OT--- Leftover turkey ideas

Since when I cook a turkey, I cook a large one there are always leftovers. So I have some very good recipes to use turkey. I am sure some of you have them too, so this sounds like a good time to start compiling ideas.

Here is a favorite around the Cook house:

Curried Turkey

Ingredients: turkey meat, cut in bite size pieces turkey stock (Can substitute chicken stock/broth if desired) apples, cored and cut into bite size chunks onions, cut in largish pieces curry powder/paste of your choice cooking oil (olive, corn, whatever) optional: additional vegetables like carrots, peas, and such

rice and condiments (salted peanuts/coconut/plain yogurt/chutneys/etc)

Prep: Prepare and cook rice. While rice is cooking sauté onion in a bit of oil until it starts to turn translucent. Add curry powder/paste. (Can also add additional turmeric or other seasonings if desired) Note: add a bit more than you think you want. It will be tamed by the rice. Stir in stock, turkey, apples and other vegetables. Don't use too much stock, you can add more as needed. Simmer until apples are tender and onions thoroughly cooked. Serve over rice with condiments. The more stock you add the more liquid you will have. Sometimes you want a "dry" curry, sometimes a more soupy, "wet" curry. Quantities are variable depending on how many you are feeding and how much you have on hand. Potato chunks added early on will stretch it a lot if needed. Enjoy.

Pati,in Phx who is going to make a Shrimp curry in a bit.

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Pati C.
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Anyone sharing my DNA seems totally adverse to turkey soup; 'Good Turkey Soup' is an oxymoron in this household. This is not up for debate, it's personal choice, we who share my DNA, all stand firm here, you can't change our minds, if you like turkey soup go for it, more power to you!! :) After dinner and clean up is in progress somebody who can be trusted with a sharp pointy object is assigned to remove all possible meat left on the turkey carcass, said carcass is then dropped into a clean plastic bag and the announcement is made......."Anyone who wants this to take home to make that damned soup better speak now 'cause it's about to be flung in the trash." There is always a taker, never one yet, however, who shares the 'family DNA'.

"Turkey a Lacking" is the absolute favorite 'de ja food' after turkey sandwiches. This dish got it's name over 30 years ago when my 1st grader son, who was allowed to choose one hot lunch a week to buy at school, was carefully reading the menu to make his weekly choice and asked......."What's Chicken a Lacking?" huh??? I had to go look at what he was reading......Chicken ala King!!! Well, we love it made with turkey too and it's been called Turkey a Lacking ever since......still number one favorite here, good stuff, yum!

Make a bucket of your favorite, tasty cream gravy, (butter, flour, milk, half & half, make Paula Dean proud!....salt, pepper and just a dab of powdered mustard) dump in what's left of the turkey after the swarming hoards have been scavenging for sandwiches, any gravy IF there's any left (during the holidays gravy is considered to be a beverage or food group, not a condiment, so there's seldom any left over) toss in a bag of frozen peas&carrots (still frozen) and gently heat and stir until the veggies are hot but the peas are still bright green.....pour it over rice, noodles or big ol' fluffy buttermilk biss-kits. You can dump in pimento, green peppers, onions, mushrooms and all kinds of things sautéed in the butter first but we are purists here, we like our chicken and turkey "lacking". *IF* there's any of this left over, which there seldom is, I use it for a base to make a turkey pot pie......then the turkey is only a vague, fond memory and somewhere in town is a family heading into the second week of that *^&^* turkey soup!

Most of the time the bowl of left over Turkey a Lacking, that I had hidden in the fridge, saved for a turkey pot pie, was consumed by nuking it and then poured on toast for breakfast the following morning.......but then I had a herd of teenaged boys living with me for years so just the mention of "left-overs" found me laughing hysterically at the absolute nonsense of such a concept!!

Val

Reply to
Val

Turkey Roll (A Texas Hill Country Tradition)

Cut up turkey into small bits.

Make sweet-milk biscuit dough with half the normal baking powder.

Make one medium white sauce, with a dash of white pepper, a dash of sage and a dash of thyme.

Using heavy duty foil rather than wax paper, dust a large piece with flour and roll out the biscuit dough in an oblong shape, about 1/4 inch thick. Mound turkey pieces on the dough and pour white sauce all over it. Put a big sprinkle of black pepper and salt over the meat and sauce.

Right here, if you want to, you can sprinkle on some cut up onions or carrots or add some extra thyme or sage.

Pull the ends of dough up over the turkey, sealing the dough at the ends and down the middle. Carefully dust off the excess flour around the Turkey roll. Have someone hold a large cooking sheet while you carefully slide the heavy duty foil and turkey roll onto the sheet.

Bake in 350 F. oven until dough is good and golden brown and white sauce is bubbling out of middle seam. Let it set for 15 minutes or so after taking out of oven.

Make your favorite kind of gravy, a big batch. Cut Turkey Roll into slices.

Serve Turkey Roll with gravy to pour over and cranberry sauce and greenbeans cooked the old fashioned way (with meat to season the beans).

Be prepared for hugs of gratitude.

Sunny

Reply to
Sunny

WE might be related Val! I used to cringe when DMIL would lament..."Oh those bones would make such good soup". I did bag them for her a couple times. But for the most part, whatever didn't fall off the carcass was left for the garbage. Unless DH felt compelled to pull off the greasy meat left on the bones. Not my job!

Reply to
KJ

That was a great story, Val! I guess the best after Turkey Day recipe i have is Turkey pizza. Take a couple Pillsbury cresent roll packages. spread out onto a non-stick cookie sheet. with your hands, fill in the creases and spread like pizza dough. with a little oil (olive, crisco, etc) maybe a tsp or so, spread it over the dough (with hands again). put cut up peices of turkey, some frozen veggies of your choice, i use broccoli and colliflower, some sliced thin onions, salt and pepper. a little cheese of your choice, i like farmers cheese or fresh mozzarella, grated or sliced reeeeal thin over all. bake 350 for about 25-30 min. or till done. mmmm. amy

Reply to
amy

curry, alacking, soup, sandwiches etc ad naseum. what in heck is wrong here???? you've not even had halloween yet and already you're post thanksgiving tearing that poor old gobbler to bits.

omg, you folks have lost the plot completely. first you gotta think about what all can be done with a few fine fresh pumpkins. curry, alacking(tho never tried it i'm sure can be done), soup, i've put bits of roast pumpkin on chicken sandwiches too, muffins, cake, pie, roast, baked, steamed, fried, lasagne, mashed, cookies, boiled. it is also very freezeable. this is one of the seasons most versatile vegetables. it is sweet or savoury, i like both equally. it is full of vitamin A among others. it is my favourite vegetable i do believe, well tis now cuz being born in the northern fall i always have a fondness for anything autumn. come'on folks get a move on those gorgeous fresh pumpkins around now. see what new and exciting ways you can cook with that orange beauty. ok, can be any colour but up north its usually orange. i can find online links to good recipes if ya need'em but surely you can put your brains into gear and see what favourite recipes you can use pumpkin in.

its PUMPKIN TIME!!!!!! lets boogieeeeeeeee, jeanne

Reply to
nzlstar*

Ah, but for us Canadians the turkey gets cooked this weekend! They're just helping us out, so we have more time to sew afterwards!

Louise, in Kingston Ontario

Reply to
Louise

I think I'm in that very miniscule group that doesn't much care for turkey OR pumpkin...... I'll have one slice of turkey on Thanksgiving, if I can smother it in homemade cranberry sauce, but I'll pass on the pumpkin pie, or pumpkin anything!

Someone told me that "deep fried" turkey was 10 times better than roasted - but, me thinks toikey is toikey - no matter how it's cooked.

Patti in Seattle

From: snipped-for-privacy@ribbet.com (nzlstar*) wrote: curry, alacking, soup, sandwiches etc ad naseum. what in heck is wrong here???? you've not even had halloween yet and already you're post thanksgiving tearing that poor old gobbler to bits. omg, you folks have lost the plot completely. first you gotta think about what all can be done with a few fine fresh pumpkins. curry, alacking(tho never tried it i'm sure can be done), soup, i've put bits of roast pumpkin on chicken sandwiches too, muffins, cake, pie, roast, baked, steamed, fried, lasagne, mashed, cookies, boiled. it is also very freezeable. this is one of the seasons most versatile vegetables. it is sweet or savoury, i like both equally. it is full of vitamin A among others. it is my favourite vegetable i do believe, well tis now cuz being born in the northern fall i always have a fondness for anything autumn. come'on folks get a move on those gorgeous fresh pumpkins around now. see what new and exciting ways you can cook with that orange beauty. ok, can be any colour but up north its usually orange. i can find online links to good recipes if ya need'em but surely you can put your brains into gear and see what favourite recipes you can use pumpkin in. its PUMPKIN TIME!!!!!! lets boogieeeeeeeee, jeanne

Reply to
Patti S

Well, I must say that when I was young I never liked Pot Pie anything, until my sister got married and made up her own. This is my variation that I make several times a year.

My pie crust has a teaspoon or more of celery seed in it for an added extra flavor.

My crust recipe for double crust

2 2/3 C flour 2/3 C oil 1/2 C milk 2 t salt

This must be rolled out between wax paper otherwise it will stick to the rolling pin.

For Filling

1/2 onion minced 1 portabella mushroom minced Brown in butter with salt and pepper Add about 1 1/2 cups water with cornstarch mixed well to the above for thickener.

While doing the above cook 2 cups mixed vegetables of your choice. I also add a diced potatoe or rutabaga. Dice about 2 cups turkey.

Mix vegetables and turkey and add to pie plate, pour in onion/mushroom mixture and cover with other pie crust. Bake about 20-25 minutes at 350.

So, that is my contribution to this cooking discussion.

Steven Alaska

Here is a favorite around the Cook house:

Curried Turkey

Ingredients: turkey meat, cut in bite size pieces turkey stock (Can substitute chicken stock/broth if desired) apples, cored and cut into bite size chunks onions, cut in largish pieces curry powder/paste of your choice cooking oil (olive, corn, whatever) optional: additional vegetables like carrots, peas, and such

rice and condiments (salted peanuts/coconut/plain yogurt/chutneys/etc)

Prep: Prepare and cook rice. While rice is cooking sauté onion in a bit of oil until it starts to turn translucent. Add curry powder/paste. (Can also add additional turmeric or other seasonings if desired) Note: add a bit more than you think you want. It will be tamed by the rice. Stir in stock, turkey, apples and other vegetables. Don't use too much stock, you can add more as needed. Simmer until apples are tender and onions thoroughly cooked. Serve over rice with condiments. The more stock you add the more liquid you will have. Sometimes you want a "dry" curry, sometimes a more soupy, "wet" curry. Quantities are variable depending on how many you are feeding and how much you have on hand. Potato chunks added early on will stretch it a lot if needed. Enjoy.

Pati,in Phx who is going to make a Shrimp curry in a bit.

Reply to
steve

Reply to
Taria

I make a really great turkey pie too Steve. Mine more traditional than yours but same idea. Since dh's heart attack pie crusts are few and far between. Home made turkey pie one of the standards I miss. Wouldn't you know I really like to make and eat pies of any kind. : (

The other thing I like to do with left over turkey is enchiladas. A great way to use up turkey in a completely different way. Taria

steve wrote:

Reply to
Taria

I'm with you, Patti. I'd rather have chicken or a good beef or pork roast. And pecan pie for me, please -- or apple or cherry :)

Julia in MN

Reply to
Julia in MN

Must be in the name :-)

Patti YOu sound just like my dd Patti. Taria

Patti S wrote: I think I'm in that very miniscule group that doesn't much care for turkey OR pumpkin...... I'll have one slice of turkey on Thanksgiving, if I can smother it in homemade cranberry sauce, but I'll pass on the pumpkin pie, or pumpkin anything!

Someone told me that "deep fried" turkey was 10 times better than roasted - but, me thinks toikey is toikey - no matter how it's cooked.

Patti in Seattle

Reply to
Patti S

Me, too! Turkey enchiladas- yummmmm!

Leslie, Missy & The Furbabies in MO.

Reply to
Leslie & The Furbabies in MO.

Left over turkey? We never have enough leftovers despite there only being two of us. I don't cook anything but the breast and we both love the recipe I use to cook it, so we cook a bird several times a year. I've got it down to a science now.

From a 6-7 pound breast we usually get two big meals (Turkey Day dinner for 2 days w. all the fixin's), 4-6 sliced turkey and Swiss sandwiches, one good sized pot pie (enough for 2 more dinners), and two lunches of turkey salad sandwiches. And many treats for the QIs.

There is no turkey soup. No hash or turkey a la king under any circumstances, that is a meal I had to endure too many times from my father's cooking. {I do wonder why former Service men want it badly enough to venture into the kitchen to make it themselves.}

Debra in VA See my quilts at

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Reply to
Debra

Well, I'd be one of the carcass takers, except it would never see a soup bowl. Simmer with water to cover for a couple of hours, along with the leftover celery stalks and those 2 carrots from the deep end of the veggie bin and an onion or 2. Strain the liquid and chill overnight. Remove all fat from the top. Place in a clean pot and boil down to about a quarter of what it was. Use this as stock for gravy, in which you can heat up Turkey Lacking as you describe. Or stock for any other dish that needs it. Roberta in D

"Val" schrieb im Newsbeitrag news: snipped-for-privacy@bubbleator.drizzle.com...

Reply to
Roberta Zollner

Around here they do a to-die-for pumpkin soup, served with toasted pumpkin seeds and a dollop of pumpkin oil. Roberta in D

"nzlstar*" schrieb im Newsbeitrag news:febvkf$adn$ snipped-for-privacy@lust.ihug.co.nz...

Reply to
Roberta Zollner

Reply to
Taria

My favourite things to do with turkey leftovers are sandwiches and tetrazzini.

Turkey sandwiches are made with toasted white bakery bread, and include lots of mayonnaise, cranberry sauce, and turkey stuffing.

Turkey tetrazzini comes from my mother's aunt Mimi's recipe, and is basically a baked dish involving turkey, spaghetti, mushrooms, and cream sauce. Mmmm.

Now off to chopping up celery and onions for the dressing.

Louise, in Kingston Ontario

Reply to
Louise

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