by Deborah Ng
Probably now you’re shopping and chopping in anticipation of Thursday’s Thanksgiving Day feast. 20 minutes after you set the food out to the table all your guest will be sipping wine or falling asleep on the couch while your table is left a shambles of turkey carcasses and large half-filled food bowls. You know you made too much food. In fact you probably did it on purpose because we all know the leftovers are the best part of Thanksgiving dinner. So what are you going to do with all that leftover turkey? Here are a 30 leftover turkey recipes to help you use it all up.
30 Leftover Turkey Recipes
- Turkey Rice Bake
- Turkey a la King
- Turkey Strata
- Turkey Pot Pie
- Leftover Turkey Sammich
- Thanksgiving Leftover Casserole
- Hot Turkey Salad
- Turkey Wing and Red Lentil Soup
- Turkey Cranberry Wreath
- Turkey & Stuffin’ Soup
- Turkey Cottage Pie
- Hot Turkey Casserole
- 12 Thanksgiving Leftover Recipes
- Turkey Pumpkin Panini or Turkey Pumpkin Wrap
- Tex-Mex Turkey Chili
- Turkey Tetrazzini
- Turkey Mushroom Wild Rice Soup
- Turkey Stuffing Hash For Breakfast
- Barbecue Turkey Sandwiches
- Biscuit Topped Turkey Pot Pie
- Thanksgiving Chili Rellenos With Chipotle Cranberry Sauce
- Hot Turkey and Cheddar Casserole
- Lespinasse Turkey Croquettes
- Smoked Turkey Jerky
- Turkey Ham Vegetable Hash
- Turkey Salad in Mango Chutney Mayo
- Thanksgiving Leftover Wontons with Cranberry Salsa
- Barbecue Turkey Loaf
- Hearty Turkey Vegetable Soup
- Turkey Tortilla Roll Ups
- Turkey Soup
Deb’s post about the leftover celebration that I like, so I’m linking here.
Updated Post – Originally posted by Deborah Ng in Nov 2008. Updated by Diana Hayes November 2013Diana
Turkey is one of the easiest things to cook, the main problem is taking it out on time so that it stays moist and tender. To that end, pay attention to roasting times and pop up thermometers. Get a meat thermometer and make sure you check the temp with that after the pop up – pops to be sure. Follow these suggestions for a wonderful tasting roasted turkey for your Thanksgiving (or even not Thanksgiving) bird.
- Defrost your turkey. You’ll need to keep it in the fridge for a few days in order for it to defrost. It takes longer with the giblet packet inside, so as soon as you can, take it out. If you didn’t leave enough time to defrost it totally, you will need to submerge your sealed Turkey in a big pot or sink full of cold water. Change the water every 1/2 hour. Whatever you do, put your arm all the way through from one end of the turkey to the other and make sure you get every single one of those giblet parts out.
- Turkey Brining – I talked about it here . Martha Stewart has a brining recipe if you want to make it yourself. Rinse turkey well and pat dry.
- Stuff the turkey – I like to cook my stuffing in a baking dish in the oven. If you like it in your turkey, then by all means stuff it. Add some cooking time in for the stuffing.
- Season the turkey – If you don’t have stuffing inside, throw in some garlic and herbs. Rub butter or olive oil over the skin of the turkey and throw some of your favorite herbs on top. Salt, pepper, sage, thyme. I throw onions and a little garlic in the side of the pan too.
- Cooking - My mom roasted the turkey in a Roasting Pan with an aluminum foil tent. My husband’s mom used a roasting bag and then in a pan. I use an electric Roasting Pan. My husband under the familiar protest that you don’t get your wife cooking gear for Christmas bought me one because I asked. I love it because I can keep the oven free for other things. I have tried with success cooking the turkey upside down for some of the time to let the juices travel better to the breast. Put the turkey in and leave it. Every time you open the oven it makes the oven heat up all over again.
- Timetable – From the Good Housekeeping Cookbook that I got as a wedding gift over 21 years ago.
Suggested temp 325 degrees.
8 – 12 lbs 3 1/2 – 4 hours
12 – 16lbs 4 – 4 1/2 hours
16 – 20 lbs 4 1/2 – 5 hours
20 – 24 lbs 5 – 6 hours
Subtract a half hour if it is unstuffed.
- Remove foil or bag for the last half hour of cooking to let the turkey brown.
- Let the turkey rest for a half hour before serving so that the juices settle.
- Make giblet gravy or any other gravy that you prefer.
- Carve and eat.
Another method of cooking a turkey is deep frying. However, any type cooking directions that includes keeping a fire extinguisher nearby makes me shake my head. I’ve heard it’s really good that way though and very moist.
For Big Green Egg lovers, here are directions to cooking a turkey on the BGE.
Of course, if you wait too long and you’re too tired, or you have to work, or you just don’t want to spend all day cooking or working on a turkey.. there’s always the supermarket pre-ordered, pre-cooked ready for pick up.
This is an updated repost from 2008.
Fruit fly season is the worst time of the year. If you have a piece of fruit or vegetable sitting out, those darned flies will find it and you know you don’t want to refrigerate your tomatoes, because they will taste nasty. So, how do you trap the fruit flies and keep them away from your produce? With a fruit fly trap – or a fruit fly vinegar jar.
My daughter saw an idea for a fruit fly trap that used a jar, a paper cone, apple cider vinegar and dish soap. So, I’ve been trying different variations to see what made a difference and worked, and what didn’t.
- Vinegar alone works just fine. Don’t waste your precious dishsoap, plain vinegar – in fact any kind of vinegar works. We used apple cider the most but plain white worked too.
- A wide mouth with a cone works well. The cone gives a wide opening for the fruit fly to find it’s way in, but the narrow opening prevents them from leaving. When I used a small mouthed bottle, the flies never found their way into the bottle. Large bowls are very inviting, but you need to find a way to keep them from escaping.
- Fruit is the enemy when it comes to trapping the fruit flies. If there are any other attractants in the vicinity, the competition will keep the flies away. So, clean up any fruit making sure to remove any that have a slight crack or peel. That will actually solve most of your problem, but you may still have some flies, without fruit around they will find your vinegar jar.
Quite a few contests this week, a free recipe book and some fun stuff to read and watch.
- Wholly Guacamole wants you to OMGuac Lunch. This promotion is to encourage healthy eating using Wholly Guacamole Minis. Take a photo and enter it into a contest on the Wholly Guacamole website. Best looking lunches win a lunchbox full of Wholly Guacamole products and 100.00 gift card. Coupons for Wholly Guacamole Minis can be found on their website, plus you can take a look at previous winners, or watch videos with great suggestions for a great lunch.
- HobbyFarms.com is holding a Pickle That contest – They want you to publish your pickled “stuff” to instagram -
Upload photos of your pickled produce to your account and tag it #hfhpicklethat, and on September 30, 2013, one lucky participant will be chosen to receive a selection of books from the Hobby Farm Home grab bag to support their gardening and preserving endeavors.
- The Sunshine Coast Real Food Festival in the Maleny Showgrounds (Australia) will happen Sept 7-9. Admission cost is 15.00, kids free. Looks like they have a lot of great stuff going on.
- Free right now – Gooseberry Patch Circle of Friends Barbecue Recipe eBook. Choose from the different recipe book types – Nook, Kindle, etc.
- A nice video about the Columbus Coffee Scene by Experience Columbus.
- Prevention put together a slide show with the 25 Worst Diet Tips Ever. I think they’re pretty good.
- Pay attention Buckeyes – the Buckeye Regional and Ohio State Chili Championship is Saturday, August 31 and Sunday, September 1 at CaJohns Fiery Foods in Westerville. 1.000.00 grand prize each day, plus a pass to compete at the 2013 World Chili Championship.
- Folger’s is holding a Spot the Red Bag Sweepstakes – Snap a photo of a red bag Folger’s or otherwise and upload to instagram with hashtag #SpotTheRedBag for a chance to win.
PS. Let us know if you see something you enjoyed so that we can find more of that type for you. Looking for feedback on the Food News.
The topic of the origin of the graham cracker came about as my daughter and I were noshing on S’mores. My daughter brought the requisite graham crackers, chocolate and marshmallows to a friend’s pre-4th party. As she was devouring she wondered about how the graham cracker came to be.
We researched online to find some fascinating information – all about the lowly graham.
Reverend Graham was a strict vegetarian who promoted his diet to his followers, but also believed that eating healthy would curb carnal urges. He was against white flour and believed that mustard and ketchup caused insanity (maybe it was the hfcs?), thought you should sleep on a really hard mattress and the window open every night. While some of these thoughts were a little on the odd side, he did believe in a really high fiber diet and promoted the use of homemade unsifted white flour instead of bleached, sifted white flour.
The official designer of the graham cracker is unknown though it is named after Rev. Graham. Originally they were made with the germ, the bran and the endosperm each individually ground and then recombined into flour. Ironically, Today’s graham cracker doesn’t resemble the high fiber crackers created over 100 years ago. Now it’s a snack and dessert cracker most famously known for S’mores or the crumbs used as the base in a cheesecake, not the healthy powerhouse it was originally intended to be.
Enjoy your summer – cookout – use awful marshmallows, chocolate and fake grahams – or go gourmet all the way and use the good chocolate, home made marshmallows and healthy grahams. Either way, it’s not summer without at least one cookout with S’mores, YUM!
Here are some links to read more about Reverend Graham and the cracker:
To help you with your homemade S’mores:
and one of my previous posts:Diana
Here’s a plethora of cocktails to serve at the 4th of July weekend celebrations. Since it’s a long weekend and we like variety, I have quite a few that were sent to me to try out. I can’t try them all, so you’ll have to help. Here are the recipes, and the pics – if you make one of the cocktails and find it to be delicious, give us a heads up. All of these recipes use a brand name alcohol, but can probably be swapped out with another brand if you can’t find the one you are looking for. Also, feel free to make it non-alcoholic and share it with us.
4th of July Raspberry White and Blueberry Farm to Table Cocktail
- 3oz Harvest Spirits Black Raspberry Vodka
- 1oz Tonic Water
- Splash of Cranberry Juice
Garnish with a Slice of Locally Grown Apples & Blueberries
Serve in Chilled Cocktail Glass
- 1/3 oz. Three Olives Cake Vodka
- 1/3 oz. Grenadine
- 1/3 oz. Blue Curacao
Layer in a shot glass!
- 2 parts Three Olives® TARTZ™ Vodka
- 2 parts club soda
- 2 parts lemon lime soda
Mix all ingredients together with ice & serve in a rocks glass. Garnish with a cherry
- 2 oz. Maestro Dobel Tequila
- ½ oz. Blue Curacao
- Splash Tonic
Shake Maestro Dobel Tequila and blue curacao with ice. Strain into a chilled martini glass. Add tonic and garnish with a lemon wedge.
- 1 oz. Three-O Pomegranate Vodka
- 2 oz. Sparkling Wine
- Splash Pomegranate Juice
Combine vodka and pomegranate juice in an ice-filled shaker. Shake with ice and strain into a chilled martini glass. Top with sparkling wine or champagne . Garnish with a cherry
- 2 oz. Maestro Dobel Tequila
- 1/2 oz. agave nectar
- 1/2 oz. fresh lime juice
Pour into an iced mixing glass. Shake and strain into a chilled martini glass. Garnish with an orange twist.
Whiskey Cocktails from Alibi.
- 3 large, ripe strawberries, hulled
- 2 ounces Alibi American Whiskey
- 2 tsp simple syrup
Muddle strawberries in a shaker. Combine with Alibi, simple syrup and ice and shake vigorously. Strain into a mason jar; add ice. Garnish with mint leaves.
- 2 oz Alibi American Whiskey
- 1 egg white
- 1 ounce simple syrup
- 1 ounce fresh-squeezed lemon juice
Crack an egg and separate the egg white from the yolk. Combine with Alibi American Whiskey, lemon juice and simple syrup in a shaker without ice. Dry shake vigorously until the liquid is white and foamy. Add ice, and shake again until the mixture is cold. Pour into a mason jar; add ice.
- 2 oz Alibi American Whiskey
- 5 blueberries
- I ounce fresh-squeeze lemon juice
- 2 tsp agave syrup
- 4 Mint leaves
Muddle blueberries and mint leaves in a cocktail shaker. Fill halfway with ice and combine with Alibi and simple syrup. Cover and shake vigorously.
Strain into a mason jar; add ice. Garnish with a lime wheel.
Here are some of our previously posted Red White and Blue Cocktails.
Very short list of news this week – Enjoy!
- Italian Dine Out week starts now in New York City with a Prix Fixe Menu of 26.00 for Lunch and 40.00 for dinner. It’s an Italian Restaurant Week hosted by the Italian Trade Commission. You can make a reservation through Open Table and go to Italianmade.com to keep up with the all of the details on Italian Dine Out.
- Great write up of tips for handling and storing eggs. http://www.fresh-eggs-daily.com/2012/06/handling-and-storing-eggs.html
- Mid Ohio FoodBank Food Fight - One day – June 26th to eat out and support the Mid-Ohio Foodbank. Eat and drink at one of the listed restaurant and 5 percent of the check will go to the foodbank.
- 790 The Zone presents the 2013 MidSummer Music and Food Festival. It starts on Friday with Street Food Trucks and Artist Market and then Saturday is the Festival in Candler Park, Atlanta, GA.
- King Arthur Flour has some great cooking classes and camps – scroll through the months to see if you can find one because a lot are sold out, but there are still a couple of camps in July and August available.
- If you like auctions, Food and Wine Classic is sponsoring some auction items via Charity Buzz.
FOOD & WINE® selected Wholesome Wave as its 2013 Grow for Good beneficiary and will direct campaign efforts towards its mission of empowering historically excluded urban and rural communities to make better food choices by increasing access to and affordability of fresh, locally grown food. Please help raise funds and awareness for the Wholesome Wave Foundation at the FOOD & WINE® online charity auction live from May 30-June 27 in conjunction with the
2013 FOOD & WINE Classic in Aspen!
- This past weekend the Splendid Table’s Lynne Rossetto Kasper discussed goat with guest Jesse Griffiths. Goat it seems is the new big thing…. hmmm I have some in the freezer now. You can read their interview here.
- The Gypsy Nesters (one of my favorite blogs to follow) interviewed Richard Blais at the Toyota 2014 Corolla unveiling. Read all about it and view their video interview. Cool Stuff.
- Betty Crocker has a drink book that’s free right now on Amazon and Nook. (These prices may change, they were free at time of posting).
Garlic scapes are in season. What is a garlic scape- you ask? Why it’s the shoot that the garlic plant sends up that will turn into flowers and then a seed pod with bulbettes.
Cutting the garlic scape off is supposed to help the garlic bulb to become larger because it’s not putting the energy into small bulbs. It has a milder garlic flavor but can be used in place of garlic. Some garlic scapes circle around while others just grow straight up. The garlic scape should be cut off early while it is still soft because the stem becomes more fibrous and tougher as it gets older.
Garlic scapes are great in any recipe that uses garlic, or green garlic. It can be used in pesto – or just tossed with pasta. Scapes can be used in dips, hummus, or aiolis, in soups or stews, and salads.
Try this recipe: Orzo, Asparagus and Garlic Scapes in a Garlic Scape PestoDiana
This week’s food news contains – some snack news, links to lists, SEO tips for Food Bloggers and a free grilling cookbook in time for Father’s Day.
- Cracker Jack is celebrating 120 years of sticky deliciousness by adding a few more flavors (Butter Toffee and Kettle Corn), increasing the amount of nuts, adding increased value to the prizes by giving you digital codes that open online surprises and there’s a Cracker Jack App.
- What happens when a an expert in sustainable food agriculture gets together with a sustainable food activist and social media expert? You get Food Tank a group that wants to
offer solutions and environmentally sustainable ways of alleviating hunger, obesity, and poverty by creating a network of connections and information for us to consume and share. Food Tank has compiled 21 Inspiring Initiatives Working to Reduce Food Waste Around the World for World Environment Day which is June 5th.
- Food and Wine Magazine put together a nice list of Cruises for Food Lovers. Would you rather a big cruise ship, or a small one – I’d like to know.