Archive for the ‘Leftover turkey recipes’ Category
Turkey Soup Recipe
July 15th, 2010 | 
Author: | Leftover Turkey Soup Recipe |
Recipe type: Soup
Author:
Prep time: 1 hour
Cook time: 2 hours
Total time: 3 hours
Serves: 8
Here’s a great recipe for the last of the leftover turkey. This recipe also uses the turkey carcass, adding extra flavor that you can’t find in a can.
Ingredients
- 1 onion, chopped
- 2 carrots, 1 chopped and 1 finely diced
- 1 celery stalk, chopped
- 1 tbsp of extra virgin olive oil
- 1/2 cup of dry white wine
- 1 turkey carcass
- 4 cups of chicken stock
- 4 cups of water
- 1 bay leaf
- couple of peppercorns
- 2 sprigs of parsley
- 1/2 tbsp of thyme
- salt and pepper, to taste
Instructions
- Pull apart any leftover turkey meat with your hands, really working the bones to find the remaining secret sweet meat.
- Cook the onion, carrot and celery in extra virgin olive oil over moderately high heat, stirring for 7-10 minutes or until vegetables are golden.
- Add the white wine and bring to a simmer.
- Add the turkey carcass, chicken stock, water, bay leaf and peppercorns.
- Make a bouquet garni by tying fresh parsley and thyme in a little bundle so that you can remove it easily later on.
- Bring everything to a boil.
- Then lower to a simmer and cook for about and hour.
- Remove large pieces of the carcass and strain the soup back into a skillet.
- Heat over medium heat.
- Add the turkey and diced carrots and season with salt and pepper.
- Simmer the soup and skim any froth or fat as it rises to the surface.
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Posted in Leftover turkey recipes, Thanksgiving turkey recipes | 
Tags: Bay Leaf, Bouquet Garni, Celery Stalk, Chicken Stock, Cook Time, Diced Carrots, Dry White Wine, Easy Recipe, Extra Virgin Olive Oil, Google, Head Chef, leftover, Recipe Type, Salt And Pepper, soup, Stock Water, Sweet Meat, Turkey Carcass, Turkey Meat, Turkey Soup Recipe, video, Virgin Olive Oil, Water Bay | 
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Hearty Leftover Turkey Pot Pie Recipe | Thanksgiving Turkey Recipes
| Hearty Leftover Turkey Pot Pie Recipe |
Recipe type: Main
Author:
Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hour 10 mins
Serves: 6
Make a terrific leftover Turkey Pot Pie with our unique recipe.
Ingredients
- 1 pound cooked leftover turkey breast, cubed (about 2 cups)
- 1 cup leftover turkey gravy (or prepare a packaged mix of turkey gravy)
- 14.5 oz. can chicken broth
- 2 tablespoons cornstarch (In the video I mistakenly said 2 teaspoons. It is 2 tablespoons.)
- 15 oz. can mixed vegetables, drained
- 1 unbaked 9-inch deep-dish pie crust, thawed
- 1 round prepared pie crust for top of pot pie
- Freshly ground pepper, to taste
Instructions
- In a medium pot, combine 14.5 oz. chicken broth with 2 tablespoons cornstarch.
- Turn on the heat and cook, stirring constantly until translucent.
- Add in 1 pound leftover cubed turkey and 1 cup leftover turkey gravy.
- Stir until combined, and then add 15 oz. canned mixed vegetables.
- Cook this mixture until the turkey, gravy, and vegetables are bubbly and heated through.
- If the mixture is thicker than you like, add more chicken broth.
- If it seems too thin, mix a small amount of cornstarch with chicken broth and quickly stir it into the cooking turkey pot pie mixture.
- When cooking is complete, spoon the turkey pot pie mixture into an uncooked deep dish pie crust.
- Fill until near the top, but not so full that it might boil over in the oven.
- Now place a round of pie crust over the top of the filled crust.
- Trim the edges of the pie crust circle to match the size of the deep-dish pie crust.
- Then flute the edges, bringing the deep-dish pie crust and the top circle together.
- Cut a few slits in the top pie crust circle to let steam escape.
- Put the completed turkey pot pie in an oven that has been preheated to 350 degrees for about 20 minutes, or until the turkey pot pie is bubbly, and the crust is nicely browned and crisp.
- Remove from the oven, and place on a protected counter top. let stand for 5 minutes before serving.
- Serve with freshly ground pepper, to taste.
Notes
This is one of the best comfort foods around–and a great way to use up leftovers!
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Posted in Leftover turkey recipes, Thanksgiving turkey recipes |
Tags: apricot, broth, casserole, Chicken Broth, Cook Time, Cooking Turkey, corn, cornstarch, cranberry, Deep Dish, Dish Pie, gravy, Ground Pepper, Head Chef, hearty, juice, leftover, Leftover Turkey, Leftover turkey recipes, Medium Pot, pie, Pie Crust, Pot Pie Recipe, Recipe Ingredients, Recipe Type, Thanksgiving turkey recipes, turkey, Turkey Breast, Turkey Gravy, Turkey Pot Pie, Turkey Pot Pie Recipe, Turn On The Heat, vegetable |
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Thanksgiving Dinner Recipes | Corn Bread Dressing Thanksgiving Casserole Recipe
| Corn Bread Dressing Thanksgiving Casserole Recipe |
Recipe type: Casserole
Author:
Prep time: 15 mins
Cook time: 1 hour 15 mins
Total time: 1 hour 30 mins
Serves: 12
A great recipe to use with your leftover turkey and corn bread dressing.
Ingredients
- 1 3/4 C cornmeal
- 3 1/4 tbsp. flour
- 1 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt, divided
- 2 tsp. sugar
- 6 large eggs
- 1 3/4 C buttermilk
- 1 1/4 tbsp. bacon drippings
- 3 1/4 tbsp. butter
- 1 small yellow onion, chopped
- 2 1/2 tsp. garlic, minced
- 1 celery stalk, diced fine
- 1 (8 oz.) pkg. herb seasoned stuffing mix
- 1 (10 ounce) can corn nibblers, drained well
- 1 1/4 C cooked bacon, crumbled
- 2 (14 oz.) cans chicken broth
- 1/4 tsp. pepper
- 1/4 C Parmesan cheese, grated
Instructions
- Place the cornmeal, flour, baking powder, baking soda, 1/2 tsp. salt and the sugar into a large mixing bowl.
- Toss to combine well.
- Break in 2 eggs and pour in the buttermilk.
- Whisk until the mixture is just moistened through.
- Set the oven temperature to 425 degrees and allow preheating.
- Reheat the bacon drippings to very hot.
- Pour the hot drippings into the cornmeal mixture and quickly mix in thoroughly.
- Place the cornmeal mixture into a cake pan.
- Bake 20 minutes or until a nice golden brown.
- Reduce the oven temperature to 350 degrees.
- Melt the butter in a skillet over medium heat.
- Add the onion, garlic and celery and cook for 4 minutes or until tender.
- Break the remaining 4 eggs into a large mixing bowl and slightly beat with a fork.
- Break the cornbread up into the eggs.
- Add the onion mixture, stuffing mix, broth, corn and crumbled bacon.
- Mix with a wooden spoon until just combined.
- Add the remaining salt and pepper and stir to incorporate.
- Butter a large rectangular baking dish on the bottom and sides.
- Spread the mixture into the prepared pan.
- Sprinkle the Parmesan cheese over the top of the casserole.
- Bake 55 minutes or a golden brown.
Notes
This recipe makes more than one rectangular pan can hold. Place the extra in a 9 in. casserole dish and bake at the same temperature for 40 minutes.
Freeze the extra to use for another meal. To cook thaw and bake as you normally would. Add some leftover turkey to the frozen casserole after it has thawed to make a great leftover turkey casserole.
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Posted in Leftover turkey recipes, Thanksgiving casserole recipes, Thanksgiving dinner recipes, Thanksgiving turkey recipes, Turkey stuffing recipes |
Tags: 2 Eggs, Bacon Drippings, Baking Dish, Baking Soda, C Buttermilk, C Cornmeal, Casserole Recipe, Celery Stalk, Corn Bread Dressing, Cornmeal Flour, Cornmeal Mixture, Crumbled Bacon, Dressing Ingredients, Leftover Turkey, Leftover turkey recipes, Onion Garlic, Onion Mixture, Parmesan Cheese, Thanksgiving dinner recipes, Tsp Garlic, Wooden Spoon, Yellow Onion |
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Thanksgiving Dinner Recipes | Cheesy Rice and Egg Thanksgiving Casserole Recipe
| Cheesy Rice and Egg Thanksgiving Casserole Recipe |
Recipe type: Casserole
Author:
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 8
Eggs, Cheese and Rice make this Thanksgiving casserole dish really nice!
Ingredients
- 6 C white rice, cooked
- 6 hard-boiled eggs, sliced
- 4 C Cheddar cheese, shredded
- 4 C white sauce
Instructions
- Spray a casserole dish well with a non stick cooking spray on the bottom and up the sides.
- Set the oven temperature to 350 degrees and allow preheating.
- Start by layering 3 C of the cooked rice in the bottom of the prepared casserole dish.
- Next layer 3 of the sliced boiled eggs.
- Sprinkle in 2 C of the shredded cheese.
- Pour 2 C of the white sauce over the top.
- Add a second layer in the same order as the first ending with the white sauce.
- Bake 45 minutes or until the cheese has completely melted.
Notes
Any type of cheese will work with this casserole. Instant rice is much faster than long grain rice but both work well when making this dish.
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Posted in Leftover turkey recipes, Thanksgiving casserole recipes, Thanksgiving dinner recipes |
Tags: Amp Nbsp, C Cheddar Cheese, C White, Casserole Dish, Casserole Recipe, Cheesy Rice, Cook Time, Cooked Rice, Easy Recipe, Google, Grain Rice, Hard Boiled Eggs, Head Chef, Instant Rice, Leftover Turkey Recipe, Long Grain, Oven Temperature, Recipe Type, Shredded Cheese, thanksgiving dinner recipe, Thanksgiving dinner recipes, White Rice |
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Thanksgiving Dinner Recipes | Candied Yam Thanksgiving Casserole
| Candied Yam Thanksgiving Casserole |
Recipe type: Casserole
Author:
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Serves: 6
One of our childhood favorites – Candied Yams. Our recipe from our family to yours.
Ingredients
- 2 (16 oz.) cans yams, drained well
- 2 eggs
- 1/2 C dark brown sugar, firmly packed and divided
- 1/3 C butter, melted and divided
- 1 tsp. salt
- 1/2 C pecan halves
Instructions
- Place the drained yams into a large mixing bowl and mash well with a potato masher or fork.
- Break the eggs into the mashed yams.
- Add 1/4 C of the brown sugar, 2 tbsp. of the melted butter and the salt to the mixture.
- Use an electric mixer on medium speed and beat the ingredients together well.
- Set the oven temperature on 350 degrees and allow the oven to preheat.
- Spray a 1 qt. casserole dish with a non stick cooking spray.
- Place the yam mixture into the prepared casserole dish.
- Lay the pecan halves over the top of the yam mixture to completely cover the top.
- Sprinkle the remaining brown sugar over the top of the pecan halves.
- Drizzle the remaining butter over the top.
- Bake 25 minutes
Notes
4 fresh yams can be substituted for the canned yams. Peel, quarter and boil them in water until fork tender before mashing.  This dessert also tastes good with mini marshmallows place over the top of the pecans instead of the sugar and butter.  Watch baking time so the marshmallows do not burn.  If they become to brown cover with foil and continue baking.
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Posted in Leftover turkey recipes, Thanksgiving casserole recipes, Thanksgiving dinner recipes |
Tags: 2 Eggs, C Butter, Casserole Recipe, Childhood Favorites, Cook Time, Dark Brown Sugar, Easy Recipe, Electric Mixer, Fork Tender, Google, Head Chef, Medium Speed, Melted Butter, Mini Marshmallows, Oven Temperature, Pecan Halves, Pecans, Potato Masher, Recipe Type, Thanksgiving Dessert, Thanksgiving dinner recipes, thanksgiving recipes, Tsp |
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