Leftover Turkey Recipes any one!

We are always thankful on Thanksgiving and other holidays for the people we get to share them with that enrich our lives so much.  As a result we always overcook, just in case we find out someone is alone on the holiday so we can invite without crisis.

My husband the frugal chef always buys a 15 to 20 lb. turkey for the two of us to roast on Thanksgiving.  This year was no exception.  He likes the leftovers, but he keeps every part of a turkey down to carcass from which he makes stock.  As a result I needed to find recipes that made turkey into something new if I was going to eat it for a month and a half.  So these selections from my recipe collection are kitchen-tested recipes to give you a few easy ideas to create with your leftover turkey:

Turkey Waldorf Salad

1 cup shredded roasted turkey

1 sliced celery stalk

1 cut-up apple

2 tablespoons chopped toasted walnuts

2 tablespoons sour cream

2 tablespoons mayonnaise

1 tablespoon white wine vinegar

Salt and pepper

Salad greens

Blend together sour cream, mayonnaise, and white wine vinegar in a large bowl.  Add turkey, celery, apple, walnuts until well blended.  Season with salt and pepper.  Serve with greens.

Turkey Barley Salad

¾ cup barley

2 cups baby arugula

2 cups shredded roasted turkey

½ cup dried cranberries

3 tablespoons olive oil

2 tablespoons fresh lemon juice

1 tsp. Fines Herbs

Salt and pepper

Cook barley according to the package directions; drain and rinse under cold water. Transfer to a large bowl and toss with baby arugula, shredded roasted turkey, dried cranberries.  Mix olive oil, fresh lemon juice and herbs with a whisk.  Toss with salad.  Season with salt and pepper.

Turkey - Corn enchiladas

2 cups shredded roasted turkey

1 cup corn

1 ½ cup shredded pepper Jack cheese

8 small flour tortillas

1 cup enchilada sauce

Combine shredded roasted turkey, corn, and 1 cup of shredded pepper Jack cheese; season with salt and pepper.   Roll up in 8 small flour tortillas and place in a baking dish. Top with 1 cup enchilada sauce and remaining ½ cup shredded pepper Jack cheese.   Bake at 400° F until heated through, 15 to 20 minutes.

Day Later Turkey

4 cups roast turkey, sliced or cut into large chunks

4 Tbls. butter

2 Tbls. flour

2 cups Half and Half cream

4 egg yolks

Season with herbs of choice – savory, paprika, sage, dill or oregano

¼ cup dry Sherry or apple cider

In a large heavy saucepan, brown turkey pieces lightly in butter.  When lightly browned, sprinkle flour over the turkey.  Turn gently.  Gradually add 1 cup half and half cream, stirring gently.  Meanwhile, lightly beat the egg yolks.  And the second cup of half & half, then salt, pepper and sherry.  Add this gradually to the turkey mixture.  Stir carefully and slowly until it thickens.  Taste for seasonings.  Serve over crisp buttered toast of hot split biscuits.  Serves 4 to 6.

Turkey Dill Orozo Soup

2 cut-up carrots

½ cup orzo

6 cups low-sodium chicken broth

1½ cups shredded roasted turkey

2 tablespoons chopped fresh dill

Simmer cut-up carrots and orzo in low-sodium chicken broth in a medium saucepan until tender, about 12 to 15 minutes.   Stir in shredded roasted turkey add chopped fresh dill.  Cook until heated through.

Turkey Tetrazzini  What set of leftover recipes could exist without this tried and true favorite.  But this version with a few herb seasonings, will be just a little different.
 

4 tablespoons butter
1/2 pound fresh mushrooms, sliced
6 tablespoons flour
2 cups chicken broth
2 cups light cream

1 tsp. savory

½ tsp. sage
Salt and pepper to taste
2 cups cooked turkey, diced
12 ounces thin spaghetti, cooked
1 cup Parmesan cheese, grated
1 tablespoon sherry
Buttered bread crumbs, optional

Melt butter in a Dutch oven. Add sliced mushrooms and brown slightly. Blend in flour. Add chicken stock. Cook, stirring until thickened and smooth.   Gradually stir in cream. Season to taste. Add turkey, cooked spaghetti, grated cheese and sherry. Place in large buttered baking dish. Sprinkle with buttered bread crumbs if desired. Bake at 350 degree in the oven for 20 minutes. Serves 6 to 8.

May your holiday season be joyous and blessed!

Marcy Lautanen-Raleigh

See you on cyber Monday at www.backyardpatch.com!