Time to share those leftover turkey recipes!
After picking the carcass clean, I broke it in half at the back and put it int he stock pot with the neck and gizzards. The boiled down into 3 gallons of good stock. For a small pot of soup, I used a half gallon turkey stock and boiled scraps of meat with drippings from roasting pan that were to plentiful to use all in gravy - onion, celery, carrot, mushrooms, salt and pepper, sage, oregano, turmeric and a little left over tomato sauce. Excellent soup with some egg noodles!
Basically did the same then added that to a roux of flour and butter, added some milk and made a thick cream of turkey soup. That went into more veggies and meat scraps in a baking dish. Crumbled homemade biscuits over it with grated cheddar for a turkey casserole.
I think I'll bread and fry the liver today with some onions and potatoes and serve with hot sauce.
Comments
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Soup has to be one of my favourite meals. Doesn't matter what kind of soup. But turkey soup is at the top of the list.
Sometimes if there is enough gravy left, I'll chop up bits of meat and leftover veggies, put it in a casserole dish and top with puff pastry.
Wish I had a leftover turkey today. :)
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I cube leftover turkey in 2 cup volume, vacuum seal it, and freeze the bag. I can use the meat in casseroles, chili, tacos, etc.
Other than that, I boiled the skeleton for broth, added some leftover vegetables from the fresh tray, including a few radishes, added onion and rice for some turkey rice soup. I used poultry seasoning and garlic, plus a touch of vinegar for flavoring. Basmati rice cooked in the broth provided a nice texture.
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Great with rice!
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Here is my all-time favorite leftover turkey recipe
Turkey Cranberry Wreath
10 servings
16 oz crescent rolls
2 C cooked turkey, chopped
½ C dried cranberries
½ C mayo
½ C celery, chopped
4 oz swiss cheese, shredded
2 T honey Dijon mustard
3 T parsley, snipped
¼ C walnuts, chopped
½ t pepper
1 egg, separated, slightly beaten
Preheat oven to 357. Separate rolls.
With wide ends of triangles toward center, arrange 8 triangles in a circle on lg cooking stone. Corners of wide edges will touch. Points of the triangles will extend 1” beyond stone edge.
Match the wide edges of the 8 remaining triangles to the wide edges of the triangles (in the outer circle just formed). Points with point in toward center and will overlap some, temporarily. Use fingers to push seams along wide edge tog.
Combine mayo, mustard, pepper. Add turkey, celery, parsley, cranberries, cheese. Mix well.
Scoop mixture over seams of prepared dough circle. Sprinkle walnuts over filling.
Beginning at center, lift one dough triangle across mixture. Continue alternating with outer dough triangles, slightly overlapping each dough triangle to form a wreath. Tuck previous point under the next and the last point underneath the very first dough triangle.
Brush top of wreath with egg. Bake 25-30 minutes or until golden brown.
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I tried something new this year. We were sick for Thanksgiving and had some family members bring us leftovers. Thankfully there were plenty.
We had a Thanksgiving dinner meal and then last night for leftovers for dinner I took some ground turkey and browned it up with some minced onion, salt, pepper, and poultry seasoning. I layered that on the bottom of a baking pan along with the little bit of leftover turkey that was left that I broke up into small pieces. I added green beans on top and poured gravy over it all. Some more fresh ground pepper, salt and topped it with the leftover mashed potatoes then placed it in the oven. A Thanksgiving twist on shepherds pie I called it. Everyone enjoyed it.
Hopefully, I'll have more leftovers next year and can try it again with different combinations.😊
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This sounded yummy. Will probably try it this weekend.
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I always make stock out of the carcass and then use that stock as a base for turkey and dumplings. We eat leftover turkey in sandwiches and with the remaining Thanksgiving trimmings, but there still tends to be a lot left after we've eaten all the leftovers we can stomach. So, the turkey and dumplings is a great way to use up the remaining turkey.
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How do you make your dumplings? Do you roll them out thin or thick and cut them or do them like spinners?
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Honestly, I'm not 100% happy with my dumplings. The best ones I've made so far have been from homemade biscuit dough (made with shortening) and then I just take off small pinches, flatten them to about 1/2 inch between my finger and thumb, and let them cook in the broth in batches for a couple of hours. I try different ones every year, but I haven't found my perfect solution/recipe yet.... I'm open to suggestions, though! :D Do you have any excellent dumpling recipes? (Also, I'm not sure how you would make them like "spinners," but now you've got me curious!)
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The way I do it is basically a biscuit dough. I use lard. My grandmother would always roll it out thin using AP flour so it was more like pasta. That is called pastry in the Carolinas. It is cut into like 6 inch long, 2 inch wide strips. I don't honestly like them that way, because they slide off the spoon. Using self rising four, rolled just a bit thicker, cut into like 1 by 2 inch pieces, they puff up a little in the broth and are more like dumplings. Spinners are the old fashioned way of just taking a teaspoon or so of the dough and rolling (spinning) it between your hands.
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@Merin Porter Here is a video that explains and shows you how to make spinners. My family is part Creole, so I guess they picked it up in the islands
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Made lots of turkey stock, used some for a pot of soup, adding onions, celery, broccoli, potatoes, carrots, turkey; used a little flour to thicken the soup, and added a can of coconut milk. Delicious.
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I use the meat in sandwiches. Some nice bread and some mayo. So good and quick lol!
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I find the discussion on dumpling interesting. I've never had rolled dumplings before.
I was taught to make dumpling that are quite moist and then they are dropped into the bubbling pot of stew.
I must admit they are not a favourite of mine. So I might just try a drier batter and roll them out into biscuit form before cooking.
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