BetterMost, Wyoming & Brokeback Mountain Forum
Our BetterMost Community => The Holiday Forum => Topic started by: Front-Ranger on November 20, 2006, 01:12:41 pm
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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.
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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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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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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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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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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 :D
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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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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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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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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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 (http://www.countryliving.com/recipefinder/cranberry-turnovers-recipe-clx1111)
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Okay, how about the week after? There was a package of smoked salmon and a wonderful head of golden cauliflower that I didn't have time to deal with during the holidays...they are about to become a wonderful meal for me and me only!!
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Yum! I love smoked salmon and cauliflower, but I've never had them together.
What did you make from them, Lee?
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It's leftover time. Reheated turkey is usually a sad affair, and I don't care for the traditional turkey sandwich.
Of course, I made turkey soup on Thursday night with the carcass and lots of veggies and herbs (I like to stud an onion with a couple of cloves). I like to strain it and just eat it plain with chopped parsley; it's heaven on a cold day.
Tonight, I decided to make a turkey pot pie. So easy. Just shred the turkey. Sauté leeks, shallots, celery, carrots and mushrooms in butter and add some herbs. Make a sauce velouté (it's just a béchamel made with turkey stock instead of milk). Assemble and top with frozen puff pastry. I can't wait!
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I also had too much bread for stuffing, so I made a raspberry pecan bread pudding. I soaked the old bread cubes in milk, added eggs beaten with sugar and vanilla, cinnamon and allspice. Toss together, spread in a buttered dish and stud the top with chopped pecans and raspberries (they were on sale today--two for $3!). Of course, you must serve this with bourbon sauce!
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Yum! I'm taking the Pioneer Woman's suggestions and making Turkey Tetzrazini and Turkey Spring Rolls.
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I actually didn't get any leftovers this year. LOL
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That's the downside of being a guest. It helps to put some tupperware in your car and casually mention that you have it as the dinner concludes.
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That's the downside of being a guest. It helps to put some tupperware in your car and casually mention that you have it as the dinner concludes.
Our cousin always used to send my dad and me home from Thanksgiving with enough leftovers for two dinners apiece. :-\
I had enough left over from my own patched-together Thanksgiving dinner for two more dinners. I'm planning to have turkey, stuffing, and gravy for supper this Friday. :)
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That's the downside of being a guest. It helps to put some tupperware in your car and casually mention that you have it as the dinner concludes.
Well, my mom always gives out left overs. However, this year she gave them all to my sister-in-law's brother. He's not in the best place financially, so I think it made mom feel better to give him all the food, so she knows he's eaten.
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I also had too much bread for stuffing, so I made a raspberry pecan bread pudding. I soaked the old bread cubes in milk, added eggs beaten with sugar and vanilla, cinnamon and allspice. Toss together, spread in a buttered dish and stud the top with chopped pecans and raspberries (they were on sale today--two for $3!). Of course, you must serve this with bourbon sauce!
Friend, I'm assuming you bake the pudding after putting it in a buttered dish and before studding it with the pecans and raspberries. Correct me if I'm wrong because I'm getting ready to make this dish in the next day or two!
I'm also making sweet potato ravioli with leftover yams and won ton wrappers. It's a recipe from the Pioneer Woman: http://thepioneerwoman.com/cooking/2014/11/pumpkin-ravioli/ (http://thepioneerwoman.com/cooking/2014/11/pumpkin-ravioli/)
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Another thing I am making is scratch biscuits to serve with all the yummy lamb gravy I have. It's been decades since I've made biscuits!
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I can't remember the last time I had biscuits. They're good.
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Friend, I'm assuming you bake the pudding after putting it in a buttered dish and before studding it with the pecans and raspberries. Correct me if I'm wrong because I'm getting ready to make this dish in the next day or two!
I'm also making sweet potato ravioli with leftover yams and won ton wrappers. It's a recipe from the Pioneer Woman: http://thepioneerwoman.com/cooking/2014/11/pumpkin-ravioli/ (http://thepioneerwoman.com/cooking/2014/11/pumpkin-ravioli/)
No, I baked it after adding the pecans and raspberries. Good luck!
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Oh, okay. Thanks!
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I got some left-overs from Christmas, but I'm just reheating them and eating them as they were, no new fancy recreations.
:laugh:
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That is perfect, Chuck, although I don't think I'd call Shepherd's Pie, bread pudding, and soup fancy. More like comfort food, which I really need right now since the Polar Freeze has returned to Colorado. I just finished preparing 3 shepherd's pies, all except the mashed potato topping. I added broth to the remainder of the filling, and now I'm eating lamb soup.
Speaking of MP, there's a heated debate raging over potato terminology on the Prairie Home Companion site. Should it be called mashed potatoes, or whipped? What is it in your neck of the woods? Inquiring minds want to know!
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The biscuit dough is chilling in the fridge. It turns out that this is the perfect time of year to make biscuits, because you have to keep the butter and milk cold. Why? You want the tiny beads of butter to be suspended within the flour, not melted. If the milk and butter are soft, it will be a gluey mess.
The recipe is simplicity itself: 2 cups flour, 4 tsp. baking powder, 3/4 tsp. salt, 1/2 cup butter, and 1/3 to 1/2 cup milk. Sift the dry ingredients together, slice the cold butter and cut it into the dry ingredients with a pastry cutter until the dough resembles tiny peas. Sprinkle the milk over while tossing with a fork. Gather up the dough in a ball, work it briefly with your hands and put in the fridge to chill. Roll the dough out about 1/2 inch thick, cut into rounds with a biscuit cutter or jar lid, place on an ungreased cookie sheet and bake at 425 degrees F until golden brown. Makes 20.
They will be so good with the lamb gravy! I'm hoping to persuade my Denver Brokie friends to get together with me. I know Offline Chuck particularly likes biscuits and gravy.
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Oh yeah, biscuits and gravy are good!
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They sound a lot like scones.
Maybe they are the same, just different name.
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biscuits tend to be softer than scones.
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Ok, I see. I don't think I ever had a bisquit.
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I think it depends on who makes the scones, they can look very similar to biscuits.
This is the scone that Americans see.
(http://img1.southernliving.timeinc.net/sites/default/files/image/2010/12/scones/chocolate-cherry-scone-l.jpg)
Our scones tend to be almost triagular, and often are not plain.....the pic above is a chocolate cherry scone.
This is a plain scone, from the UK.
(http://www.rinkoffbakery.co.uk/pictures/items/small_plain_scone.jpg)
This looks very similiar to our biscuits, which are below.
(http://www.ezrapoundcake.com/wp-content/uploads/2010/04/biscuits-7.jpg)
the triangular scones first pictured above are served room temperature, usually.
The biscuits just above are served warm, are light and flakey, and can be pulled apart easily.
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The biscuits look yummi!
If they're light and flakey there's probably quite a lot of butter in them.
The variety of scones we usually have here tends to be a bit dry, so probably not quite the same.
They were very popular in the 70s, I don't actually think I've had them since then.
The were always plain, no such thing as chocolate or cherries in the dough.
They're always triangular, looked like this before cut:
(http://static-cdn.kokaihop.se/recipe/large/495799-863771.jpg)
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I am still working through all the recipes I wanted to make for the holidays! Tonight I am making Persimmon Flans with whipped bourbon honey topping. I'm beginning to see the light at the end of the tunnel...
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Go to the light!!! LOL
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Take a bowl of hot turkey broth with the flavorings of your choice and add a couple of spoonfuls of creamed corn. Voila...instant chowder! Also works with creamed peas, celery or green beans.
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I don't do anything unique with the leftovers, I just reheat and eat.
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Me too. It's nice to just poke buttons on the microwave then watch TV with the ever hopeful whippet.
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I had more leftover turkey this year than usual, even though I sent everyone home with some.
So, I made a turkey pot pie last night. Chopped up turkey breast meat, added potatoes, carrots, celery and leeks (I don't like peas).
Then, made a sauce velouté, really just a roux with chicken broth, enriched it with leftover gravy.
A frozen puff pastry sheet on top and done!
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Paul, I will have to add that to my repertoire! Thanks!
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Send some to Sonja
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Send some to Sonja
>:( >:( >:( >:(
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Sonja don't
drink coffee eat turkey leftovers?
My old favorite after-holiday recipe was turkey sandwiches with mashed potatoes and cranberry sauce. My new favorite is good old simple biscuits and gravy!
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Lee, it's a running joke in the diner over on DCF, that I hate and am terrified of pot pies. ::) ;D
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I don't do anything really special with leftovers, I just reheat and eat.
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I had more leftover turkey this year than usual, even though I sent everyone home with some.
So, I made a turkey pot pie last night. Chopped up turkey breast meat, added potatoes, carrots, celery and leeks (I don't like peas).
Then, made a sauce velouté, really just a roux with chicken broth, enriched it with leftover gravy.
A frozen puff pastry sheet on top and done!
I'm making this for dinner tonight, but with lamb instead of turkey!
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both pies sound good, Lee and Paul!
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Question: when you put the puff pastry sheet over the top, should you brush it with melted butter?
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Question: when you put the puff pastry sheet over the top, should you brush it with melted butter?
I would use an egg wash.
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Well, not leftovers, but the two stromboli or "pepperoni bread" I made for NYE went very quickly.
:)
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I had purchased a large bunch of leeks for the holidays but didn't get around to cooking them. Then, I steamed the whole bunch even though I just needed a bit for a dish. What to do with the rest? Fortunately someone posted a link to Julia Child's classic recipe for Potato and Leek Soup. It was simple to make so I whipped up a big batch in my blender. I put all the ingredients except for the broth in my blender, so now I have several containers of P&LS concentrate. When I get a soup craving, I fill my blender 2/3 full of broth and 1/3 of the concentrate. This is working out very nicely!
I have one question though. The soup seems to need a garnish. I tried sprinkling the surface with ground sumac and that tasted really good but somehow I don't think it's what Julia would have preferred!
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Who cares what Julia would've preferred! As long as you liked it, good for you!
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I have leftover roasted chestnuts and am wondering what to do with them. Any ideas? Of course, there are one gazillion recipes out there, but what brings out the chestnuttiest flavor, since this is somethting you don't eat very often?
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I have leftover roasted chestnuts and am wondering what to do with them. Any ideas? Of course, there are one gazillion recipes out there, but what brings out the chestnuttiest flavor, since this is somethting you don't eat very often?
I've never done it, but how about making a lovely chestnut purée? It's hard to find here, but it's very available in France. They use it like jam, on toast; mixed with cream, it's great in crepes; I love it stirred into plain Greek yogurt; I know French people who just eat it with a spoon!
So, you could peel the nuts, and food-process them with sugar and vanilla.
It's better than nutella!
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Great idea, Paul. Simplest is best. I have a lot of chestnuts so I'll make puree with some of them, and will look for something savory to make with the rest.
Strange, I could not get anyone to eat the freshly roasted chestnuts at Christmas. I ate several that were tossed with butter, rosemary, salt and pepper. They had a haunting flavor to me. But the others? They just kept looking at their phones.
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I don't think the general public eats chestnuts, so I'm sure they considered it a "strange" food.
I don't recall ever eating one, but my parents have regularly in the past have eaten them.
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In the past, I've roasted chestnuts in the oven, but it's many years ago now.
I've always had them savoury, with salt and butter - never sweet.
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I had a big lunch today, so for supper tonight, I'm planning to have a plate with a few slices of goat cheese, a handful of toasted walnuts and a scoop of cranberry chutney. . .that's all! How are you using the holiday leftovers?
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From what I've seen on the news, they're saying that all leftovers should be gone by now.
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How things change from one year to the next! Just getting started on making leftovers today!
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I'm making two big pans of turkey tetrazzini today! Using my mother's recipe; all the recipes I found on the Internet had some ingredients missing that I consider essential, or require a ginormous mixing bowl.
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Getting kind of tired of turkey...think I'll freeze the rest of it.
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that will work. Use it when you have a taste for it again.
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that will work. Use it when you have a taste for it again.
Poking around in my freezer last week, I found three packages of turkey! So I had a head start on my broth!
Thank heavens for this thread. We bought the story that there would be a shortage of turkeys this year, and now I have one in the oven and two in the freezer. I'm glad I have a large freezer!