Leftover Turkey Madness . . .- Thanksgiving

8207Share your best Leftover Turkey Recipe for a chance to win a new Turkey Fryer & a few miscellaneous Surprise accessories! This Challenge ends automatically at 100 responses, Limit of 3 responses per member! Read more about Challenges here

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  1. #1
    Creator & Designer of Budget101.com
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    Fire Leftover Turkey Madness . . .


    Name:  turkey-leftovers-300x199.jpg
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Size:  22.3 KBShare your best Leftover Turkey Recipe for a chance to win a new Turkey Fryer & a few miscellaneous Surprise accessories!

    This Challenge ends automatically at 100 responses, Limit of 3 responses per member!

    Read more about Challenges here



  2. #2
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    Default Re: B101 Challenge: Leftover Turkey Madness . . .


    Cajun Turkey Jambalaya
    4 slices bacon, coarsely chopped
    1 1/2 cups chopped onion
    1 cup chopped celery
    3/4 cup chopped green bell pepper
    3 cloves garlic, minced
    3 cups leftover turkey, cut into cubes
    3 1/4 cups chicken stock
    1 cup chopped fresh parsley, divided
    1 tsp salt
    1/2 tsp black pepper
    1/2 tsp dried marjoram
    1/2 tsp cayenne pepper
    2 bay leaves
    1 1/2 cups raw rice
    1/2 cup sliced green onions
    Preheat the oven to 350ºF.
    Cook the bacon over medium heat in a large heavy ovenproof pot or Dutch oven until the bacon fat is rendered and the bacon is crisp. Remove and crumble the bacon and set it aside.
    Add the onion, celery, bell pepper, garlic and turkey and sauté in the bacon drippings for 20 minutes, stirring often.
    Add the stock, 1/2 cup of the parsley, salt, pepper, marjoram, cayenne, and bay leaves and bring to a boil. Add the rice and stir to combine with the vegetables. Cover and bake for 45 minutes.Dish up and sprinkle with green onions, the additional 1/2 cup parsley, and the reserved bacon. Serves 6.

  3. #3
    still digging' my way out
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    Default Re: B101 Challenge: Leftover Turkey Madness . . .


    I don't know what everyone else does with their thanksgiving leftovers, but I like to make Thanksgiving Panini's!

    Here's what you'll need to make them:

    2 tablespoons Dijon mustard
    2 slices sourdough sandwich bread
    2 slices Swiss
    1/3 cup shredded leftover roasted or fried turkey
    3 tablespoons leftover cranberry sauce
    1/3 cup leftover stuffing
    2 tablespoons leftover giblet gravy
    butter, at room temperature


    Make sure that you Spread the mustard on both slices of bread, then lay a slice of cheese on each half piece. On one side arrange the turkey and the cranberry sauce. On the other side lay on the stuffing/dressing and spoon the gravy over the top.

    Mash it together quickly to keep the insides from falling out then spread the top side of the bread with 1 tsp of the butter.

    Invert the sandwich, butter-side down, onto a hot panini maker (or a grill pan or skillet over medium-low heat). Spread the top with the remaining 1 tsp of butter.

    Close the panini maker and grill the sandwich until the bread is crusty and golden, the fillings are hot, and the cheese is melted. Flip the sandwich halfway through to grill the other side
    Rolling with the Punches, folks, nothing to see here...

  4. #4
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    Default Tomato Basil Casserole


    I could use a new turkey fryer! lol

    We usually make a casserole style dish. One of my personal favorites is Tomato Basil Turkey Casserole.

    The trick to a decent flavorful casserole is using a good pasta sauce. Don't use "Ragu" or another similar flavorless sauce or the casserole will be bland & boring.

    2 cups uncooked gemelli pasta (8 oz)
    2 cups diced cooked turkey
    1 jar (26 oz) tomato pasta sauce (any hearty or thick variety)
    1 medium zucchini, cut in half lengthwise, then cut into slices (1 1/2 cups)
    1 can (2 1/4 oz) sliced ripe olives, drained
    1 teaspoon dried basil leaves
    1/4 cup shredded fresh Parmesan cheese .


    Heat oven to 375°F.
    Cook & drain the pasta, then mix in everything except the cheese.
    Cover with aluminum foil and bake 30 minutes. Remove from oven, Sprinkle with cheese.
    Bake uncovered 15 to 20 minutes longer or until bubbly and thoroughly heated.
    (¯`v´¯)
    `·.¸.·´
    ¸.·´¸.·¨) ¸.·¨)
    (¸.·´ (¸.·´ (¸.·¨¯`Kimmie

  5. #5
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    Default Re: B101 Challenge: Leftover Turkey Madness . . .


    My favorite that comes to mine is very simple and this is the only time of the year that we have it.

    Toast w/gravy & Turkey

    I said it was simple but soooo yummy
    Hope Everyone Is Enjoying The Day. Best Wishes From MN ~ Pamela

  6. #6
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    Default Re: Tomato Basil Casserole


    Another one is also simple Turkey Pot Pie w/Puff Pastry

    4 cups shredded turkey breast
    5 tablespoons good quality olive oil, divided
    1 tablespoon finely minced shallot
    Zest from one lemon, preferably organic
    2 tablespoons chopped flat-leaf Italian parsley
    1 tablespoon unsalted butter
    8 ounces fresh cremini mushrooms, coarsely chopped
    2 leeks, white and pale green parts thinly sliced
    2 carrots, cut into small dice
    1 teaspoon dried thyme
    1/3 cup dry white vermouth
    1/3 cup flour
    4 cups chicken broth or stock
    1/4 cup heavy cream, or half & half
    3/4 cups frozen peas
    1 sheet of puff pastry, thawed
    1 egg, lightly beaten

    1. In a medium sized bowl, mix together turkey, 2 tablespoons of olive oil, shallots, lemon zest, and parsley; set aside.
    2. Melt 1 tablespoon of butter, with 1 tablespoon of olive oil, in a dutch oven; saute mushrooms over medium high heat until cooked through, and lightly browned; transfer to a bowl, and set aside.
    3. Heat 2 tablespoons of olive oil, over medium heat, in a clean dutch oven; add leeks, carrots, and thyme, and cook until vegetables begin to soften (about 8 minutes); raise heat slightly, add dry vermouth, and cook until most of the liquid has evaporated.
    4. Add flour to carrot mixture, stirring constantly for about 1 minute; whisk in the stock and cream, then simmer until sauce thickens (about 10 minutes); remove from heat, and allow to cool to room temperature.
    5. Mix together cooled sauce, with the lemon-parsley turkey, mushrooms, and frozen peas; divide between 4 mini-loaf pans.
    6. Cut 4 pieces from the puff pastry, large enough to cover each loaf pan, with 1/2 inch hanging over on each side; crimp edges with the tines of a fork; tightly wrap each pie in several layers of plastic wrap, and a layer of aluminum foil; freeze up to 2 months.
    7. Cooking frozen pies: preheat oven to 400; brush tops of unwrapped, frozen pies with egg, and bake for 30-35 minutes, until tops are golden brown; let stand for 5-10 minutes before serving
    Hope Everyone Is Enjoying The Day. Best Wishes From MN ~ Pamela

  7. #7
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    Default Re: B101 Challenge: Leftover Turkey Madness . . .


    Turkey Chili

    • 1 tablespoon vegetable oil
    • 2 medium onions, chopped
    • 1 1/2 teaspoons dried oregano
    • 1 1/2 teaspoons ground cumin
    • 1 1/2 pounds lean ground turkey
    • 1/4 cup chili powder
    • 2 bay leaves
    • 1 tablespoon unsweetened cocoa powder
    • 1 1/2 teaspoons salt
    • 1/4 teaspoon ground cinnamon
    • 1 28-ounce can whole tomatoes
    • 3 cups beef stock or canned beef broth
    • 1 8-ounce can tomato sauce
    • 3 15-ounce cans small white beans, rinsed, drained

    • Chopped red onion
    • Chopped fresh cilantro
    • Plain low-fat yogurt or light sour cream
    Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes. Add oregano and cumin; stir 1 minute. Increase heat to medium-high. Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon. Add tomatoes with their juices, breaking up with back of spoon. Mix in stock and tomato sauce. Bring to boil. Reduce heat; simmer 45 minutes, stirring occasionally.
    Add beans to chili and simmer until flavors blend, about 10 minutes longer




    Hope Everyone Is Enjoying The Day. Best Wishes From MN ~ Pamela

  8. #8
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    Default Re: B101 Challenge: Leftover Turkey Madness . . .


    warm turkey with a bit of water
    2 slices of white bread (or roll if any left over)
    cream cheese

    make a sandwich, add lettuce if desired

  9. #9
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    Default Re: B101 Challenge: Leftover Turkey Madness . . .


    1 of the quickest & easiest meals I make w left over Turkey is Turkey pot pie. I cube some turkey into small pieces. I boil some potatoes that I've cut into bite size pieces. Mix those items with a can of corn (drained) & a can of cream of chicken soup together in a large bowl. Spray a 13x9 baking dish with cooking spray. Add the entire contents from the bowl into the banking dish. Preheat the over according to crescent rolls instructions on container. Open the crescent rolls, & lay them over the entire dish. Bake until golden brown. I don't use predetermined measurement. I just do what I know my family will appreciate. Enjoy!

  10. #10
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    Default Re: B101 Challenge: Leftover Turkey Madness . . .


    This year I quickly placed the bones from a 14# bird intro the 6 quart slow cooker added the holy trinity [diced celery, onion and carrots ] set it to cook till 3 a.m. By morning it was cool enough to handle.
    Bit by bit I sorted it out and ended up with 8 cups of meat. I was shocked at all the years I have thrown the carcass away.
    I placed the meat in freezer boxes and covered with the broth
    I ended up with 8 freezer boxes of found meat and leftover turkey all covered with broth in the freezer later this winter we will enjoy soups, Shepard's pie , or turkey tetrazzini, one of these fine recipes whatever
    and because of the broth it will taste as good as Thanksgiving Day.
    8 meals = a $160.00 savings

  11. #11
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    Default Re: B101 Challenge: Leftover Turkey Madness . . .


    Cajun Turkey Jambalaya

    1 cup chopped celery
    3/4 cup chopped green bell pepper
    3 cloves garlic, minced
    3 cups leftover turkey, cut into cubes
    3 1/4 cups chicken stock
    1 cup chopped fresh parsley, divided
    1 teaspoon salt
    1/2 teaspoon black pepper
    1/2 teaspoon dried marjoram
    1/2 teaspoon cayenne pepper
    2 bay leaves
    1 1/2 cups raw rice
    1/2 cup sliced green onions
    4 ounces bacon, coarsely chopped
    1 1/2 cups chopped onion

    Preheat the oven to 350ºF.
    Cook the bacon over medium heat in a large heavy ovenproof pot or Dutch oven until the bacon fat is rendered and the bacon is crisp. Remove and crumble the bacon and set it aside.
    Add the onion, celery, bell pepper, garlic and turkey and sauté in the bacon drippings for 20 minutes, stirring often.
    Add the stock, 1/2 cup of the parsley, salt, pepper, majoram, cayenne, and bay leaves and bring to a boil. Add the rice and stir to combine with the vegetables; cover and bake for 45 minutes.
    Dish up and sprinkle with green onions, the additional 1/2 cup parsley, and the reserved bacon.
    Born and Raised In Panama City,Florida...Now Living In Paducah, Kentucky

  12. #12
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    Doh Re: B101 Challenge: Leftover Turkey Madness . . .


    I make this lovely turkey soup each year a few days after Thanksgiving. I use any left over broth from the turkey and then I cook up the bones with seasoned water for more broth and use 3 quarts of the broth for my soup. I put 3 grated carrots, 2 chopped up celery pieces and 1 cup of rice int the broth and simmer 15 to 20 minutes. While that is cooking, I melt ½ cup butter and add in 3 finely chopped onions and simmer until softened and starts to turn golden. Add to the broth along with 1 cup of finely chopped turkey, some salt and pepper. I use 1 cup of half and half and ½ cup corn starch shook up together and added to the hot broth. Stir until thickened.

    Cherlynn
    Last edited by brchbell; 12-02-2013 at 10:44 PM. Reason: typo

  13. #13
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    Default Re: B101 Challenge: Leftover Turkey Madness . . .


    This is good
    Turkey and Veggie Lasagna

    4 tablespoon(s) margarine or butter
    1 package(s) (10-ounce) sliced mushrooms
    1 small onion, finely chopped
    1 clove(s) garlic, crushed with press
    1/3 cup(s) all-purpose flour
    2 cup(s) low-fat (1%) milk, warmed
    1 can(s) (14- to 14.5-ounce) chicken broth (1 3/4 cups)
    8 no-boil lasagna noodles
    1 package(s) (10-ounce) frozen chopped spinach, thawed and squeezed dry
    2 cup(s) leftover cooked turkey, cut into 1/2-inch pieces
    3/4 cup(s) freshly grated Parmesan cheese
    1 cup(s) shredded part-skim mozzarella cheese

    In 12-inch nonstick skillet, melt 1 tablespoon margarine on medium. Add mushrooms, onion, and garlic, and cook about 8 minutes or until mushrooms are lightly browned, stirring occasionally. Set aside.
    Meanwhile, in 4-quart saucepan, melt remaining margarine on medium. Whisk in flour and cook 1 minute. Gradually whisk in milk and broth until well blended; cook until sauce thickens and boils, stirring frequently. Boil 2 minutes. Set sauce aside.
    Preheat oven to 375 degrees F. Spray 8" by 8" glass or ceramic baking dish with nonstick cooking spray. Pour 1/2 cup sauce in bottom of baking dish; arrange 2 noodles over sauce, overlapping to fit. Top evenly with half of spinach, half of turkey, then 1/2 cup sauce; sprinkle with 1/4 cup Parmesan. Top with 2 noodles, mushroom mixture, 3/4 cup mozzarella, then 1/2 cup sauce. Top with 2 noodles, remaining spinach and turkey, then 3/4 cup sauce, and 1/4 cup Parmesan. Arrange remaining noodles on top; spoon remaining sauce over noodles to cover. Sprinkle with remaining mozzarella and Parmesan.
    Spray sheet of foil with nonstick cooking spray (or use nonstick foil); cover baking dish, sprayed (or nonstick) side down. Bake lasagna 30 minutes. Remove foil and bake 15 minutes longer or until hot and bubbly in the center and lightly browned on top. Let stand 15 minutes for easier serving.
    Born and Raised In Panama City,Florida...Now Living In Paducah, Kentucky

  14. #14
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    Default Re: B101 Challenge: Leftover Turkey Madness . . .


    homemade turkey and noodles

  15. #15
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    Default Re: B101 Challenge: Leftover Turkey Madness . . .


    Leftover turkey gets two treatments before it is frozen. Some of it is shredded by placing it in my stand mixer and turning on the paddle attachment at low speed, and some of it is diced. It is then packed into ZipLoc vacuum bags, has the air removed, and frozen until I'm ready to make either enchiladas or pot pies.

    Enchiladas

    Plan to serve about 3 enchiladas per person, and gauge amounts of ingredients accordingly. Some may want more, some less. For 2 people, I use an 8 x 8 inch glass baking dish.

    Shredded turkey
    Corn tortillas
    Chili gravy
    Canola oil for frying
    Grated cheese

    Authentic Tex-Mex Chili Gravy

    1/4 Cup Oil (Not olive oil or butter - it will burn)
    1/4 Cup All Purpose flour
    1/2 tsp. black pepper
    1 tsp. salt
    11/2 tsp. powdered garlic
    2 tsp. ground cumin
    1/2 tsp. dried oregano
    2 T. chili powder
    2 c. low sodium chicken broth
    1 tsp. Chipotle Tabasco, or to taste

    Preheat oven to 375F. Prepare the chili gravy: Mix all the spices together in a small prep bowl. (I make this in bulk and store in tiny individual containers from the dollar store.) Heat the oil in a saucepan to medium to high heat, and whisk in the flour. The oil should be hot enough to boil the mixture. Cook until lightly browned. Remove from heat & whisk in the spices until combined, then add the 2 cups of chicken broth (or 1 can, plus enough water to make 2 cups) while steadily whisking until it stops boiling. Stir in the chipotle Tabasco. Set aside.

    Lightly fry the corn tortillas only 2 or 3 seconds per side to soften them, and drain on paper toweling, blotting each one, and stacking them. Fill each tortilla with shredded turkey and a little cheese and roll up. Place seam side down in a greased baking dish. When all are done, top with a generous amount of chili gravy and top with then a little more cheese. Bake until the gravy is bubbling.

    Serve hot with a side of refried beans and corn pudding or Mexican rice.

    You will very likely have chili gravy left over for another meal or two. Just store it in the refrigerator for up to a week.

    Appetizer or snack tip: Heat a can, or about 4 servings of homemade refried beans, with a cup of shredded cheese until it is hot and bubbly. Add a generous amount of chili gravy on top and heat through without stirring. Garnish with shredded cheese. Serve with tortilla chips for a great dip!

 

 
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