So, what do you do with all that surplus tryptophan enriched goodness? Me;[ul]
White bread slathered with Best Food’s Mayonnaise
Dill pickle slices
Smear of good mustard
Layer of white meat turkey[/ul]
This is one of the principal reasons for buying a turkey in the first place. I call it Honky Soul Food™.
There is also the Southwestern Omelette:[ul]
Plop flour tortilla into nonstick skillet
(even with wraps, raw tortillas are just wrong)
Barely brown; flop onto plate and set aside*.
Plop 2nd tortilla into skillet.
Immediately top with:
shaved turkey
grated white provolone, brick, Monterey Jack mild white cheese (or hell, cheddar’ll do it)
**capers
spicy sprouts
minced, canned jalepenos
leftover minced olives
dash with good chili powder, dash of garlic salt
something tasty; turkey has the appeal of drywall
Top with tortilla lid; watch for browing and flip as needed for browning, melting.
country mustard works; mayo doesn’t cook well; use what complements what’s you’ve thrown in there.
Plop on plate; slice into 6 wedges; serve warm. (avacodo slices and tomatilla salsa rock if you’re puttin’ on the dog.)
I have a not-bad recipe for turkey curry but it’ll take time to dig it out. I dined on Spaghetti Carbonara with deep nod of thanks to Calvin Trillin.
While I don’t like turkey, especially white meat, you can make a turkey tetrazzini, the recipe calls for chicken but you could easily use turkey in it too considering the ingredients:
This is one of those recipes in my recipe box. I don’t recall size of casserole dish or how many it serves, sorry about that.
Chicken Tetrazzini (use Turkey instead!)
[ul]
[li]1 pound chicken breast, cooked and chopped[/li][li]1/2 - 1 cup celery, chopped[/li][li]1/2 cup milk[/li][li]1 can cream of mushroom soup or cream of celery soup[/li][li]dollop of sour cream[/li][li]1/2 onion, finely chopped[/li][li]8 ounces cooked spaghetti[/li][li]1/2 cup parmesan cheese, grated[/li][li]1/2 cup dry bread crumbs[/li][/ul]
Preheat oven to 425ºF. Mix all ingredients and add a little salt and pepper together in a casserole dish. Sprinkle extra cheese and bread crumbs on top to form a crunchy layer – not too much. About 30-40 minutes.
Put leftover turkey and stuffing in casserole dish. Moiston with leftover gravy, jar gravy, canned gravy, cream of whatever soup. Put in oven till hot.
Take leftover cranberry stuff (relish, jelly, sauce)
Spread on bread
Cut up leftover turkey
Put on bread
Take leftover dressing/stuffing
Put on turkey
Put another slice of bread on top.
Meanwhile
Take leftover gravy
Heat
Dunk sammich in leftover gravy and eat
Yum!
And may I point everyone to SDMB Iron Chef, Big Battle Leftovers for some wonderful ideas of what to do with Thanksgiving leftovers by Javamaven1 and Chef Troy?
Spaghetti in tetrazzini? You’ve got to be kidding, techchick! Macaroni is the way to go.
My varient of a family recipe, handed down from my dad:
[li]Three turkey legs. You’ll have to guess at what the equivalent of this is for lefovers.[/li][li]two cans of Campbell’s cream of mushroom and roasted garlic soup.[/li][li]16oz. macaroni.[/li][li]8oz. cooked peas.[/li][li]8oz. slivered almonds.[/li][li]4 cups grated cheddar cheese[/li]
Combine the first five ingredients and half the cheese and pour into a 13x9x2" pan. Cover with other half of cheese. Cook at 425ºF for 30-45 minutes. Serves about 8.
If you’d like to try this without any leftovers around, get a package of three turkey legs. Place the legs in a large pot of boiling water. When the legs are done, the meat should peel away from the bone. Take the legs out and cook the macaroni in the remaining liquid.
In my entire life I have never known a “tetrazzini” dish made with macaroni, ever. Even Stouffers (ya know those frozen food people) make their tetrazzini with spaghetti. Shoot even Gourmet magazine has a recipe for Turkey Tetrazzini and a Chicken Tetrazzini recipe, both of which use spaghetti.
All I know is if I ever tried to pass off a spaghetti dish as “tetrazzini” to my gourmand neighbor, I’d hear no end of it! What does she base her opinions on? The cooking of her grandmother, a French immigrant. She even complained when I forgot the peas once!
Eh, turkey pot pies and turkey soup, after all the turkey sandwiches. IF the cat will allow us to eat any more of HER turkey, that is. She’s getting pretty fed up with us eating it. It’s HERS, she says. HERS!
Seriously, I think that my daughter would eat at least one homemade turkey pot pie a week, if I wanted to make them that often. The female cat, Sapphire, would be happy to live off of turkey and tuna for the rest of her life. The male cat likes his Friskies kibble, though.
To hi-jack the slogan of an animal rescue charity about not buying dogs as Christmas presents " Remember a turkey is for life and not just for Christmas "
The turkey carcass is in the stock pot right now, simmering away. Tonight’s dinner will be turkey pot pie - turkey meat, peas, carrots, taters and pearl onions, covered with gravy made from the aforementioned turkey stock thickened with a little flour, and a crust made of biscuits. Yummmmm!
