If at this point you still have Thanksgiving dinner leftovers, it may take a little creativity to make sure they don’t go to waste. Here are some recipes and helpful tips that will not only save you time and space in your refrigerator, but will make for some really tasty meals and treats for the whole family.
• 6 eggs
• 6 cups cooked turkey meat
• 1 16-ounce jar sweet pickles, chopped
• 1 1/2 10-ounce jars mustard-mayonnaise blend
• 3/4 cup mayo
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, thoroughly mix the eggs, turkey, pickles, prepared sandwich and salad sauce and mayonnaise. Chill in the refrigerator approximately three hours before serving. Makes 10 servings.
• 1 leftover turkey carcass (from a 10- to 12-pound turkey)
• 2 quarts water
• 1 medium onion, cut into wedges
• 1/2 teaspoon salt
• 2 bay leaves
• 1 cup chopped carrots
• 1 cup uncooked long grain rice
• 1/3 cup chopped celery
• 1/4 cup chopped onion
• 1 10 3/4 ounce can condensed cream of chicken or cream of mushroom soup, undiluted
Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves. Slowly bring to a boil over low heat; cover and simmer for two hours.
Remove carcass; cool. Strain broth and skim fat. Discard onion and bay leaves. Return broth to the pan. Add the carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender.
Remove turkey from bones; discard bones and cut turkey into bite-size pieces. Add turkey and cream soup to broth; heat through. Makes eight to 10 servings (about 2 quarts).
Turkey Pot Pie
• 1 recipe pastry for a 10-inch double crust pie
• 4 tablespoons butter
• 1 small onion, minced
• 2 stalks celery, chopped
• 2 carrots, diced
• 3 tablespoons dried parsley
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cubes chicken bouillon
• 2 cups water
• 3 potatoes, peeled and cubed
• 1 1/2 cups cooked turkey, cubed
• 3 tablespoons all-purpose flour
• 1/2 cup milk
Preheat oven to 425 degrees. Roll out bottom pie crust and place in the 10-inch pie pan and set aside
Place 2 tablespoons of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make four slits in the top crust to let out steam.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees and continue baking for 20 minutes, or until crust is golden brown. Makes eight servings.
Thanksgiving Leftover Casserole
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 12-ounce can evaporated milk
• 1 cup water
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon onion powder
• 2 tablespoons butter
• 1 cup finely crushed herb-seasoned dry bread stuffing mix
• 1 cup cooked, diced turkey meat
• 1 cup shredded Cheddar cheese
• 2 cups leftover mashed potatoes
Preheat oven to 350 degrees. Lightly grease a 9-by-13-inch baking dish.
Melt 3 tablespoons butter in a saucepan over low heat. Blend in the flour. Slowly stir in evaporated milk and water, then season with salt, pepper and onion powder. Stir sauce over low heat for five minutes.
• In a separate saucepan over low heat, melt 2 tablespoons butter. Blend in the dry stuffing mix. Place the turkey in the prepared baking dish. Pour the sauce over turkey, then sprinkle with Cheddar cheese. Spread mashed potatoes over cheese. Top mashed potatoes with the stuffing mixture.4. Bake 45 minutes in the preheated oven. Makes eight servings.
4 Granny Smith apples, peeled, cored and sliced
• 1 1/2 cups whole berry cranberry sauce or canned whole cranberry sauce
• 1 cup whole wheat pastry flour
• 1 cup rolled oats
• 2/3 cup packed brown sugar
• 2/3 teaspoon ground cinnamon
• 1/2 cup butter melted
Preheat the oven to 350 degrees.
Place apple slices in an 8- or 9- inch square baking dish. Spread the cranberry sauce over the apples. In a medium bowl, stir together the flour, oats, brown sugar, cinnamon and butter until crumbly. Sprinkle over the apples and cranberry sauce, covering completely.
Bake for 45 minutes in the preheated oven, or until apples can be easily pierced with a knife and topping is browned. Makes eight servings.
Here are a few more quick and easy ways to use that turkey for lunch or dinner, as well as other items leftover from your Thanksgiving menu.
1. Cold turkey sandwiches with mayonnaise, salt and pepper to taste, on your choice of bread.
2. Grilled turkey sandwich: toasted sourdough bread, leftover turkey, Swiss cheese, lettuce, tomatoes and onions, honey mustard, salt and pepper.
3. Hot turkey sandwiches and mashed potatoes
4. Chop leftover veggies, combine with mashed potatoes and mix together. Make potato cakes and fry in pan. Good with hot turkey and gravy over top, served with mashed potatoes or mashed sweet potatoes.
5. Turkey corn soup
6. Turkey chili
7. Turkey lasagna
8. Have leftover turkey, stuffing and mixed vegetables? A recipe for Chicken Veg Bake casserole will do the trick. Press leftover stuffing into bottom of large casserole dish, substitute turkey for the chicken, leftover mixed vegetables, combine cream of chicken soup or leftover turkey gravy with Cheez Whiz, heat. Put turkey and vegetables on top of stuffing, pour sauce over top, bake at 350 degrees for 30 minutes. Makes eight servings.