Not wanting to eat turkey forever, I had out turkey sliced stem to stern by the butcher. Half was roasted for Thanksgiving.
The other half I further divided into breast, thigh, and drumstick before freezing, figuring I could could each section separately over the upcoming weeks.
Well, I have tons of recipes I can use turkey breast in…but the dark meat? Hmmm.
So, if anyone has a good recipe for using up a thigh and/or the drumstick, please share.
Remove the meat and make Turkey Salad. Much better than breast meat IMHO. 
Roast it, remove the meat, and use it to make turkey ala king. Serve over tater tots and wash down with beer.
While we’re talking dark meat, and to not start a separate thread, has anyone cooked a goose breast fillet? I got one (boneless, just about a pound of goosemeat) and am not quite sure. I got baking bags but anyone have hints on the finer points of it. Onion or apple to take away the gaminess, or is that just for a whole goose?
The dark meat’s the best part. Try braising it. Yum.
The braising recipe DOES sound good. I’ll just have to cut it in half.
Seperate the white meat from the dark? What are you, Starving, some kind of turkey segregationist??? When I cook leftover turkey I put the white and dark together. And then I cook them in a big melting pot…
Err. Ok. Enough of that. But seriously, I’ve never separated the light and dark. Seem to go pretty well together for most things. But that’s just me.
Does this make it better: I really like whole wheat rolls, hubby only wants white. So I buy one dozen each and create six ‘integrated’ four packs, freezing five of the packs for future use?
(Really, the only reason I separated the half turkey into three chunks was for the same of variety. There are two (2) people living in this household. Do you have any idea how long it would take us to each even half of a 28 pound turkey all by ourselves? :eek: )
I’ve never found goose to be that gamey. If it’s not wild goose and it usually isn’t (unless you have hunters in your family). YMMV.
I’ve not made goose breast, just whole goose but I would treat it like duck breast. Which in my case would mean sauteing it and then using the pan dripping to make a sauce. Usually fruit based not because it’s gamey just because it’s rather rich meat.
That’s beautiful. We shall overcome…we shall overcome…
Sounds like a metaphor for bussing. What kind of hatemonger are you!
Turkey popover pie.
Take one cup of cooked turkey, shredded. Mix it with a ten-ounce box of frozen chopped spiinach, drained. Smoosh in an eight-ounce brick of softened cream cheese, quarter cup of chopped pecans, salt, pepper, and nutmeg to taste. Mound it into the center of a 10" glass pie pan, greased, leaving an inch around the whole thing.
Prepare your favorite popover batter (eggs, flour, milk, proportioned per your cookbook), pour it over the filling. Garnish with chopped tomato and shredded cheddar cheese. Bake for 50 minutes at 375[sup]o[/sup]F. Let it set for ten minutes before serving.
Serves six. Unless you really like it, like me. Then it serves two.
Yep, this was from a hunter co-worker. I will try what you suggest.