Leftover turkey; that is the question...

"Donald Martinich" <[email hidden]> wrote in message
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Quoted message said:

I thought would share this with you and solicit your opinions. ;=}

http://www.slate.com/id/2178387/nav/tap3/

D.M.
--

I haven't tried this yet but I'm going to.

Scalloped Potatos with Turkey

2 lb peeled thinly sliced russet potates
1 medium onion with 4 mm blade in food processor
I do the following in a flat bottom non stock wok, but use anything you
want.
Saute onions in olive oil until mildly soft; add potates and saute just a
bit to coat.

We've mixed turkey with leftover stuffing, and served it with gravy. It's OK
depending on both your stuffing and the gravy you made.

"Donald Martinich" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I thought would share this with you and solicit your opinions. ;=}

http://www.slate.com/id/2178387/nav/tap3/

D.M.
--

I haven't tried this yet but I'm going to. We do something similar with ham.

Scalloped Potatoes with Turkey

2 lb peeled thinly sliced russet potatoes
1 medium onion thinly sliced

I do the following in a flat bottom non stock wok, but use anything you
want. Saute onions in olive oil until mildly soft; add potates and saute
just a bit to coat.
Add 1 cup turkey stock, one cup of milk, and seasonings of choice. Simmer
for 15 minutes. Salt and Pepper to taste. Spoon onto 8 cup casserole dish,
placing turkey pieces between each layer of potatoes.
Bake in 375F oven for 50-60 minutes.

You need turkey stock, or it will taste like potates and nothing else. You
can use leeks instead of onions.

Kent

Kent said:

"Donald Martinich" writes:

I thought would share this with you and solicit your opinions. ;=}

Quoted message said:

http://www.slate.com/id/2178387/nav/tap3/

Quoted message said:

D.M.
--

I haven't tried this yet but I'm going to.

Scalloped Potatos with Turkey

2 lb peeled thinly sliced russet potates
1 medium onion with 4 mm blade in food processor
I do the following in a flat bottom non stock wok, but use anything you
want.
Saute onions in olive oil until mildly soft; add potates and saute just a
bit to coat.

That sounds like half a recipe, and needs some seasoning.

Turkey is kind of dry... needs some moisture... I'd prepare a turkey a
la kink... or a turkey tetrazzini... is there really a difference.

Turkey Tetrazzini

10 ounces mushrooms, sliced thin (about 4 cups)
5 tablespoons unsalted butter
1/4 cup all-purpose flour
1 3/4 cups milk
2 cups chicken broth
1/4 cup dry white wine
10 ounces spaghetti
3 cups coarsely chopped cooked turkey, including cooked giblets
if desired
1 cup cooked peas
2/3 cup freshly grated Parmesan
1/3 cup fine fresh bread crumbs

In a large heavy saucepan cook the mushrooms in 1/4 cup of the butter
over moderate heat, stirring, until most of the liquid they give off
has evaporated, stir in the flour, and cook the mixture over low heat,
stirring, for 3 minutes. Add in a stream the milk, the broth, and the
wine, stirring, bring the mixture to a boil, stirring, and simmer the
sauce for 5 minutes. In a kettle of boiling salted water cook the
spaghetti until it is al dente and drain it well.
In a large bowl combine well the spaghetti, the mushroom sauce, the
turkey, the peas, and salt and pepper to taste, stir in 1/3 cup of the
Parmesan, and transfer the mixture to a buttered shallow 3-quart
casserole. In a small bowl combine well the remaining 1/3 cup
Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the
mixture evenly over the Tetrazzini, and dot the top with the remaining
1 tablespoon butter, cut into bits. The Tetrazzini may be prepared up
to this point 1 month in advance and kept frozen, covered. Bake the
Tetrazzini in the middle of a preheated 375�F. oven for 30 to 40
minutes, or until it is bubbling and the top is golden.
---

Turkey a la Kink

1 3/4 cups chicken broth (14 fl oz)
1 1/2 lb left over roast turkey
5 tablespoons unsalted butter
1/2 each yellow, red, and orange bell peppers, cut into 1/2-inch
pieces (2 cups)
1 1/4 teaspoons salt, or to taste
1/2 teaspoon black pepper
1/2 cup finely chopped onion
2 tablespoons all-purpose flour
1 1/4 cups heavy cream
1/4 lb white mushrooms, trimmed and quartered
3 large egg yolks
1 tablespoon fresh lemon juice, or to taste
2 tablespoons dry Sherry, or to taste
1/2 teaspoon paprika (not hot)
6 (1/2-inch-thick) slices firm white sandwich bread (preferably
Pullman), toasted
1/4 cup chopped fresh flat-leaf parsley

Heat 2 tablespoons butter in a 4- to 5-quart wide heavy pot over
moderately high heat until foam subsides, then cook peppers, stirring,
until softened (do not brown), 6 to 8 minutes. Transfer peppers to a
bowl and stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.

Add onion and remaining 3 tablespoons butter to pot and cook over
moderately low heat, stirring, until softened, 3 to 5 minutes. Add
flour and remaining teaspoon salt and 1/4 teaspoon pepper and reduce
heat to low, then cook, stirring, 2 minutes. Whisk in 3/4 cup broth,
then all of cream and mushrooms, and simmer until mushrooms are
tender, about 5 minutes.

Meanwhile, whisk together yolks, lemon juice, Sherry, and paprika in a
small bowl. Whisk in 1/2 cup sauce, then stir yolk mixture back into
sauce remaining in pot. Cook over low heat, stirring (do not simmer,
or sauce will curdle), until sauce is slightly thickened, about 2
minutes. Remove from heat and reserve.

Cut turkey into 1/3-inch-thick slices and add along with peppers to
sauce, then cook over low heat (do not simmer, or sauce will curdle),
stirring occasionally, until turkey and peppers are just heated
through. Add more broth to thin if desired.

Spoon turkey � la kink over toast on 6 plates, then sprinkle with
parsley.
---

Donald Martinich said:

I thought would share this with you and solicit your opinions. ;=}

http://www.slate.com/id/2178387/nav/tap3/

D.M.

Turkey "Cottage Pie"

3 Tbs. butter
3/4 c. chopped onion (1 medium)
3/4 c. diced celery (1 stalk)
3/4 c. diced carrots (1 medium)
1 large garlic clove, minced
1/3 c. white wine
1-1/2 c. turkey gravy
1/2 tsp. thyme
2 c. cooked turkey, cubed
3/4 c. frozen peas
2 c. mashed potatoes

Melt butter in medium saucepan. Add onion, celery, carrots and garlic.
Saute over medium heat, stirring, 8 to 10 minutes. Stir in wine, gravy and
thyme. Bring to a low boil. Reduce heat and simmer, covered, 15
minutes.Layer turkey and peas in a 2-quart casserole. Add gravy and
vegetable mixture.

Prepare mashed potatoes. Spoon over top of casserole. Bake at 400F for 20
minutes, or until mashed potatoes are golden brown on top.

I didn't really feel like eating more turkey last night,
but this turned out really well, for a quick slung-together
"tired of turkey" turkey dish.

Turkey Burrito

1 T. olive oil
1/4 c. chopped onion -- saute' until lightly browned

1 T. bacon bits (real ones, not dyed soyobaconoid granules)
1/2 c. chopped leftover turkey

Add bacon bits and turkey to the onions, saute' until
a bit of fat is beginning to render out of the bacon bits.

1/4 c. shredded Monterey Jack and Cheddar cheese

Add to turkey mixture and stir until nice and melted.

Dump onto warmed flour tortilla and roll into a burrito.

Yum!

Measurements all approximate guesstimates of what I
slung together at random last night.

--
Mike Van Pelt | Wikipedia. The roulette wheel of knowledge.
mvp at calweb.com | --Blair P. Houghton
KE6BVH

In article <[email hidden]>,

Donald Martinich said:

http://www.slate.com/id/2178387/nav/tap3/

Hi, Don!
Interesting read, thanks. Birdy at Beck's was about 12# and there was
not much left (2 drums and some small bits of white; picked, maybe 2-3
cups). If we'd not eaten that last night they would have tossed it
(heathens!), so I made some of my famous turkey salad sandwich spread.
It doesn't get much easier than this:

Baba's Famous Turkey Salad Sandwich Spread

Leftover turkey, as much as you have or as much as you want to sacrifice
(2-3 cups?)
Celery, cut into 1" pieces
Onion, in small chunks
Mayo to moisten and bind

Put turkey, celery, and onion into food processor workbowl and
pulse-process until it's chopped and mixed to your satisfaction. If you
want it for a spread, you might want it chopped rather finely ‹ the last
pulsings could be to incorporate some mayo to made it spready.

If you want it as a salad to eat with a fork, you might want it a bit
coarser/roughly chopped. If that's your liking, turn the mixture into a
bowl and add the mayo and combine it with a big serving fork. You might
also want to add chopped pecans or maybe some dried cranberries or dried
cherries to it.

If you've got a hunk of red or green pepper you're trying to be rid of,
you could put that into the workbowl at the beginning, too.

There you have it. Try this and you, too, can hear squeals of delight
and pleadings of, "Mommy, how come Baba makes good things and you can't?
May I have more, please, Baba?"

--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

Kent said:

"Donald Martinich" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I thought would share this with you and solicit your opinions. ;=}

http://www.slate.com/id/2178387/nav/tap3/

D.M.
--

I haven't tried this yet but I'm going to.

Scalloped Potatos with Turkey

2 lb peeled thinly sliced russet potates
1 medium onion with 4 mm blade in food processor
I do the following in a flat bottom non stock wok, but use anything you
want.
Saute onions in olive oil until mildly soft; add potates and saute just a
bit to coat.

Umm... where's the turkey come into it?

Donald Martinich said:

I thought would share this with you and solicit your opinions. ;=}

http://www.slate.com/id/2178387/nav/tap3/

D.M.
--
greatvalleyimages.com

I just made turkey enchilada casserole and it turned out yummy! Lots
of green chilies, chunks of turkey, flour tortillas.... mmmm.... I
could eat that all over again!