Thanksgiving with Food Fare

Seasonal tips, recipes & resources

 

 

 

Contents:

Holiday Greetings

What's on the Menu?

Appetizers

Side Dishes

Stuffing

The Main Meal

Turkey Guides

Turkey Recipes

Gravy & Condiments

Ham Recipes

Duck Recipes

Vegetarian Recipes

Beverages

Desserts

Recipes for Leftovers

Links of Interest

Credit & Terms of Use

 

 

 

Get "Thanksgiving with Food Fare" in Kindle or Nook editions!

Get "Thanksgiving with Food Fare" in Kindle or Nook editions!

 

Recipes for Leftovers

Who hasn't been inundated with leftovers from Thanksgiving dinner? Once the great day is over and the mess has been cleared, leftover turkey and other dishes can be utilized again and again. Typical by-products are turkey sandwiches and turkey noodle soup, but there are other ways to make good use of the extra food. There are also limits on storing the leftovers, whether kept in the refrigerator or freezer.

 

Leftover Turkey Storage Limits:

  • Refrigerated (3 to 4 days).

  • Frozen (3 to 4 months).

Some tasty recipe variations for leftovers include:


 

Turkey & Apples on Rye

  • 8 slices rye bread

  • 1/3 C honey mustard

  • 4 slices leftover turkey (cooked)

  • 1 unpeeled tart apple, cored & cut into 8 thin slices

  • 4 slices Gouda cheese

  • 1/4 C butter, softened

Spread honey mustard on one side of each bread slice. Top four of the bread slices with turkey, apple and cheese. Cover with remaining bread slices, mustard-side down. Spread outsides of sandwiches with butter. Heat a large skillet on medium heat; add one or two sandwiches at a time. Cook four minutes on each side, or until golden brown in color. Repeat with remaining sandwiches. Recipe makes four sandwiches.


Turkey & Wild Rice Casserole

  • 3 C leftover turkey, chopped

  • 1 pkg. (8.8 oz.) long-grain wild rice, cooked

  • 1 can (10.75 oz.) cream of chicken soup

  • 1 medium onion, chopped

  • 2 C French-style green beans, drained

  • 1/2 C mayonnaise

  • 1 can (8 oz.) sliced water chestnuts, drained

  • 1 C cheddar cheese, grated

  • Salt & black pepper to taste

  • Canned French-fried onions (for topping)

Combine all ingredients (except for canned onions) in a bowl. Pour the mixture into a greased 9x13 baking pan or glass casserole dish. Cover and bake at 350-degrees F for twenty minutes; top evenly with canned French-fried onions and bake uncovered for fifteen minutes. Serve.


Turkey-In-A-Basket

  • 1 can (15 oz.) corn, drained

  • 1 can (15 oz.) sliced carrots, drained

  • 1 can (15 oz.) cut green beans, drained

  • 6-8 medium red potatoes

  • 1 sweet onion, chopped

  • 1 red bell pepper, chopped

  • 3 cans (10 oz. each) cream of chicken soup

  • 6 C cooked white turkey, cubed

  • Pinch each of dried parsley, lemon pepper seasoning & paprika

  • 6 squares (18" x 18") heavy duty aluminum foil

Drain all canned vegetables and place in a large bowl. Microwave potatoes for about ten minutes or until almost soft. Add to canned vegetables, then add onion, bell pepper, soup and cubed turkey; mix well. Divide mixture onto the six foil squares. Sprinkle on parsley, lemon pepper seasoning and paprika. Bring up all corners of foil and twist to close. Bake in preheated 425-degree F oven about twenty minutes, or until bubbling. Place each foil on a plate and open to serve.

 


 

Turkey Noodle Soup

  • 1 TBS vegetable oil

  • 2 C carrots, chopped

  • 1 C celery, thinly-sliced

  • 1 C onion, chopped

  • 1 tsp. thyme

  • 1 bay leaf

  • Black pepper to taste

  • 4 C chicken or turkey stock

  • 1 C egg noodles

  • 3 C cooked turkey, cut into 1-inch cubes

  • 1 TBS fresh parsley, chopped

Heat oil in large saucepan over medium heat. Add the carrots, celery, onion, thyme, bay leaf and black pepper to taste; cook and stir for five to eight minutes or until onion softens. Add stock; bring to boil. Reduce heat to medium; cook for twenty to twenty-five minutes or until the carrots are tender. Stir in noodles and cooked turkey; cook for ten minutes or until noodles are tender. Stir in parsley. Remove bay leaf before serving soup in individual bowls.

 


 

Turkey Pita Pockets

  • 1-1/2 to 2 C fully-cooked turkey, chopped into cubes

  • 1 C fresh mushrooms, thinly sliced

  • 1-1/2 C zucchini, shredded

  • 2 green onions, sliced

  • 1 red bell pepper, cut into thin strips

  • 3/4 C mozzarella cheese, grated

  • Salt & black pepper to taste

  • 3 Pita pocket breads (6-inch), cut in half

In a medium-sized bowl combine turkey, mushrooms, zucchini, onion, red pepper, cheese, salt and black pepper. Cover and refrigerate. To serve, place equal amounts of turkey mixture into each pita pocket half. Eat cold, or heat pockets in the microwave wrapped in dampened paper towels for one or two minutes (or until hot).


Turkey Pot Pie

  • 1/4 C butter

  • 1/2 C onion, chopped

  • 1/2 C fresh button mushrooms, chopped

  • 1 TBS garlic, minced

  • 1/3 C flour

  • 1/2 tsp. sage

  • 1/4 tsp. thyme

  • 1-1/2 C turkey gravy

  • 1/2 C water

  • 1/2 C milk

  • 1 pkg. (14 oz.) frozen mixed vegetables, thawed & drained

  • 3 C cooked turkey, cubed

  • Salt & black pepper to taste

  • 1 prepared pastry for a 10-inch double crust pie

Preheat oven to 425-degrees F. Melt butter in a large saucepan over medium heat. Stir in onions, mushrooms and garlic; cook until tender but not browned, about five minutes. Stir in flour, sage and thyme until well-blended. Pour in gravy, water and milk; stir to blend. Bring to a boil over medium-high heat; cook for one or two minutes. Stir in cubed turkey and vegetables; cook until vegetables are tender, about five minutes. Line 10-inch pie plate with bottom crust; pour in the turkey mixture. Cover with the top crust; seal and crimp edges. Pierce top crust with a fork in a few places for venting. Cover edges of pie with strips of aluminum foil. Bake for twenty-five minutes. Remove foil strips; continue baking until crust is golden, about twenty minutes more. Remove from oven; allow to cool for about ten minutes before serving.

 


 

Turkey Stir Fry

  • 2 LBS leftover turkey meat, cut into bite-sized pieces

  • 2 cloves garlic, peeled & sliced

  • 1 C chicken broth

  • 4 TBS teriyaki sauce

  • 1 TBS soy sauce

  • Salt & black pepper to taste

  • 1/2 C celery, cleaned & sliced

  • 1/2 C carrots, peeled, cleaned & sliced

  • 1 small onion, peeled & sliced thin

  • 1 C frozen mixed vegetables

  • 1 pkg. (13.25 oz.) spaghetti pasta, cooked & drained

  • Olive oil

Cut leftover turkey into bite-sized pieces; place in a large plastic bowl. Add the sliced garlic, teriyaki sauce, soy sauce, and salt and black pepper. Mix well, and cover. Refrigerate for twenty-four hours or more. When ready to cook, place a little bit of olive oil into a pre-heated Wok or large skillet. Add the turkey meat, leaving in the garlic slices. Add the sliced celery, carrots and onions. Stir well and cook for about five minutes. Mix in frozen vegetables and the chicken broth. Stir well, and cook for another ten minutes. Cook pasta according to package directions or preference; drain and stir into turkey mixture. Toss well, and cook for another three or four minutes to heat through, letting the pasta soak up some of the chicken broth. Add more teriyaki or broth if necessary. Serve at once.

 


 

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