So you had an amazing Thanksgiving dinner and now it’s time for the best part–
THANKSGIVING LEFTOVERS!
Turkey Tetrazzini
Comfort food at it's finest!
Servings 8
Ingredients
- 4 cups left over turkey cut or pulled into bite sized pieces
- ½ lb fresh mushrooms sliced
- 6 tbsp butter divided
- ½ lb spaghetti
- 3 tbsp all-purpose flour
- 2 cups chicken or turkey broth
- 1 cup heavy cream
- 2 tbsp sherry
- Grated Parmesan Cheese
Instructions
Sauce
- Melt 3 tablespoons butter, blend in flour and add broth, stirring and cooking over low heat until smooth and thickened. Add cream and sherry.
- Sauté mushrooms in 3 tablespoons butter for 2-3 minutes. Cook spaghetti according to package directions. Mix half the sauce into the turkey and the other half of the sauce into the mushrooms and spaghetti.Place the spaghetti mixture into a baking dish, making a well in the center for the turkey mixture. Sprinkle grated cheese over all and bake in a 350°F oven until lightly browned.
Turkey Carcass Soup
I've been making this soup the weekend after Thanksgiving for years. It's hardy enough to be dinner! I usually make the stock one day one and then finish the soup on the next day.
Ingredients
Stock
- 1 turkey carcass broken into pieces
- defatted pan juices or gravy that may be left over
- 12 cups water or enough to cover carcass completely
- 2 medium onions coarsely chopped
- 3 ribs celery diced with leaves, if available
- ½ cup carrots diced
- ½ cup diced well-washed leek optional
- 1 tsp salt if desired
- Bouquet garni, made by tying 6 sprigs fresh parsley, 12 teaspoons thyme leaves in cheesecloth, and one bay leaf
Soup
- 2 tbsp onion minced
- 1 clove garlic minced
- 1 tbsp butter
- 1 cup carrots diced
- ½ cup celery diced
- ½ cup mushrooms finely chopped
- 1½ tbsp all-purpose flour
- 6-7 cups turkey stock
- ⅓ cup raw barley
- 1 cup cooked turkey diced
- 1 tsp marjoram
- salt and pepper to taste
- 2 tbsp chopped parsley
Instructions
Stock
- Combine all the ingredients in a large pot, bring the stock to a boil and simmer it, partially covered, for 2 to 3 hours. (This stock gets better the longer it simmers, as long as you don't cook away the liquid.)Strain the stock and skim off the fat.
Soup
- In a large saucepan, sauté the onion and garlic in butter until they are soft.Add the carrots, celery, and mushrooms, and cook the vegetables, stirring them, 3-5 minutes longer.Add the flour, and cook the mixture, stirring, for another minute.Add the stock, marjoram, salt, pepper and barley. Bring the soup to a boil, reduce the heat, and simmer the soup partially covered for about 1 hour.Add the turkey meat, adjust the seasonings, and heat the soup to boiling. Sprinkle the soup with parsley just before serving.
Too great to reserve only for the Derby! This is a perfect time to try a couple versions of the Kentucky Hot Brown, first presented by
Chef Fred Schmidt of the Brown Hotel.
Kentucky Hot Browns
This open-faced turkey sandwich with bacon and a delicate Mornay sauce was created by Chef Fred Schmidt of The Brown Hotel in the 1920's. Though it is the bomb for a Kentucky Derby party, it is equally scrumptious anytime you happen to have some leftover turkey breast.
Servings 4
Ingredients
- 4 slices Texas Toast or thickly sliced sourdough bread toasted on both sides in a skillet with butter
- 14 oz roasted turkey breast thickly sliced
- 4 slices of crispy cooked bacon
- 2 beefsteak tomatoes sliced ½" thick and slightly charred in a skillet
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2½ cups whole milk
- 2 cups sharp white cheddar grated
- ¼ cup Parmesan grated
- salt and freshly ground black pepper to taste
- sprinkle freshly grated nutmeg
- chives and parsley optional
Instructions
Sauce
- Melt 2 tablespoons butter over medium heat in a medium saucepan. Whisk in the flour and cook for a minute or so. Whisk in the milk and bring to a boil, whisking constantly until thickened, 4-5 minutes. Stir in cheddar cheese and cook, stirring until melted. Season with salt, pepper and nutmeg.
Assembly
- Top each slice of toast with 2 to 3 slices turkey breast and 2-3 slices of tomato. Ladle cheese sauce over the top and sprinkle with Parmesan. Place under the broiler and cook until bubbly and the tops begin to brown. Remove from the oven and top each with the bacon and sprinkle each slice with chives and parsley.
Turkey Tostadas
Toss your leftover turkey with Coriander-Lime Vinaigrette and fill a fried tortilla with it. Add a little more heat and interest with salsa, sour cream and guacamole.
Servings 6
Ingredients
Turkey Tostadas
- Cilantro-Lime Vinaigrette recipe follows
- 2 tbsp vegetable oil
- 6 flour tortillas 6-8" in diameter
- 1½ cups cubed cooked turkey meat
- 3 cups romaine lettuce shredded
- 1 cup Monterey Jack or Pepper Jack cheese grated
- 1 cup canned black beans rinsed
- 1 small red bell pepper stemmed, seeded, cut into ½" pieces
- 1 small yellow bell pepper stemmed, seeded, cut into ½" pieces
- Guacamole, salsa, and sour cream for serving
Cilantro-Lime Vinaigrette
- ½ cup fresh cilantro minced
- ⅓ cup extra-virgin olive oil
- 3 tbsp fresh squeezed lime juice
- 2 tsp Dijon mustard
- 1 tsp ground cumin
- 1 clove garlic minced
- salt and freshly ground black pepper to taste
Instructions
Vinaigrette
- Whisk all ingredients together in small bowl. Let stand at room temperature.
Tostadas
- Make vinaigretteHeat oil in large skillet over medium-high heat. Add 1 tortilla and cook 45 seconds, then turn and cook second side until tortilla is crisp and golden, about 30 seconds. Remove and drain thoroughly on paper towels. Repeat with remaining tortillas.Combine turkey, lettuce, cheese, beans, and bell peppers in large mixing bowl. Add vinaigrette and toss to coat. Place tortillas on plates and top with turkey mixture. Serve at once with guacamole, salsa, and sour cream.
Kentucky Hot Brown Quiche
This quiche recipe takes its inspiration from the world famous Kentucky Hot Brown and is spectacular when served with cranberry sauce and whatever else you have left over from your Thanksgiving feast.
Ingredients
- 1 10" pie crust partially pre-baked
- 1 cup cooked turkey breast chopped
- 1 cup Gruyere cheese grated
- ⅓ cup cooked back crumbled
- 2 medium tomatoes sliced ¼" thick
- 3 ex-large eggs
- 1 cup half-n-half
- 3 tbsp sour cream
- 1 tsp Crystal Diamond Kosher salt
- ½ tsp freshly ground black pepper
- ½ tsp Tabasco sauce
Instructions
- Make and partially bake a 9 or 10 inch pie crust and allow to cool.
- Lightly salt and pepper sliced tomato and place under the broiler until just beginning to char and soften.Preheat oven to 350°F
- Spread bacon, cheese and turkey in bottom of the pie crust.
- Set tomatoes in a circle on top
- Whisk together eggs, half-n-half, sour cream, salt, pepper and Tabasco sauce and pour mixture evenly over the top. Place in pre-heated oven and bake for 45-50 minutes.Allow quiche to rest for 5-10 minutes before serving.
Curried Turkey Salad
This is equally wonderful served in leaves of romaine lettuce or in a sandwich.
Servings 4
Ingredients
- ¼ cup mayonnaise
- ¼ cup sour cream
- 3 tbsp mango chutney
- 1 tbsp curry powder
- ½ tsp salt
- ⅛ tsp freshly ground black pepper
- 3 cups cubed cooked turkey meat
- 3 scallions minced
- 2 ribs celery thinly sliced
- ⅓ cup roasted cashews finely chopped
- ⅓ cup dried currents
Instructions
- Whisk mayonnaise, sour cream, mango chutney, curry powder, salt, and pepper together in a large mixing bowl.Add remaining ingredients and stir to combine.Serve salad at room temperature on lettuce or in sandwiches.
