So, what do you do with Turkey leftovers?
Post your favorite recipes here.
PLEASE include the recipe, always helpful to us when you post your great ideas.
Russ
Original Post
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Well. I'll start with the obvious. Turkey sandwiches. White meat, white bread, lettuce, light salt/pepper, mayo. Mmmmmmmm.
I'm with Pags on a nice turkey sandwich. But on mine, I use both white and dark meat, some dressing, some cranberry sauce, lettuce and mayo. YUM!
Boil the carcass in a chicken broth, add chopped onion, celery and carrots. Debone the meat and use as a base for turkey noodle soup. Add in your favorite seasonings/spices and egg noodles. Smoked turkey or chicken meat in noodle soup is yummmy!!!
Plus you can eat what you want and freeze some for another day after you are no longer 'turkeyed out'.
Plus you can eat what you want and freeze some for another day after you are no longer 'turkeyed out'.
quote:Originally posted by JerinVA:
Boil the carcass in a chicken broth, add chopped onion, celery and carrots. Debone the meat and use as a base for turkey noodle soup. Add in your favorite seasonings/spices and egg noodles. Smoked turkey or chicken meat in noodle soup is yummmy!!!
Great idea, but that's called Making Stock and is already in Turkey 101 but its good to point it out.
One change... there is NO reason to use Chicken broth (just costs more), just use water and create your own Turkey stock.
Now maybe a recipe for turkey or chicken soup with the leftovers.
I made a batch last week from my Turkey carcases from the Turkey 101 class and froze the stock. I'll make more next week.
I'm with Pags and RibDog on the turkey sandwiches, but I like lettuce, pickles, onions, and KC Masterpiece BBQ sauce. Sometimes I'll use Hunts steak sauce instead of BBQ sauce.
Smoked Turkey Tacos or Enchilada Filling:
- 2 lbs Leftover Smoked Turkey Chopped or Pulled into manageable pieces (1.0" to 2.0")
- 2 Large Spanish Onions Cut into Medium Dice
- 4 Large Jalapenos Small Dice, Ribs & Seeds removed, Leave in the Ribs and Seeds if you like more heat)
- 1 Red Bell Pepper Seeded and Medium Diced
- 4 Cloves Garlic Minced
- 2 6oz Cans Green, Mild, Chopped Chili's (You can Substitute Fresh Roasted Diced Anaheim or Hatch Chili's if available)
- 1 Large Bunch Cilantro Rough Chop
- 1 Quart Chicken Stock (Homemade or Store Bought).
- 1 lb Shredded Melting Cheese (Queso Quesadilla, Monterey Jack, Cheddar, etc.)
- Olive Oil, Chili Powder, Garlic Powder, Salt, and Pepper
- Canned Chipotle Peppers in Adobo (Optional)
Method:
In a Large 12" to 14" Skillet, Saute your Diced Onions in Olive Oil over medium heat about 5 Minutes, then add Diced Jalapenos & Red Bell Pepper, and continue cooking another 5 minutes until Onions are translucent. Add Minced Garlic in the last couple of minutes of cooking the Onions, Red Bell Pepper, and Jalapenos taking care not to burn it.
Add the canned, diced Chili's and about 1 cup of the Chicken Stock to deglaze your pan, then stir in your Chopped Turkey. Season to taste with Chili Powder, Garlic Powder, Salt, and Pepper. If you want more spicy add a couple of finely chopped canned Chipotle Chili's, but procede with caution!
How much stock you need to add at this point depends on how much you overcooked your Turkey! I like to get my mixture fairly moist, then I cook it covered over medium low heat stiring often until the flavors have combined and the Turkey starts to shred (About 45 minutes).
If you add too much liquid you can always take off the lid and let the excess stock cook down.
At this point check for seasonings again and you are pretty much done. I like to add about 1/2 of the Shredded Cheese and Cilantro at the end of cooking, and save the rest for garnish.
You can use this as a filling for Soft or Hard Tacos, and Enchiladas. Tomatillo Salsa also works great with this recipe.
Enjoy!
David
- 2 lbs Leftover Smoked Turkey Chopped or Pulled into manageable pieces (1.0" to 2.0")
- 2 Large Spanish Onions Cut into Medium Dice
- 4 Large Jalapenos Small Dice, Ribs & Seeds removed, Leave in the Ribs and Seeds if you like more heat)
- 1 Red Bell Pepper Seeded and Medium Diced
- 4 Cloves Garlic Minced
- 2 6oz Cans Green, Mild, Chopped Chili's (You can Substitute Fresh Roasted Diced Anaheim or Hatch Chili's if available)
- 1 Large Bunch Cilantro Rough Chop
- 1 Quart Chicken Stock (Homemade or Store Bought).
- 1 lb Shredded Melting Cheese (Queso Quesadilla, Monterey Jack, Cheddar, etc.)
- Olive Oil, Chili Powder, Garlic Powder, Salt, and Pepper
- Canned Chipotle Peppers in Adobo (Optional)
Method:
In a Large 12" to 14" Skillet, Saute your Diced Onions in Olive Oil over medium heat about 5 Minutes, then add Diced Jalapenos & Red Bell Pepper, and continue cooking another 5 minutes until Onions are translucent. Add Minced Garlic in the last couple of minutes of cooking the Onions, Red Bell Pepper, and Jalapenos taking care not to burn it.
Add the canned, diced Chili's and about 1 cup of the Chicken Stock to deglaze your pan, then stir in your Chopped Turkey. Season to taste with Chili Powder, Garlic Powder, Salt, and Pepper. If you want more spicy add a couple of finely chopped canned Chipotle Chili's, but procede with caution!
How much stock you need to add at this point depends on how much you overcooked your Turkey! I like to get my mixture fairly moist, then I cook it covered over medium low heat stiring often until the flavors have combined and the Turkey starts to shred (About 45 minutes).
If you add too much liquid you can always take off the lid and let the excess stock cook down.
At this point check for seasonings again and you are pretty much done. I like to add about 1/2 of the Shredded Cheese and Cilantro at the end of cooking, and save the rest for garnish.
You can use this as a filling for Soft or Hard Tacos, and Enchiladas. Tomatillo Salsa also works great with this recipe.
Enjoy!
David
Turkey/Chicken salad recipes abound but this one is my favorite for smoked turkey/chicken leftovers. It is fairly simple but well balanced:
Smoked Turkey/Chicken Salad
2 cups smoked turkey/chicken, white/dark mix, skinned and diced
1/2 cup chopped celery (split ribs and dice)
1/2 cup chopped green onion
1/2* cup mayonnaise (*add only until desired consistency)
1/3 cup course chopped toasted pecans
1 Tbsp of the pecan finely chopped
1 teaspoon dry mustard
1/2 tsp hot pepper sauce
Zest from 1/2 lemon
Celery salt to taste
Granulated garlic to taste
Smoked Turkey/Chicken Salad
2 cups smoked turkey/chicken, white/dark mix, skinned and diced
1/2 cup chopped celery (split ribs and dice)
1/2 cup chopped green onion
1/2* cup mayonnaise (*add only until desired consistency)
1/3 cup course chopped toasted pecans
1 Tbsp of the pecan finely chopped
1 teaspoon dry mustard
1/2 tsp hot pepper sauce
Zest from 1/2 lemon
Celery salt to taste
Granulated garlic to taste