Welcome Guest
[Log In]
[Register]
| Welcome to Lilypad Junction. We hope you enjoy your visit. You're currently viewing our forum as a guest. This means you are limited to certain areas of the board and there are some features you can't use. If you join our community, you'll be able to access member-only sections, and use many member-only features such as customizing your profile, sending personal messages, and voting in polls. Registration is simple, fast, and completely free. Join our community! If you're already a member please log in to your account to access all of our features: |
| Recipes, Using Thanksgiving Day Leftovers | |
|---|---|
| Tweet Topic Started: Nov 28 2006, 08:27 PM (242 Views) | |
| Domestic Goddess | Nov 28 2006, 08:27 PM Post #1 |
|
Tadpole
|
Everyone, I was just wondering, what do you make with the leftovers from your Thanksgiving feast? Here are some of my favorites, what's yours? "Leftover Turkey" Noodle Soup Bones and trimmings from 1 turkey (or 2 chickens) 6 cups water 3 chicken bouillon cubes or 3 tsp. bouillon granules 1-1/2 teaspoons salt 1/4 teaspoon poultry seasoning or sage 1 bay leaf ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... ... 1/2 cup barley or rice, or 1 cup uncooked egg noodles 3 medium carrots, sliced 2 stalks celery, sliced 2 medium onions, sliced or chopped 2 tablespoons chopped parsley In a large saucepan, combine first 6 ingredients. Simmer (covered) 1-1/2 hours. Remove bones; cut off meat and return meat to broth. Add remaining ingredients, except parsley. Simmer (covered) 30 minutes or until vegetables and barley are tender. Garnish with the parsley. Serves 6 to 8. Tip: Other vegetables may be added or substituted, such as: corn, zucchini, tomatoes, potatoes, peas or mushrooms. ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... Creamed Turkey & Rice Soup This is my "favorite" home-cooked soup!! I enjoy preparing this soup after Thanksgiving is over. 1 turkey carcass (from a 14-lb. cooked turkey) 14 cups water 1 large onion, chopped fine 3 stalks celery, sliced thin 4 large carrots, chopped or sliced thin 1/2 cup uncooked long grain white rice 1 cup butter or margarine 1-1/2 cups flour 1 pint half-and-half cream 3 cups diced cooked turkey (I always add 5 cups) 1/2 teaspoon poultry seasoning 6 teaspoons instant chicken bouillon granules salt & pepper to taste In a large soup kettle or stockpot, add turkey carcass, and the 14 cups of water. Bring water to a boil; reduce heat, and simmer 1 hr. & 30 minutes. Remove bones; reserve meat for soup. Strain stock; set aside. In a large saucepan, combine onions, celery, carrots, rice and 1-quart (4 cups) of the stock. Bring to a boil, reduce heat, cover and simmer for 20 minutes; set aside. In a large soup kettle, melt butter. Blend in flour; heat until bubbly. Add the half-and-half, and remaining 2 quarts (8 cups) of stock, to the butter/flour mixture; cook and stir until bubbly. Stir in the reserved vegetable mixture, turkey meat and seasonings. Heat slowly to serving temperature. Serves 12-14. *Note: This soup freezes well. ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... This is one sandwich I just have to make, after Thanksgiving is over. It's a "family favorite"!! Turkey Salad Sandwiches "Oh what a little mayo, honey mustard & dill can do, to make one heck of a turkey sandwich!" 3/4 cup mayonnaise (I used Kraft's Light Mayonnaise) 1 tablespoon honey mustard 1/2 teaspoon dried, dill weed 1/8 teaspoon salt 2 cups cut-up turkey 1/2 to 1 tablespoon finely chopped onions In a medium size bowl, add the mayo, mustard, dill and salt; mix well. Add the turkey and onion; stir and mix well. This is enough to make 2 and a half hearty sandwiches. *Note: If you use bread purchased from Aldi's Grocery Store, this will make 3 sandwiches (instead of 2-1/2 sandwiches). ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... Turkey Stroganoff 1/4 cup diced, green bell peppers 1/4 cup chopped, onion 2 tablespoons butter ot margarine 1 (10.75 oz.) can cream of mushroom soup 1/2 cup sour cream 1-1/2 cups cubed, turkey 1/2 teaspoon paprika 2 cups cooked, wide noodles Add some canned mushrooms, optional In a saucepan, cook the green peppers and onions in butter, until tender. In a 1-1/2 quart casserole baking dish, blend soup and sour cream. Stir in remaining ingredients. Cover and bake for 35 minutes minutes, in a 350 degree oven, or until hot. Remove from oven and stir. Sprinkle on additional paprika before serving. ..... ..... ..... ..... ..... ..... ..... ..... ..... ..... Turkey Curry Cook 1/4 cup chopped onion, in 1 tablespoon butter or margarine. Add 1 (10.75 oz.) can cream of mushroom soup, and 1/4 cup milk; heat and stir till smooth. Stir in 1 cup sour cream, and 1/2 tsp. curry powder. Add 1-1/2 cups cubed, cooked turkey; heat through, but do not boil. Garnish with snipped parsley. Serve over hot, cooked rice. Serves 4. ..... ..... ..... ..... ..... ..... ..... ..... Turkey or Chicken Hot Dish 4 c. diced, cooked turkey or chicken 4 c. cooked, wide noodles (I only used about 2 cups) 1 (16 oz.) pkg. frozen broccoli, cauliflower and carrot mix, cooked & drained. 1 (10.75 oz.) can cheddar cheese soup 1 (10.75 oz.) can cream of chicken, celery or mushroom soup 1 soup can of milk 6 to 8 slices of Kraft cheese slices, cut in half diagonally In a saucepan, heat the soups and milk together. In a (greased) 13x9x2-inch baking pan, add the chicken or turkey, the cooked noodles, and cooked vegetables; stir to coat evenly. Top with the cheese slices. Cover, and bake 45 minutes, in a 350 degree oven. Serves 6-8. ..... ..... ..... ..... ..... ..... ..... ..... Turkey A La King 1/4 cup chopped onion 2 tablespoons chopped, green bell peppers 2 tablespoons butter or margarine 1 (10.75 oz.) can cream of chicken or mushroom soup 1/3 to 1/2 cup milk 1-1/2 cups cubed, cooked turkey, chicken, or ham 2 tablespoons diced, pimiento Dash black pepper Toast Cook onion and green peppers in butter, until tender. Blend in soup and milk. Add turkey, (or chicken, or ham ) pimiento, and pepper. Heat slowly; stir often. Serve over toast. Yield: About 2-1/2 cups. ..... ..... ..... ..... ..... ..... ..... ..... What To Do With Leftover Canned Cranberries... This is a delicious way to enjoy beef & pork together, in a tangy cranberry or cranberry/raspberry sauce. It's also a great way to use up those leftover canned cranberries, after the holidays are over. Cranberry Meatballs Meatballs: 1-3/4 lbs. ground beef 8 ounces ground pork sausage 1 medium onion, finely chopped 2 eggs, beaten 2-3 teaspoons garlic, minced or finely chopped 3-5 dashes salt & pepper 1 cup Italian style breadcrumbs Cranberry Sauce: 1 (16 oz.) can jelled Ocean Spray Cran-Raspberry Sauce, plus (8 oz.) jelled Ocean Spray Cranberry Sauce 1 (10-3/4 oz.) can tomato soup 3/4 cup water In a large bowl, mix all the meatball ingredients together. Shape into 34 (1-1/2 inch meatballs). Place on a greased (15-1/4 x 10-1/4 x 3/4-inch) baking sheet. Bake 20 minutes in a 350 degree oven. In the meantime, add both cranberry sauces and canned tomato soup in a Dutch Oven; mix together thoroughly. (I mix mine with a potato masher). Add water; stir until all is combined. When meatballs are done, add to the cranberry mixture. Cook over low heat (covered) for 20-25 minutes. Makes at least 7 servings. We enjoy these with hot-cooked mashed potatoes. |
![]() |
|
| Mike | Nov 28 2006, 09:42 PM Post #2 |
![]()
Fly Catcher
|
I like making turkey hash!! |
![]() |
|
| « Previous Topic · The Lilypad Cookbook · Next Topic » |
| Theme: Lilypad | Track Topic · E-mail Topic |
12:14 AM Jul 11
|
Infinite Results & Outline
Hosted for free by ZetaBoards · Privacy Policy





12:14 AM Jul 11