Thanksgiving Leftovers make some people run screaming from the kitchen and others love them more than the actual meal.I've been making what we call a Garbage Casserole with the leftovers for as long as my sons can remember and now they make it themselves. It sounds terrible but is so good that we make sure we have enough leftovers to make several casseroles. It freezes beautifully and tastes really good a few months later.
What do you do with your leftovers after Thanksgiving?Garbage CasseroleLayer in a casserole:TurkeyStuffing Sweet Potatoes Gravy Make several layers.Pour gravy over all and top with mashed potatoes. Bake 350 for 45-60 minutes or until piping hot.
Amish Turkey Pot Pie Soup
1 turkey carcass, chopped or broken into lg pieces3 med celery stalks, cut into 1/2" slices3 med carrots, cut into 1/2" rounds1 lg onion, chopped2, 13 3/4 oz cans chicken broth5 cup water, or more if needed, to cover carcass4 sprigs parsley1 tsp salt1/2 tsp dried thyme1 bay leaf1/4 tsp black peppercorns2 med boiling potatoes, unpeeled, cut into 1" pieces1/2 lb wide egg noodles3 cup coarsely chopped cooked turkey
Combine carcass pieces, celery, carrot and onion, broth and enough water to cover carcass by 1" in a large stockpot. Bring to boil over high heat and skim off any foam that rises to the surface. Reduce heat to low. Add parsley, salt, thyme, bay leaf and peppercorns. Simmer, uncovered, 2 to 4 hours, the longer the better.
With tongs, remove carcass pieces. Cut off any usable meat and add to soup. Increase heat to medium. Add potatoes and simmer until potatoes are about half cooked, about 10 minutes. Add noodles and cook 10 minutes longer until potatoes and noodles are tender. Add turkey and cook until turkey is heated through, about 2 minutes. Remove bay leaf before serving.
Shirley D
Rich Turkey Stock
Bones and Skin from a 12-lb.turkey2 carrots, each cut in half crosswise1 celery stalk, cut in half crosswise1 large onion, quartered1 whole head garlic, halved5 cups water3 (14-oz. cans) chicken broth1/4 teas. black peppercorns
1. Preheat oven to 425º
2. Cut turkey carcass into quarters; place the carcass, skin, carrots, celery, onion and garlic on a jelly roll pan or shallow roasting pan. Bake at 425º for 45 min., stirring once
3. Plate turkey and vegetables, water, broth and peppercorns in a large stockpot; Bring to a boil; cover; reduce heat and simmer 2 hours. Strain mixture through a sieve into a bowl, reserving stock. Discard solids. cover and chill stock 8 hours or overnight. Skim solidified fat from surface; discard fat.
Yield 9 cups
For a larger turkey, cut carcass into smaller parts.
Cooking Light, Nov. 2003
Turkey Pot Pies1 cup chopped peeled red potato1 cup chopped carrot1 cup frozen baby lima beans1 cup chopped onion1/3 cup butter or margarine, melted1/3 cup all-purpose flour2 cups chicken broth1 cup half-and-half4 cups chopped cooked turkey1-1/2 Tbsp minced fresh sage1 tsp salt1/2 tsp pepper1-1/2 (17-1/4 oz) packages frozen puff pastry, thawed1 egg yolk, lightly beaten1 Tbsp half-and-halfCook potato and carrot in boiling water to cover 5 minutes. Add lima beans; cook 5 minutes or until crisp-tender. Drain vegetable mixture; set aside.Cook onion in butter in a Dutch oven over medium heat, stirring constantly, until tender. Add flour; cook, stirring constantly, 1 minute. Add broth and 1 cup half-and-half; cook, stirring constantly, until mixture is thickened and bubbly. Stir in turkey and vegetable mixture. Stir in sage, salt, and pepper.Spoon mixture into 4 (2-cup) oven-proof soup bowls.Roll puff pastry to 1/8" thickness on a lightly floured surface. Cut circles of pastry large enough to cover tops of bowls (5" to 6"). Combine egg yolk and 1 Tbsp half-and-half; brush half of egg mixture onto edges of pastry circles. Invert over turkey mixture in each bowl. Fold edges under and crimp. Cut decorative shapes from remaining pastry, if desired,, arranging cutouts in center of pies. Brush top of each pot pie with remaining egg mixture.Bake at 400 for 15-20 minutes or until pot pies are golden. Serve hot.Yield: 4 servings
Cream of Turkey and Rice Soup1 turkey carcass
1/2 cup butter or margarine1/2 cup all-purpose flour1 large onion, chopped (about 1-1/2 cups)2 shallots, chopped3 large carrots, scraped and chopped3 stalks celery, sliced1 cup uncooked long-grain rice1-1/2 tsp salt1/2 tsp pepper2 tsp chopped fresh thyme or 1/2 tsp dried thyme1 cup whipping creamPlace turkey carcass in a large stockpot or Dutch oven; add water to cover. Bring to a boil; cover, reduce heat and simmer 1 hour. Remove carcass from broth, reserving 10 cups of broth. Cool carcass and pick meat from bones. Set meat aside.Melt butter in stockpot over medium-high heat. Add flour and cook 5 minutes, stirring constantly. (Roux will be a blond color.) Add onion, shallots, carrot and celery to roux; reduce heat to medium. Cook 10 minutes, stirring often. Stir in reserved broth, turkey meat, rice, salt, pepper and thyme; bring to a boil. Cover, reduce heat and simmer 20 minutes or until rice is tender. Add whipping cream; simmer, uncovered, 5 minutes or to desired thickness.Yield: 3-1/2 quartsFrom: Southern Living
6 cups fat free, low sodium chicken broth (or defatted turkey stock from the carcass) 1/2 cup pasta noodles or rice 1 large carrot, diced 1 celery stalk, sliced 1 cup cooked white-meat turkey ground black pepperBring broth to a boil in a large saucepan, then reduce to a simmer. Add pasta or rice, followed by carrots and celery. Simmer for 20 minutes or until rice is cooked and vegetables are tender. Add cooked turkey and simmer for a further 5 minutes. Season with pepper. Ladle into 6 bowls and serve.
Turkey-Leftover Cranberry Salad
1 env. gelatin1/4 c. cold water1 can cranberry saucel/2 c. orange juice1/2 c. finely diced celery1/2 c. chopped pecans
Mash cranberry sauce with fork. Add orange juice. Heat to boil and add gelatin. Mix. Cook until slightly thickened. Cool. Add celery and nuts; pour into mold. Allow to become almost firm.
1 env. gelatin 1/4 c. cold water2/3 c. mayonnaise 1/2 c. evaporated milk 2 c. diced cooked turkey 1 c. diced celery 1/2 tsp. salt
Soften gelatin in cold water, then dissolve over boiling water. Mix mayonnaise, milk, chicken, celery, and salt together. Add gelatin and spread on top of other mixture which should be almost firm. Allow to chill. Serve on salad greens. Store leftover in fridge. Keeps well for several days.
Makes 10 servingsFrom JeneeB
What we used to do was always magnificent. <g>
As many sliced turkey breast sandwiches with stuffing and (sliced, canned -- with ridges) cranberry sauce on white bread with mayonnaise for starters, with the first coming not more than four hours after the big meal, and the rest over the next several days. Several more dinners of roast turkey, stuffing, cranberry sauce, candied yams, mashed rutabagas and mashed potatoes. A couple of meals of hot, open-faced turkey sandwiches with stuffing, mashed potatoes and gravy. And always, turkey soup made from the carcass and whatever meat might still be found.
I could never get enough turkey. And yes, we'd always make tons of stuffing, rutabagas and mashed potatoes. Unfortunately, my wife would also see to it that there were enough candied yams for three armies.
