maybe turkey divan with the leftover cheese sauce for dinner. Sunday maybe turkey hash? Suggestions?

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        1. re: DragonDrumsticks

          -also a plus on the hot brown...I do turkey throughout the year just so I can do hot browns!!!

        2. I made turkey a la king and turkey rice soup this year.
          Turkey tetrazzini is also good.
          Love the idea of hot browns!

          4 Replies
            1. re: Crockett67

              It's an old classic. There are lots of recipes out there for chicken and turke a la king, but here's the Wiki explanation:
              http://en.wikipedia.org/wiki/Chicken_...

              1. re: monavano

                I have made both chicken and turkey a la king from leftover roast birds but I prefer to use raw breast meat, cubed. IME, the roast meat turns to shreds when stirred in the cream sauce. Using raw, the meat contributes flavor as it cooks in the cream sauce, and remains intact.

                I am surprised no one has mentioned croquettes, which are my main reason to roast a turkey! I include some of the stuffing in the croquettes. I shape them in patties or rolls and shallow-fry, which is less messy than the standard deep-frying. If you make a la king, you can purposely make too much cream sauce, save some, and use it as the gravy for the croquettes.

                I prefer chicken stock to turkey stock for most soups, BUT - equal parts turkey stock and beef broth is my favorite for French onion soup. I use reduced sodium Better than Bouillon beef base in this. A glug of red wine is always good, too.

            2. re: monavano

              Love tetrazzini. I ran out of turkey at T-day before getting to that, sadly.

            3. My family is partial to turkey pot pie but it might be too duplicative between the first open face sandwich you mentioned and then the hot browns.

              1 Reply
              1. re: foodieX2

                I may hold on to this one for later. I froze the carcass and let a bit of meat for picking for later.

              2. Turkey enchildas or tacos
                Turkey pot pie

                5 Replies
                1. re: Springhaze2

                  What kind of sauce would you use to wet the turkey in the tacos?

                  That may be fun!

                  1. re: Crockett67

                    I think with tacos, you could use green or red enchilada sauce (my favorite for tacos/quesadillas/enchiladas).

                    1. re: monavano

                      I like the green chili sauce idea.

                    2. re: Crockett67

                      The way I make turkey tacos is to first sauté an onion in a heavy skillet. Sometimes I throw in a minced jalapeno or Serrano but only if you like the extra heat. Then add the chopped up turkey and fry for a few minutes until the turkey starts to brown. Then sprinkle your taco seasoning over, stir, and add water to about 1/4 to 1/2 an inch. Continue to cook over med-high heat until water has evaporated and meat begins to sizzle and brown some more. Add more fat/oil if desired. Serve when it gets to your desired level of crispiness.

                      1. re: tcamp

                        I pretty much do what tcamp does. Heat some olive oil, saute an onion and jalapeno, stir in a few cloves of chopped garlic, add chopped turkey and fry for a few minutes. Add chili powder, cumin and oregano, salt and pepper, stir for a bit to coat, add about 1/2 cup or so of water and cook until water is evaporated and the meat starts to brown. Stir in chopped fresh cilantro.

                        Serve with tortillas, lettuce or chopped cabbage, tomatoes, avocados, cheese, etc. whatever else you like on your tacos.

                        Change up the type of ground chili/chili powder used to fit your taste. I like ancho or a combo of ancho and chipotle. I use a ratio of about 2 tablespoons ground chili to 1 teaspoon cumin and 1 oregano. Add garlic powder if you aren't using fresh garlic in the saute.

                        Here are some good basic recipes that you can start with, but tweak to make them your own.
                        http://mexicanfood.about.com/od/intro...

                  2. Favorite use of turkey left-overs is a sandwich... white bread (butter on both slices), several THIN slices of white meat, plenty of mayo and S&P... that's it.

                    Remember Dad deciding that we should make croquettes with some of the meat. He wasn't a big fan of the dark meat and recipe I found was a good use for it.