Can we get a head start on uses for leftover turkey? Pls post your recipes here.
- Thread starter pat-nocal
- Start date
Curious1 got me thinking ahead with a link to the Turkey Tetrazzini she made.
http://eat.at/swap/forum1/138917_Turkey_Tetrazzini_from_Pat_NoCal_Very_good_recipe_just_in_time_for_Thanksgivi
http://eat.at/swap/forum1/138917_Turkey_Tetrazzini_from_Pat_NoCal_Very_good_recipe_just_in_time_for_Thanksgivi
heather_in_sf
Well-known member
I live for the day-after-Thanksgiving Turkey Sandwich...
Seriously, I think I like it almost more than dinner itself. Except for the pie...
So we always have home made mayonnaise, a thick layer of jellied cranberry sauce, turkey, dressing, a smidge of gravy (if there is any left, which there usually isn't). It's best on SF sourdough.
happy happy!
Seriously, I think I like it almost more than dinner itself. Except for the pie...
So we always have home made mayonnaise, a thick layer of jellied cranberry sauce, turkey, dressing, a smidge of gravy (if there is any left, which there usually isn't). It's best on SF sourdough.
happy happy!
Tortilla wraps: I heat the meat in the oven (covered so it doesn't burn)
then I serve it with cubed cucumber, cubed tomatoes, corn - with tatziki and salsa on top.
You could also add salad leaves, chopped onion and other vegetables, but we try to keep it simple.
Also, some would add shredded cheese, but since we eat so much cake these days, we have to subtract calories somewhere. smileys/bigsmile.gif
I serve everything in a warm flour tortilla. I like flour tortilla better than corn tortilla, but I think both will work.
then I serve it with cubed cucumber, cubed tomatoes, corn - with tatziki and salsa on top.
You could also add salad leaves, chopped onion and other vegetables, but we try to keep it simple.
Also, some would add shredded cheese, but since we eat so much cake these days, we have to subtract calories somewhere. smileys/bigsmile.gif
I serve everything in a warm flour tortilla. I like flour tortilla better than corn tortilla, but I think both will work.
Zuni Rolls with Raspberry Chipotle Sauce
The recipe calls for smoked turkey but they are just as good with plain turkey.
http://www.epicurious.com/recipes/food/views/Zuni-Rolls-with-Raspberry-Chipotle-Sauce-15259
The recipe calls for smoked turkey but they are just as good with plain turkey.
http://www.epicurious.com/recipes/food/views/Zuni-Rolls-with-Raspberry-Chipotle-Sauce-15259
dawn_mo
Well-known member
Love nlb Chicken / Turkey Noodle Casserole
I make this every year. Great comfort food, uses up all of the veggie leftovers...Very forgiving recipe... I add garlic, peas, carrots, you name it...Also like to add more pepper /or other spice to give it a lil kick.
Nlb's Chicken Noodle Casserole
Chicken Noodle Casserole
1/2 c plus 2 T butter, divided
1/2 c all-purpose flour
3 c rich chicken stock
2 c sour cream
1/2 c white wine
dash nutmeg
salt and freshly ground black pepper, to taste
1 lb egg noodles, cooked 6 to 7 minutes
4 1/2 c cooked chicken, cut into pieces
1 lb mushroom, sliced and cooked
1 c soft bread crumbs
1/2 c Parmesan cheese, freshly grated
Preheat oven to 350 degrees F.
Clean and slice the mushrooms and saute in a 2 tablespoons butter until soft and slightly browned, about 7 minutes.
Remove crusts from 2 or 3 slices of fresh bread and with steel blade in food processor, process bread until soft crumbs form.
Melt 1/2 cup butter in a saucepan, over medium heat, and whisk in the flour. Cook 1 minute. Gradually add stock, sour cream and wine. Cook until thickened, stirring constantly. Add nutmeg, salt and pepper to taste and blend well.
Arrange the noodles in an ovenproof casserole. Layer chicken, mushrooms then sauce to cover. Melt remaining 2 tablespoons butter and mix with the bread crumbs. Top the casserole with the buttered crumbs and sprinkle with Parmesan. Bake for 30 minutes, or until heated through and bubbly. Serve with buttered green beans
I make this every year. Great comfort food, uses up all of the veggie leftovers...Very forgiving recipe... I add garlic, peas, carrots, you name it...Also like to add more pepper /or other spice to give it a lil kick.
Nlb's Chicken Noodle Casserole
Chicken Noodle Casserole
1/2 c plus 2 T butter, divided
1/2 c all-purpose flour
3 c rich chicken stock
2 c sour cream
1/2 c white wine
dash nutmeg
salt and freshly ground black pepper, to taste
1 lb egg noodles, cooked 6 to 7 minutes
4 1/2 c cooked chicken, cut into pieces
1 lb mushroom, sliced and cooked
1 c soft bread crumbs
1/2 c Parmesan cheese, freshly grated
Preheat oven to 350 degrees F.
Clean and slice the mushrooms and saute in a 2 tablespoons butter until soft and slightly browned, about 7 minutes.
Remove crusts from 2 or 3 slices of fresh bread and with steel blade in food processor, process bread until soft crumbs form.
Melt 1/2 cup butter in a saucepan, over medium heat, and whisk in the flour. Cook 1 minute. Gradually add stock, sour cream and wine. Cook until thickened, stirring constantly. Add nutmeg, salt and pepper to taste and blend well.
Arrange the noodles in an ovenproof casserole. Layer chicken, mushrooms then sauce to cover. Melt remaining 2 tablespoons butter and mix with the bread crumbs. Top the casserole with the buttered crumbs and sprinkle with Parmesan. Bake for 30 minutes, or until heated through and bubbly. Serve with buttered green beans