Dealing With Turkey Leftovers

Leftover Turkey always seems to be a chore, even after Black Friday. Here are some recipes that I've found for the 'bad stuff'.

All recipes pulled from about.com

Turkey Stock

INGREDIENTS:

• 1 turkey carcass
• 3 sprigs parsley
• 2 medium onions, sliced
• 3 ribs celery, cut up
• 2 medium carrots, cut up
• 1 bay leaf
• 2 teaspoons dried leaf thyme
• 2 teaspoons salt
• dash pepper

PREPARATION:

Break up carcass and place in a large stockpot or Dutch oven. Add remaining ingredients; cover with cold water. Bring to a simmer over medium low heat. Reduce heat to low and simmer for about 3 to 4 hours.

Cool slightly; strain broth into a bowl. Refrigerate then remove fat from top of broth.
Makes about 4 cups of turkey stock.


Turkey Broccoli Quiche

INGREDIENTS:

• 1 9-inch pie shell, unbaked
• 3/4 cup chopped fresh broccoli
• 2 tablespoons finely chopped onion
• 1 tablespoon butter
• 3/4 cup chopped cooked turkey
• 1/2 cup shredded Gruyere or Swiss cheese
• 3 eggs
• 1 1/4 cups half-and-half
• 1 teaspoon curry powder
• 1/2 teaspoon salt

PREPARATION:

In a large skillet over medium-low heat, cook broccoli and onion, stirring frequently, until tender. Drain.

Sprinkle broccoli and onion, turkey, and cheese into prepared pie shell.

In a medium bowl, beat eggs slightly; beat in half-and-half, curry powder, and salt.

Pour egg mixture over turkey and broccoli mixture. Bake at 425° for 15 minutes. Reduce heat to 325° continue baking for about 20 to 25 minutes, or until a knife inserted in center comes out clean.


Turkey Pie

INGREDIENTS:

• 1/4 cup butter
• 1 1/2 pounds ground turkey, shaped into 1-inch balls
• 1 large onion, thinly sliced
• 8 ounces fresh sliced mushrooms
• 1/2 cup dry white wine
• 1 can (10 3/4 ounces) condensed cream of mushroom soup
• 1 1/2 cups frozen peas and carrots, thawed
• 1 egg yolk
• 1 tablespoon water
• purchased or homemade pie crusts for 2-crust pie

PREPARATION:

Melt butter in a large skillet over medium heat. Add ground turkey balls. Cook until lightly browned, gently shaking to brown all sides and keep balls round. Remove turkey to a bowl with a slotted spoon.

Add onion to the pan drippings and sauté for 2 minutes. Add mushrooms and continue to cook until mushrooms are tender. Remove vegetables to a bowl. Add wine to the skillet and stir to loosen browned bits. Add soup; bring to a boil. Stir in peas, turkey, onions, and mushrooms. Remove from heat.

Preheat oven to 425°. Blend egg yolk and water in a small bowl. Prepare pie crust. Line a 9-inch pie plate with pastry, leaving about a 1-inch overhang. Fill pie with turkey mixture. Brush edge of pastry with egg yolk mixture. Arrange remaining pie crust over the filling. Press top and bottom crusts to seal and flute edge of crust. Brush edge with more egg yolk mixture. Bake 30 minutes, or until golden brown.
Serves 6.

Turkey Rice Casserole

INGREDIENTS:

• 2 1/2 to 3 cups cooked rice
• 1/4 tablespoons finely chopped onion
• 1 teaspoon curry powder
• 2 cups diced cooked turkey
• 6 pimiento-stuffed olives, sliced
• 1 can cream of mushroom soup
• 1/2 cup milk
• 1/2 cup grated Cheddar cheese
• 1/4 cup cornflake crumbs or other crumb topping

PREPARATION:

Combine cooked rice, curry powder, chopped onion; put in a shallow baking dish. Top rice mixture with diced turkey and sprinkle with olives. Mix soup with milk, pour over turkey. Sprinkle cheese and cornflake crumbs over top.

Bake at 350° for 30 minutes.
Serves 6.


Turkey Salad

INGREDIENTS:

• 6 ounces wild rice
• 4 ounces fresh sliced mushrooms
• 1 cup fresh torn spinach
• 3 green onions, with tops, thinly sliced
• 2 cups cubed cooked turkey
• tomato wedges or slices
• .
• Dressing:
• 1/4 cup salad oil
• 1/4 cup vinegar
• 1 teaspoon salt
• 2 teaspoons sugar

PREPARATION:

Cook rice according to directions; cool. Add mushrooms, spinach, onions, and turkey to the rice. Arrange in serving dish, with tomato wedges for garnish. Mix all dressing ingredients; pour over salad.

For best flavor, refrigerate dressed salad and serve the next day.

Turkey Divan Soup

INGREDIENTS:

• 1 tablespoon butter
• 1 medium onion, chopped
• 2 1/2 cups turkey stock or chicken broth
• 1 medium clove garlic, minced
• 2 cups whipping cream or heavy cream
• 1/8 teaspoon ground black or white pepper
• 1/8 teaspoon ground nutmeg
• 2 1/2 cups shredded Cheddar cheese
• 1/2 to 3/4 cup chopped blanched broccoli or thawed frozen broccoli
• 2 cups leftover cooked turkey
• 4 ounces ham, cut into strips

PREPARATION:

Melt butter over medium-low heat in a Dutch oven or stockpot; sauté onion until soft. Add stock and garlic. Stir in cream and seasonings. Heat for 10 minutes, but do not boil. Add cheese, broccoli, turkey and ham; continue to heat, stirring, until cheese melts.

Serve immediately.
Serves 4.


Turkey Pot Pie

INGREDIENTS:

• 1 1/2 cups frozen peas and carrots, thawed under cold water
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 1/4 cup chopped onion
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 3/4 cups turkey or chicken broth
• 2/3 cup milk
• 2 1/2 to 3 cups diced cooked turkey or chicken
• Pastry for 9-inch two crust pie, prepared or purchased

PREPARATION:

Drain peas and carrots; set aside. Heat butter in 2-quart saucepan over low heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat then stir in broth and milk.

Place back on heat; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in turkey and vegetables. Prepare pastry. Roll 2/3 of the pastry into a 13-inch square; ease into ungreased 9-inch square pan. Pour turkey mixture into the pastry-lined pan. Roll remaining pastry into 11-inch square; cut out designs with small cookie cutter. Place square over filling; turn edges under and crimp. Bake in 425° oven until golden brown, about 35 min.
Serves 6.


Together these recipes should serve one day then the next as well.