Open Face Roast Turkey Sandwich
Turkey Panini

or freeze and use it for your Thanksgiving stuffing or gravy.

Only a pound? that's not much....but how about making a cream sauce and putting some sauteed onions, mushrooms, celery and steamed carrot buttons with it and making a pot pie?
Or you could make a BBQ sandwich....heat it in a little broth and add BBQ sauce and slap it on a bun.
Linda C

How about a family-sized turkey pot pie? Saute whatever vegetables you have on hand (diced potatoes, carrots, green beans, etc.) in a little butter and/or olive oil, once softened, add a couple of tablespoons of flour, and cook for another minute or two. Add a quart or more of chicken stock/ broth, and cook & stir until thickened. Season with salt & pepper and whatever herb you like (thyme or rosemary; parsley is always good). You could also throw in some peas at this point if you like. Pour it into a buttered casserole dish and cover with pie pastry or puff pastry and bake.

It's one of my favorite dishes to use up chicken or turkey!

Lori :D

Linda, we were posting at the same time!! Sorry! ;-D

Lori

Great minds!!

Turkey tetrazinni (sp?) - a white sauce with sauteed onions, celery and mushrooms, sherry, parmesan cheese turkey and spaghetti. Put in a casserole, cover with buttered crumbs and bake. Lindac, did I leave anything out?

Here's a copycat recipe I put together after having it in a restaurant:

Turkey & Noodles in Curry Cream Sauce
==================================
2 - 3 portions
1 lb turkey breast, cooked and cut into chunks
butter - 1 heaping TBS
flour - 1 heaping TBS
milk - about 1 1/2 cups
heavy cream - about 1 1/2 cups
1 chicken stock cube or spoonful of chicken bouillon mix
1 heaping TBS curry powder (I used Sharwoods's mild)
fettuccini noodles for 2 - 3 servings
fresh ground pepper
butter

1) Put water on to boil for noodles.
2) If turkey is not already cooked, it can be done in micro oven with 3 TBS water until just done
3) Melt butter in saucepan, take off stove and mix in flour to make a roux, gradually adding warmed milk a few drops at a time and stirring to keep smooth.
4) Put back on low heat and finish adding milk, then cream
a little at a time and stirring. Crumble in chicken stock cube and curry powder. Stir to blend.
5) Add turkey chunks and heat gently, keeping warm while cooking noodles in pot of water.
6) Drain noodles, add butter and fresh ground black pepper.
Pour sauce over noodles and mix. Serve on hot plates and add grated parmesan.

Note: . The Spanish and German chicken stock cubes and chicken sauce bases are excellent and quite different than the ones I saw in Canada. This dish tastes better than the version in the Italian restaurant and goes well with a nice crisp green salad. Enjoy !

SharonCb

Iused the last of our leftover turkey in Ina's Chicken Chili and it was great!

Chicken Chili from Ina
Prep Time:
15 min
Inactive Prep Time:
hr min
Cook Time:
1 hr 45 min
Level:
Easy
Serves:
6 servings
4 cups chopped yellow onions (3 onions)
1/8 cup good olive oil, plus extra for chicken
1/8 cup minced garlic (2 cloves)
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt, plus more for chicken
2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
1/4 cup minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper
For serving:
Chopped onions, corn chips, grated cheddar, sour cream
Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
Preheat the oven to 350 degrees F.
Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

Turkey enchiladas, turkey vegetable soup, and I agree turkey pot pie is my favorite - for a quick crust substitute - use pillsbury biscuits - the kind you pop out of the can. Put on top of the pot pie and bake according to pkg directions.

Oh WOW. Great ideas, all! I was all set to decide on the Turkey Pot Pie (incorporating all your ideas), until I saw Sharon's photo. I'm a sucker for a delicious looking photo, everytime. So Sharon, thanks for that! It also helps I have everything I need to try this.

Next time, I'm making a pot-pie, which will be very soon. What I didn't tell you is I have an additional six pounds of this in my freezer. The next one will definitely be Pot Pie! (shhhhh, don't tell anyone, but I may be serving it for Thanksgiving too...)

Here's another question if anyone is still listening...Is there any reason I couldn't use a pastry tart dough for the pot pie? I'm thinking about substituting Parmesan cheese for the sugar in the dough. It's such a great, flaky dough; do you think this would work?

I just thought I'd s h a r e. Of course I didn't have noodles that I thought I had, so I ended up making a pot pie instead. I should probably never admit this, but I've never made pot pie before. It was complete hit! I did use the tart dough, which puffed up and was wonderful, my pie bird, and brushed it all with a beaten egg. Now the problem is, I may have to make it again, as it's going to be requested!

Thank you for the suggestions. Better to ask you than Donatella!

Pot pie works with pate brise ( plain pie crust) pate sucre (sweetened tart pastry but I don't like it for anything but chicken) filo, puff pastry or biscuit dough.
Meat, gravy, veggies and a dough topping....what's not to like?
Linda C

That says it all, Linda! Exactly!

Claire, I know you already made your pot pie, but methinks there will be other requests for turkey recipes in the very near future, so here are a couple more.

The pizza works equally well with chicken or turkey.

Chicken Alfredo Pizza
Adapted from the best of Cooking Light

1 c shredded, cooked chicken breast
1 c fresh spinach, chopped
2 tsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
1 garlic clove, minced
12 inch pizza crust
1/2 c bottled alfredo sauce
3/4 c shredded fontina cheese

Preheat oven to 400F.

Combine chicken, spinach, lemon juice, salt & pepper and toss together.

Spread minced garlic over unbaked pizza crust, top with alfredo sauce, then chicken/spinach mixture, then cheese. Bake 12-15 minutes or until crust is crisp and cheese is golden brown. Cut into 8 wedges and serve.

Thank you Linda! I definitely have a need for some good ideas for the rest of the turkey in my freezer, so I appreciate you adding to this. You have me wanting to try making spaetzle now while I'm on a roll!

We had some of the leftovers tonight and the Pot Pie received RAVE REVIEWS. (Lori, I used your suggestions, so Thank You!)
In fact, Dave could taste some of the flavors he somehow missed last night, and insisted I go write the recipe down for a repeat performance in the future. I roasted the vegetables which I think helped the flavors, and added some white cheddar to help glue it all together. It's so nice when an appeal for suggestions turns out so much better than expected.

Thanks again...it's so nice to be able to ask some of the best cooks I know!