Turkey Salad
3 cups turkey shredded
1 jar diced Pimentos
1 can Water chestnuts drained and chopped
2 boiled eggs chopped
3/4 cup Mayonnaise
1/4 cup prepared yellow Mustard
1/4 cup Sweet pickle chopped
2 tablespoons Sweet pickle juice
1/4 cup Dill pickle chopped
2 tablespoons Dill pickle juice
1/4 teaspoon Salt
1/4 teaspoon Freshly ground pepper
Mix all ingredients retaining juice from pimentos.
You may have to add a little more mayo to get the right consistency.
The Best Leftover Turkey Sandwich Ever
Mayonnaise
Freshly baked sourdough bread slices
Kosher salt and black pepper
Sliced turkey
Apple slices
Thin red onion slices
Spicy Cranberry Salsa (see next post)
Perfectly cooked bacon
Crisp lettuce
Spread mayonnaise on 1 slice of bread, and sprinkle with salt and pepper.
Seasoning sticks to the mayonnaise!) Layer turkey, apple slices, and red
onion on bread. Spoon on cranberry salsa. Top with bacon and lettuce,
and crown with another slice of bread.
Spicy Cranberry Salsa
2 cups leftover cranberry sauce or 1 (14-oz.) can whole berry cranberry sauce
1/3 cup chopped fresh cilantro
1 jalapeño pepper, seeded and minced
1/2 teaspoon lime zest
1 1/2 tablespoons fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
Stir together all ingredients. Serve immediately, or cover and chill up to 1 week.
Southern Living
Cranberry Crumbles
1 teaspoon baking powder
1/2 teaspoon Baking soda
1/2 teaspoon salt
1 teaspoon Pumpkin pie spice
2 cups all-purpose flour
1 cup unsalted butter
2 cups Old fashioned oats
1 1/2 cups cranberry sauce
Preheat oven to 350 degrees. Butter a 9x13-inch baking pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice.
Using a pastry cutter or two forks, cut in the butter in 1/2-inch cubes into the flour mixture.
4.Stir in the oats.
Put half of the mixture in the baking dish.
Distribute the cranberry sauce evenly over the crust. Crumble remaining dough over the top of the cranberry layer.
Bake for 30 - 35 minutes, or until the crust isgolden brown. Cool completely before cutting into squares.
Turkey Posole
2 dried ancho or pasilla chiles, seeds removed
2 cups hot water
1 garlic clove
2 tablespoons tomato paste
2 tablespoons olive oil
1 thinly sliced medium onion
2 tablespoons chile paste
2 15-ounce cans white hominy, rinsed
8 cups turkey stock or low-sodium chicken broth
2 cups shredded cooked turkey meat
Salt and pepper
Tortilla chips, sliced avocado, cilantro sprigs, and lime wedges for serving
Remove seeds from 2 dried ancho or pasilla chiles; toast in a dry small skillet over medium-high heat, turning, until darkened and fragrant, about 4 minutes. Place in a medium bowl. Add 2 cups hot water; let sit until softened, about 5 minutes. Pulse chiles in a food processor with 1/2 cup soaking liquid, 1 garlic clove, and 2 tablespoons tomato paste until smooth.
Heat 2 tablespoons olive oil in a large pot over medium heat. Cook 1 thinly sliced medium onion, stirring occasionally, until translucent, 6–8 minutes. Add 2 tablespoons chile paste and cook, stirring, until thick and darkened, about 4 minutes. Add two 15-ounce cans white hominy, rinsed, 8 cups turkey stock or low-sodium chicken broth, and 2 cups shredded cooked turkey meat; season with salt and pepper. Simmer until flavors meld, 10–15 minutes.
Serve with tortilla chips, sliced avocado, cilantro sprigs, and lime wedges.
Hearty Turkey Noodle Soup
1 tablespoon extra virgin olive oil
2 cloves garlic, thinly sliced
1 yellow onion, chopped
2 teaspoons chopped thyme
3 1/2 cups low-sodium chicken broth
2 cups baby spinach
2 cups cubed or shredded turkey or chicken
1 1/2 cup uncooked wide egg noodles
1 (15-ounce) can cannellini beans, drained
1 (14.5-ounce) can sliced carrots, drained
Salt and pepper to taste
Heat oil in a large pot over medium high heat. Add garlic and onions and cook for 3 minutes. Add thyme and stir to blend. Add broth, spinach, turkey, noodles, beans, carrots, and salt and pepper and stir well. Bring to a boil, reduce heat, cover and simmer about 15 minutes, or until noodles are tender. Ladle into bowls and serve.
Grilled Roasted Turkey and Provolone Sandwich
2 slices bread, Italian, thick
2 tablespoons mayonnaise (or miracle whip)
1 tomato, cut into four thin slices
1/4 teaspoon salt
1/4 teaspoon pepper, fresh ground black
1 tablespoon basil, thinly sliced fresh
3 slices turkey, oven roasted
2 slices cheese, provolone
1 tablespoon mango chutney
1 tablespoon butter, frying
Spread the mayonnaise on the two slices of bread.
Add the tomato slices and sprinkle with salt and ground pepper.
Next add the sliced basil over the tomato.
Now add the turkey slices.
Add the mango chutney to one of the slices of cheese, then top with the other slice.
Lastly you will add the cheese slices over top of the turkey meat.
Top with your remaining slice of bread and lightly butter, both sides.
Place in a medium low pan and fry until golden brown.
Turkey quesadillas
3 lbs leftover cooked turkey; chopped
1/2 green bell pepper; sliced into strips
1 cup Fresh mozzarella cheese; shredded
1 cup Cheddar cheese; shredded
1 tablespoon Fresh Cilantro; chopped
1 tablespoon Fresh parsley; chopped
1 package Flour tortillas
4 Servings
Slice the green pepper and saute. Add the turkey, parsley and cilantro to the pan to heat.
Spray a pan with some cooking spray. Lay out a tortilla shell in the pan, add some of the meat mixture to the middle of the tortilla, add cheese, then fold over and heat until cheese is melted. Serve with guacamole and sour cream.
Stuffing Frittata
Cooking spray
2 to 3 cups leftover stuffing
1 cup shredded Cheddar (regular or reduced-fat)
6 large eggs
2 large egg whites
3/4 cup milk
1/2 teaspoon mustard powder
1/4 teaspoon ground nutmeg
2 tablespoons grated Parmesan
Salt and pepper
1 tablespoon chopped fresh parsley leaves
Preheat broiler.
Coat an cast iron skillet with cooking spray and place over medium heat. Put stuffing in the bottom of pan to warm and stir to break up a little. Sprinkle cheese over top.
In a medium bowl, whisk together eggs, egg whites, milk, mustard powder, and nutmeg. Pour mixture over stuffing and cheese to cover stuffing. Sprinkle Parmesan over top. Cook on stovetop over low heat for 5 to 7 minutes. Transfer to the broiler and broil for about 2 minutes, until egg is cooked through and cheese is golden and bubbly.
Sprinkle with salt, pepper, and fresh parsley. Serve with sliced tomatoes.
Green Bean Almond Rice
1 tablespoon Butter; - or margarine
1/2 cup almonds; - Slivered
1/2 cup onion; - Chopped
1/3 cup red pepper; Chopped
3 cups Brown rice; (cooked in vegetable broth)
10 ounces French-style green beans; - (frozen), thawed
1/8 teaspoon white pepper; - Ground
1/4 teaspoon Tarragon
8 Servings
Melt butter in large skillet over medium-high heat. Add almonds; stir until lightly browned. Add onions and red pepper; cook for 2 minutes or until tender. Add rice, green beans, white pepper, and tarragon. Stir until thoroughly heated.
Cranberry Turkey Crostini
1 package (12 ounces) fresh or frozen cranberries
1 medium tangerine, peeled and seeded
1/2 cup red wine vinegar
1/4 cup chopped shallots
1/2 cup sugar
1/4 cup chopped seeded jalapeno peppers
1/4 teaspoon pepper
30 slices French bread (1/4 inch thick)
Cooking spray
1 package (8 ounces) reduced-fat cream cheese
1/2 pound thin sliced turkey
Place cranberries and tangerine in a food processor; cover and process until coarsely chopped. Set aside.
In a small saucepan, bring vinegar and shallots to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until mixture is reduced to 1/3 cup, stirring occasionally. Stir in the sugar, jalapenos, pepper and reserved cranberry mixture. Cook for 5 minutes over medium heat, stirring frequently. Transfer to a small bowl; refrigerate until chilled.
Place bread on ungreased baking sheets; lightly spray bread on both sides with cooking spray. Broil 3-4 in. from the heat for 1-2 minutes on each side or until lightly browned. Spread each slice with 1-1/2 teaspoons cream cheese; top with turkey and 1 tablespoon cranberry mixture. Yield: 2-1/2 dozen.
Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Loaded Mashed Potato Cakes
3 slices bacon
2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1/4 teaspoon minced garlic
1 1/4 cups mashed potatoes
1 cup shredded American cheese
3/4 cup all-purpose flour
1 egg, slightly beaten
1/4 teaspoon prepared yellow mustard
1/8 teaspoon ground black pepper
1 dash hot sauce
1 tablespoon vegetable oil
2 tablespoons sour cream
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving bacon grease in skillet; crumble bacon.
Melt butter in bacon grease over medium heat; cook and stir onion, celery, and garlic until tender and lightly browned, about 15 minutes. Transfer vegetables and bacon to large bowl; stir in mashed potatoes, American cheese, flour, egg, mustard, black pepper, and hot sauce.
Heat vegetable oil in a clean skillet over medium heat. Drop spoonfuls of mashed potato mixture, flattening slightly, and fry patties until golden brown on both sides, 5 to 7 minutes. Serve with sour cream.
Turkey Hash
1 1/2 pounds medium Yukon Gold potatoes
7 tablespoons unsalted butter, divided
1 medium onion, finely chopped
2 Cubanelle peppers (Italian green frying peppers), finely chopped
1 cup shredded cooked turkey (preferably dark meat)
4 large eggs
Generously cover potatoes with cold water, then simmer, partially covered, until just tender, 20 to 25 minutes. Drain. Cool slightly, then peel and coarsely grate with a box grater.
While potatoes cool, melt 6 tablespoons butter in a 12-inch nonstick skillet over medium-high heat and cook onion and peppers, stirring occasionally, until golden brown, 8 to 10 minutes.
Add potatoes, turkey, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, turning occasionally, until browned in spots, 15 to 20 minutes. Transfer hash to plates.
Fry eggs in remaining Tbsp butter in skillet over medium heat. Serve on top of hash.
Stuffing Hash
1 small sweet potato, grated on the large holes of a box grater
2 tablespoons unsalted butter
Salt and pepper
2 cups leftover stuffing
Pure maple syrup
4 poached large eggs for serving
Grate 1 small sweet potato on the large holes of a box grater. Heat 2 tablespoons unsalted butter in a medium nonstick skillet over medium heat. Add sweet potato, season with salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes. Add 2 cups leftover stuffing and cook, pressing down firmly, until brown and crisp on the bottom, 6–8 minutes. Turn, drain any excess liquid from pan, and continue to cook until other side is brown and crisp, 6–8 minutes.
Drizzle hash with pure maple syrup, season with salt and pepper, and serve with 4 poached large eggs.
Sweet Potato Hash
Grilled Turkey, Bacon, Radicchio, and Blue Cheese Sandwiches
1 1/2 pounds sweet potatoes; peeled and 1/2-inch diced
2 Tablespoons salted butter
2 Tablespoons vegetable oil
1 Cup diced onion; 1/2-inch cubes
1 Cup diced celery; 1/2-inch cubes
2 cloves garlic; minced
1 Cup diced red bell pepper; 1/2-inch cubes
1 Cup diced green bell pepper; 1/2-inch cubes
1/4 teaspoon red pepper flakes; crushed
Salt and freshly ground black pepper
6 Servings
Place the diced potatoes in a medium pot, cover with 2 inches of cold water, and generously season with salt. Over high heat bring to a boil, reduce the heat to medium, and simmer for 5 minutes. Drain and set aside.
In a large non-stick skillet over medium heat, melt the butter and heat the oil. Add the onion and celery and cook for 10 minutes, until the onions are soft.
Add the garlic and continue to cook for 3 minutes, stirring constantly. Add the red and green peppers, and red pepper flakes, and continue to cook for 5 minutes.
Add the potatoes and cook until they are just heated through, about 1 minute.
Season with salt and pepper to taste. Serve hot.
Turkey Wraps
1 cup mayonnaise
1/4 cup mango chutney
1 1/2 teaspoons curry powder (preferably Madras-style)
4 9- to 10-inch-diameter spinach flour tortillas or plain flour tortillas
2 cups diced cooked turkey meat (about 10 ounces), divided
1 cup chopped fresh cilantro, divided
6 tablespoons coarsely chopped lightly salted peanuts, divided
1 1/3 cups coleslaw mix (preferably green and red cabbage with carrots) without dressing, divided
Mix mayonnaise, chutney, and curry powder in small bowl. Season to taste with salt and pepper.
Spread 2 tablespoons curry-chutney mayonnaise in 2-inch-wide strip down center of 1 tortilla. Top with 1/2 cup turkey, 1/4 cup cilantro, 1 1/2 tablespoons peanuts, and 1/3 cup coleslaw mix. Fold sides of tortilla over ends of filling, then roll up burrito-style, enclosing filling completely. Repeat with remaining ingredients. Cut each turkey wrap in half on diagonal.
Turkey Empanadas
2 cups diced cooked turkey (white and dark meat)
1/2 cup chilled gravy
1 1/2 17.3-ounce packages frozen puff pastry (3 sheets), thawed
1 cup mashed potatoes, divided
1 cup stuffing, divided
1 egg white, beaten to blend with 1 teaspoon cold water (for glaze)
Cranberry sauce
Mix turkey with chilled gravy in small bowl. Roll out 3 pastry sheets to 12-inch long rectangles on floured work surface. Cut out 2 six-inch rounds from each pastry sheet, using small plate as guide (6 rounds total). Place each round on one 8- to 9-inch parchment square.
Spoon 2 1/2 tablespoons mashed potatoes onto half of each pastry round; press lightly to flatten, leaving 1/2-inch border. Top with 2 to 3 tablespoons stuffing, then about 1/3 cup turkey mixture.
Brush glaze around filling on 1 pastry half. Fold plain pastry half over filling, stretching dough to cover. Seal edges with fork tines. Repeat to form 5 more empanadas. Transfer empanadas (still on parchment squares) to 2 rimmed baking sheets (3 on each sheet), spacing 2 inches apart. Chill empanadas 20 minutes.
Preheat oven to 425°F. Press edges of empanadas again with fork tines. Brush empanadas with egg-white glaze and cut small slits in top to allow steam to escape. Bake empanadas 10 minutes. Reduce heat to 350°F and bake empanadas until puffed and golden, 25 to 35 minutes longer. Serve empanadas, passing cranberry sauce alongside.
Turkey and Mushroom Risotto
8 cups Day-After Turkey Stock (see below)
4 tablespoons (1/2 stick) unsalted butter, divided
1 small yellow onion, thinly sliced
2 cups assorted fresh mushrooms (preferably wild, but white buttons will do), thinly sliced
2 cups arborio or carnaroli rice
1 cup shredded leftover turkey meat (optional)
1/2 cup shredded Parmesan
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped flat-leaf parsley
Bring stock to a simmer in a medium pot over medium heat. Reduce heat to low. Cover and keep warm.
Meanwhile, melt 3 tablespoons butter in a large pot over medium heat until it begins to foam. Add onion. Sauté, stirring occasionally, until onion is soft and translucent and just beginning to turn golden, about 5 minutes.
Add mushrooms; cook, stirring occasionally, until soft, and any liquid released has evaporated, 5-7 minutes.
Add rice; stir to coat. Add 1/2 cup warm stock and stir constantly until liquid is absorbed. Continue adding stock by 1/2-cupfuls, stirring constantly, until rice is tender but still firm to the bite, about 20 minutes. Add leftover turkey meat, if using; stir to combine and to warm through, adding a little stock or water if necessary to keep mixture creamy, about 3 minutes.
Stir Parmesan and remaining 1 tablespoons butter into risotto. Season to taste with salt and pepper. Divide among warm bowls. Garnish with chopped parsley.
Day-After Turkey Stock
3 chopped celery stalks
1 chopped onion
1 turkey carcass (broken into pieces), and water to cover (12-14 cups)
Combine 3 chopped celery stalks, 1 chopped onion, 1 turkey carcass (broken into pieces), and water to cover (12-14 cups) in a stockpot. Set over high heat and bring to a boil. Reduce heat and simmer until broth is reduced by 1/3, about 3 1/2 hours. Strain; discard solids. Let cool; cover and chill. DO AHEAD Stock will keep chilled for 3 days or frozen for 3 months.
Tuscan Turkey Soupy Noodles
Carcass from a 12- to 14-pound roast turkey, including skin, or 6 pound turkey wings
4 quarts water
2 medium leeks, greens reserved and white and pale green parts washed (see Cooking Tips) and chopped
6 large garlic cloves, finely chopped
1/4 cup olive oil
1 medium onion, chopped
1 1/2 tablespoons chopped rosemary
3 carrots, chopped
3 celery ribs, chopped
1 (28-ounce) can whole tomatoes in juice, drained and chopped
8 ounces dried egg pasta squares (such as Cipriani brand tagliardi), or dried no-boil egg lasagne sheets (such as Barilla), broken into roughly 1- to 1 1/2-inch pieces
5 to 8 ounces baby spinach
grated Parmigiano-Reggiano
Break down carcass into smaller pieces. Simmer carcass, water, reserved leek greens, and 1/2 teaspoon salt in a 7- to 10-quart heavy pot, uncovered, skimming froth, 3 hours.
Discard large bones with a slotted spoon or tongs, then strain stock through a large sieve into a large bowl (discard solids).
If stock measures less than 10 cups, add water. If it measures more, boil until reduced.
If using stock right away, let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. If not, chill (covered once cool) before removing fat. (It will be easier to remove when cool or cold.)
Cook garlic in oil in cleaned pot over medium heat, stirring, until pale golden, about 1 minute. Add onion and 1/4 teaspoon salt and cook, stirring occasionally, until golden, 5 to 8 minutes. Stir in chopped leeks and rosemary and cook, covered, stirring occasionally, until leeks are softened, about 5 minutes. Add carrots, celery, and 1/4 teaspoon salt and cook, stirring occasionally, 3 minutes. Stir in tomatoes and stock and simmer, uncovered, stirring occasionally, until vegetables are tender, about 20 minutes. Season with salt and pepper.
Stir in pasta and briskly simmer soup, stirring occasionally, until pasta is al dente. Add spinach and stir until wilted.
Turkey Cream Puff Pie
For filling
1 small tomato
1 small onion, finely chopped (1/2 cup)
2 tablespoons unsalted butter
1/8 teaspoon salt
2 large white mushrooms, finely chopped (1/4 cup)
1 tablespoon all-purpose flour
1/4 cup plus 2 tablespoons reduced-sodium chicken broth
1 1/4 cups finely chopped cooked turkey
1 tablespoon chopped fresh flat-leaf parsley
For cream puff
3/4 cup water
3/4 stick (6 tablespoons) cold unsalted butter, cut into small pieces
1/2 teaspoon salt
3/4 cup all-purpose flour, sifted after measuring
4 large eggs, at room temperature for 30 minutes
3 oz Swiss cheese, cut into 1/4-inch dice (about 3/4 cup)
2 tablespoons finely grated Parmigiano-Reggiano (using a Microplane rasp)
1/2 teaspoon dry mustard powder
Make filling:
Using a sharp knife, cut a shallow X in bottom of tomato and immerse in a saucepan of boiling water 10 seconds. Immediately transfer tomato with a slotted spoon to a bowl of ice and cold water to cool, then drain. Peel, seed, and finely chop tomato.
Cook onion in butter with salt in a 10-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 4 minutes. Add mushrooms and cook, stirring occasionally, until mushrooms begin to brown, about 3 minutes. Sprinkle with flour and cook, stirring constantly, 1 minute, then stir in broth and bring to a boil over moderate heat, stirring constantly. Reduce heat and simmer, stirring, 1 minute (sauce will be thick). Remove from heat and stir in turkey, parsley, chopped tomato, and pepper to taste.
Make cream puff dough:
Put oven rack in middle position and preheat oven to 375°F.
Bring water to a boil with butter and salt in a 1 1/2- to 2-quart heavy saucepan. Reduce heat to low and add flour all at once, then stir vigorously with a wooden spoon until dough forms a ball and pulls away from sides of pan, 1 to 2 minutes.
Remove from heat and stir vigorously for 1 minute more to release steam, then beat in 3 eggs, 1 at a time, beating until incorporated after each addition. Stir in Swiss cheese, 1 tablespoon parmesan, and mustard, then spread dough with dampened hands into a buttered 9-inch pie plate. Create a 6-inch-wide hole in center by pulling dough toward edge of pie plate, then mound filling in hole. Push dough 1 inch up sides of filling, leaving top of filling exposed. Lightly beat remaining egg and brush some over dough (reserve remainder for another use), then sprinkle with remaining tablespoon parmesan.
Bake pie until dough is puffed and golden, about 40 minutes, then cut 4 slits with a small knife around side of dough to release steam and bake 10 minutes more. Let pie stand 5 minutes before serving.
