When the Thanksgiving feast winds down, it is unlikely that you will be staring at a picked clean turkey carcass. Unless of course you are a master of picking the appropriate size turkey for the amount of people you need to feed. If that is the case, I salute you! Again, it is unlikely that is the case. In the spirit of the Native Americans we celebrate on Thanksgiving, it is time to not let one bit of that turkey go to waste.
There is the old classic turkey salad sandwich, which is a staple after Thanksgiving in my house, but there a lot of other creative recipes that you can use turkey for.
Cranberry Turkey Sandwich
This is a little more complex of a flavor than the turkey salad sandwich, however it does encompass pretty much the flavor of Thanksgiving in a sandwich. The recipe is easy, take some of that leftover cranberry sauce and spread it on some nice bread. Perhaps one of those nice leftover dinner rolls and place some turkey ontop.
You can also make this as a roll up with a tortilla.
Turkey Shepherd’s Pie
1 cup leftover turkey, shredded
1 cup carrots, frozen or fresh
1 cup shredded green beans
2 cloves garlic, minced
1 cup heavy cream
¼ teaspoon nutmeg
Salt and pepper to taste
2 cups leftover mashed potatoes
Mix turkey, carrots, green beans and garlic and place in a baking dish. In a small bowl or measuring cup, mix cream with nutmeg, salt and pepper. Pour cream over the top of the vegetables. Reheat mashed potatoes just slightly to make them easier to work with and stir in the remaining tablespoon of cream. Add them into a plastic freezer bag and bite the corner off one of the edges to make a homemade piping bag and pipe over the top of the vegetables.
Bake covered at 350°F for 40 minutes. Remove the cover and bake for an additional 20 minutes to allow potatoes to brown slightly. Let rest 10-15 minutes before serving.
Leftover Turkey Casserole
2-3 cups cooked turkey
1-2 cup gravy
2 cups mashed potatoes
1 bag mixed vegetables, or any leftover veggies you may have had
leftover cooked stuffing
In a casserole dish, spread the mashed potatoes in the bottom of the pan, layer meat and vegetables over the potatoes.
Spread gravy over the top, and then top with leftover stuffing.
Bake at 350 degrees for about 30 minutes.
Leftover Turkey, shredded
1 Teaspoon Chili Powder
1 Teaspoon Cumin Powder
4 Tablespoons Butter
4 Flour Tortillas
1 package of pepperjack cheese, shredded
Sour Cream and Salsa
Combine the turkey, chili powder, and cumin in a bowl. Set that aside and start melting butter in a skillet. When the butter is melted, add a tortilla to the pan. arrange about a half o cup of turkey on one side of the tortilla and sprinkle liberally with cheese. Fold over the tortilla. Flip the tortilla and brown on the other side.
Cut into wedges and serve with salsa and sour cream, repeat the process with the other tortillas.
Sausage and Turkey Gumbo
This is how they do it down south. Take all your ingredients and make a fine gumbo.
¼ cup all purpose flour
¼ cup vegetable oil
1 onion, diced
1 green bell pepper, diced
4 cloves garlic, diced
1 can of diced tomatoes
1 large can of turkey stock
1 bag of frozen vegetables (or okra if you want to be traditional about it)
1 pound of smoked sausage
Create a roux in a sauce pan by mixing the flour and oil together until it is the color of a penny. Add the peppers and onion and saute until tender. Next, add the garlic and tomatoes. Saute these for about five minutes. Now it is time to slowly add the stock and simmer the mixture. Add your frozen vegetables and cook for another ten minutes. Lastly, add the sausage and turkey. Cook until the whole dish is hot.
Serve over cooked rice in a bowl.
Sick of American food, why not try to give it that Indian twist. Just about anything can make a great curry so it is not surprising that turkey makes a fine curry as well.
2 teaspoon vegetable oil
1 onion, diced
1 clove of garlic, minced
Leftover turkey, shredded
2 teaspoons of curry powder, or one curry block
1 1/2 cup turkey or chicken stock
salt and pepper to taste
heat the oil in a saucepan and add the onion in the pan. Cook until the onion is translucent. Add the garlic and cook for another minute or so. Add the turkey and curry powder and mix well. Pour in the stock and bring the dish to a boil.
Let simmer for 20 minutes until it thickens, finally salt and pepper to taste. Serve the dish over rice.
Turkey Eggs Benedicts
This recipe is perfect for that morning after Thanksgiving. You know that morning, when all your kids are gone, or worse, still around and you just do not feel like making anything fancy. Here is a easy way to be fancy and get that taste of Thanksgiving back for a yummy breakfast.
English muffins, sliced and toasted
reheated leftover stuffing
Sliced turkey breast, reheated
1/2 cup reheated gravy
Place your toasted english muffins on a plate and top with stuffing and turkey.
Bring a pot of watcher to a boil and poach the eggs. To poach an egg, crack the egg into the boiling water and swirl it around so that it does not stick to the bottom. Cook the eggs until the whites are set, but the yolks are runny. If you dislike runny yolks, it is alright to cook them until they are well done.
Place the eggs on top of your english muffins-stuffing-turkey mixture and top with gravy and cranberry sauce.