Post your leftover recipes here. (And maybe a suggestion or two on how to get them from thinking they may starve on Thanksgiving if there isn't lots and lots of food.)
This post was modified from its original form on 26 Nov, 14:21
4 Tbsp butter
3/4 lb leftover cooked turkey meat, dark + light meat, chopped into bite sized pieces
1/2 cup finely chopped onion
1/2 pound button or cremini mushrooms, sliced
1/4 cup leftover turkey gravy
1/8 teaspoon nutmeg
2 teaspoons of chopped fresh tarragon or 1/2 teaspoon of dry tarragon
1 Tbsp of chopped fresh thyme or 1 teaspoon dry thyme (important, do not omit)
1 cup of sour cream at room temperature (can substitute plain yogurt)
Salt to taste
Pepper to taste
2 Tbsp chopped fresh parsley
1/2 lb egg noodles, cooked
Heat a large sauté pan on medium heat. Add 1 Tbsp of butter. Add the onions and cook until transparent, about 4 minutes. Remove with a slotted spoon and set aside.
In the same pan, melt 3 Tbsp of butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg, tarragon, and thyme on the mushrooms.
Add the gravy to the mushrooms, continue to cook for another minute.
Reduce the heat to low and add the sour cream to the mushrooms. You may want to add a few tablespoons of water to thin the sauce. Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream will curdle. Stir in the turkey and onions. Add salt and pepper to taste. Adjust seasonings to taste.
Serve immediately over egg noodles. Garnish with a sprinkling of chopped fresh parsley.
Diced turkey on frybread with cheese and salsa...
Turkey and tomato salad, with a nice farm bread...
Turkey pie--fill unbaked pie shell with diced turkey, gravy, squash or green beans, & onions. Top with mashed potatoes, bake at 450 for 15 minutes.
4 ounces shredded Cheddar
1 tablespoon flour
1 cup slivered almonds, toasted
3 cups cooked chopped turkey
1 1/2 cup celery slices
1 tablespoon lemon juice
1 cup mayonnaise
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon red pepper
1 Pastry for 2-crust 9 inch pie
Toss cheese in flour. Combine 3/4 C. cheese, 1/2 C. almonds, and remaining ingredients except pie pastry; mix well. Roll out pastry into a rectangle large enough to line a 12x8 inch baking dish.
Fit pastry into dish and flute edge. Fill with turkey mixture. Top with remaining cheese and almonds.
Bake at 400 degrees for 30-35 minutes
1 package French green beans
1 can cream of celery soup
1 1/2 cup cut up cooked turkey
5 ounces water chestnuts
1/4 cup water
toasted almond slivers
Drain and slice water chestnuts. Combine all ingredients except almonds. Bring to boil. Pour over rice, sprinkle on almonds.
1 package Green Peas in Cream Sauce
1 cup diced, cooked turkey
1/2 teaspoon curry powder
Cook vegetables, add curry powder. Fold in turkey. Cover. Simmer 5 min. Serve over rice.
Quick Cranberry Trifles
2 cups cooked cranberry sauce (not jelly)
1/4 cup cream Sherry (sweet)
1/2 cup chilled heavy cream
1/2 cup melted but cool vanilla ice cream
1 1/2 cups cubed (1/2 inch) pound cake
Stir together cranberry sauce and Sherry in a bowl. Set aside.
Combine heavy cream and ice cream in a bowl, then set in a larger bowl of ice and cold water and beat with an electric mixer until stiff.
Divide half of cake cubes among 4 dessert glasses. Top each serving with a scant 1/4 cup cranberry mixture, then top each with 1/4 cup whipped-cream mixture. Repeat layering with remaining cake cubes, cranberry mixture, and whipped-cream mixture.
Chill, loosely covered with plastic wrap, at least 8 hours for flavors to develop.
Makes 4 dessert servings.
Cooks' note: Trifles can be chilled up to 1 day.
This post was modified from its original form on 26 Nov, 15:08
2 tbsp. flour
1 sm. can evaporated milk
2 c. ham, diced
1 pkg. frozen chopped broccoli
1/4 c. onion, minced
1 c. Swiss cheese, grated
2 c. water
1 c. light cream
Mix flour and evaporated milk in cooker. Add other ingredients except cream. Cook on low 7 hours, or on automatic for 4 hours. Before serving, stir in cream and heat. Yields: 6 servings.