All that food
I know it is alittle early for leftover recipes but I plan my meals for left overs.I save so much cash by making my own foods.Its cheaper,healthier and tastes so much better without the preservatives that are in all purchased foods.So I can check the daily calender ,attend those free or low priced functions and get some great low priced handmade gifts while my food for the week is cooking in the crock pot
I use to just boil the carcas and freeze the turkey and broth in one cup portions and hope I remembered it was in the freezer,and we enjoyed turkey soup and sandwiches .Then I discovered these recipes that totally remake turkey leftovers.
here’s a website that has alot of how to’s you may have been wondering about and forgot to ask.
http://www.amateurgourmet.com/how_tos/main.html
Turkey leftovers can be a boost to your meals that are close to being free.I break up the carcas and cover with water and add some large pieces of carrot,onion and celery boiling for and hour or more renders a wonderful stock that is easily frozen. But I also divide the meat into 1 cup portions and freeze for future recipes.My favorite meal is the plan and simple Turkey sandwich the next day.
Hot Turkey Sandwiches (For Leftover Turkey)
Something nice and different. The melted cheese and mayo together are just heavenly. I like my cheese cut up in fairly large cubes, not diced. Adjust the onion to your taste. We look forward to thanksgiving left-overs just for this!
35 min | 10 min prep
SERVES 10
1/2 lb cheddar cheese, cubed
1 sweet pickle, diced
2 cups cooked turkey, cubed
1/4 cup chopped onion
1/3-1/2 cup mayonnaise
salt and pepper, to taste
10 hamburger buns
butter
Mix together 1st 6 ingredients.
Butter bun halves, and spread mixture over buns.
Wrap each burger in foil, and bake at 350F for 20-30 minutes.
Hot Roasted Turkey Mountain (Hot Turkey Sandwich)
Just in time for holiday leftovers!
15 min | 5 min prep
SERVES 6
Left over Stuffing or 1 (6 ounce) package chicken flavor stuffing mix or turkey stuffing mix
3 tablespoons butter or margarine
water
6 slices bread, toasted
1 lb cooked turkey breast, sliced
1 1/2-2 cups turkey gravy or chicken gravy, heated (jarred or homemade)
PREPARE stuffing mix as directed on package, using only 3 tablespoons butter or margarine. Set aside.
PLACE 1 toast slice on each of six individual plates. Top evenly with turkey, stuffing and gravy.
MICROWAVE to reheat, if desired. Microwave, one serving at a time, on HIGH 30 sec. or just until warmed.
I sometimes just forget about the bread.
Turkey Quesadillas
Instead of sandwiches again, try this quick and easy way to use up that left over turkey.I sometimes just fry them in a pan .
18 min | 10 min prep
SERVES 4
12 ounces cooked turkey, cut in strips or cubes
8 (8 inch) flour tortillas
2 cups cheddar cheese, grated
1 cup green onion, chopped
1/4 cup canned jalapeno chiles optional
1 cup salsa
Sprinkle four tortillas with turkey, cheese, green onion and chilies.
Drizzle salsa over top.
Cover with other tortillia.
Microwave on high for 1-2 minutes each until cheese is melted and turkey heated.
Serve with extra salsa, extra cheese, sour cream, tomato, guacamole etc.
Turkey Tetrazzini
55 min | 10 min prep
SERVES 16
2 lbs chicken or turkey, cooked
1 lb spaghetti, cooked ,any noodle will work
1 cup celery, diced
2 medium onions, diced
2 bell peppers, diced
1/2-1 cup margarine
1 lb sharp cheddar cheese
1 can sliced mushroom ( 7 oz.)
2 cans cream of mushroom soup
2 cans chicken broth or Turkey Broth
Saute onions, celery, and peppers in margarine.
Combine all ingredients in large bowl.
Bake at 350 F.
until bubbly (approximately 45 minutes).
Serve with Parmesan cheese.
Fills 2 (9×13 inch) casserole pans.
Can be halved.
Microwave Turkey Tetrazzini
This one originally came from the cookbook that came with my microwave. Very easy, tasty, and good for using ingredients on hand. I’ve also made it in the oven, and made it ahead to freeze and cook later. Cook time includes prep time.
35 min |
SERVES 6
8 ounces spaghetti, cooked any noodle will work
1/4 cup margarine
1 small onion, chopped
1 1/2 teaspoons lemon juice
1/4 cup flour
1 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon nutmeg
2 cups turkey or chicken broth
1/2 cup milk (or cream or soy milk)
2 cups cooked turkey or chicken, cubed
1/2 cup parmesan cheese
paprika
Place spaghetti into greased 8*12 pan.
Mix together margarine, onion, (I use dehydrated since my family doesn’t like a lot of onion, and to make things easier.) and lemon juice.
(The original recipe also calls for 1 4 oz can of mushrooms, which we don’t like.) Microwave this in a 2 qt dish on high until margarine is melted and onions are soft.
Stir in flour, salt, paprika and nutmeg, until smooth.
Microwave 1 minutes on high.
Stir well.
Gradually stir in broth.
Microwave on High 8-10 minutes, stirring every 2 minutes, until thickened.
Mix in milk and turkey.
Pour over spaghetti.
Sprinkle with cheese and paprika.
Microwave at medium high 10 to 12 minutes.
Turkey Hash
50 min | 15 min prep
SERVES 6
1/4 cup chopped onion
1 1/2 cups cooked diced potatoes
2 teaspoons chicken stock
2/3 cup cooked green peas
1 cup diced cooked turkey (no skin)
1/4 cup shredded fat-free American cheese
1 (10 3/4 ounce) can low-fat cream of celery soup or cream of chicken
paprika
Saute onion in chicken stock in nonstick skillet until tender.
Add turkey, soup, potatoes and peas.
Place mixture in 1-quart nonstick casserole.
Top with shredded cheese and paprika.
Bake at 350 degrees for 30 minutes.
Turkey Buns
A tasty way to use up leftover turkey or chicken. You could also try this recipe with tuna as well.
25 min | 10 min prep
SERVES 4 -6
1-1 1/2 cup diced turkey or chicken
3 hardboiled egg, chopped
1 cup shredded cheddar cheese
1/2 cup mayonnaise
2 tablespoons sweet pickle relish
2 tablespoons chopped onions
salt & pepper
Mix together first 6 ingredients.
Season with salt and pepper to taste.
Moisten with more mayo if necessary.
Fill rolls or buns, wrap in foil and bake at 400 for 15- 20 minutes.
*Orpile on French bread (split) and broil til hot and bubbly.
Turkey Soup
1¾ hours |
SERVES 6
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 tablespoons unsalted butter
1 tablespoon vegetable oil
1/4 cup all-purpose flour
4 cups chicken stock
4 cups water
optional ,1 cup dry white wine
1 turkey carcass
2 sprigs parsley
1/2 teaspoon thyme
1 bay leaf
6 peppercorns
Cook onion, carrot and celery in the butter and oil over moderately high heat, stirring for 7 to 10 minutes or until vegetables are golden.
Add flour and cook over moderate heat, stirring for 2 minutes.
Stir in stock, 4 cups water and wine.
Bring to a boil.
Add turkey carcass broken in pieces, parsley, thyme, bay leaf and peppercorns.
Simmer soup, partially covered, skimming any froth as it rises to surface, for about 1 1/2 hours.
Strain soup into heated tureen, pressing hard on the solids.
Serve or cool and store.
Cream Cheese Corn
This is one of my favorite ways to serve corn for the holidays or when I have left overs. .
10 min | 5 min prep
SERVES 4 -6
1 (16 ounce) package frozen corn kernels (or about 2 cups left over corn)
2 tablespoons butter
1 (3 ounce) package cream cheese
salt & freshly ground black pepper
In medium saucepan cook corn according to package directions and drain liquid. If using canned corn, just heat it up.
Put the butter and cream cheese in a microwave safe bowl and nuke it for about 1 minute.
Add the butter and cream cheese to the corn. Cook, stirring occasionally, over moderately low heat until mixture is combined and heated through. Serve hot.
Potato Tortillas
I am constantly searching for ways to use up the left over mashed potatoes
30 min | 10 min prep
SERVES 2 , 4 tortillas
about 3 cups mashed or 4 medium sized potatoes
1 (1 1/8 ounce) package cheesy taco seasoning mix
1/2 cup cheese, of choice
4 tortillas
Boil potatoes until done, drain the water, and mash the potatoes together with the seasoning mix.
Spread the potatoes over the tortillas with the cheese. I sometimes roll these up and microwave for a few seconds.
