I’ve poured over your turkey recipes, but I’ve noticed something that you haven’t seem to have made yet from turkey leftovers – turkey pasties. (PASS-tees, not PACE-tees =D)
Unfortunately, my Mammy’s pastie dough recipe is a family secret, but I’m sure you could find a reasonably decent recipe for Cornish pastie dough online somewhere. ;)
Too often I’ve found turkey pastie recipes online that were just someone’s idea of a way to unload ALL their Thanksgiving leftovers. I’m a pastie purist – tiny cubes of your meat of choice, potatoes, and, maybe, onions – all diced no more than a 1/2″ cubed and cooked before being baked into the crust. After baking, and if they’re not being saved to put in lunches or some such, you get out a plate while it’s still steaming hot, peel back the top layer of the crust and ladle on some heavily-peppered turkey gravy. (My brother and I also love beef-potato-onion pasties with peppered beef gravy and ketchup. =D)
I’d love to see your take on turkey pasties!
Chrissi, Cyber School Mom
Though the leftover turkey sandwich with all the trimmings is really my favorite part of the meal…TURKEY HASH! It’s another that is a great & yummy way to use up those leftovers!
No fussy recipe…saute up some onions & celery, then add potatoes & whatever other leftover veggies you have along with chunks of turkey…let it get crispy (sometimes I put it in the oven 350-400 for 30 min, depends on how hungry my husband is & how long he is willing to wait) serve it with over easy eggs…YUMMY!
My mom used to make curried turkey with the leftovers & serve over jasmine rice :)
So far we’ve had turkey sandwiches, turkey quesadillas with a southwestern veggie soup, and turkey crostini. The leftover soup and turkey from making quesadillas were combined and frozen for a SW turkey & veggie soup next week (served with either cheese quesadillas or warmed tortillas). Still have 4 cups of rough chopped turkey meat in the freezer.
I’m cooking another turkey tomorrow (the Thanksgiving one was sooo good that hubby wanted another), and so will need to come up with more ideas. Hubby doesn’t like tetrazzini or shepherd’s pie, but I am considering chili, burritos, hash, and a phyllo-filled something or other.
Mmmm, these all sound delicious! Our turkey leftovers usually go something like:1) Open-faced sandwiches piled high with potatoes, stuffing, turkey and gravy2) Turkey soup3) Turkey pot pie with celery seed pastry crust (I always put aside some of the homemade stock to use in the pot pie)
I am looking for a recipe using turkey in a shepherds pie. Anybody have that recipe to share?
I have a great many leftover turkey recipes, but this last week I was staying with a friend and she asked if I would like stuffing sandwiches? Of course, my response was, “huh?” Basically, you toast 2 slices of bread, we used sourdough, pile stuffing high, then mash into the bread a little, add some turkey bits, smother in homemade leftover gravy and microwave until everything is warmed. Sounds horribly fattening, I don’t care!! It was the yummiest leftover sandwich I have ever had!!!God Bless Leftovers!!
These ideas all sound great. For my leftovers this year (with my very first upside-down turkey), I made a batch of Curried Turkey Salad with Dried Cherries & Almonds (all my chicken or turkey salads end up with curry and/or Hungarian paprika in them – I just can’t resist). Something about the combo of dried cherries, celery, finely diced onion & the mayo/curry dressing (with a little hit of apricot preserves for tang) is about as sandwich-worthy as it gets. Normally I would use pecans (mmm, pecans & cherries…) but I had almonds so there you go. Also delicious piled on some butter lettuce. Enjoy!! And happy belated Thanksgiving!
I cooked the leftover turkey the Malaysian way; the creation is quite “exotic.” If anyone is interested, here is the link: http://www.rasamalaysia.com/2006/11/leftover-turkey-malaysian-style.html
I just made something really yummy for lunch with my leftovers and wanted to share:
*Turkey cranberry salad*
Leafy greensRoasted turkey, shredded into small piecesAvocado chunksChunks/cubes of swiss cheese
For dressing: 1/4 cup walnut or other nonfragrant oil2 tbs cranberry sauce2 tbs red wine vinegarsalt and pepper
We made polenta panini with turkey, cranberry, Manchego cheese, and gravy poured over the top. The moist polenta counteracts the dryness of the turkey and the Manchego is a nice complement to the cranberry.
I come from a house where my father was just your typical meat and potato kind of guy. Didn’t like anything too spicey, didn’t like anything too weird. Now that I’m 25 and a cooking man (many people are impressed at the complicated dishes I make) I still like a good old fasioned turkey sandwhich.
Just take a few slices of wheat bread, toast them up, add slices of turkey, top with another slice of toasted bread and then pour on alot of gravey. I usually season it with season salt and enjoy! And since I prepare potatoes quartered for Thanksgiving, I just use those leftovers to make a good mash.
My whole family lives in a little town called “Paradise” in Northern California. At Christmas I travel down from where I live in Vancouver, WA to Paradise. We usually have turkey and tri-tip roast for Christmas dinner. There is never any tri-tip left, but with the turkey leftovers I always make turkey enchiladas for the family usually a couple days after Christmas. You can just find your favorite enchilada recipe (sorry, mine is in my head) and use turkey meat instead of chicken or the other meat you may use. I also make my homemade Mexican rice, beans and guacamole to accompany the enchiladas. And we wonder why we put on a few pounds at Christmas. ;o)
Turkey hash is fantastic and hardly needs a recipe. Dice half an onion and cook in oil/butter until soft. Add diced potatoes and chopped turkey and a bit of rosemary and cook until the potatoes are crispy. Add leftover gravy and stir until heated. Mmmm! Our other favorite is turkey enchiladas.
Turkey is one of the meats that I have seen cooked in Mexican mole sauce, that amazingly complex blend of chilies, seeds, nuts, dried fruit, herbs, spices, and sometimes chocolate. However, making mole can be a complicated and harrowing process if you don’t pick the right recipe. When I made mole negro (from Zaslavsky’s Cooks Tour of Mexico) last year it was quite a challenge (but sublime in the end), but I have seen other recipes that look pretty easy (toss some stuff in a blender, puree it, then cook it in a saucepan). I think that Rick Bayless’s books have some relatively simple versions. It also comes in jars, and if you live near a large Latino community, the markets might have fresh mole paste for sale (I have read about places in East L.A. that have numerous mounds of different varieties).
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