What can I make with leftover Turkey from Thanksgiving? Tired of eating plain turkey the same old way? Here are some ideas and recipe referrals from my cookbook, No Wheat No Dairy No Problem:
Creamed Turkey(see “cream” sauce and creamed Tuna/Vegetable recipes)-make cream sauce and add diced Turkey, green peas, poultry seasoning and serve over rice, quinoa or rice pasta.
Turkey Pot Pie-use Chicken Pot Pie recipe and substitute Turkey for Chicken! Yum!
BBQ Turkey Sandwich-shred Turkey and pour your favorite GF BBQ Sauce over it(I like Bone Suckin Sauce from JonesandBones.com). Heat in a pot until it is simmering. Toast your GF bun(I love Schar baugettes or rolls made in Italy sold at the Beehive in San Jose, CA). Slice the bun in half and pour the BBQ Turkey over it, roll up those sleeves and have lots of paper towels!
Turkey Salad/Sandwich: add organic mayonnaise to diced Turkey, chopped pecans or walnuts, diced celery, diced organic apple, chiffonade(finely sliced) fresh basil, dried cranberries. Serve on a bed of lettuce or use romaine lettuce and make a wrap or gluten free/wheat free bread with mayonnaise and cranberry sauce.
Turkey Burritos: Fill spelt tortillas(Rudi’s) with Turkey and refried or black beans-top with guacamole and fresh/refrigerated salsa.
Turkey Tacos: Fill organic corn tortillas, that have been heated in a pan with a little oil, with diced or shredded Turkey, organic baby tomatoes halved, baby greens: arugala, mache, micro-greens. Top with guacamole and fresh/refrigerated salsa.
Ultimate Turkey Sandwich: Gluten Free or Spelt(wheat that many people with a wheat sensitivity can tolerate) bread, cranberry sauce, Toffuti(soy cream cheese) or organic mayonnaise. This was served in a Victorian House Restaurant I worked at as a teenager-originally with regular cream cheese on Brioche bread! Yummy!
The not so classic Hot Turkey Sandwich: Gluten free or Spelt bread(toasted), hot mashed potatoes, hot sliced Turkey, hot Gravy and cold cranberry sauce! Now that is what I call comfort food!
Thai Curry: Red Curry Paste, coconut milk, turkey, thai basil, broccoli florets or veggie of choice-serve over brown rice. I like Mae Ploy brand curry paste-no preservatives. Quick, easy, flavorful and delicious.
Turkey Stock: Put Turkey carcass into a large stock pot, add celery hearts/stalks, carrots, onion, bouquet garni(thyme, parsley, peppercorns) tied in cheesecloth or loose. Bring to a boil, scoop foam off the top with laddie. Turn down to a simmer and cook uncovered for 1 hour. Season with sea salt and pepper to taste. Strain and store stock in mason jars in the refrigerator for a few days or freeze(leave 1/2 inch of room at top to expand). Use within one day to make Turkey Soup. Scrape off all meat for Turkey soup etc…discard all bones and vegetables and bouquet garni.
Turkey Soup: Bring stock to a boil and add sliced carrots and any vegetables you like(cooking times will vary-softer vegetables cook faster). Turn down to a simmer and cook until vegetables are fork tender, not mushy. Add Turkey, top with fresh chopped parley or herbs and serve immediately. You can also add cooked rice or cooked quinoa/rice pasta such as penne or fussilli. Do not attempt to cook the rice or pasta in the stock as it will be too starchy.
Variations on Soup:
Mexican-add tortilla chips, avocado chunks, diced jalapeno, chopped cilantro instead of parsley
Asian- add Tamari(wheat free soy sauce), rice noodles, cilantro, grated ginger, sliced scallions and a thai chile or chili sauce/flakes for heat if desired.
Gobble, Gobble, who knew there were so many things you can do with Turkey? Hope you love these ideas and have fun with them. Many thanks to all of you who continue to support me and read my blog…please pass the word. Remember my cookbook is now available on my blog-makes a great holiday gift. Many Blessings and Thanks, Lauren