It’s the same way with cooking left-over turkey. It’s Monday (four days after Turkey Day) and I’m sure that a lot of you are wondering about what to do with all those leftovers in the fridge. Here are a few ways I plan to use up the rest of my bird:
Kentucky-Style Hot Brown Sandwiches
It’s the perfect snack for any day. This delightful twist in to a popular sandwich will surely warm your heart and water your mouth. Serve it with juice, coffee, or a nice cup of soup.
Total Cooking Time: 18 minutes
6 to 8 slices bacon
6 slices ciabatta bread or other thick crusty bread
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon Creole seasoning or seasoned salt
1 1/2 cups milk, low fat is fine
1 cup shredded sharp or mild Cheddar cheese
1/2 cup shredded Parmesan cheese or about 1/4 cup grated Parmesan cheese
4 teaspoons Dijon mustard or similar gourmet mustard
1/2 to 1 teaspoon hot sauce, such as Tabasco, Texas Pete’s, etc.
8 to 12 ounces thinly sliced turkey breast
2 medium tomatoes, thinly sliced
freshly ground black pepper
Cook the bacon until crisp; drain on paper towels then crumble.
Toast the ciabatta bread and set aside.
In a medium saucepan over medium heat, melt butter. Stir in flour and Creole seasoning until blended and bubbly. Gradually stir in the milk. Cook, stirring, until the mixture begins to simmer. Simmer, stirring, for 1 minute. Add the cheeses, mustard, and hot sauce. Remove from heat. Taste and add more Creole seasoning or salt, as needed. Cover and keep warm.
Heat the broiler.
Arrange the toasted bread on a baking pan. Top each slice of bread with turkey, then arrange tomato slices over the turkey. Sprinkle with freshly ground pepper, then spoon cheese sauce over the tomatoes.
Put the open-faced sandwiches under the broiler and broil just until the cheese sauce begins to bubble and brown, about 2 to 3 minutes. Remove from the oven and sprinkle with bacon. Serve hot.
Serves 4 to 6.
A delicious take on cold turkey, this will certainly add color to your dining. And with its exotic taste, you’re sure to have a very exciting meal.
2 tablespoons curry powder
4 tablespoons butter
1 1/2 cups chopped onion
2 tablespoons flour
1/2 teaspoon ground ginger
2 cups chicken broth
1 can (8 to 9 ounces) crushed pineapple, undrained
3 cups cooked diced turkey
2 tablespoons lemon juice
hot cooked rice
In a large skillet, heat curry powder in butter, stirring, for 2 minutes. Stir in onions; continue cooking, stirring frequently, until onions are softened. Blend in flour and ginger; add chicken broth and pineapple. Heat to boiling; simmer, uncovered, 5 minutes.
Stir in turkey. Cover and simmer for 10 minutes longer, or until heated through. Stir in lemon juice. Serve with hot cooked rice.
Turkey Rice Bake
A nice and hearty meal that will surely fill you up, this dish is a sure winner at home.
Cook Time: 45 minutes
1 tablespoon butter
1 tablespoon olive oil
1/4 cup finely chopped onion
1/4 cup finely chopped celery
2 cups cooked rice
1 cup frozen peas, thawed
2 to 3 cups cooked diced turkey
1 can (10 1/2 ounces) condensed Cheddar cheese soup
1 cup milk
1 teaspoon prepared mustard
1/2 teaspoon salt
1/2 cup soft bread crumbs tossed with 2 to 3 teaspoons melted butter
Directions for turkey rice bake
Heat oil and butter in a heavy skillet; sauté chopped onion and celery until tender. In a large bowl, combine cooked rice, peas, turkey, soup, milk, mustard, salt, and sautéed onion and celery. Transfer to a 2-quart shallow baking dish; top with buttered breadcrumbs. Bake at 350° for 30 to 40 minutes, or until heated through.
Turkey and rice recipe serves 4 to 6.
Turkey Divan Soup
Nice and tasty, this savory soup is one of the best dishes around. It’s perfect to warm you up in a cold autumn night.
1 tablespoon butter
1 medium onion, chopped
2 1/2 cups turkey stock or chicken broth
1 medium clove garlic, minced
2 cups whipping cream or heavy cream
1/8 teaspoon ground black or white pepper
1/8 teaspoon ground nutmeg
2 1/2 cups shredded Cheddar cheese
1/2 to 3/4 cup chopped blanched broccoli or thawed frozen broccoli
2 cups leftover cooked turkey
4 ounces ham, cut into strips
Melt butter over medium-low heat in a Dutch oven or stockpot; sauté onion until soft. Add stock and garlic. Stir in cream and seasonings. Heat for 10 minutes, but do not boil. Add cheese, broccoli, turkey and ham; continue to heat, stirring, until cheese melts. Serve immediately.
It’s a dish that evokes true home-style goodness. It’s easy to prepare, and lots of people will love.
1 1/2 cups frozen peas and carrots, thawed under cold water
5 tablespoons butter
5 tablespoons all-purpose flour
1/4 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups turkey or chicken broth
2/3 cup milk
2 1/2 to 3 cups diced cooked turkey or chicken
Pastry for 9-inch two crust pie, prepared or purchased
Drain peas and carrots; set aside. Heat butter in 2-quart saucepan over low heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat then stir in broth and milk. Place back on heat; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in turkey and vegetables.
Prepare pastry. Roll 2/3 of the pastry into a 13-inch square; ease into ungreased 9-inch square pan. Pour turkey mixture into the pastry-lined pan. Roll remaining pastry into 11-inch square; cut out designs with small cookie cutter. Place square over filling; turn edges under and crimp. Bake in 425° oven until golden brown, about 35 min.
There are plenty more recipes for you to think of. Most can be easily found in the net. Hope you enjoy making these tasty meals. Bon Apetit!