Turkey leftovers

This year we did not have a lot of leftovers but I still had a lot of bits and pieces as well as the carcass.  In a moment of energy I made a chickpea and turkey sag masala and then pressure cooked the carcass and bits with some veggies and spices to make a very lush and yummy turkey broth.  So what do you do with your turkey leftovers?

turkey sandwiches (with stuffing & mash in)

turkey pot-pie

turkey enchallidas

sheperd's pie (with the mash)

i put the gravy in ice cube trays and then freeze- the boy likes gravy on everything so this is an easy way to have it on hand

if i have loads, i freeze some of the turkey

white bread, mayo & lawry's seasoned salt make for a great turkey sandwich

We reheat everything and eat it for a few days.  Then we make creamed turkey (DH's recipe).

I also take the carcass and put it in the slow cooker so I can make broth.  then we have yummy turkey soup. 

We have chicken instead!

I dont do a turkey, but if i did, and we had leftovers... they would undoubtedly be curry-fied!

Belizian Turkey Soup
(so called because the woman who I got the recipe from was from Belize)

Boil your bones...until everything falls off then separate edible parts and boil down
Add diced/chunks of potatoes and carrots (can use pasta instead of potatoes)
Once those are almost cooked add...celery, green onion and cabbage
Spice with Italian seasoning, salt and pepper

Serves with fresh bread, pitas or rolled up corn tortillas.

It makes the whole house smell lovely too.

Big on post-Thanksgiving turkey sandwiches (wish I could find decent rye bread!!) and we also made turkey pot pie the other night.  I was quite proud of this, because it was my first pot pie ever, amazingly enough - and it was yummmmmmy!

We had our Thanksgiving on Saturday, and got a medium sized bird so we'd be guaranteed lots of leftovers.

Last night it was hot open-faced turkey sandwiches, with gravy poured over.

We'll definitely do a turkey curry, and I think I'll also make turkey tetrazzini (a creamy, turkey and pasta bake ). My best friend's mom used to always do that with turkey leftovers, and I'm having a craving for it.

I usually do a turkey soup. I like to have some leftover stuffing in the soup. I got that idea from Rachael Ray, just scoop a bit of stuffing in a bowl and pour the soup over it. I froze some of the stock in cubes for later. I've never thought to do the same for gravy! When I make a roast dinner of whatever, we always have leftover gravy. I should try that!

Turkey sandwiches usually happen too.

A turkey stew with the broth made from the bones and some of the leftover meat.  The rest of the meat went into the freezer until we're ready to eat some more - probably in another stew or a turkey noodle casserole (like tuna noodle casserole).

I just take the leftover turkey, cut them into bite sized bits and put them over my salads for lunch.

As I'm the only meat eater in the house, there's no point in making a big meal with it.

My favorite thing that I look forward too all year is day after thanksgiving Turkey and Cranberry Sauce (The jellied kind) sandwiches! MmmMMmmMmMMmm. White bread, mayo, warm turkey and mushed up cranberry sauce.

Mom makes creamed turkey with peas and we put it over biscuits...mmm

Turkey soup

I'm turkeyed out....I want some Italian food lol

Turkey and dressing patties - take some dressing, mix in some turkey and fry up in a pan until a little crispy on each side - so good.

Devilled Turkey (from Matthew Fort in the Guardian)

1 dssp dry mustard powder
4 tbsp Worcester sauce
4 tbsp chutney
1 lemon, juiced
Salt and pepper

The remnants of 1 Christmas turkey

Mix all the ingredients, save for the turkey, to make the devilling paste. Cut the leftover meat off the turkey breast, and cut off the wings and legs in their entirety. Cut the thighs off the legs. Slash all the meat quite deeply with a sharp knife. Spoon the devilling paste over the turkey bits, making sure it gets well into the slashes. Go on - use your hands. Leave for an hour. Now put under a hot grill for 10 to 12 minutes - don't put it too close to the flame, or the meat will dry out too much - and serve hot.