Grace has been said and a turkey was sacrificed in the name of feasting with family and/or friends. We have all given thanks for that. After eating more than  you ever thought was humanly possible, you’ve pushed back from the table. Dishes have been cleared, washed and put away. So I guess you figured that Thanksgiving was over then, right?

Not quite!

What about all those leftovers? At what point did you realize that a 25-pound-turkey was a little more than you needed for your intimate gathering of eight? Oops! Now what do you do? Like all good Canadian families throughout the land, you declare that it’s the “Week of Leftovers!

There are turkey sandwiches, turkey soup, turkey pot pies and of course the standard reheated turkey dinner that you began with, all up for this week’s menu. Think turkey casserole, turkey sheppard’s pie and maybe even turkey burritos to tempt the kids with! The anti-turkites among you might be screaming in horror, but I bet that there are a far cry more people that have their very own favourite leftover turkey recipes that get passed down from Mother to Daughter/Son through the ages.

Or perhaps you are looking for something new to turn your leftover turkey into? Once you are done with the turkey sandwiches and the stuffing is gone for re-heated turkey dinners, are you at a loss? Are you getting desperate looking at the seemingly never-ending plate of turkey meat? My friends, do you need a few more ideas for what else to turn that remaining turkey into?

Jim is here to save the day…

Leftover Turkey Recipes

Here’s a recipe from DIY Reviews, to help you use up some of that leftover turkey that is still in your fridge. It’s cooked in my favourite kitchen tool, the crockpot, to ensure that dinner is ready as soon as you walk in the door tonight.

TURKEY TETRAZZINI IN THE CROCKPOT

Ingredients:

  • 2 cups diced cooked turkey
  • 2 cups broken uncooked spaghetti
  • 1 cup shredded Cheddar cheese
  • 1/4 cup finely chopped onion
  • 1 cup hot water
  • 1 can (10 3/4-ounce) cream of chicken soup
  • 1 can (4 ounces) mushrooms, with liquid
  • 2 tablespoons chopped pimiento
  • 1 teaspoon dried parsley flakes

Directions:

  • Spray inside of slow cooker crock with cooking spray.
  • Place broken up spaghetti on bottom of crock pot.
  • Combine water, soup, pimiento, and mushrooms.  Stir in the cheese, turkey, onion and parsley.  Pour other mixed ingredients over spaghetti.
  • Cook on low for 4 to 6 hours or until spaghetti is tender.

***

What about a turkey sandwich with a twist from the folks at Allrecipes.com Canada and their barbecued turkey pocket;

BARBECUED TURKEY POCKETS

Ingredients:

  • 1 (10.75 ounce) can Campbell’s® Healthy Request® Condensed Tomato Soup
  • 1/4 cup water
  • 2 tablespoons packed brown sugar
  • 2 tablespoons vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 pound thinly sliced cooked turkey breast
  • 3 (6 inch) pita breads, cut in half

Directions:

  • Heat the soup, water, sugar, vinegar and Worcestershire in a 12-inch skillet over medium heat to a boil.
  • Add the turkey. Reduce the heat to low. Cook until the mixture is hot and bubbling. Spoon the turkey mixture into the pita halves.

***

And what about something completely different from Canadian Living‘s kitchen – Turkey Potato Patties! Uses up your leftover mash as well!

TURKEY POTATO PATTIES

Ingredients:

  • 1 egg
  • 1-1/2 cups (375 mL) diced cooked turkey
  • 1 cup (250 mL) mashed potatoes
  • 1/4 cup (60 mL) dry bread crumbs
  • 1 green onion, finely chopped
  • 2 tbsp (30 mL) finely chopped fresh parsley
  • 2 tsp (10 mL) Dijon mustard
  • 1/4 tsp (1 mL) dried thyme
  • 1/4 tsp (1 mL) dried sage
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1 tbsp (15 mL) vegetable oil

Directions:

  • In bowl, beat egg; mix in turkey, potatoes, bread crumbs, green onion, parsley, mustard, thyme, sage, salt and pepper. Form into eight 1/2-inch (1 cm) thick patties. (Make-ahead: Cover and refrigerate for up to 8 hours.)
  • In large nonstick skillet, heat oil over medium heat; fry patties, turning once and reducing temperature if browning too quickly, until crusty and golden, about 6 minutes.
  • Great with eggs!

What’s your favourite leftover turkey recipe?

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