Skip to comments.Turkey leftovers - just as delicious as Thanksgiving Day Turkey
Posted on 11/22/2012 4:55:50 PM PST by JoeProBono
Thanksgiving Day is a favorite. Not only for all the wonderful memories and experiences we have gained and shared over the years, but for such a special time to give thanks for all our blessings.
Families will be reunited; friends will gather. The joy of being together is evident. The house will be filled with conversations catching up on the latest of events and activities. The flow in the kitchen will be filled with laughter and smiles as family members begin preparing and serving their specialties. And the feast begins.
But when the holiday feast is over, theres still something to look forward to. Turkey leftovers! Ive asked friends to share their favorite recipes for leftover turkey and the response from many was the same - turkey sandwiches, all week long! And, weve included a turkey salad recipe that is just delicious! But, just in case you have prepared a big enough bird to set aside some extra portions, here are a few tasty ideas. Enjoy and Happy Thanksgiving!
Cheesy Turkey Spaghetti is just one of the many dishes that can be pulled together with turkey leftovers from your Thanksgiving meal.
Cheesy Turkey Spaghetti
Shredded Turkey (approximately 2 lbs.)
2 cans Cream of Mushroom/Chicken soup (already combined) or
1 can each Cream of Mushroom and Cream of Chicken Soup
2 cans Mild Rotell (diced tomatoes and green chilies)
1 lb. Velveeta Cheese, cubed
1 lb. spaghetti, cooked according to package directions
Mix all ingredients together (except spaghetti), in a large pot over medium heat, stirring constantly until cheese is thoroughly melted.
Pour turkey mixture over prepared spaghetti noodles and toss until evenly coated.
Note: This is a fairly quick and easy recipe that makes a good meal for a large crowd.
Soup from the carcass!
Turkey Tamales ... last a long time in the freezer. Yummy!
Has this Cheesy Turkey Spaghetti been blessed by Hussein yet?
Mexican Turkey Soup (Caldo De Guajolote)
2 tbsp vegetable oil or lard (for authentic flavor)
1 onion, large, chopped
1 celery, sliced thinly (1 rib)
1 red bell pepper, seeded and diced
1 carrot, peeled and diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon sweet paprika
5 cups turkey stock
2 cups turkey, cooked, chopped
1 cup corn, fresh or frozen
2 teaspoons tomato paste
freshly ground black pepper, to taste
2 tablespoons fresh cilantro or parsley
Heat the oil in a soup kettle over moderate heat. Add the
onion and cook, stirring, for 5 minutes. Add the celery,
bell pepper, and carrot, salt lightly, cover, reduce the
heat slightly, and sweat the vegetables for 5 minutes.
Stir in the garlic and spices and cook, stirring, for 1 minute.
Add the stock, turkey meat, corn and tomato paste and season
with salt and pepper. Bring to a near boil, cover, and reduce
the heat to moderately low. Gently simmer for 15 minutes, then
turn off the heat and let the soup sit for at least 15 minutes.
Reheat gently and serve, stirring in the fresh herbs just before
As is typical, microwaved or steamed flour tortillas, perhaps
with some melted Longhorn cheddar on them, complements the soup
Tradition here is to make Turkey Chili. Simply substitute diced turkey for chili meat or hamburger.
One addendum to the Mexican Turkey Soup.
To give soups a lot more flavor, Mexican cooks will take
a handful of uncooked small pasta, like seashell or macaroni,
and brown it a little, dry in oil or lard. It is then added
to the soup before its final simmering phase, and it strongly enhances its character.
Turkey Dinner Casserole:
Cut up turkey meat into 1/2-inch chunks.
Mix 2 cups turkey chunks into one and a half to two quarts leftover stuffing.
Add about a cup or so of leftover veggies such as peas, pearl onions, carrots, etc if desired, and the parsley from the turkey platter, chopped.
Tamp into in a greased baking dish.
Pour turkey gravy thinned with broth over the mixture until damp but not soggy.
Add a layer of leftover mashed or sweet potatoes to the top and dot with butter.
Bake at 325 degrees for 35 minutes.
Serve with cranberry jelly.
Hmm, those sound good. I was thinking turkey enchiladas, or maybe turkey tikka masala. Turkey chili. Turkey shepherd’s pie. Good ole turkey sandwiches.
none of that here, a big benefit from going the smoked turkey way...
I like the way you think. Bones into soup and stew that is.
Turkey casserole, garnet yams, applewood-smoked bacon, Brussels sprouts and caramelized onions with Gruyère cheese crust from LA times November 17, 2012.
Doing this tomorrow.
Total time: 1½ hours
Servings: 4 to 6
1 tablespoon vegetable oil
1/4 pound applewood smoked bacon, cut crosswise into thin strips
1 large onion, diced ¾ inch
2 packed cups leftover turkey meat, diced ¾ inch
1 pound (about 2 medium) baked garnet yams, diced ¾ inch (candied leftover yams can be substituted)
2 cups cooked Brussels sprouts, cut into quarters
1 1/2 tablespoons minced fresh sage leaves
Salt and pepper to taste
6 ounces (about 1½ cups) grated Gruyère cheese
20 saltine crackers
1/2 cup pecan halves
2 tablespoons softened butter
2 tablespoons flour
1. Heat the oven to 350 degrees. Generously butter the sides of a 9-by-9-by-2½-inch baking dish and set aside.
2. Heat a large, heavy-bottomed skillet over medium-high heat. Add the vegetable oil and bacon strips and cook, stirring frequently, until the bacon is almost crisp. Add the diced onion, and continue cooking until the onion is golden brown, 10 to 12 minutes. Remove from heat.
3. Add the turkey, yams, Brussels sprouts and sage, and gently fold together to distribute the ingredients evenly. Season with one-fourth teaspoon each salt and pepper, or to taste, then transfer to the buttered baking dish and gently press to create a level surface.
4. To make the Gruyère cheese crust, combine the grated cheese, saltine crackers, pecans, butter and flour in a food processor. Briefly pulse until the mixture is coarsely chopped (about one-fourth-inch pieces) and mixed together. Distribute this mixture evenly over the top of the casserole.
5. Place the casserole in the center of the oven and bake until the crust is golden brown, about 1 hour.
Each of 6 servings: 543 calories; 29 grams protein; 33 grams carbohydrates; 5 grams fiber; 33 grams fat; 12 grams saturated fat; 90 mg cholesterol; 8 grams sugar; 534 mg sodium.
Here is a recipe from Our own CLINTON LEGACY COOKBOOK.. HA!
You’ve Got To Be Kiddin Real Turkey Chili
1 cup chopped green bell pepper
1 1/4 cups chopped onion
2 cloves garlic, minced
3 tablespoons oil
2 cans (15 1/2 oz each) kidney beans, drained
1 can (28 ounces) stewed tomatoes, crushed
1 cup red wine
3 cups cooked turkey, cut into 1/2 inch cubes
1 tablespoon chili powder
1 tablespoon cilantro or 1 teaspoon dried
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1) Place a 3 quart saucepan over medium high heat, sauté bell pepper, onion and garlic in oil for 5 minutes until vegetables are tender crisp.
2) Add beans, tomatoes, wine, turkey, chili powder, cilantro, red pepper, oregano and salt. Increase heat to high and bring mixture to a boil; reduce heart to low and simmer mixture, uncovered, for 25 minutes.
3) Garnish with additional chopped onion and/or cilantro, shredded cheddar cheese, and crushed Fritos OHMYGAWD
Makes 6 servings.
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Beholden to no one!
Another from our Cookbook.. sigh.. :)
You Never Would Have Thought Of This Leftover Turkey Dinner
4 slices turkey breast, cooked
3 tablespoons sesame oil
1 cup sesame seeds
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
3 tablespoons peanut oil
1 clove garlic, crushed
1/2 tablespoon sesame oil
2 tablespoons soy sauce
1) Brush turkey to taste with sesame oil and dredge in mixture of sesame seeds, salt, black pepper and cayenne pepper.
2) In skillet, sauté slices in heated peanut oil until brown on both sides.
3) Remove to platter. Deglaze skillet with garlic, sesame oil, and soy sauce.
4) Pour sauce over turkey... Yummmmmmmmmm, and it’s easy, if you have the ingredients.... LOL
Wild Turkey and Rice Casserole
2 cups long-grain wild rice
1 onion, chopped
2 tablespoons butter or margarine
1/2 cup flour
9 ounces mushrooms, sliced, canned(reserve liquid)
3 cups half and half, OR 1 cup half & half plus 2 cups broth
6 cups cooked turkey, chopped
1 cup slivered almonds, toasted
1/2 cup pimiento, diced
4 tablespoons parsley, chopped
salt and pepper, to taste
1) Prepare rice according to package directions.
2) Saute onions in butter, remove from heat and stir in flour.
3) Drain mushrooms, save liquid.
4) Combine that liquid with cream and enough liquids to make 4 cups.
5) Stir slowly into flour mixture. Cook and stir until thick.
6) Add rice, mushrooms, turkey (chicken), toasted almonds, pimiento, parsley, salt and pepper.
7) Put in a 9 x 12 x 2 - inch casserole, top with buttered breadcrumbs and bake 40 minutes at 350 degrees.
Oh yeah baby........ENJOY!!!!!
Re: none of that here...
Yep, same goes for wild turkey!
That stuff’s almost addicting. Never enough!
Just as I was thinking it.
One week ago I told my husband that we were on our own for Thanksgiving and then my DIL called.... So that was 6 for Thanksgiving, then our other son surprised us, then the sister and brother-in-law called, my MIL and the family of 7 down the road came on down since we were cooking. I don’t have many leftovers but I had a lot of dirty dishes.
According to the National Turkey Federation (www.eatturkey.com .... Sir Paul would NOT approve ;-), this recipe was No. 1 on their website in 2009 for using turkey leftovers. It's a great use of turkey year round, too. If you don't have red leaf lettuce, use whatever lettuce you like or have on hand. You can also use fresh oranges or clementines in place of the canned mandarin oranges. Makes 4 servings.
1/4 cup orange juice
1-1/2 tablespoons red wine vinegar
1-1/2 tablespoons poppy seeds
1-1/2 teaspoons olive oil
1 teaspoon Dijon-style mustard
1/8 teaspoon freshly ground black pepper
5 cups red leaf lettuce, washed, dried, chilled and torn
2 cups baby spinach leaves, washed, dried, chilled and torn
1/2 pound cooked turkey breast, cut into 1/2-inch julienne slices
1 can (10.5 ounces) mandarin oranges, drained
1 teaspoon orange zest
Dressing: In a small bowl, combine orange juice, vinegar, poppy seeds, oil, mustard, and fresh ground black pepper.
Salad: In a large bowl, toss together lettuce, spinach, turkey and oranges. Pour dressing over turkey mixture. Garnish with orange zest and serve immediately.
Happy Thanksgiving, everyone. Great topic, Joe. I have many reasons to be grateful, leftovers being one :o)
These look promising (Clinton Legacy Cookbook!), thanks.
I made the BEST green beans, everyone enjoyed — blanched, sautéed with olive oil/butter with mushrooms and caramelized pearl onions, served crispy tender. So good!
Best to you, Carlo — happy Thanksgiving!