Any ideas for left over turkey?

Answer 1

We like turkey tacos, turkey pizza, turkey lasagna, and turkey noodle soup! Happy gobble-gobbling!

Answer 2

You can boil the carcass and make a yummy turkey soup...

The first step is to make the stock, which you can get started on right after dinner.

Making Stock
1) Remove all the usable turkey meat from the turkey carcass to save for making sandwiches later or for adding to the soup.
2) Put the leftover bones and skin into a large stock pot and cover with water. Add any drippings that weren't used to make gravy, any veggies like celery, onion, or garlic (not stuffing) that had been in the cavity of the turkey, and any giblets (except liver) that haven't been used already.
3) Add salt and pepper, about 1 tsp of salt, 1/2 tsp of pepper. It sort of depends on how big your turkey is. You can always add salt to the soup later.
4) Bring to a boil and reduce heat to bring the stock to a low simmer.
5) Simmer uncovered at least 4 hours, occassionally skimming off the foam that comes to the surface. Often, if we start the soup in the evening, we'll simmer for several hours, turn off the heat, cover with a tight-fitting lid, and leave on the stove for the night. In the morning, we turn the heat back on and bring the soup up to a simmer again. (Reheating the soup this way, and bringing it to a high simmer for at least 10 minutes will kill any microbes that may have made their way into the soup.)
6) Remove the bones and strain the stock.
7) If making stock for future use in soup you may want to reduce the stock by simmering a few hours longer to make it more concentrated and easier to store.

Making the Turkey Soup
Prepare the turkey soup much as you would a chicken soup. With your stock already made, add chopped carrots, onions, and celery in equal parts. Add some parsley, a couple cloves of garlic. You can add rice, noodles, or even leftover mashed potatoes (or not if you want the low carb version). Take some of the remaining turkey meat you reserved earlier, shred it into bite sized pieces and add to the soup. You may also want to add some chopped tomatoes, either fresh or canned. Add seasoning - poultry seasoning, sage, thyme, marjoram and/or a bouillion cube. Add salt and pepper to taste.

Answer 3

You could try this>>>>

Turkey Rice Salad Serves 8

A delicious Crunchy Salad to use up left over turkey,

225g/8ozs Brown rice
50g/2 ozs Wild Rice
2 red desert Apples, cored and chopped
2 Celery Sticks, coarsely sliced
115g/4ozs Seedless Grapes
45ml/3tbsp. Lemon or orange juice
150g/ 1/4pt thick mayonnaise
350g/12 ozs cooked turkey chopped
Salt and fresh ground pepper
Frilly lettuce leaves to serve.

1.Cook the Brown and Wild rice in boiling salted water for 25mins, rinse under cold running water and drain.

2.Turn the rice into a large bowl and add the fruit and celery. beat the juice into the mayonnaise, season and pour over the rice

3.Add the turkey and mix well to coat the mixture.

Arrange on a warm plate on bed of frilly lettuce leaves.

Answer 4

Cold Turkey is good in a curry.. goes in well with other left overs like ham and stuff too

If all else fails dogs are often willing to despose of unwanted scraps.. So much better than bins, cause the stuff isn't left to go off and stink yer house out!

Answer 5

I made a turkey stew last night very simple . Potatoes carrots a packet of stuffin and the left over turkey added when the pots and carrots are cooked it was really lovely and I am not a fan of turkey try it is great.

Answer 6

Try the following
Turkey Flan with Leeks and Cheese

For the cheese pastry:
2 oz (50 g) Cheddar cheese, grated
6 oz (175 g) self-raising flour
3 oz (75 g) butter
½ level teaspoon mustard powder
salt and freshly milled black pepper

For the filling:
10-12 oz (275-350 g) cooked turkey, chicken or ham (or a mixture), thinly sliced
1 lb (450 g) leeks, washed thoroughly and sliced
3 oz (75 g) cheese, grated
1½ oz (40 g) plus 1 teaspoon butter
15 fl oz (425 ml) breakfast milk or a mixture of milk and leftover cream
1 oz (25 g) plain flour
a little freshly grated nutmeg
1 large egg, beaten
cayenne pepper
salt and freshly milled black pepper
Pre-heat the oven to gas mark 5, 375°F (190°C) and pop in a heavy baking sheet to pre-heat.
You will also need a 10 inch (25 cm) quiche tin.

First make up the pastry by rubbing the flour into the butter till crumbly, then add the cheese, mustard and seasoning together with just enough cold water to make a dough that leaves the bowl clean. Place the dough in a polythene bag and leave to rest in the refrigerator for 20 minutes or so.

Meanwhile melt the teaspoon of butter in a frying pan, swirl it round the pan and then, keeping the heat low, add the leeks and let them gently cook for about 6 minutes and exude some of their juice. After that place the leeks in a sieve, strain off any juices into a bowl and set aside. Next roll out the pastry and use it to line the prepared quiche tin. Prick the base of the pastry with a fork, then pre-bake on the centre shelf of the oven for 15 minutes.

While that's happening put the 1½ oz (40 g) butter, milk and flour in a saucepan and bring up to the boil, whisking all the time, until you have a smooth thick sauce. Season with salt, pepper and a little nutmeg, then leave the sauce to simmer gently for 5 minutes. Remove the pastry case from the oven and arrange the leeks over the base, followed by the slices of turkey, chicken or ham.

Now pour the reserved leek juice into the sauce, add three-quarters of the grated cheese and the beaten egg and mix well. Pour the sauce evenly over the contents of the flan and sprinkle the remaining cheese on top together with a dusting of cayenne. Bake the flan at the same temperature as above on the baking sheet for 25-30 minutes or until nicely browned on top.

or Turkey Saltimbocca

Saltimbocca, which means 'jump in the mouth', is a classic Italian dish made with thin, battened-out slices of veal,
Ingredients
1 x 11 oz (300 g) turkey breast, prime fillet
1 x 70 g pack Parma ham
8 fresh sage leaves
1 level tablespoon well-seasoned flour
8 fl oz (225 ml) Marsala wine

1½ tablespoons olive or groundnut oil

You will also need a 9-10 inch (23-25.5 cm) diameter frying pan, and four cocktail sticks cut in half.

First of all, prepare the turkey. Using a very sharp knife, slice the breast at an oblique angle into eight slices. To do this, hold the knife so that it is almost flat but slightly tilted, start with the tail end of the breast and make thin, oblique slices.

Now, in order to flatten them out, place each piece between two larger pieces of clingfilm and gently roll the meat using a rolling pin. It needs to be 1/8-1/4 inch (3-5 mm) thick – and be fairly gentle with the rolling so as not to break the meat. When the meat is ready, separate the slices of Parma ham, cut each one in half and then place a piece on each slice of turkey, folding and creasing it up to fit if necessary. Then top each one with a sage leaf and secure the whole thing together with a cocktail stick. After that, dip each piece of meat into the seasoned flour on both sides.

Next, measure the Marsala into a small saucepan and heat it gently while you are cooking the meat. To do this, heat the oil in the frying pan over a fairly high heat. Put in half the pieces of meat, sage leaf side down, and fry them for 2-3 minutes until crispy and golden. Then turn them over and give the other side about a minute more.

Now remove the first batch and keep these warm while you repeat the process with the other half, adding a little more oil if needed. After that, return the first batch to the pan and pour in the warmed Marsala, turn the heat right up and let it bubble and reduce to a syrupy sauce over a high heat. This should take 2-3 minutes altogether.

Serve the turkey on warm serving plates and be careful not to forget to remove the cocktail sticks!

This is extremely good served with small cubes of potato, oven-roasted with olive oil and rosemary, and a simple green salad.

Answer 7

How about turkey club house sandwiches! Take three pieces of bread and toast them. Place turkey slices and stuffing on one layer with mayo and salt and pepper. On the bottom layer, spread some more mayo with lettuce, lettuce, bacon, ham and tomato slices with dark meat.
Or, how about turkey soup- chop up some celery, onion, and carrots. Boil some of your turkey off the turkey bones and put it into a nice large boiling pot with 8 or more cups of water. Next, add salt and pepper to your liking, then add the carrots, onions, peas, and celery. Finally, you could add some chicken stock (Knor or Oxy to your preferred taste) and allow to boil on medium to low over your stove element for about 4 hours while you continue to take small spoon samples until you like the flavour. You may also add some barley or pasta too if you like.

Answer 8

Leftover Turkey Soup

Prep Time: 10 min
Total Time: 30 min
Makes: 6 servings, 1 cup each

1/2 cup chopped onion
1 medium carrot, sliced
1 stalk celery, sliced
1 Tbsp. oil
2 cans (14-1/2 oz. each) chicken broth
2 cups water
1 env. GOOD SEASONS Italian Salad Dressing & Recipe Mix
2 cups cubed cooked turkey
1/2 cup bite-sized pasta, uncooked

COOK onion, carrot and celery in hot oil in large saucepan 3 to 5 minutes or until crisp-tender, stirring occasionally.
STIR in chicken broth, water and dressing mix. Bring to boil.
ADD turkey and pasta; cover. Reduce heat to medium-low; simmer 10 to 12 minutes or until pasta is tender.

Answer 9

Had turkey in breadcrumbs today and chips,, YUM YUM!! having turkey curry tomorrow, then with the turkey carcus we have turkey soup...the following day (boil the carucus for an hr with water salt&pepper, strain it so the liquid is clear then add ur veg!!! tasty broth!!!

Answer 10

Has to be a good Curry....

Big pot... all the left over veg plus add a diced onion and maybe some fresh carrots. add shredded turkey and fill with veg or chicken stock. a couple of table spoons of curry powder and a good handful of pearl barley.

cook on the hob slowly for a few hours and serve with some crusty buttered bread.

Deeeelish!

Answer 11

In no particular order:
turkey fajitas
turkey pasta salad
turkey rissoles
turkey soup
turkey curry
turkey omlette
turkey casserole
turkey salad
turkey sandwiches
Jamaican jerk turkey
Russian salad turkey