What to do with all that turkey?

[Bethanial]

Make your favorite biscuits. While those are baking, make a white sauce/country gravy-type thing. Into gravy, stir in lots of cut up, cooked turkey. Spoon over split biscuits. ENJOY!
(Think biscuits and sausage gravy, but it's turkey gravy instead )

 

[dacjohns]

Hi Gina.

I don't know if you were asking me about substituting turkey and just asking the group.

I don't see why can't substitute for most anything. Dark meat in place of the red meat, white meat for whatever. Seasonings can do a lot.

One thing though, bacon. There isn't anything like good bacon.

 

[freemotion]

I cooked a 25# turkey today at $0.49 per pound, we had some for supper, then dh stripped it and then ran over to my folk's house with a leg and some breast meat. The stripped turkey will be chopped tomorrow and added to a big batch of chili that I will then can...ooops, gotta go get the beans in to soak!

As I said to dh...yes, I'd rather have beef in my chili, too. But the turkey was $0.49 per pound! He got quiet......then asked with resignation if I'd make a small batch with beef later.

 

[lwheelr]

Ok, I CAN'T STAND leftover turkey. It goes stale so fast, I dislike the taste of it even 24 hours old. We found a solution though.

Right after we finish a turkey dinner, we pick the carcass. We pull any large pieces - like breast pieces - off, whole. The smaller pieces get cut up as we pull them off.

All the pieces go into the crock pot - the bones can go in too if you like, but we usually boil those separately, because it is easier to clean up.

Cover the turkey with water, then toss in some butter, onion powder or chopped onion, a dash of garlic, pepper, parsley, salt, and some poultry seasoning.

To save even more time later, put in some chopped carrots, celery, etc. I used to use dried, and will again once I have my own home dried, because it makes it fast and easy on a day when you just don't want to have to do any more cooking.

Put the pot on low, and leave it overnight. By morning, the broth and flavoring is through all the meat.

Remove any pieces large enough to use for sandwiches or slicing. You can now wrap them and freeze them if you want, and they'll keep their flavor nicely for use later.

Pack the rest in 1 pint or 1 quart containers (or bags), and freeze.

To use, just pull out and thaw.

Add a little more water, maybe a bit of salt, toss in rice or noodles and you have a fast soup.

Add a few more frozen veggies, a little water, heat, then thicken with flour, and you have stew, or gravy for Turkey ala King. Put in a pinch of cayenne and serve over noodles for Turkey Tetrazini.

Thicken without diluting, and use for stuffing for baked pockets (use a pizza crust dough).

Drain the broth off, use it as part of the liquid for cooking rice, and toss the veggies and turkey back on once the rice is cooked, for an easy rice meal. Thicken it instead and stir into cooked rice for Turkey fricassee.

Add bean sprouts, bamboo shoots, water chestnuts, thicken with a little cornstarch, and serve over rice or fried noodles for Turkey Chow Mein.



We do this each time we have turkey, because it never tastes like leftovers. The turkey stays fresh tasting, and you have some quick fix for the next few weeks.

Laura