We have posted a couple leftover turkey recipes today, and I thought I would compile them all into one post.
Do you have any other left turkey recipes? Feel free to share them in the comments section. I’m sure everyone with their excess turkey will appreciate them!
Turkey Pot Pie
“This recipe can be made in small individual size pie pans or in a large pie pan as well. This can also be prepared in advance and frozen once assembled and baked later.”
Ingredients
* 1 recipe pastry for a 9 inch double crust pie
* 2 cups cubed cooked turkey
* 2 cups frozen mixed vegetables, thawed
* 2 tablespoons chopped onion
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1/2 cup milk
Directions
1. Preheat oven to 400 degrees F (200 degrees C). Line bottom of pie pan with crust. In a skillet saute the chopped onion until slightly soft and set aside.
2. Mix together the turkey or chicken, mixed vegetables, onion, soup and milk. Pour into pie crust, cover with top crust and crimp edges.
3. Poke holes in top crust and bake for 40 to 50 minutes.
Turkey Soup Recipe
Ingredients:
-1 leftover turkey carcass
-3 medium onions, chopped
-2 large carrots, diced
- 2 celery ribs, diced
-1 cup butter, cubed
-1 cup all-purpose flour
-2 cups half-and-half cream
-1 cup uncooked long grain rice
-2 teaspoons salt
-1 teaspoon chicken bouillon granules
-3/4 teaspoon pepper
Directions
1. Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside.
2. In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.
With thanks! Still one more nice posting, that’s exactly why I returned for your blog over and over again!!
Savory Turkey Stew (using almost all leftovers – and it actually tastes GREAT!!!)
Add or omit ingredients / leftovers as you have them available! This is what I used:
1 large onion chopped
4 stalks of celery chopped
6 slices of bacon cut into ¼ inch pieces
2 t. crushed garlic
4 T. butter
1 t. dried oregano
1 t. dried basil
1 T. dried parsley
8 – 10 C. chicken broth (can or home made)
6 C. left over turkey cut into 1/2 inch pieces (white and dark meat)
½ c. left over dressing (1/2 inch chunks)
1 C. left over gravy
1 C. frozen corn
1 C. frozen peas
4 links smoked sausage cut into ½ inch chunks
Salt & Pepper to taste (be careful with salt as there is quite a bit in the broth)
Thickener:
1 stick butter
¾ C. flour
In large stock pot melt butter. Add onion, celery, bacon and garlic. Allow to slightly brown. Reduce heat to Medium. Add oregano, basil, parsley, and garlic. Allow to simmer a few minutes. Add chicken broth. Bring to a boil. Add turkey, dressing, gravy, corn, peas and sausage. Allow to simmer on low for an hour.
It can now be served as a soup.
Or…For a Stew:
In a frying pan, melt butter. Add flour. Stir quickly with a whisk to make a thickener. Cook over medium heat until a light brown color. Stir into soup with whisk to thicken. Repeat until the stew is your desired thickness. Serve over white rice, biscuits, dumplings, left over rolls / bread, etc.
MMMMMM!!!