Turkey Leftovers - recipes

16 years ago

I can't believe I am the only one with a ton of leftover turkey on hand and I would love some new ideas on what to make with it. PLease post as many ideas and recipes as you have - any I don't make this time I will keep for future use.

Here is one I found....

Turkey Chilaquiles

Bon AppÃ©tit : November 2006

This is a soft-style version of chilaquiles, tortilla chips sautÃ©ed with chiles and meat and topped with melted cheese. Crema mexicana, a cultured Mexican cream, is available in the cheese and deli section of many supermarkets and at Latin markets.

Makes 4 to 6 servings.

2 tablespoons vegetable oil

1 1/2 cups chopped red onion, divided

2 cups diced cooked turkey

1 4-ounce can diced green chiles

3 cups purchased medium-hot salsa with chipotles and garlic (from about two 16-ounce jars)

4 cups unsalted tortilla chips

2 cups crumbled queso fresco or Cotija cheese, or grated 4-cheese Mexican blend

1/4 cup chopped fresh cilantro

Crema mexicana or sour cream

Preheat oven to 450Â°F. Heat 2 tablespoons oil in heavy large ovenproof skillet. Add 11/4 cups onion; sautÃ© until onion begins to soften, about 5 minutes. Add turkey and chiles; sautÃ© 3 minutes. Stir in salsa; simmer until heated through, about 3 minutes. Season with salt and pepper. Stir in chips. Sprinkle with cheese. Place skillet in oven; bake just until cheese melts, about 5 minutes. Sprinkle with remaining 1/4 cup onion and cilantro; drizzle with crema and serve.

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Comments (7)

Terri_PacNW
16 years ago
That does sound good.

I have quite a bit too..I'll be making soup tomorrow I think. The stock is made, the meat is picked and all the rest of the meat will be used for sandwiches and casserole later. Need to go get some more ziplocks..so that I can portion and freeze.
OklaMoni
16 years ago
There were some tips and recipes in my paper today. I saved the recipes. If the link won't work, email me and I will send you the recipes.

Moni

Here is a link that might be useful: 15 tips for left over turkey
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teresa_nc7
16 years ago
This year I was Johnny-on-the-spot! I had the carcass cooking by late yesterday afternoon. Today I made a turkey barley soup:

1 cup diced celery, including leaves
1 cup diced onion
1 cup diced carrots
2 TB butter
2 TB olive oil
4 - 6 cups turkey stock (from the carcass and extra chicken stock - homemade)
1 cup barley
2 cups turkey meat, minced
salt and pepper to taste
parsley, chopped
poultry seasoning or dried thyme to taste

optional - sliced fresh mushrooms

saute vegetables in butter and olive oil; add in the rest and simmer for 20 minutes or more until the barley is tender.

Serve with a dollop of sour cream if desired.
jenn
16 years ago
I threw this together one year with Thanksgiving leftovers, and it went over very well. I shared it at another recipe site where it became a featured recipe.

You can add or substitute anything you'd like. Measurements are approximate... I used what we had on hand.

Turkey Tater-Tot Casserole

* Tater Tot potatoes, frozen, about 1/2 bag
* Turkey meat, torn into pieces (1-2 cups)
* 1/2 C Peas (frozen or leftover)
* 1 can cream of celery soup
* Milk (scant 1/4 C)
* 1 C (about) grated cheddar cheese
* Turkey dressing, prepared, about 1 cup

Butter an 8 x 8-inch square baking pan (or use non-stick), and cover the bottom with frozen Tater-Tots (or any frozen potatoes). Cover the potatoes with the turkey pieces and then the peas.

Heat the soup and stir in a little milk, just to make enough to cover the casserole; when heated and well blended, pour over the ingredients in the pan. Cover this with the grated cheese and spread the prepared dressing on top.

Bake uncovered at 350F for about 40-45 minutes or until thoroughly heated. (NOTE: You may need to cover with foil during the last part of baking to keep the dressing from over-cooking; just be sure the potatoes are hot since they start out frozen.)
User
16 years ago
I usually only use leftover turkey for hot turkey sandwiches and then only the breast meat. The rest of the carcass goes in the stock pot for soup. I don't like the taste of turkey or chicken recooked. The exception to that is this casserole. Kind of like a tetrazzini. I make it occasionally with
or tuna.

Home Cookin Chapter: Recipes From Thibeault's Table

Tuna Casserole
==============
Source: My Own

8 Tablespoons butter
1/4 all purpose flour
2 1/2 cups milk or mixture of milk and cream
2 garlic cloves
2 cans white tuna, well drained (or turkey/chicken)
1 cup mushrooms sliced
1/2 cup chopped green onions
1/2 cup chopped celery
1 tablespoon fresh thyme
8 ounces penne (or use pasta shape of your choice)
1 1/2 to 2 cups fresh breadcrumbs saute in butter
3 Tablespoons parmesan cheese
. Put water on to boil and cook pasta. Do not overcook pasta as it will
cook again in the oven.

Heat milk in microwave with whole garlic cloves.
Make a roux with 4 tablespoons butter and 1/4 cup flour. Add milk or
cream and season with salt and pepper. Simmer for a few minutes and
remove garlic cloves.

Saute mushrooms, onions and celery in butter or margarine until tender.
Add the thyme.
Stir this mixture into the cream sauce.

Add well drained pasta to sauce and stir in tuna. Leave tuna in fair
size pieces.

Place in buttered casserole dish and sprinkle with breadcrumbs to which
you have added the parmesan cheese.

Bake for 30 to 40 minutes or until crumbs are golden in a 350Â°F oven.
teresa_nc7
16 years ago
Ann, those breadcrumbs look wonderful on the casserole. I've never put buttered crumbs on chicken tetrazzini - but why not?

Teresa
User
16 years ago
Teresa, I usually saute a little garlic in the butter for the bread crumbs too. I love the flavour that they add to dishes like this. Works great on cauliflower gratin too.

Ann

Turkey Leftovers - recipes

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Terri_PacNW

OklaMoni

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