LOOKING for: turkey leftovers

20 years ago

Once the turkey sandwiches are done, what else do you make out of leftover turkey?

I like turkey tetrazzini - no recipe but sherried cream sauce, sauteed onions, celery and mushrooms, and chopped pimientos. Mix with turkey chunks and spaghetti, put in casserole dish and top with parmesan and buttered crumbs and bake.

Croquettes are one thing that's so much easier to make with a mini-chopper or food processor than chopping by hand.

LINCOLN LOGS

1 1/ 2 cups cooked chicken or turkey, finely diced

1 cup dry bread crumbs, divided

1 cup walnuts, finely chopped and lightly toasted

1/ 4 cup celery, finely chopped

1/ 4 cup onion, finely chopped

1 Tbs. finely minced fresh parsley

1/ 4 Â 1/ 2 tsp.salt

dash of pepper

1/ 4 tsp. paprika

1 cup white sauce (recipe below)

Cooking oil

Mix chicken or turkey, 1/3 cup bread crumbs, walnuts, celery, onion, salt, pepper, and paprika. Moisten with 1/3 cup of sauce. Form mixture into 12 logs, each 3 inches long. Roll in remaining bread crumbs and fry in oil. Drain and serve with remaining sauce or leftover gravy. Notes: If you have trouble shaping the logs, chill mixture first. White sauce can be made ahead of time and stored in the refrigerator, as can the entire logs before frying, storing covered. Sauteed mushrooms can be added to the sauce to be served with the logs. Fresh or dried herbs can also be added in place of some of the parsley; tarragon is especially good.

White sauce:

1 Tbsp. butter or margarine

2 Tbsp. flour

1/ 4 tsp. salt

dash pepper

dash paprika

1/ 2 cup chicken broth

1/ 2 cup half-and-half

In medium saucepan, over low heat, melt butter; stir in flour and seasonings until smooth. Gradually stir in broth and half-and-half; cook, stirring constantly, until thickened and smooth. Makes 1 cup

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Comments (7)

teresa_nc7
20 years ago
Ooooh, I haven't had croquettes in a long time. I love 'em! I like that name too - Lincoln Logs!

I love tetrazzini too and a good turkey sandwich with mayo, lettuce and my homemade cranberry chutney.
annie1992
20 years ago
I make turkey ala king, turkey pot pie, turkey salad with grapes and walnuts and turkey chili when I get tired of sandwiches. Well, if there's enough turkey left over, that is.

Annie
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Pepi
20 years ago
TURKEY CHIMICHANGAS

Leftover Turkey, shredded
2 tsp Olive oil (or vegetable oil or margarine)
1/2 chopped onion
1 glove garlic, chopped
Jar of Mexican salsa
chopped Cilantro (optional)
large burrito-sized flour tortillas
Oil for frying

Saute Onions and garlic, add shredded Turkey, add salsa. Heat until hot. Toss in cilantro. Place generous portion of this mixture on tortilla and roll up "burrito stile". Careful fry one chimichanga at a time in hot oil just until golden brown one one side, turn over and fry other side. Place on paper towels to absorb grease. Serve with Guacamole and extra Salsa.
HanArt
20 years ago
More ideas from the Cooking Forum...

Here is a link that might be useful: turkey leftovers
pat_t
20 years ago
I tried this one last year and we really liked it:

TURKEY AND RICE DELIGHT
1 box (6 oz.) Uncle Ben's Original Long Grain and Wild Rice
1/2 cup butter
1/2 cup flour
1 can (4 oz.) mushrooms
1 can (10-1/2 oz.) chicken broth
2 cups light cream
2 cups chopped turkey
1 jar (2 oz.) chopped pimiento
Slivered almonds

1. Cook rice according to directions on box.
2. Melt butter and stir in flour.
3. Add juice from can of mushrooms, chicken broth, and cream.
4. Stir over low heat until warm and creamy.
5. Add rice, mushrooms, turkey, and pimiento. Put in 9x13-inch casserole. Sprinkle with slivered almonds.
6. Bake at 350 degrees for 30 minutes. Yield: 6 servings.

From To Market, To Market... A Collection of Kentucky Recipes. The Junior League of Owensboro, Kentucky, Inc.
woodie
20 years ago
Here's the tetrazzini version that we make:

TURKEY TETRAZZINI WITH SPAGHETTI SQUASH

1- 3 1/2 pound spaghetti squash
salt and pepper to taste
3 tablespoons unsalted butter
3 tablespoons flour
3 cups canned chicken broth or chicken stock
1 bay leaf
3 cups diced cooked turkey
1/2 cup heavy cream or half and half
1 tablespoon Madeira or dry sherry
1/2 cup freshly grated Parmesan
fresh lemon juice to taste
freshly ground nutmeg to taste
2 tablespoons buttered bread crumbs

Bake the spaghetti squash, pierced with a knife, on a baking sheet in a preheated 400* oven for 45 to 50 minutes, or until tender and let cool. Halve the squash lengthwise, remove seeds and strings and scrape the flesh into a buttered 9 x 13 buttered baking dish. Season with salt and pepper.

In a saucepan, melt the butter, stir in the flour and cook over moderately low heat, stirring, for 3 minutes. Add the broth, whisking vigorously until the mixture is smooth. Add the bay leaf and salt and pepper to taste and simmer for 20 minutes. Stir in the turkey, cream and Madeira, bring to a boil and simmer for 5 minutes. Add 1/3 cup of the Parmesan, lemon juice and nutmeg and salt and pepper to taste. Discard the bay leaf. Spoon the turkey mixture over the squash and sprinkle with remaining Parmesan and buttered bread crumbs. Bake at 350* for 25-30 minutes until bubbling and golden brown.
Serves 4
Best of Gourmet, 1990

This is Ken's contribution, he got this recipe from a newspaper article a couple of years ago and he makes this for us:

TURKEY CHOWDER

5 tablespoons butter
2 cups chopped onions
5 tablespoons all-purpose flour
5 cups turkey stock (or chicken broth)
1-28 ounce can whole tomatoes
2 cups diced raw potatoes
1 cup diced red bell pepper
2 bay leaves
3/4 teaspoon paprika
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 cups diced, cooked turkey
1-10 ounce package frozen corn, thawed

In large pot, melt butter. SautÃ© onions until softened, all flour and cook for 2 minutes, stirring. Add turkey stock, stir until smooth and thick. Add remaining ingredients, except turkey and corn. Cover and simmer 15 minutes or until potatoes are tender. Add turkey and corn and bring to a boil and serve.
6 servings
pat_t
20 years ago
Woodie - I've got that chowder recipe printed up and ready to go. It sounds wonderful!