Does anyone have any leftover fried turkey recipes or suggestions?

Question

I know sandwiches, but how about soups or stews?

Answer 1

CHOPPED TURKEY SALAD with BALSAMIC VINEGAR

Ingredients

Dressing
2 cloves garlic, minced
1 tablespoon Dijon mustard
3 tablespoons balsamic vinegar
2/3 cup olive oil
1 tablespoon dried Italian seasoning
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Salad
6 cups shredded iceberg lettuce
3 cups chopped leftover cooked Butterball® Turkey
1/3 pound thinly sliced prosciutto, chopped
1/2 pound deli-sliced County Line® Swiss Cheese, chopped
1 can (15 ounces) garbanzo beans, drained, rinsed
6 medium plum tomatoes, chopped
1 cup pitted ripe olives, sliced
8 green onions, thinly sliced (about 1/2 cup)
1/2 cup chopped fresh basil

Directions


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Dressing: Combine garlic, mustard and vinegar in small bowl. Gradually add oil, beating with wire whisk until well blended. Stir in Italian seasoning, salt and pepper.
Salad: Combine lettuce, turkey, proscuitto, cheese, beans, tomatoes, olives, onions and basil in large bowl. Add 1/2 cup dressing; toss to coat. Serve with additional dressing, if desired




MEDITERRANEAN TURKEY PAELLA

Ingredients

1 tablespoon olive oil
1 medium onion, chopped (about 1/2 cup)
1/2 cup chopped red bell pepper
2 cloves garlic, minced
1 cup frozen artichoke hearts, thawed
1/4 cup sliced pitted ripe olives
1 can (14.5 ounce) Butterball® Chicken Broth
1 cup water
1 cup long-grain white rice, uncooked
1/2 teaspoon salt
1/2 teaspoon paprika
3 saffron threads, (optional)
2 cups chopped leftover cooked Butterball® Turkey
1/2 cup frozen green peas, thawed

Directions


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Heat oil in large skillet over medium heat. Add onions, bell peppers and garlic; cook and stir 2 minutes. Add artichokes and olives; cook and stir an additional 2 minutes. Stir in broth and water. Bring to a boil.
Add rice, salt and paprika; mix well. Stir in saffron, if desired. Cover skillet with lid. Reduce heat to medium-low; simmer 15 minutes. Add turkey and peas; mix well. Cover; cook 5 minutes, or until liquid is absorbed, rice is tender and peas are heated through.
Remove from heat. Let stand 5 minutes. Fluff with fork.
Cooking Instructions
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Great Substitute: For brilliant yellow rice without the expense of saffron, use 1/2 teaspoon ground turmeric instead.



TURKEY TORTELLINI SOUP

Ingredients

8 ounces dry cheese tortellini, uncooked (about 2 cups)
2 tablespoons butter
1 large onion, chopped (about 1 cup)
1 large carrots, peeled, thinly sliced
2 cans (14.5 ounce each) Butterball® Chicken Broth
1 can (28 ounces) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
1 tablespoon chopped fresh basil
1 teaspoon granulated sugar
1 teaspoon salt
1/8 teaspoon ground white pepper
2 cups chopped leftover cooked Butterball® Turkey

Directions


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Prepare tortellini according to package directions.
Melt butter in large saucepan over medium heat. Add onion and carrot; cook and stir 7 minutes, or until vegetables are tender. Stir in broth, tomatoes, basil, sugar, salt and pepper. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium; simmer covered 10 minutes. Stir in turkey and tortellini, cook until hot.


WHITE CHILI

Ingredients

1 pound dried small white beans, (such as navy beans) (about 2-1/2 cups), rinsed
3 tablespoons olive oil
1 large onion, finely chopped (about 1 cup)
3 cloves garlic, minced
2 cans (4 ounces each) chopped green chilies, undrained
1 tablespoon ground cumin
1 tablespoon dried oregano leaves
1 teaspoon ground cinnamon
Dash ground red pepper
9 cups Butterball® Chicken Broth, (about 5 cans, 14.5 ounces each)
4 cups chopped leftover cooked Butterball® Turkey
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3 cups (12 ounces) shredded Monterey Jack Cheese, divided
Salsa, sour cream and chopped cilantro (optional)

Directions


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Place beans in large saucepan or bowl. Cover with cold water; let stand overnight. Drain and rinse beans.
Heat oil in large saucepan over medium-high heat. Add onion and garlic; cook and stir 7 minutes, or until onion is tender. Stir in chilies, cumin, oregano, cinnamon and red pepper; cook 3 minutes more. Stir in beans and 8 cups of the chicken broth. Bring to a boil over medium-high heat. Reduce heat to low; simmer covered 2 hours, or until beans are tender. (Note: If mixture becomes to dry, add additional chicken broth.)
Stir in turkey, salt and pepper. Stir in 1-1/2 cups of the cheese and cook until cheese is melted. Ladle chili into bowls and top with remaining cheese. Serve with salsa, sour cream and cilantro, if desired.

Answer 2

We fried a turkey this year too. I'm trying the soup idea with the bones and leftovers. It's on the stovetop now simmering with some onion and celery in it. With the fried skin, the broth is looking darker than baked turkey, and it smells really good. Just add the seasonings you like, pull out the bones after a good long simmer and add whatever you like, noodles, vegies, rice, etc.

Answer 3

"LEFTOVER TURKEY" SOUP

Leftover turkey from 1 turkey
1/4 tsp. poultry seasoning
3 cubes or 3 tsp. chicken bouillon
1 bay leaf
6 c. water
1/2 c. rice or 1 c. noodles
3 med. carrots
2 stalks celery, sliced
2 med. onions, sliced or chopped
2 tbsp. chopped parsley
1 sm. can tomato sauce

In a large saucepan or pot combine first 5 ingredients. Simmer covered for 1 1/2 hours. Remove bones, cut off meat and return meat to broth. Add remaining ingredients to broth. Simmer covered 30 minutes or until vegetables are tender.
TIP: Other vegetables may be added such as corn, zucchini, tomatoes, potatoes, peas, mushrooms, pick what you like.

Answer 4

Weight of poultry Roasting Time (Unstuffed) Roasting Time (crammed) 10 to 18 pounds 3 to three-a million/2 hours 3-3/4 to 4-a million/2 hours 15 to 22 pounds 3-a million/2 to 4 hours 4-a million/2 to 5 hours 22 to 24 pounds 4 to 4-a million/2 hours 5 to 5-a million/2 hours 24 to 29 pounds 4-a million/2 to 5 hours 5-a million/2 to 6-a million/4 hours Bake until eventually the exterior is a mild golden colour, and then conceal loosely with a foil tent. in the course of the superb 40 5 minutes of baking, remove the foil tent to brown the exterior. Basting isn't necessary, yet will promote even browning. the superb try for doneness is the temperature of the beef, not the colour of the exterior. The turkey is performed at the same time as the thigh meat reaches an inner temperature of one hundred and eighty tiers F, and at the same time as the breast meat reaches an inner temperature of one hundred seventy tiers F. in case your turkey has been crammed, that's critical to study the temperature of the dressing; it may nicely be one hundred sixty 5 tiers F (seventy 5 tiers C). at the same time as the turkey is performed, remove from the oven and allow to face for 0.5-hour.