Leftover Turkey - Need Answer Fast!

Cafe Society
1

OK, it isn’t quite an emergency in the same vein as “how to land on concrete without dying - need answer fast” but…

I brined and baked a turkey breast last Friday. Two fairly boring meals of sliced turkey and veggies, followed by one of a sort of shepherd’s pie (turkey, salsa, black beans, a little corn, topped by store-bought mashed potatoes, plus some pepper jack cheese - kids LOVED it), and I tossed the carcass into a pot to make stock and salvage what turned out to be a surprising amount of meat.

Turned the resulting stock (made from cider-brined turkey = yum even if it was just a single breast, not a whole bird), plus all that meat, into turkey noodle soup for last night’s dinner. Leftover now: a fair amount of turkey swimming in a bit less stock than I’d usually want, if I were going to cook up some more noodles and serve soup again. It’s more like a somewhat liquidy stew now.

Any suggestions for another way to serve it? I have this vague idea of draining off the liquid, boiling it down a bit and thickening it somehow, then dumping the solids (meat, plus some carrots/celery) and the thickened stock, into a pan and making pot pie out of it, but I dunno how well that’d work.

Also any other favorite recipes for cooked turkey meat for future reference? I have at least one more of those turkey breasts in the freezer (they were on sale).

2

How about making a flour-thickened gravy with the liquid and serving the solids with the gravy over mashed potatoes?

3

Try this Turkey Tortellini soup.
It is great!
We make it every Christmas (from the frozen broth/turkey from Thanksgiving).
Easy to make, and go ahead and double or triple the ingredients.

4

Thanks!

I wound up just dumping the results in with a bunch of plain noodles, so it was more like just turkey noodle soup with a much much higher proportion of noodles than usual. Not as good as some of the alternatives. I’m sorry I didn’t save the pan drippings - those, plus the broth and a bit of flour, would have made a very tasty sauce for over the spuds.

I’ll have to try the tortellini soup also, next time - I’ve got at least one more of the turkey breasts in the freezer.

5

How about cooking the stock off (or reserving it for something else) and make taco meat or barbeque sauced pulled turkey? 'Twould be easy enough to do.