OT--- Leftover turkey ideas

Since when I cook a turkey, I cook a large one there are always
leftovers. VBG
So I have some very good recipes to use turkey.
I am sure some of you have them too, so this sounds like a good time to
start compiling ideas.

Here is a favorite around the Cook house:

Curried Turkey

Ingredients:
turkey meat, cut in bite size pieces
turkey stock (Can substitute chicken stock/broth if desired)
apples, cored and cut into bite size chunks
onions, cut in largish pieces
curry powder/paste of your choice
cooking oil (olive, corn, whatever)
optional: additional vegetables like carrots, peas, and such

rice and condiments (salted peanuts/coconut/plain yogurt/chutneys/etc)

Prep:
Prepare and cook rice. While rice is cooking sauté onion in a bit of oil
until it starts to turn translucent.
Add curry powder/paste. (Can also add additional turmeric or other
seasonings if desired) Note: add a bit more than you think you want. It
will be tamed by the rice.
Stir in stock, turkey, apples and other vegetables. Don't use too much
stock, you can add more as needed.
Simmer until apples are tender and onions thoroughly cooked.
Serve over rice with condiments.
The more stock you add the more liquid you will have. Sometimes you want
a "dry" curry, sometimes a more soupy, "wet" curry. Quantities are
variable depending on how many you are feeding and how much you have on
hand. G Potato chunks added early on will stretch it a lot if needed. G
Enjoy.

Pati,in Phx who is going to make a Shrimp curry in a bit. G
http://community.webshots.com/user/PatiCooks

"Pati C." wrote in message
...
Since when I cook a turkey, I cook a large one there are always leftovers.
VBG
So I have some very good recipes to use turkey.
I am sure some of you have them too, so this sounds like a good time to
start compiling ideas.

Anyone sharing my DNA seems totally adverse to turkey soup; 'Good Turkey
Soup' is an oxymoron in this household. This is not up for debate, it's
personal choice, we who share my DNA, all stand firm here, you can't change
our minds, if you like turkey soup go for it, more power to you!! After
dinner and clean up is in progress somebody who can be trusted with a sharp
pointy object is assigned to remove all possible meat left on the turkey
carcass, said carcass is then dropped into a clean plastic bag and the
announcement is made......."Anyone who wants this to take home to make that
damned soup better speak now 'cause it's about to be flung in the trash."
There is always a taker, never one yet, however, who shares the 'family
DNA'.

"Turkey a Lacking" is the absolute favorite 'de ja food' after turkey
sandwiches. This dish got it's name over 30 years ago when my 1st grader
son, who was allowed to choose one hot lunch a week to buy at school, was
carefully reading the menu to make his weekly choice and asked......."What's
Chicken a Lacking?" huh??? I had to go look at what he was
reading......Chicken ala King!!! Well, we love it made with turkey too and
it's been called Turkey a Lacking ever since......still number one favorite
here, good stuff, yum!

Make a bucket of your favorite, tasty cream gravy, (butter, flour, milk,
half & half, make Paula Dean proud!....salt, pepper and just a dab of
powdered mustard) dump in what's left of the turkey after the swarming
hoards have been scavenging for sandwiches, any gravy IF there's any left
(during the holidays gravy is considered to be a beverage or food group, not
a condiment, so there's seldom any left over) toss in a bag of frozen
peas&carrots (still frozen) and gently heat and stir until the veggies are
hot but the peas are still bright green.....pour it over rice, noodles or
big ol' fluffy buttermilk biss-kits. You can dump in pimento, green peppers,
onions, mushrooms and all kinds of things sautéed in the butter first but we
are purists here, we like our chicken and turkey "lacking". *IF* there's any
of this left over, which there seldom is, I use it for a base to make a
turkey pot pie......then the turkey is only a vague, fond memory and
somewhere in town is a family heading into the second week of that *^&^*
turkey soup!

Most of the time the bowl of left over Turkey a Lacking, that I had hidden
in the fridge, saved for a turkey pot pie, was consumed by nuking it and
then poured on toast for breakfast the following morning.......but then I
had a herd of teenaged boys living with me for years so just the mention of
"left-overs" found me laughing hysterically at the absolute nonsense of such
a concept!!

Val

Turkey Roll (A Texas Hill Country Tradition)

Cut up turkey into small bits.

Make sweet-milk biscuit dough with half the normal baking powder.

Make one medium white sauce, with a dash of white pepper, a dash of
sage and a dash of thyme.

Using heavy duty foil rather than wax paper, dust a large piece with
flour and roll out the biscuit dough in an oblong shape, about 1/4
inch thick. Mound turkey pieces on the dough and pour white sauce all
over it. Put a big sprinkle of black pepper and salt over the meat
and sauce.

Right here, if you want to, you can sprinkle on some cut up onions or
carrots or add some extra thyme or sage.

Pull the ends of dough up over the turkey, sealing the dough at the
ends and down the middle. Carefully dust off the excess flour around
the Turkey roll. Have someone hold a large cooking sheet while you
carefully slide the heavy duty foil and turkey roll onto the sheet.

Bake in 350 F. oven until dough is good and golden brown and white
sauce is bubbling out of middle seam. Let it set for 15 minutes or so
after taking out of oven.

Make your favorite kind of gravy, a big batch. Cut Turkey Roll into
slices.

Serve Turkey Roll with gravy to pour over and cranberry sauce and
greenbeans cooked the old fashioned way (with meat to season the
beans).

Be prepared for hugs of gratitude.

Sunny

WE might be related Val! I used to cringe when DMIL would lament..."Oh
those bones would make such good soup". I did bag them for her a couple
times. But for the most part, whatever didn't fall off the carcass was left
for the garbage. Unless DH felt compelled to pull off the greasy meat left
on the bones. Not my job!

--
Kathyl (KJ)
remove "nospam" before mchsi
http://community.webshots.com/user/kathylquiltz
"Val" wrote in message
...

"Pati C." wrote in message
...
Since when I cook a turkey, I cook a large one there are always
leftovers. VBG
So I have some very good recipes to use turkey.
I am sure some of you have them too, so this sounds like a good time to
start compiling ideas.

Anyone sharing my DNA seems totally adverse to turkey soup; 'Good Turkey
Soup' is an oxymoron in this household. This is not up for debate, it's
personal choice, we who share my DNA, all stand firm here, you can't
change our minds, if you like turkey soup go for it, more power to you!!
After dinner and clean up is in progress somebody who can be trusted
with a sharp pointy object is assigned to remove all possible meat left on
the turkey carcass, said carcass is then dropped into a clean plastic bag
and the announcement is made......."Anyone who wants this to take home to
make that damned soup better speak now 'cause it's about to be flung in
the trash." There is always a taker, never one yet, however, who shares
the 'family DNA'.

"Turkey a Lacking" is the absolute favorite 'de ja food' after turkey
sandwiches. This dish got it's name over 30 years ago when my 1st grader
son, who was allowed to choose one hot lunch a week to buy at school, was
carefully reading the menu to make his weekly choice and
asked......."What's Chicken a Lacking?" huh??? I had to go look at what
he was reading......Chicken ala King!!! Well, we love it made with turkey
too and it's been called Turkey a Lacking ever since......still number one
favorite here, good stuff, yum!

Make a bucket of your favorite, tasty cream gravy, (butter, flour, milk,
half & half, make Paula Dean proud!....salt, pepper and just a dab of
powdered mustard) dump in what's left of the turkey after the swarming
hoards have been scavenging for sandwiches, any gravy IF there's any left
(during the holidays gravy is considered to be a beverage or food group,
not a condiment, so there's seldom any left over) toss in a bag of frozen
peas&carrots (still frozen) and gently heat and stir until the veggies are
hot but the peas are still bright green.....pour it over rice, noodles or
big ol' fluffy buttermilk biss-kits. You can dump in pimento, green
peppers, onions, mushrooms and all kinds of things sautéed in the butter
first but we are purists here, we like our chicken and turkey "lacking".
*IF* there's any of this left over, which there seldom is, I use it for a
base to make a turkey pot pie......then the turkey is only a vague, fond
memory and somewhere in town is a family heading into the second week of
that *^&^* turkey soup!

Most of the time the bowl of left over Turkey a Lacking, that I had hidden
in the fridge, saved for a turkey pot pie, was consumed by nuking it and
then poured on toast for breakfast the following morning.......but then I
had a herd of teenaged boys living with me for years so just the mention
of "left-overs" found me laughing hysterically at the absolute nonsense of
such a concept!!

Val

MMMMMM do you deliver?

--
Kathyl (KJ)
remove "nospam" before mchsi
http://community.webshots.com/user/kathylquiltz
"Sunny" wrote in message
oups.com...
Turkey Roll (A Texas Hill Country Tradition)

Cut up turkey into small bits.

Make sweet-milk biscuit dough with half the normal baking powder.

Make one medium white sauce, with a dash of white pepper, a dash of
sage and a dash of thyme.

Using heavy duty foil rather than wax paper, dust a large piece with
flour and roll out the biscuit dough in an oblong shape, about 1/4
inch thick. Mound turkey pieces on the dough and pour white sauce all
over it. Put a big sprinkle of black pepper and salt over the meat
and sauce.

Right here, if you want to, you can sprinkle on some cut up onions or
carrots or add some extra thyme or sage.

Pull the ends of dough up over the turkey, sealing the dough at the
ends and down the middle. Carefully dust off the excess flour around
the Turkey roll. Have someone hold a large cooking sheet while you
carefully slide the heavy duty foil and turkey roll onto the sheet.

Bake in 350 F. oven until dough is good and golden brown and white
sauce is bubbling out of middle seam. Let it set for 15 minutes or so
after taking out of oven.

Make your favorite kind of gravy, a big batch. Cut Turkey Roll into
slices.

Serve Turkey Roll with gravy to pour over and cranberry sauce and
greenbeans cooked the old fashioned way (with meat to season the
beans).

Be prepared for hugs of gratitude.

Sunny

That was a great story, Val!
I guess the best after Turkey Day recipe i have is Turkey pizza. Take
a couple Pillsbury cresent roll packages. spread out onto a non-stick
cookie sheet. with your hands, fill in the creases and spread like
pizza dough. with a little oil (olive, crisco, etc) maybe a tsp or so,
spread it over the dough (with hands again). put cut up peices of
turkey, some frozen veggies of your choice, i use broccoli and
colliflower, some sliced thin onions, salt and pepper. a little cheese
of your choice, i like farmers cheese or fresh mozzarella, grated or
sliced reeeeal thin over all. bake 350 for about 25-30 min. or till
done.
mmmm.
amy

curry, alacking, soup, sandwiches etc ad naseum.
what in heck is wrong here????
you've not even had halloween yet and already you're post thanksgiving
tearing that poor old gobbler to bits.

omg, you folks have lost the plot completely.
first you gotta think about what all can be done with a few fine fresh
pumpkins.
curry, alacking(tho never tried it i'm sure can be done), soup, i've put
bits of roast pumpkin on chicken sandwiches too, muffins, cake, pie, roast,
baked, steamed, fried, lasagne, mashed, cookies, boiled. it is also very
freezeable.
this is one of the seasons most versatile vegetables.
it is sweet or savoury, i like both equally. it is full of vitamin A among
others.
it is my favourite vegetable i do believe, well tis now cuz being born in
the northern fall i always have a fondness for anything autumn.
come'on folks get a move on those gorgeous fresh pumpkins around now.
see what new and exciting ways you can cook with that orange beauty.
ok, can be any colour but up north its usually orange.
i can find online links to good recipes if ya need'em but surely you can put
your brains into gear and see what favourite recipes you can use pumpkin in.

its PUMPKIN TIME!!!!!!
lets boogieeeeeeeee,
jeanne |8^D

On Mon, 8 Oct 2007 14:03:03 +1300, "nzlstar*"
wrote:

curry, alacking, soup, sandwiches etc ad naseum.
what in heck is wrong here????
you've not even had halloween yet and already you're post thanksgiving
tearing that poor old gobbler to bits.

Ah, but for us Canadians the turkey gets cooked this weekend! They're
just helping us out, so we have more time to sew afterwards!

Louise, in Kingston Ontario

I think I'm in that very miniscule group that doesn't much care for
turkey OR pumpkin......
I'll have one slice of turkey on Thanksgiving, if I can smother it in
homemade cranberry sauce, but I'll pass on the pumpkin pie, or pumpkin
anything!

Someone told me that "deep fried" turkey was 10 times better than
roasted - but, me thinks toikey is toikey - no matter how it's cooked.

Patti in Seattle

From: (nzlstar*) wrote:
curry, alacking, soup, sandwiches etc ad naseum. what in heck is wrong
here????
you've not even had halloween yet and already you're post thanksgiving
tearing that poor old gobbler to bits.
omg, you folks have lost the plot completely. first you gotta think
about what all can be done with a few fine fresh pumpkins.
curry, alacking(tho never tried it i'm sure can be done), soup, i've put
bits of roast pumpkin on chicken sandwiches too, muffins, cake, pie,
roast, baked, steamed, fried, lasagne, mashed, cookies, boiled. it is
also very freezeable.
this is one of the seasons most versatile vegetables. it is sweet or
savoury, i like both equally. it is full of vitamin A among others.
it is my favourite vegetable i do believe, well tis now cuz being born
in the northern fall i always have a fondness for anything autumn.
come'on folks get a move on those gorgeous fresh pumpkins around now.
see what new and exciting ways you can cook with that orange beauty. ok,
can be any colour but up north its usually orange. i can find online
links to good recipes if ya need'em but surely you can put your brains
into gear and see what favourite recipes you can use pumpkin in.
its PUMPKIN TIME!!!!!!
lets boogieeeeeeeee,
jeanne |8^D

Well, I must say that when I was young I never liked Pot Pie anything, until
my sister got married and made up her own. This is my variation that I make
several times a year.

My pie crust has a teaspoon or more of celery seed in it for an added extra
flavor.

My crust recipe for double crust
2 2/3 C flour
2/3 C oil
1/2 C milk
2 t salt

This must be rolled out between wax paper otherwise it will stick to the
rolling pin.

For Filling

1/2 onion minced
1 portabella mushroom minced
Brown in butter with salt and pepper
Add about 1 1/2 cups water with cornstarch mixed well to the above for
thickener.

While doing the above cook 2 cups mixed vegetables of your choice. I also
add a diced potatoe or rutabaga.
Dice about 2 cups turkey.

Mix vegetables and turkey and add to pie plate, pour in onion/mushroom
mixture and cover with other pie crust. Bake about 20-25 minutes at 350.

So, that is my contribution to this cooking discussion.

Steven
Alaska


"Pati C." wrote in message
...
Since when I cook a turkey, I cook a large one there are always
leftovers. VBG
So I have some very good recipes to use turkey.
I am sure some of you have them too, so this sounds like a good time to
start compiling ideas.

Here is a favorite around the Cook house:

Curried Turkey

Ingredients:
turkey meat, cut in bite size pieces
turkey stock (Can substitute chicken stock/broth if desired)
apples, cored and cut into bite size chunks
onions, cut in largish pieces
curry powder/paste of your choice
cooking oil (olive, corn, whatever)
optional: additional vegetables like carrots, peas, and such

rice and condiments (salted peanuts/coconut/plain yogurt/chutneys/etc)

Prep:
Prepare and cook rice. While rice is cooking sauté onion in a bit of oil
until it starts to turn translucent.
Add curry powder/paste. (Can also add additional turmeric or other
seasonings if desired) Note: add a bit more than you think you want. It
will be tamed by the rice.
Stir in stock, turkey, apples and other vegetables. Don't use too much
stock, you can add more as needed.
Simmer until apples are tender and onions thoroughly cooked.
Serve over rice with condiments.
The more stock you add the more liquid you will have. Sometimes you want
a "dry" curry, sometimes a more soupy, "wet" curry. Quantities are
variable depending on how many you are feeding and how much you have on
hand. G Potato chunks added early on will stretch it a lot if needed. G
Enjoy.

Pati,in Phx who is going to make a Shrimp curry in a bit. G
http://community.webshots.com/user/PatiCooks