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
So you’ve cooked those turkey bones and created the wonderful Turkey Broth, now what. Here’s a 30 minute (or less) recipe for one of those work or run out quick nights. The key to making it quick is to cut the pieces small enough that they will cook quickly, while at the same time a it needs to be a nice size tasty morsel in your mouth. You can swap out the veggies for ones you like better and customize it. Crusty whole grain bread with some nice butter would go well with this.
- 2 tbs olive oil
- 1 onion diced
- 1 garlic clove smashed, diced
- 1 turnip peeled, diced
- 2 carrots, peeled diced
- 4 cups broth
- 6 – 8 small potatoes peeled (or not) and diced
- 1 cup turkey diced
Heat Olive Oil in Pan. Sauté Onions, garlic, turnips and carrot. When they seem almost al dente, add the broth. After the broth heats to a simmer, add in the turkey and potatoes. Throw in the herbs. When the potatoes are the correct texture it’s ready.
Easy Peasy, well it would be if there were peas. You can add them if you like.Diana
Thanksgiving is the big kahuna of family meals so when you invite your family or your in-laws to your Thanksgiving dinner, it had better be good. I remember going to my sister-in-law’s and how they tormented her about whether her turkey would be dry. I felt so bad for her, but she was used to it, growing up with 5 brothers who show no mercy. In our family the women were the forced to be reckoned with, so the dynamic was more of encouragement. Either way, it’s nerve wracking to try and come up with a dinner that everyone will be tasting, so I’m sharing an interesting twist on turkey using one of my favorite ingredients – Tequila. This is a sweet citrusy turkey with a little tequila kick for your Thanksgiving Dinner. I hope your Thanksgiving dinner brings you a great family meal whether or not you have a Citrusy Tequila Turkey. Feel free to pare down the ingredient amounts based on using a smaller turkey, since this recipe is for a huge one.
- 26lb Turkey
- Roasting Bag with tie
- 1 Cup of cranberry juice
- 2 Granny smith apples quartered
- 1 White onion quartered
- 3 Cups Maestro DOBEL tequila
- 1 Lemon quartered
- 1 Orange quartered
- 1 Teaspoon of kosher salt and pepper to taste
- 2 Sticks unsalted butter, cut into 1-inch wedges
- 2 Cups of brown sugar
- 1 Cup of honey
- 2 Teaspoons of garlic salt
- 1 Cup of fine chopped walnuts
- 1 Cup of fine chipped dried cranberries
- Fresh Sage and Thyme bundle
Preheat over to 325 degrees F
Wash turkey well and pat dry then set turkey in roasting bag next set into roasting pan. Stuff cavity of the turkey with 1 lemon quartered, 1 orange quartered, 2 granny smith apples quartered, and 1 white onion quartered. Add Fresh sage and thyme bundle.Pour 1 cup of honey over the top of turkey, add salt and pepper to taste, and 2 teaspoons of garlic salt to the top of turkey. Cut 2 sticks of butter into half inch pieces and place around the bottom of the turkey in the bag. Inject one cup of Maestro DOBEL tequila into the turkey. Pour one cup of Maestro DOBEL tequila over the turkey in the roasting bag.
Place turkey in a roasting pan and bake for 5 hours
Easy Gravy-Strain the juices that have accumulated in the bag, skim off any fat, pour the turkey drippings into pan, add cup of flour and salt and pepper to taste. Stir on med. Heat until all the flour is mixed well.
- Your Maestro DOBEL Tequila Turkey is ready!!!
It’s just the two of us now, and some nights it’s difficult to want to cook. All summer I could call my kids and tell them to start dinner. Now they’re both gone, we are tired , the pets need to be fed, and we don’t want to think about preparing a meal. I think sometimes it’s more difficult to cook for two; it’s easier to think about just skipping it and going for the ice cream. On the night my husband wasn’t home, I made myself an egg sandwich, but the next night I was determined to provide us with something delicious and nutritious and I wasn’t popping it into the microwave, Butternut Squash with a Maple Bourbon Glaze. I had butternut squash and I was going to use it, even if it was too big for two people, yay, we had leftovers too. I think maple and bourbon are very friendly flavors, and on the butternut with a little melted butter they were perfect.
- Butternut squash
- 2 tbs wild turkey bourbon
- 1 tbs maple syrup
- 1 tbs melted butter
Slice the butternut squash in half and scoop out the seeds. Whisk together the butter, the bourbon and the maple syrup. Brush the cut halves with the glaze and sprinkle with salt and pepper. Bake in oven (we actually used the toaster oven) on 400 until you can poke it with a fork and it gives nicely, brushing every so often with the glaze.Diana
I still have butternut squash in my basement, but as the basement warms up, the squash will be in peril. I’m glad they lasted as long as they did, since this is the first year we tried basement storage. Last year we kept the winter squash upstairs, and they didn’t last as long. I’m going to make Butternut Squash Under a Swiss Cheese Crust for our family Easter gathering. I made it for dinner one night and my husband was really impressed, so impressed he wants me to make it again. I used curry in the dish to keep it from being too sweet, but also added nutmeg and cinnamon because I love the taste with butternut squash and I also added nutmeg to the cheese sauce. The swiss cheese was hand delivered from Wisconsin. A friend of my husband’s brought us back cheese from a recent trip. Isn’t it cool to have a friend like that? My favorite prep method for butternut squash is to slice it down the middle, scooping the seeds and pulp out, but leaving the meat behind. Then it is brushed with olive oil, and placed cut side down in a glass pan. It goes into the oven at about 350 and bakes until a knife slides in easily. Ingredients:
- 1 butternut squashed prepped(see above)
- 1/2 cup half & half
- 1 tsp curry
- 1 tsp nutmeg -grated
- 2 tsp cinnamon
- 2 tbs butter
- 2 tbs flour
- 1 cup half & half
- 1 cup swiss cheese shredded
- 1 tsp nutmeg – grated
Bake butternut squash until soft. Cool and then scoop butternut squash out of the shell into a bowl. Use a mixer to combine the squash milk, nutmeg, cinnamon and curry. Place in a buttered casserole dish. In a small saucepan melt butter and whisk in flour. Slowly whisk in cold milk until smooth. Take off heat and whisk in the cheese. Spread cheese sauce over top of the squash (add more cheese if you need a thicker consistency). Bake in oven at 350 until cheese starts to brown and crusty.Diana
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.
Since I’m into paw paws and it’s the right season, I’ll re-post the recipe for my Paw Paw Pineapple Cocktail.
This is very yummy.Diana
Today is National Lemonade Day – and to celebrate, we’ve got a nice lemonade recipe to celebrate with. This was sent to me by Dobel Maestro Tequila – who definitely knows what they are talking about when it comes to cocktails. So, as the dog days are waning (or if you are like me, they were skipped), get something cool and refreshing to enjoy – adult style, quick! before summer ends.
- 1.5 oz. Maestro Dobel tequila
- Half the juice of a lemon
- 1 tbsp. agave nectar
Mix all ingredients in a shaker filled with ice.
Pour into a chilled rocks glass.
Garnish with a lemon wedge.
Did you miss National Ice Cream Day (July 21) – which happens to fall in National Ice Cream Month(July). We definitely have ice cream on the 21st of July because it goes well with the cake my daughter has for her birthday.
I’ve been working with my new ice cream maker and I haven’t perfected it yet, but I’m getting there. Nielsen-Massey offered me a chance to try out their vanilla in a Coconut Vanilla Ice Cream recipe using Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract. Pure Vanilla is the way to go, that fake stuff is awful but Pure Vanilla is the real thing.
The ice cream came out soft, so I put it in the freezer to harden the last little bit and become more solid. It probably will be a little icy, but it tastes divine. The vanilla and coconut together are really good and make me think of a pina colada – it just needs a little pineapple. The only changeI made to the recipe is to refrigerate the mixture to a cooler temperature before putting it into the ice cream maker so that it freezes better.
- ½ cup heavy cream
- ¾ cup caster sugar* (baker’s sugar)
- 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
- 2 (13.5-ounce) cans unsweetened coconut milk
- ½ cup sweetened flaked coconut, toasted (garnish)
- In a small bowl, whisk cream, sugar and vanilla extract until combined; set aside. Add coconut milk to a large glass measuring cup; add cream-sugar mixture and stir.
- Place in refridgerator for at least one hour.
- Assemble ice cream maker and pour ice cream mixture through filling hole. For the perfect ice-cream follow the manufacturer’s appliance directions.
- While ice cream is churning, toast the coconut. Preheat the oven to 350°F. On a small rimmed baking sheet, evenly spread coconut; place in oven and toast, about 3 minutes, stirring occasionally, as coconut will toast quickly.
- Cool and store until ready to use.
*If baker’s sugar (caster sugar) is not readily available, add granulated sugar to a mini food processor bowl and pulse until sugar is a superfine, but not a powdery consistency. A coffee grinder also works for making superfine sugar.
Nielsen-Massey is also offering a bottle of Madagascar Bourbon Pure Vanilla Extract to one of Cookerati’s readers. If you’d like to see some of their recipes for their vanillas – take a look at Nielsen-Massey Vanillas Facebook Page.
How to Enter:
This contest will run through Midnight, EST Augus 1, 2013. US residents only.
Take a look at the Nielsen-Massey Vanilla Facebook Page and in the comments tell us what you would make with your Nielsen-Massey Madagascar Bourbon Pure Vanilla if you won either one of their recipes, or one of your own. (One Entry only)
1. Like the Cookerati Facebook Page - leave your facebook name in the comments and let us know.
2. Join our mailing list by submitting the form below and leave another comment below to tell us that you joined. (You will recieve the weekly RSS Feed Email, plus any special emails).
Maximum of three entries total. (One of each type.)
Disclosure: I was given a bottle of Nielsen-Massey Madagascar Bourbon Pure Vanilla to review. My opinions are my own.
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.