Learn how to remove the carcass when making Thanksgiving turkey soup in this free cooking video with turkey leftover recipes.

Expert: Brandon Sarkis
Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga.
Filmmaker: brandon sarkis

Duration : 0:2:40

Technorati Tags: classes, cook, cooking, directions, dish, food, ideas, ingredients, leftover, make, Recipes, Seasonings, soup, thanksgiving, turkey

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Duration : 0:2:59

Technorati Tags: American, Association, Heart Healthy, KCRA, leftover, recipe, Reuben, Sacramento, Sandwich, turkey

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Luci Lock of Mercola.com shows you how to use leftover turkey to make a delicious, savory dish with rosemary and shallots.

Duration : 0:3:30

Technorati Tags: cooking, health, healthy, left, leftover, leftovers, lock, luci, mercola, over, recipe, rosemary, Shallots, turkey

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Luci Lock of Mercola.com shows you how to use leftover turkey to make delicious and simple lettuce wraps.

Duration : 0:1:48

Technorati Tags: health, healthy, left, leftover, leftovers, lettuce, lock, luci, mercola, over, recipe, thanksgiving, turkey, wraps

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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
1. Pull apart any leftover turkey meat with your hands, really working the bones to find the remaining secret sweet meat.
2. 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.
4. Add the white wine and bring to a simmer.
5. Add the turkey carcass, chicken stock, water, bay leaf and peppercorns.
6. Make a bouquet garni by tying fresh parsley and thyme in a little bundle so that you can remove it easily later on.
7. Bring everything to a boil.
8. Then lower to a simmer and cook for about and hour.
9. Remove large pieces of the carcass and strain the soup back into a skillet.
10. Heat over medium heat.
11. Add the turkey and diced carrots and season with salt and pepper.
12. Simmer the soup and skim any froth or fat as it rises to the surface.

Visit HolidayKitchen.TV for step by step instructions and to buy the DVD!

Duration : 0:2:36

Technorati Tags: christmas, cooking, holiday, leftover, recipe, soup, turkey, video

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Sacramento area chefs offer some recipes for cooking with your leftover Thanksgiving turkey.

Duration : 0:2:20

Technorati Tags: Chef, cooking, KCRA, leftover, Recipes, Sacramento, thanksgiving, turkey

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In this video, Betty demonstrates how to make her terrific Turkey Pot Pie from her Leftover Crock Pot Roast Turkey Beast with Gravy recipe. Betty demonstrates that with 3 pounds of turkey breast, you can have three complete dinners: tender sliced turkey breast with gravy, cornbread-sage dressing, and Blakemore peas; bubbling turkey pot pie in crust, and turkey-vegetable stew (or soup)!

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 of prepared pie crust for top of pot pie (You can find this at your grocery store already made, or you can make it yourself–see Betty’s Basic Pie Crust Making)
Freshly ground pepper, to taste

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. This is one of the best comfort foods around–and a great way to use up leftovers!

Duration : 0:9:7

Technorati Tags: apricot, beautiful, Betty, Betty's, bettyskitchen, breast, broth, casserole, chicken, comfort, cooked, cooking, corn, cornstarch, cranberry, crisp, crock, crunchy, crust, daytime, deep, delectable, delicious, Dinner, dish, eat, entertain, entertaining, excellent, family, fashioned, food, good, gravy, great, hearty, homemade, juice, kitchen, left, leftover, lunch, luscious, meal, meat, mixed, old, over, overnight, pie, pot, recipe, roast, scrumptious, southern, starch, tasty, tenderizer, turkey, vegall, vegetable, water, white, zesty

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Thanksgiving Dinner Recipes: Easy Three Cheese Turkey Stuffing Recipe

What You Need:

3 C water
3 tbsp. butter
3 (6 oz.) pkgs. stuffing mix
3 eggs
1 (4 oz.) pkg. Monterey Jack cheese, shredded
1 (4 oz.) pkg. mozzarella cheese, shredded
1 (4 oz.) pkg. Cheddar cheese, shredded

How to Make It:

Place the water in a large pot over high heat and bring to a steady boil.
Add the butter and stir to help melt.
Add the stuffing mix and stir until completely moistened.
Cover the pan and remove it from the heat.
Allow the stuffing to stand 5 minutes or until all the water is absorbed.
Place all 3 types of cheese in a large mixing bowl.
Toss to mix the cheese together well.
Break the eggs into a separate bowl and beat together with a fork.
Place 1 C of the cheese mixture into the eggs and mix with a fork until well combined.
Pour the egg cheese mixture into the stuffing and mix together well.
Butter a 2 qt. casserole dish on the bottom and up the sides.
Spread the stuffing into the prepared casserole dish.
Sprinkle the remaining cheese mixture over the top being sure to go all the way to edges of the casserole.
Set the oven temperature to 375 degrees and allow the oven to preheat.
Bake the stuffing 18 minutes or until the cheese on top has melted and the top is a light brown.

This Thanksgiving Dinner Recipe Serves 12

Add any cooked vegetable such as broccoli or carrots to this dish.  You can also add leftover turkey or chicken for a special after Thanksgiving treat.

Click Here to see more great Thanksgiving recipes

Technorati Tags: Leftover turkey recipes, Thanksgiving dinner recipes, Thanksgiving turkey recipes, Turkey stuffing recipes

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Thanksgiving Dinner Recipes: Corn Bread Dressing Thanksgiving Casserole Recipe

What You Need:

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

How to Make It:

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.

This Thanksgiving Casserole Recipe Serves 12

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.

Click Here to see more great Thanksgiving recipes

Technorati Tags: Leftover turkey recipes, thanksgiving casserole recipe, Thanksgiving dinner recipes, thanksgiving recipes

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Thanksgiving Dinner Recipes: Spanish Rice and Tomato Thanksgiving Casserole Recipe

What You Need:

4 tbsp. butter
2 (6.8 oz.) pkgs. Spanish rice and vermicelli mix
4 C water
1 (14.5 oz.) can diced tomatoes, untrained
1 (10 oz.) can diced tomatoes with green chilies, untrained
1 (11 oz.) can whole kernel corn, drained well
1/2 C sour cream
1 (4 oz.) pkg. Mexican cheese, shredded and divided

How to Make It:

Place the butter in a large skillet over medium heat.
Heat until the butter is completely melted.
Stir in the rice and vermicelli mix and sauté 4 minutes or until golden brown.
Carefully add the water.
Stir in both cans of tomatoes and the seasoning packets that come with the rice.
Set the heat to medium high and bring the mixture to a steady boil.
Reduce the heat to low, cover the skillet and continue cooking 18 minutes or until the rice is tender.
Place the corn in a mixing bowl.
Add the sour cream and half of the cheese blend.
Mix with a rubber spatula from the bottom up to insure all the ingredients are combined together well.
Stir the rice mixture into the corn mixture.
Spray a 3 qt. casserole dish with a non stick cooking spray.
Set the oven temperature to 375 degrees and allow the oven to preheat.
Spread the mixture into the prepared casserole dish.
Spread the remaining shredded cheese over the top of the casserole.
Bake 20 minutes making sure the casserole is heated through.

This Thanksgiving Casserole Recipe Serves 8

Any leftover can be used to make a great turkey casserole the next day.  Just dice up the turkey and stir it into the leftover casserole, cover and heat in a 350 degree oven until hot.

Click Here to see more great Thanksgiving recipes

Technorati Tags: Leftover turkey recipes, thanksgiving casserole recipe, Thanksgiving dinner recipes, thanksgiving recipes

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