- Combinations for tomato season (05/01/16)
- Try these dip ideas for party season (04/24/16)
- Refreshing entree salad recipes (04/17/16)
- A Southern Illinois favorite and other buttery recipes (04/10/16)
- Recipes to celebrate a special birthday -- or a championship (04/03/16)
- Sauce and grill options to try this barbecue season (03/27/16)
- Tasty options for Easter dinner (03/20/16)
Receipes from leftover turkey
Thanksgiving is over and many of you have put leftover turkey in the freezer. I know one person who puts the turkey carcass in the freezer for a couple of weeks, then pulls it out to make stock and soup for a later meal. For those of you who have frozen your leftovers I have a couple of recipes today that will help you in using those up. It is fun to be creative and see how we can use food items in many ways. I hope you enjoy these and come up with a few of your own.
Turkey Vegetable Soup with Stuffing Dumplings
Carcass from one 12- to 14-pound roasted turkey, picked clean
2 large onions, one quartered and one chopped
4 peeled carrots, 2 coarsely chopped and 2 sliced
4 stalks celery, 2 coarsely chopped and 2 sliced
6 garlic cloves, 4 smashed and 2 chopped
1 bay leaf
10 whole black peppercorns
1 tablespoon extra-virgin olive oil
2 large eggs
6 tablespoons all-purpose flour, plus more as needed
1/2 teaspoon salt, plus more as needed
Freshly ground black pepper, to taste
2 cups leftover stuffing
2 sprigs fresh thyme
2 cups shredded leftover turkey meat
1 cup leftover corn kernels
Put the turkey carcass, quartered onions, coarsely chopped carrots and celery, smashed garlic, bay leaf and peppercorns in a large stockpot and add enough cold water to just cover, about 2 quarts. Bring the water to a boil, and then reduce the heat to maintain a gentle simmer and cook for 1 hour. Remove from the heat and strain the solids from the broth. Pour the liquid through a fine mesh strainer and reserve; you should have about 10 to 12 cups of broth.
Meanwhile, in a small bowl, whisk the eggs, flour, 1/2 teaspoon salt, and some black pepper together until smooth. Add the stuffing and mix until well combined; cover and reserve.
Wipe the stockpot clean with a paper towel. Heat the oil in the pot over medium heat. Add the chopped onion and garlic and cook until soft and translucent, about 6 minutes. Add the sliced carrots and celery, thyme sprigs and reserved broth and bring to a simmer; cook vegetables are just soft, about 10 minutes. Roll level tablespoons of the dumpling mixture into balls with wet hands (see note) and drop into the simmering soup; cook until dumplings float, 3 to 4 minutes. Gently stir in the turkey meat, corn, and season with salt and pepper, and simmer until heated through. Serve immediately.
Note: Moistness of stuffing can vary; if the dumpling dough is too soft to roll, add flour a teaspoon at a time until it is firm enough to hold its shape while rolling.
Turkey Pasta Casserole with Asparagus and Cheddar Cheese
8 ounces mini penne pasta or similar shape
6 tablespoons butter
6 tablespoons flour
1/2 red bell pepper, chopped
1 clove garlic, minced
1 bunch scallions, thinly sliced
1 1/2 cups chicken broth
2 cups milk
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon poultry seasoning blend, or to taste
Cooked asparagus, cut in 1-inch pieces, about 2 cups
3 cups diced cooked turkey
8 ounces shredded Sharp cheddar cheese
1 cup soft breadcrumbs
1 tablespoon melted butter
Grease a 9-by-13-inch baking dish. Heat oven to 350 degrees. Cook pasta in boiling water following package directions. In a large saucepan over medium-low heat, melt butter; add bell pepper and saute until tender. Add garlic and green onion; saute for 1 minute longer. Stir in flour until well blended. Stir in chicken broth, cooking until thickened. Stir in milk; continue cooking, stirring frequently, until thickened and hot. Add seasonings, asparagus and turkey; heat through. Stir in cheese and cook until melted. Stir in the cooked drained pasta and pour into the prepared baking dish. Toss breadcrumbs with 1 tablespoon melted butter and sprinkle over top. Bake for 30 to 35 minutes, or until hot and bubbly. Serves 6 to 8.
Yankee Doodle Noodles
8 ounces wide egg noodles (or egg-free noodles), cooked al dente and drained
2 tablespoons butter
1 small onion, minced
8 ounces white mushrooms, brushed clean and chopped
1/4 cup sweet white wine
1 1/2 tablespoons all-purpose flour
1 1/2 cans (12-ounce) evaporated skim milk (not condensed)
1/8 teaspoon ground nutmeg
Salt and freshly ground pepper to taste
1 medium tomato, diced
2 1/2 cups shredded cooked turkey meat
1 (13.75-ounce) can artichoke hearts, drained and sliced thin
2 cups shredded sharp cheddar cheese, divided use
Sweet Hungarian paprika
Preheat oven to 375 degrees. Spray a 3-quart glass casserole dish with vegetable spray or butter. In a medium saucepan, saute onions and mushrooms in the butter until onions are soft and mushroom liquids have evaporated. Add sweet white wine and sauté 1 minute to burn off alcohol. Stir in the flour and cook, stirring constantly, for 1 additional minute. Slowly add the evaporated milk and stir until smooth. Cook over medium heat, stirring often, until thickened. Add nutmeg, then salt and pepper to taste. Remove from heat. Fold in tomatoes, turkey, artichoke hearts, and 1 cup of the cheddar cheese. Gently toss turkey mixture with the cooked noodles and pour into prepared casserole dish. Distribute remaining cup of cheddar cheese evenly on top and sprinkle lightly with paprika.
Bake uncovered about 40 minutes, until top is lightly browned. Let rest 5 minutes before serving. Yield: 6 servings.
Lemon, Blueberry and Turkey Salad
2 cups fresh or frozen blueberries, divided
3/4 cup low-fat lemon flavored yogurt
3 tablespoons reduced-calorie mayonnaise
1 teaspoon salt
2 cups cubed, cooked chicken breasts or turkey breast
1/2 cup scallions, thinly sliced
3/4 cup sliced celery
1/2 cup red bell pepper, finely diced
Reserve a few blueberries for garnish. In a medium bowl, combine yogurt, mayonnaise and salt. Add remaining blueberries, chicken, scallions, celery and bell pepper, mix gently. Cover and refrigerate to let flavors blend for at least 30 minutes. Serve over endive or other greens with reserved blueberries and lemon slices, if desired. Yield: 4 servings or about 5 cups.
Have a great week, and until next time, happy cooking.
Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at firstname.lastname@example.org or by mail at P.O. Box 699, Cape Girardeau, MO 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.