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Using leftover turkey - Please share your ideas and recipes! - Page 2

post #21 of 39

Gourmet Turkey Divan

That's what I'm talking about.

Gourmet Turkey Divan
Yield: 24

This recipe won the 1997 Cully Awards recipe competition held in Chicago, Illinois. We serve this to our students on our regular cycle menus on the board plan at Washington and Lee. It’s great dish that can also be served in an ala-carte operation, for both lunch or dinner. However, this recipe is geared for buffet production and presentation. One can use either smoked turkey or oven roasted, depending on the effect you are looking for. I urge you to try this in a college dining setting, your students will love it.

Fresh Broccoli Spears 3 1/2 lbs. Or 24 each
Smoked or Oven Roasted Turkey Breast 3 lbs. Or 24 2oz. slices
Grated Parmesan Cheese 3 1/2 oz.
Mushrooms, Sliced 4 3/4 oz.
Red Onions, Sliced 4 3/4 oz.
Butter 3 1/2 oz.
Fresh Chopped Garlic 3/4 oz.
Shredded Cheddar Cheese 13 oz.
Garlic Pepper To Taste
Papirika To Taste
Sauce Hollandaise 36 oz.

Prepare Broccoli, steam until 3/4 finished or still very crisp, set aside.
Prepare Mushrooms and Onions, add garlic, and sauté in butter until tender, drain off excess liquid, set aside
Prepare Sauce Hollandaise, set aside
Slice Turkey in 2 oz. slices, lay out on preparation table.
Sprinkle garlic pepper and parmesan cheese on turkey slices.
Place one broccoli spear on each seasoned turkey slice.
Roll broccoli in turkey slice, place in 2 1/2", greased hotel pan.
Place mushroom - onion mixture on turkey, spreading evenly
Sprinkle cheddar cheese on mushroom - onion mixture
Bake for 12 - 15 minutes at 350 degrees
When pan comes out of the oven, top with hollandaise, and garnish with paprika

post #22 of 39
Great recipes Meowy and Vlap

Terry - I've never had chicken tetrazzini sounds good if you wouldn't mine sharing - I'd love to try it ...rolleyes.gif
post #23 of 39
Oh my Lord, finally, people that know how to treat a turkey carcass with love and respect!

My family is accustomed to me bring the bones to simmer for hours, most dinner guests look at me nervously as I carve off the rest of the meat, toss the bones into a 20 qt stock pot and bring up the temp to a simmer.

Once the stock is done, bones removed, cooled and de-fatted, then the fun begins. This year's soup will be along the lines of:

I start by bringing about 4 quarts of stock up to simmer, then add:
onions - one medium of whatever color I have
a touch of garlic - two cloves or so - to taste really
carrots - 2 cups sliced
Celery 2 cups large slices (late in the game, like it with a bit of tooth)
pearled barley - 1/2 - 3/4 cup
Maybe lentils if I have some - 1/2 cup
Add the dark meat from thigh and leg back in
Black Peppercorns 2 tsp
A couple of bay leaves

When the celery and carrots are about done, I add seasonings

(I do this by taste, so no absolute measurements)
salt to taste.
a touch of basil - about a tblsp
leaf origano - about 2 tsp
Ground marjoram - 1 -1 1/2 tsp
Ground sage - 1 -1 1/2 tsp

I add the herbs during the last 10 -15 minutes before the soup is ready to eat. These herbs are all aromatic and much of the flavor can actually be lost over prolonged cooking. After experimentingover time, my experience is that this time-frame results in the type of savory flavor and fragrance I prefer - toy around with it and find the results you want.

This is actually a method borrowed from beer brewing, where the fragrance hops are added during the last 15 minutes of the boil - so I thought I'd see if it made a difference with culinary herbs. Seems it does, especially for sage, basil, origano and marjoram.

Offered up for the good of the order - enjoy!

post #24 of 39
Oooooooooooooooo You must have been typing while I was! Looks yummy!
post #25 of 39
Take anyone of those soup recipes and add some lemongrass to it, you wont believe how good it is just with that 1 extra ingredient.

You can find it in any ethnic store.
post #26 of 39
Yes, good call on some of the herbs. The more aromatic ones when added later on impart a more pronounced taste. This is usually good, but can be bad, depending on what yer after. I'd not suggest the garlic at that point! heh

Interesting rub variation folks: Add some fresh paprika just after the foil stage if ya do the 3-2-1... A sweet peppery taste like straight outta the can.

Points for paying attention to your tongue, Bee-dude! Thanks!
post #27 of 39
Here's the recipe, Debi. Sorry it took a while to track down the right cookbook.

It's really a pretty simple dish.

Turkey Tetrazzini

1 8-ounce package of spaghetti
1 1/4 cup chopped onion
1 cup chopped green pepper
3 tablespoons butter
5 1/2 cups chopped and diced turkey
4 cups Monterey Jack cheese
2 10 3/4-ounce cream of mushroom soup
1 soup can of milk
salt and pepper to taste

Cook the spaghetti according to package directions. Saute the onion and pepper in butter. Mix all the ingredients together in a bowl. Put in a casserole dish or a 9x13 pan. Bake at 350° for 30 or 40 minutes, or until bubbly.
post #28 of 39

Not Fair

post #29 of 39
Right now is the perfect time to buy turkey. Stores are marking down prices to move the merchandise due to over ordering. I usually never buy a turkey before Thanksgiving. Patience and purchasing after the rush, it tastes better knowing I didn't have to pay full price. Got a deal on turkey breasts yesterday for $0.69 a pound. This allows more food to share with others and smoking recipe trials.

Buy Low, Sell High. Or, in this case give away to friends and family. It's a simple matter of supply and demand. Supply is high right now and demand is low, so prices fall. We enjoyed a ham on turkey day.
post #30 of 39
Thread Starter 


You folks are fantastic! Too many choices, not enough turkey. (May have to go get one of those sale birds and smoke some more!)

I started this thread in hopes of picking up 1 or 2 ideas. Boy was I wrong! I can't wait to try each one.

Keep those ideas coming folks, I'm sure there are 1 or 2 more hiding out there.

Take care, have fun, and do good!


post #31 of 39
Same here, my absolute favorite!! Never any left after I get a hold of it for sandwiches though
post #32 of 39
Well........., at least the gumbo was good! :(
post #33 of 39
Lisa -
I just bought a jar of lemongrass from the chienese market. Never used it before I wasn going to try to find a recipe for it. Any suggestions for it use besides the soup?
post #34 of 39
Thanks Terry looks wonderful! I gotta get some canned soup or mushrooms guess!

Squeezy I tried a small batch of your chili! It was very good!
post #35 of 39

I dont know any right off hand, but when I go back to work, a girl I work with is Asian and she told me about the lemongrass, so I will ask her for more recipes!!

post #36 of 39
I'm not Lisa, but here are a few recipes that use lemongrass.

post #37 of 39
Thanks Lisa!

Thanks for the link Terry! Good one I love Asian food!
post #38 of 39
This year I'm just putting the sliced leftover turkey in food saver vac bags and freezing it. It will taste good again after a month or so to get all this out of my system. I did one 22 pounder int he smoker and another 14 pounder in the oven. Mt neighbor cooked a lamb roast and a Black Forrest ham. We had 14 people for dinner and there is still a lot left over. Last years I chopped it all up and made a big batch of Chile. It worked out really well and the following Saturday I had six friends over to watch football, we all ate a couple of bowls each and I went to the kitchen during half time to clean up, when I cam back everyone was sound asleep! I forgot about the L-triptafane effect of turkey! Seconal couldn't have done a better job of knocking them out.
post #39 of 39
I always do a pot of soup, but one other favorite which we had tonight is turkey salad sandwiches. You could also do hot turkey sandwiches with gravy on top and we like to do quesadillas with whatever leftover meat we have.
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