Recipes

Left-Over Turkey Recipes

Potato and Turkey Salad

1/2 cup oil, olive oil preferably
2 onions, chopped
8 cups hash brown Potatoes, cooked, peeled and cut into 1/2 inch pieces or frozen hash browns, not shredded type; in a pinch, chop up frozen french fries-defrost in microwave for few seconds and then chop into 1/2 inch pieces
1/2 teaspoon thyme
1/2 teaspoon oregano
1 pound cooked turkey, diced
2 packages (10 ounces,ea) frozen peas, thawed, drained
2 cups cherry tomatoes
2 cans (4 ounces) chopped green chilies, drained, or 1 tablespoon chopped fresh green chilies chopped fresh green chilies
4 tablespoons cider vinegar, or to taste
1 teaspoon salt
1/2 teaspoon freshly ground pepper

In a large skillet over low heat, heat the oil and saut� the onion until soft, about 5 minutes.

Add the potatoes. Sprinkle with the thyme and oregano, partially cover, and cook for 15 to 20 minutes over medium heat, turning often, until potatoes are lightly browned.

Add the remaining ingredients and cook 3 minutes more or until heated through and the peas are cooked.

Serve warm or cold.
Serves 8

Turkey Hash Browns

1/2 cup oil, olive oil preferably
1 onion, chopped
8 cups hash brown Potatoes, cooked, peeled and cut into 1/2 inch pieces or frozen hash browns, not shredded type; in a pinch, chop up frozen french fries-defrost in microwave for few seconds and then chop into 1/2 inch pieces
1/2 teaspoon thyme
1/2 teaspoon oregano
1 pound cooked turkey, diced
1 teaspoon salt
1/2 teaspoon freshly ground pepper

In a large skillet over low heat, heat the oil and saut� the onion until soft, about 5 minutes.

Add the potatoes. Sprinkle with the thyme and oregano, partially cover, and cook for 15 to 20 minutes over medium heat, turning often, until potatoes are lightly browned. Add Salt and Pepper.

Serves 8

After serving on individual dishes, if you like a spicy taste, dot with Texas Pete or your favorite hot sauce.

Turkey Italiano

6 ounces spaghetti, vermicelli, or capellini
1 ounce dried tomatoes (8 halves)
1 1/2 cups stemmed and sliced fresh shiitake mushrooms or regular mushrooms
3 tablespoons margarine
1/4 cup all-purpose flour,if you have wheat allergies, substitue rice flour
1/8 teaspoon ground nutmeg
1 1/2 cups half-and-half, light cream, or milk
1 cup turkey broth or chicken broth
2 1/2 cups chopped cooked turkey
2 tablespoons dry sherry
1/4 cup freshly grated Parmesan cheese
1/4 cup sliced almonds
1 small onion, chopped, optional

In a large saucepan bring 3 quarts water to boiling. Add pasta. Reduce heat. Boil, uncovered, 10-12 minutes for spaghetti and 5-7 minutes for vermicelli or capellini. (Or, cook according to package directions.) Immediately drain.

Place dried tomatoes in a small bowl. Add enough hot water to cover; soak for 10-15 minutes, or till softened. Drain and pat dry. Chop tomatoes; set aside.

Meanwhile, in a large saucepan cook mushrooms in melted margarine or butter till tender. Stir in flour and nutmeg. Add half-and-half, light cream, or milk and chicken broth all at once. Cook and stir till thickened and bubbly. Stir in turkey sherry, and chopped tomatoes. Add cooked pasta; toss to coat.

Transfer to a 2-quart rectangular baking dish. Sprinkle with Parmesan cheese and almonds. Bake in a preheated 350 degrees oven for 20 minutes, or till heated through. Serve immediately.

Turkey - Vegetable Soup

For the base of the soup:

2 tablespoons vegetable oil
1 medium onion, chopped
1 medium carrot, chopped
1 medium stick of celery , chopped
1 turkey carcass, chopped into pieces (approx 3 inches square), with edible meat removed and reserved
4 parsley sprigs
1/2 teaspoon dried thyme
1 bay leaf
1 teaspoon salt
1/4 teaspoon black

Ingredients For Soup:

2 tablespoons butter
1 large onion, chopped
2 medium carrots, chopped
2 medium sticks of celery, chopped
1 medium turnip, peeled and chopped
2 garlic cloves, minced
Base (recipe above)
2 tablespoons chopped fresh parsley
4 cups bite-size pieces cooked turkey (about 1 pound)
Salt and pepper

In a hurry or in a pinch, substitute veggies (carrots, celery, turnip) with frozen (not canned) mixed vegetables.

FOR SOUP BASE: In a large soup pot, heat the oil over medium heat. Add the onion, carrot, and celery, cover, and cook, stirring occasionally, until softened, about 5 minutes. Add the turkey carcass. Pour in enough cold water (about 3 quarts) to cover the carcass by at least 1 inch. Make sure to use cold water to make your broth: it will draw more flavor from the ingredients. Bring to a boil over high heat, skimming off any foam that rises to the surface.

Add the parsley, thyme, bay leaf, salt, and pepper. Reduce the heat to low. Simmer, uncovered, adding more water as needed to keep the carcass covered, until the broth is well flavored, at least 2 and up to 4 hours.

Place a cheesecloth- or kitchen towel-lined colander over a large bowl or pot. Pour the soup base through the colander, and discard the solids. Let the base stand for 5 minutes, then skim any clear fat from the surface. Add enough water to make 2 quarts soup base; or, return to the pot and boil over high heat until reduced to 2 quarts. Cool completely, then store in airtight containers.
FOR SOUP: In a large soup pot, melt the butter over medium heat. Add the onion, carrots, celery, turnip, and garlic, cover, and cook, stirring occasionally, until the onions are golden, about 6 minutes. Add the soup base and parsley and bring to a boil. Reduce the heat to low and simmer until the vegetables are tender, about 1 hour. To thicken and enhance the color and flavor of the soup, stir cold gravy into the soup to taste during the last 10 minutes of simmering. During the last 5 minutes, stir in the turkey. Season the soup with salt and pepper. Serve hot. Cool completely and store in airtight containers.

Even though I have tried to be very careful in typing the recipes, I cannot be responsible for typographical errors. Some recipes have been given to me and I have not yet had a chance to try them. If ingredients or amounts seem wrong, do not use them.

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