turkey leftovers! post your favorite recipe here.

[disykat]

People have been discussing this on the CB. I know this has probably done every year - but it's time again! I'll start first with my favorite.

Easy White Turkey Enchiladas.

2 cans cream of chicken soup
1 pt. sour cream
1/2 c chopped onion
1/2 c salsa
1 1/2 c shredded cheddar cheese
a whole bunch of leftover turkey, chopped
flour tortillas (I think there's 10 in a package?)

Mix everything together. Spread a little in each tortilla and roll it. Put them in a pan and cover with the extra. Bake 350 for about 25 minutes. Some years I'm really lazy and just layer it in a pan. When I do that I usually add a layer of lowfat refried beans.

 

[piratesmate]

Good idea for a thread! Sometimes I think the turkey leftovers multiply the same way Tupperware does in the cupboard - you know how it always jumps out at you? And thanks so much for the enchilad recipe! I'll be trying that the next time I make turkey - for sure!

Anyway, my new favorite is to shred the turkey & serve it warm in borth I make by cooking down the bones. We eat it on hard rolls (Amoroso for those of you in SE PA!) & like horseradish sauce on them. Mmmmm!

My 2 old standbys are:

Great-Grandmom Barnes’ Potpie
(This is an old PA Dutch recipe. For a timesaving version, I just use bought noodles - Mullers Bot Boi.)
chicken or turkey bones
4-6 c water
4 tsp chicken bouillon
4 carrots, chopped
3 ribs celery, chopped
3 potatoes, cut in chunks
1½ tsp celery salt or powder
1 Tbl parsley
2 eggs
1 c milk
2 tsp salt
1½ Tbl baking powder
flour
Cover bones with water, bring to a boil & then simmer at least 1 hour. Remove bones from water & add veggies & spices. Simmer until veggies are tender. Add any remaining chicken or turkey, cut into pieces. Combine eggs, milk, salt & baking powder. Add flour until a dough forms & can be rolled out. Roll out thin & cut into squares. Drop in boiling broth. Boil 20 minutes. (Less bouillon is required if using chicken pieces instead of bones.)

Turkey Divan

20 oz frozen broccoli (or partially cooked fresh)
4 c turkey, cooked & sliced
2 cans cream of xxxx soup (mushroom, celery or chicken)
1 c mayonnaise
1 tsp lemon juice
1/2 c sharp cheese, shredded
1 Tbl butter, melted
1/2 c bread crumbs
1/2 c parmesan

Defrost & drain broccoli; arrange in greased 13x9 pan. Place chicken on top. Combine soup, mayo & lemon juice. Pour over chicken. Layer cheese over all, then combine crumbs & butter; sprinkle over all. Bake at 350 for 25 - 30 min.

I got interrupted last time & forgot the cheese. So I pulled it out of the oven & added it on top of the crumbs. DH said he actually preferred it that way. You've gotta love it when they even like your screwups!

 

[pumba]

I put the turkey in the grinder and then put it in a zip lock baggie and make it good and flat so that it will freeze well and not take up to much room......then when I have to have a party for the next holiday....I make finger rolls.....all I have to do is take out the turkey.....add chopped finely celery and a little onion and then mayo and voila.......easy party foods.....

 

[crazyforpooh]

I type this.

I'm sure everyone has a turkey soup recipe so I won't bore you with it.

BUt, my favorite left over sandwich is:

Nice whole wheat roll with

A tad of mayo
turkey
a bit of cranberry sauce
and of course some stuffing

salt and pepper to taste

With a nice tall glass of Milk - Yummy

Laura
A scrapaholic

 

[Lisa P.]

Here's my family's favorite way to eat turkey on the Friday or Saturday after Thanksgiving, when the side dishes are all gone. It's been adapted from a "Pampered Chef" recipe:

2 packages crescent roll dough from dairy case (8 rolls in each)

filling:
1 to 1 1/2 cups cooked turkey meat - chopped or diced
1/2 cup shredded cheese (we like sharp cheddar or swiss)
3/4 cup mayonnaise
2 Tbs. mustard
1 Tbs. honey
1 to 2 stalks celery, sliced thinly
1/2 cup dried cranberries
1/2 cup chopped walnuts or slivered almonds
pepper to taste

glaze:
1 egg white, lightly beaten with a fork

Preheat oven to 375º.

Mix together filling ingredients. Consistency should be slightly less moist than chicken salad - adjust the amount of mayo as needed (we use less with deli meat, more with the last of leftovers which are usually a bit dry).

Open crescent rolls and unroll the dough, being careful to keep the rolls attached to one another. Carefully place them side by side on a seasoned pizza stone or lightly sprayed baking sheet, to form one large square sheet of dough. Pinch together edges of individual rolls so there are no apparent perforations.

Spread the filling down the center line of the dough square. Pull each side of the dough to cover the filling, pinching it together along the top, sealing the filling into a long log roll. Make steam holes or slits along the top in an attractive pattern.

Brush the surface with egg white. Bake for 17-25 minutes, until golden brown. Serve slices, warm or cold.

Ingredients may be added or deleted to your taste. We usually shape this into a ring or wreath shape, braiding the crescent roll triangles but that's too hard to describe here. The green celery and red cranberries make this a festive dish to serve guests too. Enjoy!