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Recipes, Using Thanksgiving Day Leftovers
Topic Started: Nov 28 2006, 08:27 PM (242 Views)
Domestic Goddess
Member Avatar
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
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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.
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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.
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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).
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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.
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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.
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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.
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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.
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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
Member Avatar
Fly Catcher
I like making turkey hash!!
 
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