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BetterMost, Wyoming & Brokeback Mountain Forum  |  Our BetterMost Community  |  The Holiday Forum (Moderator: Meryl)  |  Topic: The Day After: Great Recipes for the Leftovers 0 Residents and 1 Guest are viewing this topic. « previous next »
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Author Topic: The Day After: Great Recipes for the Leftovers  (Read 16979 times)
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« on: November 20, 2006, 01:12:41 pm »

What to do with leftover turkey department.

In honor of Sam Arnold, owner of The Fort Restaurant in Morrision, Colorado, who died last June, I offer one of his signature recipes, Bowl of the Wife of Kit Carson:

1 cup cooked chicken or turkey in bite-size pieces
1 cup cooked rice
4 cups rich chicken broth
1 cup cooked garbanzo beans
1/2 tsp. oregano
1 chopped chipotle pepper
1 avocado, sliced
1 cup cubed Monterey Jack (what else?) cheese

Heat broth to boiling and add chicken, garbanzos, pepper, rice, and oregano. Serve in large bowls and add cheese and avocado just before serving. Serves 4.
« Last Edit: November 20, 2006, 01:24:12 pm by Meryl » Logged

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« Reply #1 on: November 20, 2006, 09:40:01 pm »

EVERYBODY'S FAVORITE CASSEROLE

The perfect leftover dish!

2 cups chopped turkey (can use chicken, too)
1 1/2 cups hot cooked rice
1 can cream of mushroom soup
1/3 to 1/2 cup mayonnaise
2 hard boiled eggs, chopped
1/2 onion, finely chopped
corn flake crumbs

Combine all ingredients and mix well. Add the greater amount of mayonnaise if it seems dry. If you have any fresh mushrooms on hand, slice them up and add them to the mix.

Pour into a 1 1/2 quart casserole (spray with Pam, first). Top with corn flake crumbs. Bake at 375 degrees for 45 minutes until hot and bubbly.

Serves 4-6.

My father, who never has seconds, eats seconds of this.

Leslie
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« Reply #2 on: November 22, 2006, 03:44:16 am »

My family and friends all enjoy this one, we've been passing it down and around for years


Green Chili Turkey Enchiladas

Ingredients:

3 Cups skim milk
4-1/2 Tablespoons flour
3/4 Teaspoon dry mustard
1/2 Teaspoon salt
1/4 Teaspoon pepper
1/2 chopped black olives
1 Cup shredded reduced-fat Monterey Jack cheese
2 Cans (4 ounces each) chopped green chilies
2 Cups shredded COOKED TURKEY
10 Flour (8-inch) tortillas
Vegetable cooking spray
sour cream for garnish
 
Instructions:

In medium saucepan, over medium heat, combine milk, flour, mustard, salt and pepper and cook 5 to 6 minutes or until sauce is thickened.  Stir in cheese and cook until melted. Remove 1 cup cheese sauce and reserve.
Add 1 can chilies to remaining sauce.
 
In medium bowl combine turkey, black olives, remaining can of chilies and reserved cheese sauce.
On each tortilla spread 1/4 cup turkey mixture and roll up.
 
Place tortilla seam-side-down in (9-X 13-inch) baking dish, sprayed with vegetable cooking spray. Repeat with remaining tortillas.  Pour remaining sauce over top of tortillas.

Bake at 350 degrees F. 20 minutes or until hot and slightly bubbly.

Serve garnished with dollops of sour cream if desired
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« Reply #3 on: November 22, 2006, 04:46:51 am »

My family and friends all enjoy this one, we've been passing it down and around for years


Green Chili Turkey Enchiladas

Sounds delicious, Dottie.
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« Reply #4 on: November 22, 2006, 11:40:06 pm »

No real recipe, but saw this on a cooking show.

Just fry up on the stove in some butter, a combination of turkey and dressing, serve on a sandwich roll topped with a dollop of gravy and cranberry sauce.

I'm trying that this year - for a non-cook like myself, it's sounds cheap and easy.
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« Reply #5 on: November 27, 2006, 03:45:00 am »

My Mom use to make this, it was a favorite after Thanksgiving and Christmas growing up, gets damn cold in Montana and this will definitely warm the cockles of your heart  Cheesy

Tortilla Dumpling Soup
 
Ingredients:

6 Fajita Size Flour Tortillas torn into 6 inch pieces
1 turkey carcass (remove skin and excess fat) cube meat
1 Onion chopped
2 cups Celery sliced
1-1/2 tsp. Salt
1/4 tsp. Pepper
1/4 tsp. Thyme leaves
1 cup Carrots sliced
 

 
Instructions:

1. Place turkey carcass , onions, half the celery, salt, pepper and thyme in a large pot. Immerse completely with water** bring to a boil. Reduce heat to low and simmer (covered) for 1 hour. 2. Take the carcass out of the pot and remove  any meat still clinging from the bones (set aside with cube turkey). Place bones back in pot and continue cooking for 1 hour longer. 3. Strain broth and return to pot with remaining celery and carrots. Cook 20-30 minutes longer. 4. Stir in turkey meat and top with tortilla pieces. Simmer for 5 minutes longer. Serve soup with additional warm tortillas.

Delicious!!!

**for a richer soup Vegetable broth can be substitued for water in the early stages of the recipe
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« Reply #6 on: December 26, 2007, 01:31:18 pm »

No real recipe, but saw this on a cooking show.

Just fry up on the stove in some butter, a combination of turkey and dressing, serve on a sandwich roll topped with a dollop of gravy and cranberry sauce.

I'm trying that this year - for a non-cook like myself, it's sounds cheap and easy.

My men took these sandwiches skiing with them this morning!! Don't forget the cranberry--that's what makes it great!!
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« Reply #7 on: December 28, 2007, 09:20:41 pm »

My family and friends all enjoy this one, we've been passing it down and around for years


Green Chili Turkey Enchiladas

Ingredients:

3 Cups skim milk
4-1/2 Tablespoons flour
3/4 Teaspoon dry mustard
1/2 Teaspoon salt
1/4 Teaspoon pepper
1/2 chopped black olives
1 Cup shredded reduced-fat Monterey Jack cheese
2 Cans (4 ounces each) chopped green chilies
2 Cups shredded COOKED TURKEY
10 Flour (8-inch) tortillas
Vegetable cooking spray
sour cream for garnish
 
Instructions:

In medium saucepan, over medium heat, combine milk, flour, mustard, salt and pepper and cook 5 to 6 minutes or until sauce is thickened.  Stir in cheese and cook until melted. Remove 1 cup cheese sauce and reserve.
Add 1 can chilies to remaining sauce.
 
In medium bowl combine turkey, black olives, remaining can of chilies and reserved cheese sauce.
On each tortilla spread 1/4 cup turkey mixture and roll up.
 
Place tortilla seam-side-down in (9-X 13-inch) baking dish, sprayed with vegetable cooking spray. Repeat with remaining tortillas.  Pour remaining sauce over top of tortillas.

Bake at 350 degrees F. 20 minutes or until hot and slightly bubbly.

Serve garnished with dollops of sour cream if desired

This really sounds great!  As soon as I get back to Texas I will try your recipe, I have a lot of left over turkey.........
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« Reply #8 on: November 29, 2010, 12:07:20 am »

It's lovely leftover time! We've been enjoying pasta cooked with leftover turkey and vegetables. Also traditional in our house are sandwiches made with turkey, dressing, mustard and cranberry sauce!
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« Reply #9 on: December 03, 2011, 11:13:38 am »

This recipe for cranberry turnovers looks great! I'm going to make some as soon as my puff pastry thaws!

http://www.countryliving.com/recipefinder/cranberry-turnovers-recipe-clx1111
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BetterMost, Wyoming & Brokeback Mountain Forum  |  Our BetterMost Community  |  The Holiday Forum (Moderator: Meryl)  |  Topic: The Day After: Great Recipes for the Leftovers « previous next »
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