Recycling all that turkey

Well, so far I've made several turkey sandwiches, turkey gumbo with rice and some individual turkey pot pies for my wife to take to work for lunch. I may make a soup along the lines of a Mexican Tortilla soup and just sub the chicken with turkey. I'm also trying to come up with some kind of a lasagna since I have most of the ingredients.

What are others doing?

The last of the turkey is in my sandwich today. It's a week old, and I wouldn't want to keep it around any longer, so it's good that this is the last.

For dinner two nights ago we had enchiladas with turkey instead of chicken. That used a lot. And there have been sandwiches every day since Thanksgiving. Both plain turkey and then later all chopped up and mixed with mayo as a turkey salad.

On Thanksgiving I gave most of it away to my family. I have a little frozen which will be made into a soup.

Went to friend's house for Thanksgiving. She sent everyone home with leftovers, which for me, translated into two meals. It was yummy.

When I have my own bird, I usually end up making turkey, stuffing, and cranberry sandwiches until the stuffing runs out. Then it's turkey salad sandwiches until I'm sick of it, cream of turkey, and then ... I think we throw the rest out because it's a biohazard.

For many years in the wolf household we've only gotten a breast, since we prefer the white meat. Also, they don't make micro-turkeys to feed two or three people. They only make the darn things bigger and bigger every year.

Ours has been used up for a few days now. I made "monte cristo" sandwiches with it the second day, then a turkey pot pie.

I usually cook the carcass in a slow-cooker and make broth for soup, but I just didn't have the gumption this time.

ooh. I just realized what I could have done with turkey, stuffing, and my quesadilla maker attachment to my George Foreman ....

chrisinhouston;614544 wrote:

Well, so far I've made several turkey sandwiches, turkey gumbo with rice and some individual turkey pot pies for my wife to take to work for lunch. I may make a soup along the lines of a Mexican Tortilla soup and just sub the chicken with turkey. I'm also trying to come up with some kind of a lasagna since I have most of the ingredients.

What are others doing?

Wondering why you cooked such a gigantic turkey! :rolleyes:

we had a 12 lb turkey and it was mostly gone 2 days later

the smallest I could find was a 16 pound turkey, and that's what we got. But I only looked in one store.

This year we had ham and turkey, so I just bought a turkey breast. Oddly enough, it wasn't just a breast, it was a turkey without wings or legs.

Weerie. :eyebrow:

We've still got some weird bits that we're feeding to the cats. But most of it went by the second day; a 14lb turkey and 9 turkey-eaters make it go away quickly. As was my plan. :)

I made a baked potato topped with turkey, cranberry sauce, and leftover deviled egg filling. It was delicious!

chrisinhouston;614544 wrote:

I may make a soup along the lines of a Mexican Tortilla soup and just sub the chicken with turkey. I'm also trying to come up with some kind of a lasagna since I have most of the ingredients.

Make caldo tlalpeño with the picked meat, having stewed the turkey's carcass bones with onion, celery and carrot to make the stock. You will need to lay in a little can of chipotle peppers along with the fresh peppers. The other big ingredient is chickpeas and a little sliced potato. With its peppers, it's more kickin' than even tortilla soup! Jewish penicillin, Mexican style; cures what ails ya.

Freeze some of the meat if you have a lot still around, for use in a month or two when you can look a turkey in the breast again.

I am very much in love with turkey/sage bread dressing/cranberry jelly sandwiches. Didn't get any this year because I just plain didn't make enough dressing, the turkey was not huge, and we were out of sage anyway. Somehow it's gotta be sage bread dressing, none other will do for the sandwich, regardless of how fun it was at the feast. Guess the dressing has to hold up when chilled. The jellied cranberry sauce adds a tang and cuts through the butteriness of the dressing, which delivers a strong waft of its unique savor.

turkey breast ( Brined ) ,
10 or so Lb ham ( injected with Praline goodness ),
Both smoked with Hickory chips for a few hours
4 of us ate for thanksgiveing ,
I Love a smoked turkey sando , on white bread , light Schmear of REAL Mayo , lite sprinkle of salt , and Zippyt is a HAPPPPPPY Boy !!
oh a Cold coke and some Plain chips

and the ham when slightly warmed tastes like Candy !!! ( and it freezes well)


Oh and UG you can Have all the cran berry stuff ( those things are NASTY !!!!!!)

Maybe we should breed smaller turkeys.

Though the present size range is pretty good... whole turkeys get down to ten-ish pounds. On up to eighteen, maybe. That's one immense turkey. Them as don't want an entire roast dinosaur for their table can just get a turkey breast and roast that.

For the can't-do-cranberries set, see the Stoopid Simple Cranberry Sauce recipe in the Most Recent Recipe thread, p. 15, #221. Sweet enough with honey, citrus flavor from the orange zest, and the cranberries retain their identity but don't take the dish over. Rock simple but darn good.