Turkey Leftover Ideas
We hope your Thanksgiving was wonderful! If you are like many households in America, you probably have your fair share of leftovers! We did some checking online to find some yummy recipes to keep the feast going well after turkey day! Here’s how to reinvent your turkey, thanks to foodnetwork.com:
- 8 cups chicken broth
- 1 turkey carcass, all meat removed
- 1 carrot, halved lengthwise, plus 1 carrot, minced
- 1 whole stalk celery, plus 1 stalk, minced
- 1 onion, halved, plus 1 onion, minced
- 2 bay leaves
- 3 cups dark turkey meat
- 2 cloves garlic, smashed
- 2 tablespoons olive oil
- 3 cups leftover cooked Thanksgiving side vegetables (Brussels sprouts, sweet potatoes, green beans)
- 1 tablespoon chopped fresh sage
Put the chicken broth, turkey, carrot halves, celery stalk, onion halves and 1 bay leaf in a large stockpot. Bring to a boil and then simmer, about 1 1/2 hours.
Dice the turkey meat. Before straining the broth, remove the large bones and carcass with tongs. Strain the broth through a sieve covered with wet cheesecloth. Discard the solids. Transfer the broth to a bowl set in a bath of ice water, which will cool the broth quickly and help keep it fresher longer.
In a large soup pot, heat the garlic in the olive oil over medium heat. Allow to brown slightly, about 3 minutes. Add the minced carrots, celery and onions. Sweat over medium-low heat until softened, 7 or 8 minutes.
Dice the leftover Thanksgiving vegetables. Add the sage to the soup pot along with the turkey broth and the remaining bay leaf. Bring to a simmer. When simmering, add the Brussels sprouts, green beans and diced turkey meat to the soup. Bring it back up to a simmer. Finally, add the sweet potatoes to the center and gently push them down. Turn the heat off and cover. Allow to sit and steam, 5 to 7 minutes. Let simmer for 5 more minutes.
- 2 cups shredded leftover turkey meat
- 2 stalks celery, sliced
- 1/2 cup celery leaves, coarsely chopped, plus more whole leaves for garnish
- 1 crisp apple, such as Gala or Macintosh, cored and chopped
- 1 cup red seedless grapes, halved
- 1/2 cup pecans, toasted, and coarsely chopped
- 1/2 cup non-fat yogurt
- 2 tablespoons mayonnaise
- 1 teaspoon honey
- 1/4 teaspoon salt, plus more as needed
- 1 small celery root, peeled and cut into matchsticks
- Freshly ground black pepper
In a large bowl, gently toss the turkey, celery, celery leaves, apple, grapes, and pecans until combined. In a small bowl, whisk together the yogurt, mayonnaise, honey, and 1/4 teaspoon salt until well combined. Put the celery root in a small bowl, add 2 tablespoons of the dressing, and toss to coat completely. Add the remaining dressing to the turkey mixture, season with salt and pepper, and toss gently to evenly dress the salad.
To serve, spread the celery root evenly onto a serving platter, top with the dressed salad, garnish with celery leaves and serve immediately.
- 8 slices stone-milled rye artisan bread, about 1/2-inch thick
- 5 to 6 tablespoons unsalted butter, softened
- 1/4 cup store-bought apple butter
- 1 pound sliced fresh roasted deli turkey
- 1/2 pound brie cheese, thickly sliced
- 1 bunch arugula, stems trimmed
Spread each of 4 slices of bread with 1/2 tablespoon of butter. Now spread each with 1 tablespoon of the apple butter. Top each slice of bread with a couple of slices of turkey, cover that with 2 to 3 slices of brie (enough to cover the turkey), and finally, arrange 2 to 3 arugula leaves on top. Spread the remaining 4 bread slices with 1/2 tablespoon of butter and lay them, buttered sides down, over the cheese; press gently.
Heat a large cast-iron or other heavy skillet over medium-low heat. Add the remaining 1 tablespoon butter and let it melt to evenly coat the bottom of the pan. Add as many sandwiches as will comfortably fit (either 2 or 4) and cook 2 to 3 minutes until the bread is golden brown and the cheese begins to melt. Flip and cook 2 to 3 more minutes to brown the bread. (Add another tablespoon of butter and cook the remaining sandwiches, if you need to.) Cut the sandwiches in half and serve hot.
About The Kim Higgins Realty Team: Kim Higgins is a top-producing real estate agent who primarily works out of the Keller Williams Realty Services Mandeville office. Kim services all of the following cities including Mandeville, Covington, Madisonville, Folsom, Abita Springs, and Slidell. For more information on Kim and everything real estate related about the Northshore – log onto her website at www.KimHiggins.com.