Here are some ideas of what you can do with those turkey leftovers, or if you are just a turkey lover. Great recipes for throughout the holiday season, as well. Enjoy.
Bones and trimmings from 1 turkey, broken in small pieces
3 chicken bouillon cubes
1 teaspoon salt
1 bay leaf
1/4 teaspoon poultry seasoning
1 cup finely diced carrots
1 cup finely diced celery
2 medium onions, chopped
1 (16-ounce) can tomatoes, about 1-3/4 cups
3 tablespoons barley or rice
1/2 cup chopped cooked turkey
1/4 cup chopped parsley
Place turkey bones and trimmings in a large heavy soup pot; cover with water. Add bouillon cubes, salt, bay leaf and poultry seasoning; cover and simmer 1-1/2 hours. Strain. Return broth to saucepan and add remaining ingredients, except parsley. Cover and slowly simmer another hour. Season to taste with salt and pepper; sprinkle with parsley. Yield: 6 servings.
TASTY TURKEY PIE
1/2 stick butter
5 tablespoons flour
2 cups turkey or chicken stock or 2 cups hot water and 6 chicken bouillon cubes
1 cup milk
2 cups cooked turkey, cut in strips
12 small white onions, cooked
1 cup diced cooked potatoes
1 (10-ounce) package frozen peas and carrots, cooked
Salt and pepper
biscuit dough (recipe follows)
Melt butter in saucepan; add flour and stir until smooth. Gradually add stock and milk, stirring constantly. Continue to cook and stir until thickened. Add turkey, vegetables, salt and pepper. Turn into greased casserole. Cover with biscuit dough. Cut several slits in dough to permit steam to escape. Bake in 400º oven for 25 minutes or until done. Yield: 6 servings.
Biscuit dough: Measure 1-1/2 cups sifted flour; add 1-1/2 teaspoons baking powder; add 1/2 teaspoon salt; sift together. Cut in 5 tablespoons shortening. Gradually add about 1/2 cup milk, stirring until soft dough is formed. Turn out on lightly floured board and knead 30 seconds. Roll out to fit top of casserole.
HOT TURKEY SALAD
2 cups cooked turkey
2 cups celery, thinly sliced
1 cup mayonnaise
2 tablespoons lemon juice
2 teaspoons grated onion
1/2 teaspoon salt
1/2 cup American cheese, shredded
1 cup crushed potato chips
Combine all ingredients except cheese and chips; toss lightly. Spoon into an 8-by-8-inch casserole dish; sprinkle top with shredded cheese and crushed chips. Bake at 350º for 25 minutes. Yield: 5 to 6 servings.
2 (10-ounce) packages frozen broccoli spears
1/2 cup Parmesan cheese, shredded
2 cups cubed, cooked turkey
Salt and pepper to taste
1 cup cooked rice
2 tablespoons butter or margarine
2 tablespoons flour
1 cup milk
1 tablespoon lemon juice
1 cup sour cream
Cook broccoli according to package directions; drain. Arrange on a 11-1/2 x 7-1/2-inch baking dish. Sprinkle with half the Parmesan cheese. Top with turkey. Season with salt and pepper. Spoon on cooked rice. Prepare white sauce: Melt butter or margarine; blend in flour. Add milk; cook, stirring constantly, until mixture bubbles and thickens. Remove from heat. Stir in lemon juice. Gently fold in sour cream and pour over turkey in casserole. Sprinkle with remaining cheese and bake at 350º for 20 to 25 minutes until lightly browned.
FLAVORFUL TURKEY CASSEROLE
1 (10-1/2-ounce) can cream of mushroom soup
1/2 cup milk
1 (8-ounce) package wide noodles, cooked and drained
1-1/2 cups diced cooked turkey
10 pimiento-stuffed olives, sliced
dash of salt
Preheat oven to 350º. Pour soup into saucepan; rinse can with milk; stir together over low heat for 5 minutes. Arrange half the cooked noodles in a lightly greased 2-1/2-quart casserole dish. Add half the turkey, dash of salt and half the sliced olives. Top with half the soup mixture. Repeat layers ending with soup. Sprinkle with paprika. Bake, covered, for 25 minutes, until thoroughly heated. Yield: 4 to 6 servings.
2 cups all-purpose flour
1/3 cup packed brown sugar
1/2 teaspoon nutmeg
1/4 teaspoon baking powder
1-1/2 sticks butter or margarine
6 to 7 tablespoons cold water
2/3 cup prepared mincemeat
2 teaspoons finely shredded orange peel
Stir together flour, brown sugar, nutmeg and baking powder. Cut in butter or margarine until mixture resembles coarse crumbs. Sprinkle water, one tablespoon at a time, over mixture until all is moistened, tossing gently with a fork. Form dough into a ball. Cover and refrigerate at least an hour until easy to handle. Combine mincemeat and orange peel in a small bowl; set aside. Divide dough into quarters. On a floured surface roll two of the quarters into 12-by-4-inch rectangles. Spread each with half of the mincemeat mixture. Roll the remaining quarters into 12-by-4-inch rectangles and carefully place over the mincemeat. Trim uneven edges. Cut each rectangle into 12 4-by-1-inch strips. Twist each strip twice. Place on an ungreased cookie sheet and bake at 350º for about 12 to15 minutes until lightly browned. Remove from oven. Brush with milk and sprinkle with sugar. Return to oven; bake 5 to 8 minutes more or until golden. Remove from pan; cool on wire racks. Yield: 2 dozen twists.
CREAMY PUMPKIN DIP
1 (8-ounce) package cream cheese, softened
2 cups confectioners’ sugar
1 (15-ounce) can pumpkin
1 tablespoon pumpkin pie spice
1 teaspoon orange extract
1/2 teaspoon ground ginger
In a blender or food processor, blend cream cheese and confectioners’ sugar until smooth. Remove cover; add pumpkin and remaining ingredients. Blend thoroughly. Chill 1 hour or until ready to serve. Serve with Gingersnap cookies.
Note: Or you can substitute Red Delicious apples or pears, cored and cut into1/2-inch slices, leaving skin on for color (if desired), but toss the fruit with a little lemon juice mixed with water to prevent browning.
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