What are some great after-Thanksgiving, leftover turkey receipies?

Question

I'm going to have a lot of extra turkey meat leftover this year, what are some of your favorite receipies for it? Thanks!

Answer 1

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_13363,00.html

Canola oil, for shallow frying
1 large minced onion
1 tablespoon minced ginger
1 tablespoon fresh minced thyme
1 tablespoon fresh minced sage
2 tablespoons fresh minced flat leaf parsley
2 tablespoons fresh minced cilantro
1 quart turkey stock (mire poix, thyme, garlic, Turkey carcass and wings, cold water, black peppercorns, bay leaf: simmered for at least 3 hours), strained
1 cup shredded white meat
1 cup shredded dark meat
2 cups leftover stuffing
1 cup blanched corn
4 eggs, lightly beaten
1/2 cup shredded Parmigiano-Reggiano
Salt and pepper, to taste


In a small stock pot coated lightly with oil, saute the onions and ginger until soft, about 2 to 3 minutes. Season. Add thyme, sage, parsley, cilantro and stock. Bring to a simmer and reduce by only 10 percent. Add the meat and check for seasoning. Keep very hot in a soup tureen.
For the fritters, mix the stuffing (If large pieces, chop up a bit.), corn, eggs and cheese. Heat a cast iron pan or other heavy bottomed pan with 1-inch of oil to about 350 degrees. Gently drop a heaping tablespoon of the mixture into the oil. When brown, about 2 to 3 minutes, flip over. Drain on paper towels and season with a little salt.

PLATING Place fritters in individual warm soup plates. At the table, ladle the broth in the bowl. Enjoy.

BEVERAGE Whatever leftover wines one has from Thanksgiving, like gamay or chardonnay.


http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_13364,00.html


1/2 cup peanut oil
1 tablespoon sugar
1 cup rice vinegar
1/2 teaspoon ground Szechwan peppercorns
1 teaspoon red pepper flakes
1 small head Napa cabbage, 1/8-inch ribbons
1 large carrot, peeled and shredded
1 cup sliced scallions
Salt and black pepper, to taste
8 slices rye bread
8 slices Swiss cheese
8 slices turkey breast
Butter, to cook the sandwiches

Preheat a large griddle or 2 large non-stick saute pans on low heat. In a small saucepan heat the peanut oil until very hot. In a small bowl, whisk together the sugar and vinegar. Add the Szechwan peppercorns and pepper flakes to the hot oil and immediately add it to the vinegar. In a large bowl, mix together the cabbage, carrots and scallions. Toss the salad with the vinaigrette and season with salt and pepper. Lay out the slices of rye and top each 1 with a slice of cheese then a slice of seasoned turkey. Place a small mound of the slaw (use tongs to strain off excess liquid) on the turkey and close sandwich. Butter the top part of the sandwich. Add some butter to the griddle and move sandwich around to completely coat with butter. When brown, about 5 to 7 minutes, flip over sandwich and brown other side, 5 to 7 more minutes. Slice on the bias and serve hot.

Answer 2

not precisely a "dish" - what i for my area watch for with Thanksgiving leftovers are turkey sandwiches with mayo and cranberry sauce - yummmmm. i think of I relish them greater valuable than Thanksgiving dinner with all the trappings.

Answer 3

You can do a pot pie, Kentucky Hot Brown, turkey tetrazzini, turkey and rice casserol etc etc. The pot pies freeze well so you can have them in February if you wanted to.

Answer 4

i like turkey sandwiches on crusty toasted bread with tomato relish --

tomato relish --

2 tomatoes chopped up
2 red peppers chopped up
1 onion chopped up
2 garlic cloves minced
1 small bottle of ketchup
2 tablespoons worcestershire sauce
salt pepper

fry the onion red pepper and garlic in a pan with some olive oil until it breaks down. add the tomatoes and cook til they break down some. add the ketchup salt and pepper and worcesterhire sauce.

i usually hate oven baked fries but they are good with this -- its like weird comfort food for me -- maybe it will be for you too.

turkey makes good sandwiches -- just think outside of the usual loaf of bread.

Answer 5

These are good:

Cheesy Turkey Lasagna (2nd Prize at 2002 Utah State Fair)

(Serves 8)

I N G R E D I E N T S

1 package (10 oz) frozen chopped spinach, thawed, drained, and patted dry
3 cups cooked turkey white meat, chopped
4 cups grated Mozzarella cheese
2 cups grated Parmesan cheese
1 cup Ricotta cheese
1 cup chopped onions
1/2 tsp dried Rosemary
1 tsp dried marjoram
1 tsp garlic powder
1/2 tsp oregano
1/2 tsp black pepper
1/4 tsp salt
1 Tbs lemon juice
1 can (10 oz) cream of chicken soup
1/2 cup sour cream
1/2 cup milk
9 lasagna noodles, cooked according to package directions

D I R E C T I O N S

Preheat oven to 350°F. Saute onions in small frypan until lightly browned. In a large bowl mix together all ingredients except noodles, and Mozzarella and Parmesan cheeses. In another bowl mix the cheeses together. Place 3 of the noodles on the bottom of a 9" x 13" baking dish. Spread 1/3 of the turkey mixture over the top, followed by 1/3 of the cheese mixture. Repeat the process two more times, ending with cheese on the top. Bake on center rack in the oven for 25-35 minutes until the lasagna is thick and bubbly.

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Easy Tex-Mex Turkey Casserole (3rd Prize at the 2002 Utah State Fair)

(Serves 8)

I N G R E D I E N T S

5 cups cooked turkey, cubed
1 package (24 oz) frozen hash brown potatoes
1 can (10 3/4 oz) cream of mushroom soup
2 cans (10 3/4 oz) cream of chicken soup
1 medium onion, chopped
1 red or green bell pepper
2 Tbs green pepper sauce
1 tsp powdered cumin
taco chips
1 cup cheddar cheese, grated

D I R E C T I O N S

Place frozen potatoes in bottom of a 9" x 11" ungreased baking dish. Spread turkey over potatoes. Heat soups, onion, peppers, pepper sauce, and cumin in a medium saucepan until mixture starts to boil and flavors are blended. Pour over turkey. Bake for 20 minutes in a pre-heated 350°F oven. Top with enough taco chips to cover the casserole, then sprinkle with grated cheese. Bake 10 more minutes. Serve hot with more chips.

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Baked Turkey Chilies Rellenos

(Serves 6)

I N G R E D I E N T S

4 cans (4 oz each) whole green chilies
Vegetable cooking spray
4 oz Monterey Jack cheese, cut into 1/2-inch strips
1 lb cooked Norbest turkey, cut into 1/2-inch strips
1/2 cup flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk
3 eggs
1 cup grated cheddar cheese

D I R E C T I O N S

Drain chilies, slit on one side, remove seeds, and open flat. Arrange on baking dish, lightly coated with vegetable cooking spray. Fill each chili half with Monterey Jack cheese and turkey. Fold over edges of chilies and place seam-side down on dish. In medium bowl combine flour, baking powder, and salt. Beat eggs, add milk, and slowly add to flour mixture, beating until smooth. Pour over chilies. Bake at 450 degrees F. for 15 minutes. Remove from oven and turn off heat. Sprinkle cheddar cheese over top and return to oven 1-2 minutes until cheese is melted. Serve immediately.

Answer 6

Put that in a pot, with a cup of soup, potato, fresh veggies, baby you got a stew goin.