I was just checking out the recipes for something "new" with leftovers at the link below..... -Grainlady

Here is a link that might be useful: Thanksgiving Leftovers

Do not have a recipe, just a method.

I made my stock friday night, a four hour simmer with lots of over-stock veg. Made about 4 qrts. I stuffed my qrt freezer containers 1/2 full with cold chopped turkey, added about a cup cooked leftover wild and black rice,(what i did not use in my stuffing), then filled the qrts with stock and froze. Cold turkey, cold rice, cold stock. They will freeze fast.

This is coming from a 'oh so sick of turkey' cook. I'll appreciate it in a few weeks when i can use it for a soup, a pot pie, etc. Made 4 qrt cooking 'kits'. And have a couple pints of just stock for whatever.
Still had some turkey meat left, so i made a turkey salad with lots of veg, fruit and olives for sandwiches.

By Saturday we had moved on to seafood and rotisserie duck today...
It was a great Thanksgiving meal but i'm done with it, left-overs-no-more. : )

In her cookbook, Miserly Meals, Jonnie McCoy fills chapter 8 with "The Twelve Days of Turkey". It's almost a repeat from Ralphy in "The Christmas Story" after the dogs ate the turkey.

If any of these recipes look interesting, I'll be happy to post them.... -Grainlady

-Quick and Easy Pot Pie
-Turkey Hash
-Turkey Chili
-Turkey Stir-Fry
-Turkey Gumbo
-Turkey Curry
-Turkey Tetrazzini
-Turkey Waldorf Salad
-Turkey Creole
-Turkey Pastry
-Turkey Soup

Just made tuscan turkey soup last night. From Taste of home magazine. It seems the amount of the ingredients could very some without much change.

2 cups cubed cooked turkey
1 cup chopped celery
1 cup chopped onion
2 cloves chopped garlic
1 can 15 oz pumpkin
29 oz turkey or chicken broth
1 can 15 oz rinsed white beans
1/2 tsp. salt, 1/4 tsp. pepper, 1/2 tsp. basil

saute celery and onion in some oil. add other ingredients. bring to boil then simmer until heated through.

The whole family (even those who are not pumpkin fans) loved it.

This post was edited by debrak2008 on Sun, Dec 1, 13 at 16:03

Umm.. Tuscan soup sounds interesting and I conveniently have some left over pumpkin open.

Grainlady, what is the turkey pastry recipe? That sound interesting.

Sleevendog, the cooking kits sound good too, that might be a good project. I'll have to whip up some rice because I'm in the south and legally obligated to make cornbread dressing ;-) so no rice and I don't think left over cornbread would work as well.

Thanks all.

Stock is cooking down now. I'll make a batch of this and bake in two or three dishes (the whole thing fills a 9x13 pan).. It freezes well.

Turkey Tetrazzini

Recipe By : adapted from The New Doubleday Cookbook, 1975

4 c cooked turkey -- cubed
1/2 lb sliced mushrooms -- sauteed in butter
1 lb spaghetti -- cooked
1/4 c butter
1/4 c flour
2 c turkey stock
1 1/2 c milk -- (I use half milk and half dry white wine)
1 c heavy cream -- or milk
2 tsp salt
1/4 tsp pepper
3/4 c soft bread crumbs
3/4 c parmesan cheese

Melt butter, stir in flour. Add stock, milk, cream, salt and pepper. Cook, stirring, until thickened. Stir in turkey, mushrooms and spaghetti. Place in 3 qt. casserole and top with bread crumbs and parmesan cheese. Bake, uncovered 30-40 minutes until bubbly. Brown under broiler if desired.

- - - - - - - - - - - - - - - - - -

Katie,

At what point do you freeze it?

It sounds like an "Impossible" Bisquick Pie (makes its own crust), with a pastry option. And speaking of Bisquick Impossible Pies, check (Betty Crocker / Bisquick) recipes on-line for Impossibly Easy "Turkey and Stuffing Pie", "Turkey Tetrazzini Pie", "Turkey Taco Pie". -Grainlady

TURKEY PASTRY
serves 6
preparation time: 15-minutes
cooking time: 25-minutes

2 T. olive oil
1/4 c. chopped celery
1/4 c. chopped onion
1 clove garlic, pressed
1/4 c. flour
1 c. milk
2 c. cubed, cooked, turkey
15-oz. can stewed tomatoes
1/2 c. grated cheddar cheese
1/2 t. Italian Seasoning
1/2 t. salt
1/2 t. pepper

In a large heavy skillet heat the oil over medium heat; add the celery, onions, and garlic. Cook for 2-3 minutes or until the garlic is golden brown. Add the flour. Stir to make a paste. Add the milk and cook, while stirring, until it thickens. Remove from heat and add the rest of the ingredients. Mix well.

Pour into a greased pie plate and bake at 350-degrees for 20-25 minutes or until it is hot in the center.

Note: This recipe can be baked in a piecrust if desired.

Nutrition:
calories: 201
fat: 9 g.
cholesterol: 48 g.
carbohydrates: 10 g.
fiber: 1 g.
protein: 20 g.
sodium: 442 mg.

Grainlady, I would be really interested in the Turkey Creole recipe. I have recipes for most of the others, but would love a new take on turkey leftovers!

Thanks for your continuing generosity. I don't post much, but I have learned a world from you!

Not a casserole but this leftovers "cake" was well received:

Deep fried shredded potato "crust" topped with stuffing then diced turkey (mixed with gravy, egg yolk and some Wondra) then mashed potatoes, cranberry sauce and sweet potatoes and walnuts and baked...

This post was edited by foodonastump on Sun, Dec 1, 13 at 22:03

Served...

Lucas, I bake it all the way done, then freeze.

FOAS, I mooshed together the last dregs of turkey, gravy, dressing, potatoes, a few leftover green beans and an egg for croquettes. Rolled them in seasoned crumbs and fried, served with more gravy. Cranberry chutney on the side. Sort of the same ingredients but not nearly as pretty.

Katie- I guess "pretty" is subjective. I thought it looked fairly tasty so I emailed the pictures to my inlaws whose leftovers it was made of. Their reply was one word: "Yuck!" LOL

TURKEY CREOLE
serves 5
Preparation time: 10-minutes
Cooking time: 20-minutes

1/4 c. olive oil
1/2 c. chopped onion
1/2 c. chopped celery
1 clove garlic, pressed
1/4 c. flour
28-oz. can stewed tomatoes
2 c. cooked, cubed turkey
1/2 t. Italian Seasonings
1/4 t. cayenne pepper
6-oz. can tomato paste

Heat the oil over medium heat in a large skillet; add the onions, celery, and garlic. Cook for 2-3 minutes or until the garlic is golden brown. Add the flour. Stir to make a paste. Add the tomatoes and cook, while stirring, until thick. Add the rest of the ingredients, and cook 10-15 minutes, stirring constantly.

If desired, serve over rice or pasta. For an attractive dish, serve over orzo (a rice-shaped pasta).

Nutrition:
Calories: 270
Fat: 13 g.
Cholesterol: 44 mg.
Carbohydrates: 20 g.
Fiber: 4 g.
Protein: 21 g.
Sodium: 408 mg.

Grainlady, I would be really interested in the Turkey Creole recipe. I have recipes for most of the others, but would love a new take on turkey leftovers!

Thanks for your continuing generosity. I don't post much, but I have learned a world from you!

Oops! Don't know how that posted again! Thank you for the recipe. That will go on my Christmas leftovers list (we had Thanksgiving in October so no turkey leftovers around right now!).

Diane

I always make chicken spaghetti or king ranch casserole and use leftover turkey instead of chicken. If I have a lot of left over turkey I will freeze it and use as needed in casseroles or soups/stews.

I used Pioneer Woman's Turkey Tetrazzini recipe Saturday night. It isn't the one with cream cheese and sour cream that I have wanted to find for about ten years, but it received positive reviews. I had extra wild mushrooms left over from the green bean casserole, so they went into this dish. Cheeses on hand did not include Jack, but we did have and use fontina, gruyere, and parmesan.The photos take a long time to load in the link below.

Here is a link that might be useful: Pioneer woman turkey tetrazzini