Leftover turkey

Other people may want to post what they’re doing with their leftovers, but I’ve pretty much decided on tacos.

I’m tired of plain turkey and cranberry sauce, so I thought I’d mince the rest of the leftover turkey and simmer it with a packet of taco seasoning. I also seem to have a surplus of cream of mushroom soup. Should I mix in a can of the soup after the turkey simmers? It would be a bit like those chicken enchilada casseroles people make, only in taco form.

What do you think?

I made red turkey enchiladas. The turkey was partially smoked so the flavor was outstanding.

I sauteed an onion in oil, added chili powder, coriander and garlic. When that smelled tasty I added tomato puree and some chicken broth and simmered with diced turkey. I strained the sauce and cooled the reserved solids. Mixed the solids with shredded cheddar, cilantro and diced roasted jalapenos and rolled in warmed corn tortillas. Placed them in a baking dish, topped with strained sauce and more cheese! Baked until gooey and served with sour cream, cold beer, pickled jalapenos and avocado.

Boxing day at my parents’ house means turkey sundowner curry-.
Cook turkey with onions, garlic, turmeric, garam masala and chilli powder to taste, add a tin of tomatoes, simmer for ages, serve with rice and single cream to pour over the top…yum!

I still have leftover chicken curry in the freezer.

I forgot to answer your question about the cream of mushroom soup. I think that would be kind of gross with the taco seasoning. Then again, there is no dispute in taste.

Turkey with mole sauce is a natural. I’m hopelessly addicted to the sandwiches, so am no real help here.

I don’t really know. I’ve never done it before.

I think the moles are hibernating. I only had two holes in the yard this year, anyway. Don’t have any for sauce.

I knew what you meant. I just couldn’t resist the intentional misinterpretation. :wink:

I made turkey quesadillas with salsa casera (canned) on the side.

This morning I minced the rest of the turkey and mixed it with chopped celery, mustard, Miracle Whip, s & p, onion powder and cayenne, turned out really good. I call it devilled turkey salad.

(I put my leftover homemade whole cranberry sauce into a fruit salad with grapefruit and orange sections. It was delicious.)

I made my usual, turkey shepherd’s pie: layer of stuffing, layer of veggies-and-turkey-in-white-sauce (with a little extra butter and sour cream that I’d melted, but not used, for the mashed potatoes), layer of mashed potatoes. Yum!

I did a thing for my work blog - I made a recipe a day until we ran out. We got through barbeque pulled turkey sandwiches, turkey samosas, and turkey soup - all very good, by the way.

We always have hot turkey sandwiches, using the leftover gravy also. This year I found a recipe for turkey crepes. There was also some turkey in the gumbo we had yesterday.

I just got told that I can’t have pictures of our leftover turkey carcass on the blog, because “somebody might get offended.” My fury burns with the rage of a thousand suns.

Ar? :confused:

Well, it did look kind of gross - that was sort of the point. “Oh, god, this thing in my fridge again.”

ETA - I’ve done raw meat before. And bacon, to offend the vegetarian Jew.

According to the Star Tribune’s Fixit column for Dec 1, you are risking your death if you didn’t throw out those leftovers on Saturday. Just sayin’.

I like this recipe - its kinda my annual after thanksgiving tradition. I don’t actually follow this particular recipe, cause I am always adding different stuff, and typically leave out the cranberries, but its the same general idea. Not as original as tacos though!

Turkey Cranberry Wreath Recipe
2 pkgs. crescent roll dough
1/2 c. mayo
2 Tblsp. honey Dijon mustard
1/2 tsp. course black pepper
2 cups cooked chopped turkey (or chicken)
1/2 c. thinly sliced celery
3 Tblsp. snipped fresh parsley
1/2 c. dried cranberries (Craisins work great)
4 oz. grated swiss cheese
1/4 c. chopped walnuts
1 egg separated

Combine all ingrediants except the crescent rolls, and the egg.

Separate crescent roll dough into triangles, With wide ends facing toward the center, arrange 8 triangles in a circle on a round baking stone or a pizza baking sheet. Corners of wide ends should touch, it will look like a flower. Take remaining 8 triangles and match wide end to wide ends with points facing the center of the baking stone or baking sheet. Scoop mixture onto the wide ends of the dough, making a circle. Weave dough, outside piece, inside piece, alternating all the way around to make a wreath. Take separated egg, discard or save for later use the egg yolk. Beat egg white lightly and brush over wreath. Bake at 350- 375°F depending on your oven for 25-30 minutes.

It’s really good, I’ve made it with leftover turkey, deli turkey (not the best though), and chicken. The cranberries really give it a zip!!

I like turkey tetrazzini.


Ah, I see where my problem has been. I’ve been making turkey tetrachloride.

Turkey sandwiches, baby!

Also, we made a yummy soup stock out of the carcass.

You guys inspired me. It’s untested, but possibly very good.

Easy Thanksgiving Turkey Carnitas

1-1/2 to 2 lbs leftover cooked and chunked Thanksgiving turkey (white and dark meat)
1/4 cup of pork lard
1 chopped medium onion
2 or 3 cloves of roughly chopped garlic
2 teaspoons of salt
2 teaspoons of black pepper
1 teaspoon of oregano
1 teaspoon chili powder
5 dried Guajillo chiles stemmed, deseeded, and toasted, then soaked in hot water until rehydrated
1 cup of cranberry relish/gel/salad fresh or canned (whatever you have leftover)

Melt the lard in a large pot or dutch oven, add the onions and garlic, slowly sautee them on medium low heat until they develop a little carmalization, color, and sweetness about 10 minutes.Add the chunked turkey, raise the heat, and sautee for a few minutes. Add the remaining ingredients together in a blender, with a bit of the water used to soak the chiles. Blend to a very smooth consistency. Add the chile cranberry mixture to the pot and bring everything to a simmer, turn the heat to low. Let this melange cook on low heat, uncovered, for an hour or more. You might need to adjust the liquid proportion if it gets too dry, just add water or stock as needed.

Serve in corn tortillas lightly fried in vegetable oil (or lard) top with a garnish of finely chopped cilantro, finely chopped onions, and finely chopped radishes. Eat with your favorite hot sauce.