What is your favorite left over Turkey recipe?!


Question: With Thanksgiving just a few days away I'm already planning what I will make after the big day. Last year the turkey seemed to run out just after a few days of sandwiches, so this year I have a giant turkey. Please share your favorite recipes.
Thanks and have a Happy Turkey Day! :)


Answers: With Thanksgiving just a few days away I'm already planning what I will make after the big day. Last year the turkey seemed to run out just after a few days of sandwiches, so this year I have a giant turkey. Please share your favorite recipes.
Thanks and have a Happy Turkey Day! :)

Turkey Croquettes
Ingredients
6 tablespoons butter
1/2 cup flour
1 cup milk
1 cup chicken broth
2 teaspoons lemon juice
2 tablespoons snipped parsley or 1 tbsp dry parsley
2 teaspoons grated onion
1/2 teaspoon celery salt
Dash each of pepper, paprika, and nutmeg
4 cups ground, cooked turkey
3/4 cup fine bread crumbs
1 beaten egg plus 2 tablespoons water
Preparation
In a medium-size saucepan, melt butter. Blend in flour and add milk and chicken broth. Cook and stir until mixture thickens and bubbles, and continue cooking for 1 minute more.
Add lemon juice, snipped parsley, and onion. Stir in celery salt and a dash each of pepper, paprika, and nutmeg. Cool.
In a large mixing bowl, combine sauce with the ground turkey. Chill thoroughly.
With wet hands, shape mixture into balls. Roll balls one at a time in bread crumbs. Lightly shape balls into cones or balls . For each croquette, dip it into the mixture of egg and water, then roll well in bread crumbs. Fry croquettes in olive oil in electric fry pan for approximately 3 minutes or until brown. Drain on paper towel. Serve with turkey gravy.
My mother did a variation of this recipe many years ago.
I loved the taste.
It's a suggestion and a fair bit of work.

Turkey soup! Take all the good turkey meat off the carcass and then put the bones in a big pot and cover with water. Bring to a boil and simmer until the liquid is reduced by half. Strain and then strain again, to get all the chunks out, and then strain through a paper-towel lined colander. (this helps get the final bits of stuff out). In a stock pot, melt a tablespoon or two of butter, add some sliced carrots, chopped onion (and a bit of celery if you like) and saute just about 5 minutes. Throw in a bit of salt and pepper, and a bit of parsley. Add your strained stock and chunks of good turkey meat. Simmer until veggies are tender. Add some cooked noodles and WA-LA - the best soup you'll ever have, and not one bit of that big bird went to waste!
Have a wonderful holiday!

My wife likes a sandwich called the "Turkey Trot"....

The Turkey Trot
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2 slices whole grain bread
2 tablespoon cranberry jelly (not whole cranberry jelly)
3-4 slices of turkey (breast meat is best)
3 tablespoon cream cheese
Leaf lettuce (if you want)
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On one slice of bread spread the cranberry jelly and place your sliced turkey on top. On the other slice spread your cream cheese and place your leaf lettuce on top of the cream cheese. Bring both halves together and cut on the diangle. Serve with pickle spear and kettle cooked chips

"Mock" Turkey Pot Pie
Make a turkey pot pie, using leftover stuffing as crust and serve over wild rice cooked with dried cranberries.

2 cups of shredded chicken
2 cans of lowfat cream of chicken soup
1 cup of milk
1/2 cup of diced carrots
1/2 cup of frozen peas
1/2 cup of diced onions

Suate onion until soft in 1 tbs of butter. Add the rest of the ingrediants and simmer 10 min.

Put into a casserole dish and top with leftover stuffing. Bake for 40 min at 350 until it bubbles.

While its cooking, make a box of wild rice accourding to directions. Add in 3/4 cup of dried cranberries while its cooking. I use Craisins.

Serve the casserole over the rice.

It really is great! Everybody wants the recipe and leftovers are even better!

turkey pot pie

INGREDIENTS
1 recipe pastry for a (10 inch) double crust pie
4 tablespoons butter
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper to taste
2 cubes chicken bouillon
2 cups water
3 potatoes, peeled and cubed
1 1/2 cups cooked turkey, cubed
3 tablespoons all-purpose flour
1/2 cup milk


DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust and place in the 10 inch pie pan and set aside.
Place 2 tablespoons of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for 20 minutes, or until crust is golden brown.

I can't eliminate any of the following three:

Turkey & Dumplings
Made with home-made stock
(has become a Thanksgiving Friday tradition in my family)

Turkey Pot Pie
Made with the leftover gravy and mixed veggies

Turkey Sloppy Joes
Leftover turkey with BBQ sauce
(a great change-up to those sandwiches)

Happy Thanksgiving!

turkey enchilada's----take your favorite chicken enchilada recipe replace the chicken with turkey.. we make turkey all year round so we can make these with the leftovers.

Turkey salad. Make it just like chicken salad but substitute sage for dill.





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