Saturday, November 27, 2010

day 324: turkey leftover ideas part ii of ii

More turkey recipes! Gobble..Gobble!


Turkey carcass and all bones from leftover turkey

2 coarsely chopped carrots

1 celery rib with leaves, chopped

1 onion chopped

1 clove of minced garlic

1/4 cup chopped parsley with stems

1 teaspoon peppercorns

1 bay leaf

Water or canned chicken broth (if you are short on bones)

Break up turkey bones and place in a large pot. Add remaining ingredients and cover with 2 quarts water or canned chicken or combination of the two. Bring to a boil, then reduce to simmer and cook, skimming for 2 hours. Strain and boil down to one quart.


• 1 tablespoon vegetable oil

• 1 carrot, peeled and finely chopped

• 1 stalk celery, sliced

• 1/2 cup water

• 1/2 teaspoon chicken-flavored bouillon granules

• 1/4 cup soy sauce

• 3 cups cooked rice

• 2 large eggs

• 1 clove garlic, minced

• 1/4 teaspoon ground ginger

• 3 cups cooked turkey, cut bite-size

• 1 (10-ounce) box frozen green peas, thawed

• 3 green onions, sliced, including green tops

Preparation time: 5 to 10 minutes. Cooking time: 10 to 15 minutes. Yields six servings.

1. Measure oil into large skillet and heat. Use long-handled spoon to stir-fry cut carrot and celery until crisp-tender.

2. Add water, bouillon granules and 2 tablespoons of soy sauce. Cook 2 to 3 minutes more, while stirring occasionally.

3. Add cooked rice, and continue cooking until mixture is thoroughly heated.

4. Crack eggs into small mixing bowl.

5. Measure and add 1 tablespoon soy sauce, minced garlic and ginger. Beat mixture with fork.

6. Use long-handled spoon to push rice mixture to sides of skillet.

7. Pour egg mixture into middle and cook until eggs are set, stirring often.

8. Stir rice mixture into cooked eggs.

9. Add turkey, peas, green onions and remaining 1 tablespoon soy sauce.

10. Cook 2 minutes, stirring occasionally, until ingredients are heated through.


• 3/4 cup bottled creamy reduced-fat Caesar dressing

• Four 12-inch flour tortillas or lavash breads

• 12 leaves romaine lettuce

• 2 cups cooked, chopped turkey

• 7-ounce jar roasted red peppers, drained

• 1/2 cup grated Parmesan cheese

1. Spread a generous 2 to 3 tablespoons Caesar dressing over entire surface of each flour tortilla or lavash bread.

2. Place 3 romaine leaves on each tortilla, pressing them gently into the dressing.

3. Place turkey and roasted red peppers equally on one half side of each tortilla.

4. Sprinkle Parmesan cheese evenly over the top of everything on the tortillas.

5. Roll up each sandwich tightly like a jelly roll, starting with the turkey side.

6. Wrap individually and refrigerate for 1 hour.

7. Before serving, cut each wrap in halves, quarters or 11/2-inch bite-size rounds.

Makes four wraps.


• 3 tablespoons lime juice

• 2 tablespoons olive oil

• 1 teaspoon ground cumin

• 1 teaspoon garlic powder

• 2 cups coarsely chopped, cooked turkey

• Salt and freshly ground pepper, to taste

• 10-ounce bag large-size white, yellow or blue tortilla chips

• 16-ounce can refried beans

• 2 cups (8 ounces) shredded reduced-fat Monterey Jack or Cheddar cheese

• 16-ounce jar prepared salsa

• Sour cream and fresh cilantro sprigs, to garnish (optional)

1. Heat oven to 425 degrees F. Whisk together the lime juice, olive oil, cumin and garlic powder; toss with turkey in a small bowl and season with salt and pepper.

2. Make a layer of tortilla chips to cover the bottom of a large 12-inch to 14-inch round or oval baking dish.

3. Evenly spoon refried beans over chips (use entire can of beans).

4. Top with turkey and sprinkle with 1 cup shredded cheese.

5. Make another layer of tortilla chips.

6. Spoon half the salsa evenly over the chips.

7. Top with remaining cheese.

8. Bake nachos until heated through and cheese melts and begins to bubble, 15 to 20 minutes.

9. Serve hot with remaining salsa, sour cream and cilantro, if desired. Makes nine servings.


• Carcass from a 14 to 16-pound turkey

• About 4 cups of diced cooked turkey meat

• 1 very large shallot

• 1 to 2 bay leaves

• 2 tablespoons dried parsley flakes

• Water and/or chicken stock to cover

• 12 to 16 ounces dried lima beans

• 1 large onion (about 12 ounces) chopped

• 1 tablespoon butter

• 4 cups (about one pound) carrots, sliced 1-inch thick

• 4 cups (about one pound) fresh green beans, diagonally cut 3/4 inches

• 3 cups celery (about 4-5 stalks), sliced 1/2-inch thick

***Cook’s notes:

~This soup is even more flavorful when prepared with smoked turkey parts. If you’re using roasted fresh turkey and wish to enhance the flavor, add browned and drained bacon or a piece of smoked pork hock.

~In addition to the carcass, you may wish to use the tips of the wings, the drumstick or other bony-meaty pieces, but do advise diners that stray bones may be present in the finished soup. Reserve the four cups of turkey chunks to add shortly before serving; for subtler flavor, do not boil them with the soup as it cooks.

~If you prefer, substitute a small onion and a clove of garlic for the shallot.

~If you prefer a more stew-like mixture, remove and set aside some of the stock for later use in other recipes. On the other hand, you may wish to add additional liquid — chicken, vegetable or turkey stock, or plain water — for a soupier approach.

~Presentation: This is delicious served piping hot and as is, or spooned over thick slices of stale peasant bread (brushed with a little extra-virgin olive oil, if desired).

~Yield: Makes about 12 hearty servings.

1. Prepare the stock: Before you begin cooking, remove any significant pieces of edible meat from the carcass and set them aside to add just before serving. Do not recook the meat.

2. Place the broken pieces of carcass and other bones in a large, non-reactive pan and cover with water, and-or chicken or other stock. Place pan over high heat; bring to a full boil then stir, reduce heat to low and cover. Continue simmering 1 to 11/2 hours, stirring occasionally.

3. Strain the stock and discard any solids. The resulting stock can either be skimmed and used immediately or chilled, defatted and refrigerated or frozen for later use.

4. Precook the beans: While stock is simmering, presoak the beans by the following method. After you’ve sorted the beans and eliminated any soil or stones, rinse them and place in a large sauce pan. Cover with cold water (do not add salt) and bring to a full boil. Boil hard for 2 to 3 minutes. Remove from heat, cover and let stand for 1 to 1 ½ hours. Drain and discard the water.

5. Assemble, cook soup: Sauté chopped onion with the butter over medium-high heat, stirring occasionally until onion is tender.

6. Bring strained stock to boiling. Stir in the sautéed onion along with the drained, precooked beans. When boiling resumes, cover and reduce heat to low; simmer about 20 minutes. Stir in sliced carrots; simmer an additional 10 to 15 minutes. Stir in the green beans and celery. Continue simmering until limas are tender, then salt to taste only if desired.

7. Stir in the reserved turkey meat. Add or remove liquid as desired.

8. Continue cooking only long enough to heat the meat through.


• 1 medium onion, chopped

• 1/2 cup chopped celery

• 1/2 cup sliced fresh mushrooms

• 1/4 cup butter or margarine

• 1 (7-ounce) package seasoned bread stuffing mix (about 4 cups)

• 4 cups diced cooked turkey

• 1/3 cup frozen peas

• 1 (103/4 ounce) can condensed cream of chicken soup

• 1 cup milk

• 2 tablespoons dry sherry

• 2 eggs

• 1 teaspoon dried parsley flakes

• Paprika

Preparation time: 15 to 20 minutes. Cooking time: 15 to 22 minutes (plus 10 minutes standing time).

Microwave oven setting: HIGH (100 percent power)l Yields four to six servings.

1. Combine onion, celery, mushrooms and butter or margarine in a 1-quart microwave-safe casserole. Cover and microwave 4 to 6 minutes, or until vegetables are soft, stirring after 3 minutes.

2. Arrange stuffing over bottom of a 12×8-inch glass baking dish, reserving about 1/3 cup for garnish. Top with turkey, sprinkle with frozen peas, then spoon cooked vegetable mixture over top.

3. In a small mixing bowl combine soup, milk, sherry, eggs, and parsley flakes. Pour over casserole.

4. Crush reserved stuffing mix and sprinkle over top; dust with paprika. Cover dish with paper towel and microwave 8 to 11 minutes, turning dish half-turn halfway through cooking time. Remove from oven and let stand 10 minutes.

5. Microwave 3 to 5 minutes longer, or until heated through. Serve immediately.


4 cups turkey or chicken stock, canned or fresh

1 pound potatoes, peeled and cut into 1/2 inch, diced pieces

1 teaspoon dried thyme

1 bay leaf

3 tablespoons olive oil

1 pound white mushrooms, chopped (optional)

1 pound ****ake mushrooms, stems removed and chopped (optional)

Freshly ground pepper

1 large onion, chopped

1/3 cup all-purpose flour blended with 1/3 cup water

2 cups leftover cooked turkey, cut into pieces

1 cup frozen green peas

1/3 cup chopped parsley

1 large thawed puff pastry (about 14 ounces)

1 egg, lightly beaten

1. Spray a large 13 by 9 by 2 inch baking dish with vegetable cooking spray.

2. In a saucepan, combine turkey stock, potatoes, thyme and bay leaf. Bring to a boil over high heat, reduce to a simmer and cook until potatoes are tender, about 12 minutes.

3. While the potatoes are cooking, add 2 tablespoons olive oil to a large skillet and sauté white mushrooms and ****ake mushrooms until golden brown. Transfer to a separate bowl.

4. Sauté onions in remaining tablespoon of oil until softened, about 5 minutes. Remove from heat and add mushrooms.

5. Strain the turkey broth into the skillet. Discard bay leaf and reserve potatoes.

6. Add the flour mixture and bring to a boil over medium heat, taste and season with salt and pepper, if desired.

7. Add turkey, potatoes, peas and parsley. Spread mixture in prepared dish and let cool slightly. Preheat oven to 400°F.

8. Roll out the pastry dough on a lightly floured surface to a 14 x 10 inch rectangle. Moisten the edge of the dish with water and cover the filling with the dough, pressing firmly against the baking rim. Make a few slits for steam to escape.

9. Brush the dough with beaten egg. Bake 45 minutes to one hour or until crust is golden brown. Allow pot pie to stand 10 minutes before serving.

Makes 8 servings.


2 tablespoons olive oil

2 cups chopped, leftover turkey

2 green bell peppers, cut into 1/2 inch diced (about 2 cups)

2 cloves garlic, minced

3 teaspoons dried oregano

2 teaspoons ground cumin

1 10-ounce can tomatoes with green chiles

1 15 ounce can black beans, rinsed

3 tablespoons red wine vinegar

Salt and pepper to taste

1 tablespoon olive oil

1 tablespoon chili powder

12 flour tortillas

1. In a large saucepan, heat oil over medium heat. Add bell peppers, garlic, oregano and cumin; cook, stirring, until pepper softens, about 5 minutes.

2. Add tomatoes, beans and vinegar; cook, stirring occasionally until thickened, about 25 minutes.

3. Meanwhile, heat one tablespoon olive oil in a skillet; add turkey and sprinkle with chili powder. Heat and stir for about 5 minutes. Cover and set aside.

4. With back of spoon, coarsely mash some of the beans. Taste and season with salt and pepper, if desired.

5. Heat tortillas in a dry skillet or microwave. Spoon bean filing onto tortillas and layer with seasoned turkey. Wrap and serve.

Makes 6 servings.


• 2-3 cups chopped cooked turkey

• 2 (3 7/8 ounce) boxes Chicken & Herb Classico Rice-A-Roni, savory whole grain blend

• 1 (14 1/2 ounce) can chicken broth

• 1 (10 1/2 ounce) can cream of chicken soup, condenced

• 1-1 1/2 cup frozen corn (any variety)

• 1 cup milk, depending on consistency you like

• 1-2 teaspoon dried parsley

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