How do you prepare your left over turkey?!
How do you prepare your left over turkey?
Answers: I'm guessing you are getting ready for Thanksgiving. I'm Mexican so at my house we have turkey tacos and I make a turkey tamale pie or pies, my kids always want one. I make turkey salad sandwiches, topped with cranberry sauce on toasted bread. MMMMM :) I also make turkey vegetable soup. You could use the left over turkey bones to make a stock/broth, or if you just have the flesh of the turkey you can use plain chicken stock or broth that can be purchased at any grocery store. I also like to make turkey noondle casserole. Use a can of cream of mushroom or chicken, frozen peas, cooked egg noodles, any any other delicious iteams. Mix all together, top with cheddar cheese and bake in the oven. Invite me over for dinner! :) hehe jk. Turkey & veggie soup. Bones are great for flavor. And soem meat will add a kick to a bag of mixed vegetables. I like to make Chicken Spaghetti with leftover turkey.
also
Turkey Salad (like Chicken salad)
also
Fajitas
also
Turkey Enchiladas (made the same as Chicken Enchiladas) Make a turkey sandwhich, the best left over idea. turkey pot pie.Take whatever you have leftover,put it in a pie shell and top with your favorite pie crust recipe or Bisquick. I covered it in your previous question
Thanks Open-Faced Turkey Sammich
1 BIG slice of good, hearty bread (like a 7 grain or similar)
top with (in this order):
Turkey
avocado
stuffing
cranberry sauce
salt & pepper (optional)
top with a slice of Muenster or Havarti cheese
Broil for about 4-5 minutes.
add gravy, or dip bites (optional)
My dad's recipe. it's awesome ! make turkey sandwiches with cream cheese and cranberry sauce (preferably homemade cranberry sauce)on fresh, homemade wheat bread This is really yummy and easy to make!
turkey tetrazzini
10 ounces mushrooms, sliced thin (about 4 cups)
5 tablespoons unsalted butter
1/4 cup all-purpose flour
1 3/4 cups milk
2 cups chicken broth
1/4 cup dry white wine
10 ounces spaghetti
3 cups coarsely chopped cooked turkey, including cooked giblets
if desired
1 cup cooked peas
2/3 cup freshly grated Parmesan
1/3 cup fine fresh bread crumbs
In a large heavy saucepan cook the mushrooms in 1/4 cup of the butter over moderate heat, stirring, until most of the liquid they give off has evaporated, stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. Add in a stream the milk, the broth, and the wine, stirring, bring the mixture to a boil, stirring, and simmer the sauce for 5 minutes. In a kettle of boiling salted water cook the spaghetti until it is al dente and drain it well.
In a large bowl combine well the spaghetti, the mushroom sauce, the turkey, the peas, and salt and pepper to taste, stir in 1/3 cup of the Parmesan, and transfer the mixture to a buttered shallow 3-quart casserole. In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits. The Tetrazzini may be prepared up to this point 1 month in advance and kept frozen, covered. Bake the Tetrazzini in the middle of a preheated 375°F. oven for 30 to 40 minutes, or until it is bubbling and the top is golden