Leftover Turkey Parm

Still  have turkey leftovers? Sick of turkey pot pie and turkey soup? Then give this protein packed casserole a try.

Ingredients:

1 cup cottage cheese

4 oz shredded mozzarella + 2-3 tbsp more

1/2 cup + 1/4 cup marinara sauce 

1 tsp dry oregano

1/2 tsp garlic powder

1 cup cooked chopped turkey or chicken

1-2 tbsps Panko or leftover stuffing to top

parmesan cheese

 

Oil an 8" round baking dish. Mix cottage cheese, 4 oz mozzarella, 1/2 cup marinara sauce, oregano and garlic powder together along with the chopped turkey. Spoon into prepared dish then cover with 1/4 cup marinara. Add Panko or stuffing (I had leftover sausage stuffing here). Add 2-3 tbsps shredded mozzarella and sprinkle parmesan cheese to taste. Bake at 400°F for 15 minutes. Serves 2 

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Slow Cooker Turkey Carcass Broth

Nothing better than homemade soup! And broth made in the slow cooker is a no brainer. Great base to start soup season with!

Ingredients:

1 turkey carcass (this one was a 22 pounder!)

1 onion, halved

2 celery stalks

2-3 garlic cloves

2 carrots

1 tbsp apple cider vineger

salt and pepper to taste

cold water to cover

a sprig or 2 of rosemary

Simply put everything in your slow cooker and pour in enough water just to cover it all. Set to high for 8 hours or low for 24 hours. Once done cool and remove vegetables and bones. Pick the meat off the bones... you'll be surprised at how much you'll find. Pour the broth into a colander lined with cheesecloth to remove small bones and bits. Use or freeze the broth as is or cut up the slow cooked veggies into the broth along with the salvaged turkey for a healthy soup. Maybe add a can of diced tomatoes and cooked rice if you like. Makes 10-12 servings. 

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Slow Cooker Turkey Stock

Homemade turkey stock, a.k.a. liquid gold or Jewish penicillin, is chalk full of good stuff made unseasoned so it's ready to go into any recipe where you need a good stock.

Ingredients:

1 turkey carcass

Stems from broccoli, cauliflower, kale

2 bay leaves

Enough water to cover everything

Put everything in a large piece of cheesecloth and tie up with kitchen string. Place in a 7 quart slow cooker and fill with water enough to cover bones. Cook on low for 8-12 hours. Take the cheesecloth packet out of the pot. Remove the bay leaves, take all the turkey off the bones and chop up the vegetable stems. You might need to strain the broth but the cheesecloth should have kept the broth pretty clear.  You can freeze containers of stock for future use or make a nice turkey soup with some of the broth, the chopped vegetables and tender cooked turkey pieces. Just add your favourite seasonings and you're all set!

Makes about 14 cups of stock. 

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Turkey Scallopini

This super easy pan-grilled turkey scallopini pairs well with pasta, salad or potatoes.

Ingredients:

2 turkey scallopini cutlets, cut in half to make 4

salt and pepper to taste

1/2 tsp garlic powder

1/4 tsp onion powder

2 tbsps flour

1 tbsp parmesan cheese

1 tbsp olive oil

2 tbsps butter, divided

1/2 cup broth or white wine

1 tbsp lemon juice

1 tbsp parsley

 

Pat the turkey cutlets dry and season with salt, pepper, garlic powder and onion powder. Coat with flour and parmesan.

Add olive oil and 1 tbsp butter to a large skillet. Heat to medium high. Cook for 4 minutes then flip and cook another 2-3 minutes . Remove the turkey from the pan and keep warm. Add broth and lemon juice to the skillet and simmer until reduced by half then add the 2nd tbsp butter. Return the chicken to the pan, spoon sauce over and add parsley.

Serves 4

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Turkey and Red Cabbage Soup

Rarely do you come across a recipe that's delicious, comforting, healthy and easy. Oh, and it also uses leftover turkey! Bonus! (You could also use cooked chicken)

Ingredients:

1 tbsp olive oil

4 cups chicken broth

3/4 lb cooked and chopped turkey

1 small onion, diced

2 carrots, diced

2 1/2 cups chopped red cabbage

1 tsp minced garlic

28 oz can diced tomatoes

1 tsp salt

1/4 tsp pepper

 

Heat oil in a Dutch oven. Add onion and brown 2-3 minutes, then add the carrots, red cabbage and garlic and cook for 1-2 minutes. Add the turkey, broth, tomatoes, salt and pepper. Bring to a boil then simmer until vegetables are tender, about 1 hour. And that's it!

Makes 4-6 servings.

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Turkey Puff Pot Pie

Nothing is more comforting than a pot pie. And using frozen puff pastry makes it easy, not to mention pretty gorgeous! Pulled the Christmas turkey leftovers out of the freezer for this one.

Ingredients:

 1/4 cup butter

1 cup diced onion

1 cup diced carrots

1 cup diced sweet bell pepper 

1/4 cup flour

1 1/4 cups chicken or turkey broth

1 1/4 cups milk

4 cups cooked, chopped turkey

1 tsp celery seed

1 tsp dried thyme

3 tbsps fresh chopped parsley

salt and pepper to taste

1 cup frozen peas

1 sheet of puff pastry, defrosted in fridge overnight

1 egg beaten with 1 tbsp water

sesame seed (optional)

 

Preheat oven to 400°F.

Melt butter in a large saucepan on medium heat. Add the onion, carrots and bell pepper and cook until tender, about 10 minutes. Whisk the flour into the broth and stir into the pot. Add the milk and simmer 5 minutes to thicken. Then add the turkey, celery seed, thyme, parsley, salt, pepper and peas. Pour or spoon into a 10 X 10" baking dish or large, deep pie plate.

Unroll the puff pastry onto the parchment it is packaged in and roll out to just larger than your baking dish. Make some slits in the pastry and turn it over on top of the baking dish. Peel away the parchment paper.

Press to seal the edges to the side of the baking dish with some over hanging. If you find there is too much left over the sides just turn it up like I did here for the corners. Brush with the egg wash of beaten egg and water and, if using, sprinkle with sesame seeds.

Bake at 400°F for 30 minutes. Cool 5-10 minutes before serving. Use that time to stand back and admire what you just made!

Makes 6 servings

Adapted from: herbsandflour.com

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Sweet and Zesty Turkey Meatballs

Use that grape jelly in the pantry for more than just PB & Js! You'd be surprised at the flavour it adds to these sweet and zesty turkey meatballs! 

Ingredients:

l lb ground turkey or chicken

1/4 cup shredded onion

1/4 cup + 2 tbsps bread crumbs

1/2 tsp dry thyme

1/4 tsp garlic powder

1/4 tsp salt

1/8 tsp pepper

1 egg

Sauce:

1/2 cup sweet chili sauce

1/2 cup grape jelly

2 medium bell peppers, cut in 1" squares

3/4 cup pineapple chunks, fresh or canned

1/4 cup pineapple juice (or orange juice)

Combine the turkey or chicken, onion, bread crumbs, thyme, garlic powder, salt, pepper and egg. Form into 1 1/2" balls and place on a baking sheet. Cook in a 375°F oven for 25-30 minutes.

In a large saucepan bring the sweet chili sauce, grape jelly and juice to a boil on medium heat. Add the peppers and pineapple chunks, reduce heat and simmer 5 minutes.

Add the meatballs to the sauce and simmer together for another 5 minutes.

Makes 12 meatballs

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Leftover Turkey Chow Mein

Do you still have turkey leftovers? Are you tired of hot turkey sandwiches? Turn your turkey leftovers into savory Chinese takeout!

Ingredients:

1 cup cooked turkey (or chicken)

1 carrot, thinly sliced

2 tsps chopped garlic

2 tsps vegetable oil

1/4 tsp sesame oil

1 cup shredded cabbage (bagged coleslaw mix)

1/2 medium onion, thinly sliced

1 celery stalk, thinly sliced

3 oz chow mein noodles (or spaghetti)

1/4 of a red bell pepper, thinly sliced

1 1/2 cups bean sprouts

1 green onion, sliced and divided green/white

2 tbsps hoisin sauce

2 tbsps soya sauce

1/3 cup chicken broth

1/2 tsp sugar

1 tbsp cornstarch

Cook noodles as directed on package then drain, rinse in cold water and set aside.

Combine the hoisin, soya sauce, chicken broth and sugar. Do not add cornstarch yet. Set aside.

In a wok or large skillet heat vegetable and sesame oils together to medium heat. Add garlic and stir 30 seconds before adding onion and carrot cooking about 1 minute. Add the cabbage, celery, bell pepper, bean sprouts and the white slices of green onion. Stir fry 2-3 minutes.

Whisk the cornstarch into the sauce and pour into a well in the center of the veggies. Then stir everything together and heat 1-2 minutes.

Mix in the turkey and drained noodles and heat through. Taste for seasoning...I like it as is but you may want to add more soya sauce or salt and pepper.

Garnish with sliced green onion and serve.

Makes enough for 2-3 servings.

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Hearty Turkey Soup

At a cold -25°C thought it would be a good turkey soup kind of day. So I hauled the turkey carcass saved from Christmas out of the freezer and got to work.

Ingredients:

Turkey carcass

3 bay leaves

4 or 5 quarts of water

2 carrots 

2 onions

1 - 28 oz can diced tomatoes

a handful of fresh parsley, chopped 

1 tsp minced garlic

1/2 tsp fresh minced ginger

1/2 tsp ground cumin 

1 tsp celery seed

1 tsp Mrs Dash Original

Black pepper to taste 

3/4 cup ditali pasta or other small pasta

Put the turkey bones in a stock pot with enough water to cover them. Add 2 bay leaves and bring to a boil, then cover and reduce heat to simmer for 2 1/2 hours. Remove the larger bones to a plate. Place a piece of cheesecloth over a large bowl, secured to the rim with clothespins or tie string around. Then ladle or pour the rest of the broth into the bowl. Once you have all the small bones, pieces of gristle and bay leaves strained out put the clear broth back in the stock pot. When the bones are cold enough to handle remove the remaining turkey meat and add  that back to the broth. Discard the bones (they've done their work!) Now add diced carrots and onions to the soup, along with another bay leaf, canned tomatoes, parsley and all the seasonings. Bring to a boil, then cover and simmer 1 hour or until the carrots are tender. Taste to adjust seasonings. In a small pot cook the ditali pasta. Once the soup is ready add the cooked and drained pasta to the pot of soup.

Ready to serve with a good crusty bread. You can even freeze some for another time since this makes a really big pot of hearty turkey soup.

NOTE: You can also freeze plain turkey broth in containers or ziplok bags for use in other recipes.

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Turkey Pot Pie

Question: What to do with leftover turkey? Answer: Pot pie!  Got leftover gravy and cranberry sauce? We'll use that too!

Ingredients:

4 cups cooked and diced turkey (or chicken)

1 medium onion, diced

1 celery stalk, diced

1 medium carrot, diced

1 medium red pepper, diced

1 tbsp minced garlic

1 tbsp sundried tomato, chopped fine or snipped with scissors

2 tbsps butter

2 tbsps flour

salt and pepper to taste

1 1/2 cups chicken broth

1/2 cup 10% cream

2 tbsps fresh chopped parsley

pie dough enough for a double crust 10" pie

Heat butter in large skillet and add onion, celery, carrot and red pepper and cook until carrots are tender. Then add the garlic and sundried tomato. Make a well in the center of the vegetables and stir in the flour, salt and pepper. Cook 1 minute then whisk in the broth followed right away by the cream, whisking away any possible lumps forming. 

 

Stir together and simmer 3-4 minutes until it starts to thicken. Remove from heat. Mix parsley and turkey together and add to the skillet.

Roll out the bottom crust and lay it in a 10" pie plate. Spoon the filling into the crust. Brush the edge of the pastry with a little water then roll out the top crust and put it in place. Seal the edges and brush the top with a little milk (optional). Cut a few air holes in the top.

Bake in a 400°F oven on the lowest rack for 50 minutes. After about 20-25 minutes you may want to cover the edge with foil to avoid over baking the crust.

Let the pie stand 15 minutes before slicing.

So about the leftover gravy and cranberry sauce...I like my pie with a side of cranberry sauce while my husband likes his smothered in gravy. Have either or use both. 

I wish I had leftover stuffing too!!

Serves 6

Turkey Florentine Lasagna

Still got turkey leftovers? Of course you do! With no-cook lasagna sheets, store bought sauce and leftover turkey all you need to do is assemble this baby and bake it! Easy peasy!

Ingredients:

2 cups chopped, cooked turkey (or chicken)

1 medium onion, chopped

1 tbsp vegetable oil

3 cups baby spinach

1/2 cup grated carrot

2 1/2 - 3 cups tomato sauce

1 cup ricotta

1 tsp garlic powder

1/2 tsp oregano

salt to taste

1 cup shredded mozzarella

6 no-boil lasagna sheets

parmesan cheese

In a small skillet brown the onion in vegetable oil then remove from heat and toss with the spinach. Set aside.

Mix the turkey, carrot and 3/4 cup sauce together. I used Classico's Florentine Spinach and Cheese, but any sauce will do. 

And we love these Delverde lasagna sheets... no boiling! But if you are using regular not instant lasagna sheets have them boiled and ready for stacking.

Combine the ricotta, garlic powder, oregano and salt.

Butter and 8 X 8" baking dish and spray with oil. Spread a couple tablespoons of sauce in the bottom of the dish then add a lasagna sheet. Top that with half the turkey mixture. and another pasta sheet.

Then half the spinach and 1/2 cup sauce and another sheet.

Spread all the ricotta evenly over that sheet and top with another.

Finally, the rest of the turkey mix, pasta, spinach and 1/2 cup sauce, and the last pasta sheet. Gently press down.

Spread the balance of the tomato sauce over the top and add mozzarella.

Cover with foil and bake at 325°F for 30 minutes. Then uncover and return to the oven for 20-25 minutes.

Let rest 15-20 minutes before cutting.

Serves 6