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).