Leftovers
Turkey Tetrazzini
Half a pound spaghetti; half a pound mushrooms, sliced; 3 tablespoons butter; 3 tablespoons flour; 2 cups turkey stock or chicken broth; two or more cups cubed turkey (or ham); half a cup green stuffed olives, sliced; half a cup whipping cream; 2 tablespoons sherry; 1 cup parmesan cheese.
Cook the spaghetti by package directions and drain. In a saucepan, sauté the mushrooms in the butter, then stir in the flour and cook, stirring constantly over medium-high heat, to blend and brown the flour. When the flour begins to brown, add the broth and cook, stirring constantly, until the sauce thickens. Add the turkey and olives and cook five minutes over low heat. Add the cream and sherry, and freshly ground pepper to taste, and stir well to blend. Add salt to taste. Turn the spaghetti, sauce and half the cheese into a baking dish greased with a little olive oil. Sprinkle the rest of the cheese over the top and bake at 350 for 25-30 minutes.
Stuffing Patties
Shape cold stuffing into patties two-thirds the size of an English muffin. Brown on both sides in olive oil.
Stuffing Casserole
Mix leftover stuffing with green bean casserole in equal quantities. Saute cubed turkey dark meat until crispy at the edges, and in the same skillet sauté a handful of button mushrooms. Stir turkey and mushrooms into the stuffing mix and pour all into a greased casserole baking dish. Top with canned onion rings. Bake at 350 for 25 minutes.
Cranberry Sauce Salad
In a large bowl, mix leftover cranberry sauce (the fresh-cranberry kind), a cup or more of cubed navel orange sections, a small can of black olives, halved, and a couple handfuls of cilantro.
Thanksgiving Monte Cristos
Dip two slices of good sourdough bread in beaten egg. Spread leftover stuffing on one of the slices, place sliced white-meat turkey on top, and a thin layer of cranberry sauce mixed with stuffing on top. Fry in butter until browned on both sides.
Turkey Sandwiches
Sliced white turkey, room temperature; roasted red peppers in a jar; soft white bread; mayonnaise; fresh-ground black pepper.
Slather mayonnaise on two slices of bread. Layer on slices of turkey. Place red pepper over turkey. Grind black pepper over, cover with second slice, cut in half and serve with potato chips.
Half a pound spaghetti; half a pound mushrooms, sliced; 3 tablespoons butter; 3 tablespoons flour; 2 cups turkey stock or chicken broth; two or more cups cubed turkey (or ham); half a cup green stuffed olives, sliced; half a cup whipping cream; 2 tablespoons sherry; 1 cup parmesan cheese.
Cook the spaghetti by package directions and drain. In a saucepan, sauté the mushrooms in the butter, then stir in the flour and cook, stirring constantly over medium-high heat, to blend and brown the flour. When the flour begins to brown, add the broth and cook, stirring constantly, until the sauce thickens. Add the turkey and olives and cook five minutes over low heat. Add the cream and sherry, and freshly ground pepper to taste, and stir well to blend. Add salt to taste. Turn the spaghetti, sauce and half the cheese into a baking dish greased with a little olive oil. Sprinkle the rest of the cheese over the top and bake at 350 for 25-30 minutes.
Stuffing Patties
Shape cold stuffing into patties two-thirds the size of an English muffin. Brown on both sides in olive oil.
Stuffing Casserole
Mix leftover stuffing with green bean casserole in equal quantities. Saute cubed turkey dark meat until crispy at the edges, and in the same skillet sauté a handful of button mushrooms. Stir turkey and mushrooms into the stuffing mix and pour all into a greased casserole baking dish. Top with canned onion rings. Bake at 350 for 25 minutes.
Cranberry Sauce Salad
In a large bowl, mix leftover cranberry sauce (the fresh-cranberry kind), a cup or more of cubed navel orange sections, a small can of black olives, halved, and a couple handfuls of cilantro.
Thanksgiving Monte Cristos
Dip two slices of good sourdough bread in beaten egg. Spread leftover stuffing on one of the slices, place sliced white-meat turkey on top, and a thin layer of cranberry sauce mixed with stuffing on top. Fry in butter until browned on both sides.
Turkey Sandwiches
Sliced white turkey, room temperature; roasted red peppers in a jar; soft white bread; mayonnaise; fresh-ground black pepper.
Slather mayonnaise on two slices of bread. Layer on slices of turkey. Place red pepper over turkey. Grind black pepper over, cover with second slice, cut in half and serve with potato chips.
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Michael - my Mom always turkey tettrazini with the leftovers and I have followed in her footsteps. She decided this year she would make turkey divan.
My favorite leftover turkey sandwich consists of toasted bread, may, cranberry sauce, stuffing, sliced turkey, and romaine lettuce.
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Anonymous |
12/1/05 10:06 AM