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Here are a few different
ideas to use your leftover Thanksgiving turkey and in some recipes, other
leftovers as well:
1st things 1st-
after you have removed all of the meat from the carcass make turkey stock. Cover
the carcass with cold water (you can cut into smaller pieces to fit into your
pot), add a chopped onion, 2 carrots and 3 stalks of celery. Simmer for 3
hours. You can use your crock pot. Strain and discard solids. Refrigerate
overnight to solidify the fat, discard fat, season with salt and pepper and
voila, you have a fabulous soup and sauce base. Freeze in ice cube trays for
handy small amounts when you don’t need a whole can of stock. Freeze chopped or
shredded turkey in stock for future use. One of my secrets to homemade “fast
food” is having these little bits and pieces of things that I can throw together
to create a quick meal.
- White pizza- spread
olive oil or pesto over pre-baked pizza crust, top with chopped turkey and
other favorite pizza toppings and mozzarella cheese bake to melt cheese.
Pesto: in a food processor puree to a paste the following: 2 c fresh basil
leaves, 1/3 c pine nuts or walnuts (I use walnuts toasted for 10 min. at
350°F) 2 cloves garlic, ½ c parmesan cheese, ½ c olive oil.
- Turkey salad- don’t
groan- try using a blend of light mayo and plain yogurt thinned with a
little milk and celery, onion, red grapes and seasoned with salt and
pepper. Not pasty but light and refreshing.
- Turkey corn chowder-
use the turkey stock you made, adding carrot, celery, onion, Yukon gold
potatoes and corn for a hearty twist on turkey soup
- Turkey supreme- make a
light white sauce using leftover gravy and milk or ½ & ½. Add chunks of
turkey, chopped onion, red pepper and celery. Serve over leftover stuffing,
rice or buttermilk mashed potatoes
- Louisville Hot Brown-
stir cubed turkey, onion and mushrooms into a cheddar cheese sauce that can
be made with the leftover gravy. Pour over toast with the crusts cut off and
top w/crispy bacon slices.
- Turkey pockets- cut
thawed puff dough sheets into 8 squares. Put 1 teaspoon cranberry relish in
the center of the square. Top with chopped turkey and ½ a slice of American
or cheddar cheese. Moisten the edges of the puff pastry, fold over corner to
corner so it looks like a triangle and press edges together to seal. Brush
with a whisked egg and bake at 350° F for 12-15 minutes. Serve with leftover
gravy and more cranberry relish. Great after school snack!!!
- Pot pie- make your
favorite pot pie filling using turkey and gravy and leftover vegetables
(including greenie beanie casserole) top with puff dough cut to size of
casserole dish and sealed by moistening edges of dish or spoon cornbread
batter on top for dumplings and bake at 350° F 15-20 minutes, until the puff
dough is golden and flaky or the cornbread dumplings are baked through. Can
also top with leftover mashed potatoes.
- Cranberry dip or
spread- to 1 c cranberry sauce add ¼ c sour cream and 2 tsp. Horseradish.
Blend. Serve as a spread for turkey sandwiches or use as a dip for cubed
turkey.
- Pulled turkey BBQ
sandwiches- add a dash of liquid smoke and hot sauce to your favorite BBQ
sauce to jazz it up.
- Use in all of your
favorite Mexican dishes like tacos, enchiladas, fajitas or tostadas, in
place of the chicken or beef that the recipe calls for.
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