We cooked about 30 pounds of turkey this year ~ but I'm not sure if I have enough left over.......
We had a pretty big crowd for dinner; so even though I cooked about 30 pounds of turkey, (Mr. C stuffed and wrestled a 22 pound bird on the big day, and I cooked an additional turkey breast (for our gluten-free gal) and 8 extra turkey thighs the day before) ~~ I'm still not sure I have enough leftovers to make it to recipe #3. I have been known to cook another turkey breast just to have enough "left-overs" to make the full rotation of my favorite left-over recipes.......I'm sharing my top three with you today ~
Post-Thanksgiving Must Have #1
Black Friday Turkey Salad (Serves 8)
1/2 C (or more) mayonnaise
3 T prepared yellow mustard
2 T crumbled cooked bacon (I use Costco's!)
3/4 C shredded Cheddar cheese
1/2 C finely chopped pepperoncini
1/8 t crushed red pepper flakes
Salt to taste
Stir together, then add
2 C coarsely chopped leftover turkey
This is good enough you will want to double the recipe! I like to use Costco's pretzel rolls for little "mini" sandwiches.
Post Thanksgiving Must-Have #2
Southwestern Turkey Soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 8 servings
1 1/2 C shredded cooked turkey
4 C vegetable or chicken broth
1 (28 ounce) can whole peeled tomatoes
1 (4 ounce) can chopped green Chile peppers
2 Roma tomatoes, chopped
1 onion, chopped
2 cloves garlic, crushed
1 T lime juice
1/2 t cayenne pepper
1/2 t ground cumin
Salt and pepper to taste
1 avocado, peeled, pitted and diced
Fresh cilantro, chopped
1 C shredded Monterey Jack cheese
In a large pot over medium heat, combine all ingredients (except for the toppings!), bring to a boil, then reduce heat and simmer 15-20 minutes.
Spoon into serving bowls and top with shredded cheese, avocado, fresh cilantro, and crushed tortilla chips.
MY NOTE: I always make my own broth from my turkey carcass for this, but you can buy vegetable or chicken stock.
Also, you can add whatever else you have on hand. I usually add a can of black beans and a can of corn, feels a little more Southwest-y to me. If you have left-over celery and other veggies, toss those in, too. You can also slice up those left-over olives and use as garnish.
You might find you want a little more spice; we are pretty fond of "Slap Ya Mama", a mild Cajun seasoning, at our house.
We had a really nice crowd for Thanksgiving dinner ~ hopefully I have enough leftover turkey to make it to
Post Thanksgiving Must-Have #3
Prep Time: 30 minutes
Cook Time: 25 mintues
Servings: 4 servings
For the sauce, in a 3 quart saucepan, combine:
1 1/4 C milk or half & half
3/4 C chicken broth
2 T cornstarch
1/2 t salt
1/2 t garlic powder
1/8 t pepper
Bring to a boil, stirring constantly. Remove from heat and add:
1/4 C grated Parmesean cheese
2 T dry white wine
1 4 oz can mushrooms
2 oz chopped pimento
2 C chopped cooked turkey
8 oz cooked spaghetti (I like whole grain spaghetti for this)
Pour it all into a greased casserole dish
Top with Parmesean cheese and 2 T sliced almonds
Bake at 375 degrees for 25 minutes, or until brown & bubbly.
So there you go, hope you try and enjoy at least one of these!
And, by the way ~ the cute little pumpkin place-card holders? Those will make a re-appearance as my "Roasted Pumpkin Soup" this weekend. (See "Pumpkin Soup in the Pumpkin" for the recipe). The grandbabies are coming over to decorate our Christmas tree while Great-Grandma is here, this will be dinner that night. They are so excited to get to "eat" their pumpkin!