Kourtesan
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~ Recipes For Using Leftovers ~
Uses for Leftover Turkey
These recipes can help you out in the days after, or work very well with frozen leftover meat, light and dark. They are easy and fast and can be adapted to create hundreds of variations.
Ravioli Soup
(Serves about six for a first course, three or four as a meal served with bread. Visually, this is a showstopper and it’s so uncomplicated.)
*One large can of chicken stock (Liquid amount need not be specific)
*Three cans pre-seasoned chicken broth, one roasted garlic, two Italian (Swann’s makes good ones.)
*Six or seven baby portabella mushrooms (These are often the same price as plain white ‘shrooms.)
*One medium red bell pepper, chopped (frozen pre-chopped is perfect and faster)
*One cup white wine (something not to frisky or oaky)
*One package fresh ravioli from dairy or produce case (Any stuffed pasta works here. I prefer a mushroom and cheese ravioli. Or, an Italian sausage variety.)
*Two cups chopped turkey (more or less is fine)
*Shredded parmesan or asiago cheese
*One bay leaf
*Fresh rosemary and basil to taste
*Salt and pepper (From grinders, if possible.)
Cooking it .....
*In a large pot, combine all liquids, reserving about ¼ cup of the wine
*Bring to a strong simmer
*Add bell pepper, mushrooms and bay leaf
*(If frozen, add turkey now)
*Rough chop fresh herbs, set aside
*Gently drop in pasta *and turkey if thawed*
*Salt and black pepper to palate preference
*When the pasta becomes tender, add remaining wine
*Remove the bay leaf
*Add herbs and serve with cheese as garnish
Change-up ingredients
Sausage instead of turkey or added as well
½ cup marinara sauce
½ cup heavy cream
Minced shallots
Tsp high quality vinegar balsamic
Use beef stock and beef broth and drop in spicy meatballs
Get creative!
*
Turkey Marsala on the Run
(This serves maybe three or four. Add salad and bread to cover unexpected stragglers arriving at mealtime.)
*One cup chicken stock
*One cup heavy cream (half and half will work, and people usually have it for coffee)
*Three or four big spoonfuls sour cream or cream cheese (whatever you have and don’t sweat the amounts)
*One cup good Marsala (If it comes from the grocery store’s cooking wine section, it isn’t fit to start a fire. Never cook with anything you wouldn’t pour in a glass and drink.)
*2-3 cups turkey
*¼ cup sweet onion (grating it is fast and easy)
*Minced fresh garlic, fresh thyme, salt and pepper
(freshly ground if possible) to taste
*A little olive oil or butter
*Pasta or rice cooked to package prep instructions to serve desired amount, or steamed veggie of choice to cut carbs
Start your water for pasta before you begin any other prep work. This allows you to have everything ready to add while water comes to boil. Add oil or butter to a large skillet, drop in onion and caramelize it. (Just get the skillet fairly hot, add the onions and cook until the natural sugar comes out and they become kind of brown and sticky.) Remove from heat. Reduce burner to a low setting.
*Here’s a trick. You cannot get the dairy products too warm, too fast or there shall occur very unappetizing separation issues. If you are pressed for time, heat them SLOWLY in the microwave as onions cook, then the dairy ingredients can just be thrown in the hot skillet with other items.*
Add garlic to skillet, stirring as you return it to heat. (Do not let garlic become too hot, a common mistake that causes bitterness.) Throw in stock, cream, sour cream or cream cheese, all but a little of the wine, salt and pepper. (The amount of wine reserved for later is a preference. More added later means a stronger flavor. You be the booze boss of the sauce!) Use a whisk to combine as the mixture warms and comes together. (Adjust burner by sight. If it isn’t getting warm and combining properly, turn it up a notch.) When creamy, add thyme and turkey, continuing to stir. (I find I can make this sauce while putting together salad and still stir frequently enough. Just do not walk away and forget.) Add remaining Marsala. Stir very well and plate with pasta, rice or veggie.
Parsley or more thyme make great garnish for this, or wafer thin slices of lemon. I like lemon and parsley to brighten up the flavor. Possibilities are endless with this. Make the sauce sans meat, then pour it over chicken or pork. The sauce even makes a good cream soup base when sherry is substituted for the Marsala. Exchanging Sambuca for the Marsala and serving it over grilled chicken breasts will get you worshipped.
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Nov/15/2007, 5:34 pm
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1lost1
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Registered: 10-2006
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Re: ~ Recipes For Using Leftovers ~
Yummy thanks ~ both look really good. We have our family meal at Grandma's... I am thinking of doing a bird here too so we have some goodies for the weekend to follow. Haven't decided for certain but with school being out and friends popping in I would rather have enjoy the time visiting than cooking round the clock.
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Nov/15/2007, 8:18 pm
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suzidfloosey
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Registered: 11-2006
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This is a yummy quick bake for leftover turkey.
Amounts depend on the size of your casserole dish:
Steam some broccolli till it's 'al dente' and not too soft
Layer the broccolli into a casserole dish
Shred a good thick layer of cold turkey over the veg
Mix a tin (double this if larger casserole) of campbells cream of mushroom soup with a few large dollops of a good mayonnaise and add a teaspoon of curry powder & some cracked black pepper, stir well.
Pour the mushroom sauce over the meat/veg in the casserole. There should be enough to just cover it but not too sloppy.
Spinkle on a layer of breadcrumbs - you can add crumbled blue cheese or grated parmesan if you like them
Bake at approx 180deg.C for 30 mins or so (again depending on size). It should be piping hot all the way through and the topping should be golden and crunchy.
You can put this together in minutes and great for unexpected callers over the hols!
---
Anyone who lives within their means suffers from a lack of imagination.
Oscar Wilde
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Nov/16/2007, 6:18 am
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Justbec
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North Pole
Under the Tree
Registered: 06-2006
Location: Paradise Lost
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Re: ~ Recipes For Using Leftovers ~
I love to use some of the left over turkey, gravy and veggies in a Pot Pie.
Add leftover turkey, sliced mushrooms and leftover green beans and carrots to low fat, reduced sodium condensed chicken or mushroom soup. Top with a low fat biscuit topping (there’s now a low fat version of Bisquick) or phyllo pastry sheets.
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Nov/16/2007, 9:50 am
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Kourtesan
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Registered: 01-2006
Location: Florida
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Leftover shredded turkey cooked again with spicy BBQ sauce and served on toasted sub rolls is great, too. Add fresh green pepper rings and super thin sliced sweet onion for extra wow.
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Nov/16/2007, 10:50 am
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1lost1
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well I might have to throw a bird in both ovens if these recipes keep posting ~ I can't wait for the bird. We normally do a bird for Thanksgiving and A Bird and a Ham for Christmas so I will have plenty of opportunity to try these out. Something different for us & that's cool because I always feel like we have the same ole same old & when I get in a rut like that it takes all the fun out of preparing a meal.
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Nov/16/2007, 10:51 am
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Kourtesan
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North Pole
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Registered: 01-2006
Location: Florida
Posts: 86
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To change up dressing/stuffing, try adding roasted red peppers (available in grocery store with olives and pickles) and crumbled maple sausage. (Brown it first.)
A twist on the ham, mix crushed pineapple, some of the liquid, brown sugar and garlic. Coat before baking, and again at about the halfway mark.
I love to simmer leftover turkey with a couple cans of chicken broth, chooped onions and celery until its very hot and the veggies have cooked. Then, put a chunk of stuffing in a bowl. (Heated or not. I prefer to let the soup warm it.) Ladle soup over the dressing. Yummm.
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Nov/16/2007, 11:20 am
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