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The Day After Thanksgiving – Recipes to Use Turkey Leftovers
By
Nessa |
November 23rd, 2009 |
Category:
Recipes, Thanksgiving |
2 comments
Nessa is a full time wife and mother of two, living the small town life in rural Texas. She loves cooking everything from tried and true recipes to her own wonderful creations. Catch her blogging at Ramblings of a Texas Housewife and on Twitter @Nessa_TX.
Thanksgiving is such a wonderful day of food, family, and fellowship. The day after is often the day of turkey leftovers. So, I decided to share some of my favorite ways to use up all those delicious bits you have left after the big meal is done.
There are so many things you can do with cooked turkey! A good rule of thumb is that if you can use chicken, you can most likely use turkey instead. I’ve done everything from turkey salad to turkey enchiladas with great results. Here are a few more ideas for you. Enjoy!
This is wonderful on homemade bread, a bagel, or a croissant.
Ingredients
- Whipped cream cheese
- leftover turkey breast
- leftover cranberry sauce
- bread of choice
Directions
- Spread the cream cheese on the bread, one or both pieces is up to you.
- Add sliced turkey breast.
- Top with cranberry sauce and second slice of bread.
Yum! This is also good with onion & chive cream cheese or garden blend. Just omit the cranberry sauce and add some sliced avocado or your favorite cheese. We like cheddar or Swiss.
King Ranch Turkey – Leftover turkey is fabulous in place of the traditional chicken in this Texas casserole favorite.
Turkey Tetrazzini – This is a great dish that my family loves when it’s cold outside. There are lots of good recipes available on the web for this. I make mine by making a simple white gravy with lots of onions, garlic, and black pepper. This casserole is great when topped with bread crumbs and/ or cheese before baking.
- Cook a pot of pasta while you are making the gravy.
- Add a bag of frozen mixed vegetables to the pasta right before you drain it, the heat from the pasta will help defrost the veggies.
- Add shredded up turkey tot he gravy once it’s done, then mix it into the pasta veggie mixture.
- Pour all into a greased casserole and bake at 350 degrees until heated through.
Ingredients
- 1lb. leftover turkey, skin and bones removed, chopped
- 4 large potatoes, peeled and diced
- 1 small onion, diced
- 2 larges carrots, sliced
- 1 can whole kernel corn
- 4 cups chicken broth
- 1 tsp. black pepper
- 1/2 teaspoon salt
- 2 tsp. dried dill (optional)
- 1 cup half and half
- 3 T. corn starch
Directions
- Place all ingredients other than half and half and corn starch in a large pot and cook on low heat until potatoes and carrots are tender.
- Mix half and half with the cornstarch, whisking until well blended. Add to the chowder, stirring well.
- Cook until the broth is as thick as you like. If you like a thinner chowder, feel free to add more chicken broth or water.
Stay tuned next Monday for In the Kitchen with Nessa to read Cowboy Brunch. Make sure you subscribe to our free updates so you don’t miss any of her great kitchen how to articles!
Find more cooking articles at Tasty Tuesday, Tempt my Tummy Tuesdays, and Homemaker Mondays.
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I like your recipe for turkey chowder. I’m making a BIG!!! turkey this year, in hope of having lots of leftovers.
THANKS!!! for the recipe.
Geri
My husband loves his turkey sandwiches with cranberry sauce