The Thanksgiving Leftover Thread....

[MossRoad]

The party's over. The fat lady sang. You made 28 pounds of meat for 8 people. What to do with the leftovers?

:confused3:


Here's one... Turkey Pot Pie

Get some of those frozen pie crusts. Lay one in a pie pan. Dump in some chunked up turkey, a bag of frozen mixed vegetables, a can of cream of chicken soup and put the other pie crust on top. Pinch the edges, cut a couple vent slits. Bake. Enjoy!

:licking:

 

[Bird]

Sounds like a good recipe. I do like chicken or turkey pot pies but haven't tried making them. But we only had 10 pounds each of turkey and ham for 8 people and made sure when they left that they took enough home with them for a couple of days.:laughing:

 

[mjarrels]

Wife fixed a very large meatloaf for thanksgiving evening meal. Cold meatloaf sandwiches for the next couple days. We went to a local buffet for thanksgiving noon meal, so no leftover turkey/trimings.

mark

 

[MossRoad]

Turkey soup!

As soon as I finished piecing out the bird, I snapped the carcass in half, put all the bones, skins, bits and pieces, etc... into a large pot and poured all the juice, carrots, celery, onions, etc... in as well. Added a couple cups of water and let it simmer down for a couple hours. Put it in the fridge overnight. Next day, take it out, scrape the layer of congealed fat off the top and discard. Put it back on the stove just long enough to liquefy. Pour through a strainer into another pot. Retrieve the carrots and meat chunks from the strainer and add to the strained stock. Put back on the stove, add 1/2 a carton of chicken stock and season with onion powder, garlic powder, parsley, salt and pepper. Add a half a bag of skinny noodles and cook until tender. Serve.

 

[mapper]

Add some curry powder or paste to the pot pie and you have one of my family's favorites.
And for that leftover stuffing, cook it in a waffle iron until crispy. Serve with leftover gravy, not the healthiest treat but it's only once a year.

 

[dragoneggs]

Turkey soup!

As soon as I finished piecing out the bird, I snapped the carcass in half, put all the bones, skins, bits and pieces, etc... into a large pot and poured all the juice, carrots, celery, onions, etc... in as well. Added a couple cups of water and let it simmer down for a couple hours. Put it in the fridge overnight. Next day, take it out, scrape the layer of congealed fat off the top and discard. Put it back on the stove just long enough to liquefy. Pour through a strainer into another pot. Retrieve the carrots and meat chunks from the strainer and add to the strained stock. Put back on the stove, add 1/2 a carton of chicken stock and season with onion powder, garlic powder, parsley, salt and pepper. Add a half a bag of skinny noodles and cook until tender. Serve.

We have two pots of turkey soup on the range as I speak. BIL and SIL coming over in a few... one batch of soup is getting jazzed up with allspice and curry! Lots of good stock came from the turkey carcass and vegetables. I like leek a lot and we are using some of the trailings to add to the stock as well.

 

[4570Man]

We eat them for lunch for the next several days. When whatever is left gets too old to eat we feed it to the dog.

 

[/pine]

Turkey tetrazzini and turkey chop suey are our favorites (after the sandwich meat is gone...)
Leftover ham is for sandwiches, omelets and with eggs (replaces bacon or sausage until it's gone)...even better with home fries and onions...!

 

[MossRoad]

Turkey a la king!

Just find your favorite chicken ala king recipe and substitute turkey! :licking:

 

[MossRoad]

Ham and cheese sliders!

Get some small hamburger buns. Take some soft butter or margarine and mix in some yellow mustard (or honey mustard) to make a smooth spread. Finely chop a sweet onion and mix it into the spread. Spread it on the top of a hamburger bun. Sprinkle some caraway seeds onto the spread. Lay a slice of swiss cheee on that. Add some ham and put the bottom of the bun on. Turn it right-side up and wrap in foil. Place it in a 350 oven for about 15 minutes. Take out, unwrap and serve. :licking: