Left Over Turkey recipes?
- Thread starter earnie
- Start date
Curried turkey croquettes and curried wild rice/turkey patties. Some postings done earliler.
https://finerkitchens.com/swap//forum/index.php?action=display&forumid=1&msgid=31281
https://finerkitchens.com/swap//forum/index.php?action=display&forumid=1&msgid=31281
Lots of great ideas here...and
I also have a link to Mark Bittman's ideas for T-Day remainders.
https://www.markbittman.com/recipes-1/what-to-do-with-all-those-thanksgiving-leftovers?rq=leftovers
I found a couple of worthy recipes to try. Now, if I only had a bit more bird left.
https://www.markbittman.com/recipes-1/what-to-do-with-all-those-thanksgiving-leftovers?rq=leftovers
I also have a link to Mark Bittman's ideas for T-Day remainders.
https://www.markbittman.com/recipes-1/what-to-do-with-all-those-thanksgiving-leftovers?rq=leftovers
I found a couple of worthy recipes to try. Now, if I only had a bit more bird left.
https://www.markbittman.com/recipes-1/what-to-do-with-all-those-thanksgiving-leftovers?rq=leftovers
I cook the carcas with carrots, celery, onion, garlic and herbs covered
in water in the oven at 190 degrees for 5 hours. Then remove the vegetables and bones and boil it down on the stove for about 2 hours. The next day I make the soup with fresh vegetables and some of the turkey and add a cup of leftover turkey gravy to enrich it. I then freeze it for Christmas lunch and add homemade spaetzle.
in water in the oven at 190 degrees for 5 hours. Then remove the vegetables and bones and boil it down on the stove for about 2 hours. The next day I make the soup with fresh vegetables and some of the turkey and add a cup of leftover turkey gravy to enrich it. I then freeze it for Christmas lunch and add homemade spaetzle.
I know. LOL I was being truthful but not helpful. Growing up we always had
the equivalent of a hot brown.
I'm going to make a "chicken" salad with a lot of trimmings of white meat I have.
I have made my stock from the carcass and have always found the richness of that particular stock to make great French onion soup.
the equivalent of a hot brown.
I'm going to make a "chicken" salad with a lot of trimmings of white meat I have.
I have made my stock from the carcass and have always found the richness of that particular stock to make great French onion soup.
Mmmm, yes, tetrazzini is another fave. The one I now make over and over was shared by former swapper
Peggy/OR (now in Arizona) at Gails Recipe Swap and is great with turkey or chicken.
Turkey Tetrazzini
Serves 8
1 lb spaghetti, cooked al dente, drained
5 T unsalted butter
3 T flour
2 cups chicken broth
1 cup heavy cream
2 T dry sherry OR Madeira (I use Madeira)
3/4 cup (3 oz) freshly grated Parmesan
1/4 t freshly cracked black peppercorns
3/4 lb mushrooms, thinly sliced
3 scallions, thinly sliced
1/2 cup diced canned or bottled pimientos
4 cups (3/4") cubes cooked turkey (about 2 lb.)
Preheat oven 375ÌŠ. Lightly spray 9x13x2" baking dish with non-stick cooking spray.
In 2 qt saucepan, heat 3 T butter, add flour, stirring till smooth. Add broth, simmer, stirring constantly till thick and smooth (3 minutes). Stir in cream, Madeira, 1/4 cup Parmesan and pepper. Simmer sauce, stirring 2 minutes, remove from heat.
In skillet, heat 2 T butter, add mushrooms and scallions, cook, stirring till soft (3 minutes).
In large bowl, toss spaghetti with sauce, mushroom mixture, pimientos and turkey. Transfer mixture to baking dish and scatter remaining 1/2 cup Parmesan evenly over all.
Bake uncovered in middle of oven 20 minutes or till slightly browned.
Source: Peggy/OR from Gourmet Magazine
Peggy’s notes: You can serve this with a crusty bread and a freshly tossed salad......what a meal! Can use either turkey or chicken.
Pat’s notes: A tasty casserole and great way to use leftover turkey or chicken. If I have no pimientos on hand I sometimes saute some red bell pepper with the mushrooms. Recipe is easily halved. I sometimes use slightly less spaghetti for better sauce coverage.
More Pat's notes (2018): Tweaked and added (per nlb's notes below) a crushed garlic clove to the sauce, and a chopped up jarred roasted red bell pepper. Prior to topping with the Parmesan I also chopped up a tomato and sprinkled over the top before the cheese. Definitely would repeat those additions again.
nlb’s notes: I made your Turkey Tetrazzini tonight and it was absolutely wonderful. I only tweaked this recipe a teensy bit by putting one smashed clove of garlic in the sauce, using roasted red peppers, and medium egg noodles instead of spaghetti. I used the Madeira too and it adds a great dimension to this delicious sauce.
Peggy/OR (now in Arizona) at Gails Recipe Swap and is great with turkey or chicken.
Turkey Tetrazzini
Serves 8
1 lb spaghetti, cooked al dente, drained
5 T unsalted butter
3 T flour
2 cups chicken broth
1 cup heavy cream
2 T dry sherry OR Madeira (I use Madeira)
3/4 cup (3 oz) freshly grated Parmesan
1/4 t freshly cracked black peppercorns
3/4 lb mushrooms, thinly sliced
3 scallions, thinly sliced
1/2 cup diced canned or bottled pimientos
4 cups (3/4") cubes cooked turkey (about 2 lb.)
Preheat oven 375ÌŠ. Lightly spray 9x13x2" baking dish with non-stick cooking spray.
In 2 qt saucepan, heat 3 T butter, add flour, stirring till smooth. Add broth, simmer, stirring constantly till thick and smooth (3 minutes). Stir in cream, Madeira, 1/4 cup Parmesan and pepper. Simmer sauce, stirring 2 minutes, remove from heat.
In skillet, heat 2 T butter, add mushrooms and scallions, cook, stirring till soft (3 minutes).
In large bowl, toss spaghetti with sauce, mushroom mixture, pimientos and turkey. Transfer mixture to baking dish and scatter remaining 1/2 cup Parmesan evenly over all.
Bake uncovered in middle of oven 20 minutes or till slightly browned.
Source: Peggy/OR from Gourmet Magazine
Peggy’s notes: You can serve this with a crusty bread and a freshly tossed salad......what a meal! Can use either turkey or chicken.
Pat’s notes: A tasty casserole and great way to use leftover turkey or chicken. If I have no pimientos on hand I sometimes saute some red bell pepper with the mushrooms. Recipe is easily halved. I sometimes use slightly less spaghetti for better sauce coverage.
More Pat's notes (2018): Tweaked and added (per nlb's notes below) a crushed garlic clove to the sauce, and a chopped up jarred roasted red bell pepper. Prior to topping with the Parmesan I also chopped up a tomato and sprinkled over the top before the cheese. Definitely would repeat those additions again.
nlb’s notes: I made your Turkey Tetrazzini tonight and it was absolutely wonderful. I only tweaked this recipe a teensy bit by putting one smashed clove of garlic in the sauce, using roasted red peppers, and medium egg noodles instead of spaghetti. I used the Madeira too and it adds a great dimension to this delicious sauce.
earnie
Well-known member
Waffle fried Dressing with Egg
This morning for breakfast I tried the fried dressing with an egg over the top. I had bought one of the Dash mini waffle irons and used that to cook and crisp the dressing.
What a wonderful source of love and good food this group is. Now, on to another suggestion.
This morning for breakfast I tried the fried dressing with an egg over the top. I had bought one of the Dash mini waffle irons and used that to cook and crisp the dressing.
What a wonderful source of love and good food this group is. Now, on to another suggestion.
This does look so tempting. Isn't it just the perfect example of thinking of what works in different
formats and doing it simply? Thank you for this.
Now when will I ever see a turkey again?
We are so shut down here I am going to sit Christmas out alone (with cat, though).
formats and doing it simply? Thank you for this.
Now when will I ever see a turkey again?
We are so shut down here I am going to sit Christmas out alone (with cat, though).
michael-in-naples
Well-known member
Turkey Soup with Stuffing Dumplings
Mix an egg, 3 tablespoons flour, salt and pepper until smooth. Add 1 cup of stuffing and mix well. When the soup is done, roll tablespoons of dumpling mixture with wet hands and drop them in the soup for 3-4 minutes until they float.
Mix an egg, 3 tablespoons flour, salt and pepper until smooth. Add 1 cup of stuffing and mix well. When the soup is done, roll tablespoons of dumpling mixture with wet hands and drop them in the soup for 3-4 minutes until they float.