Thanksgiving Leftovers: Turkey 101

There will be leftovers.
There will be leftovers.

The dreaded fear of running out of food for company, especially during the holidays, inevitably leaves us with more turkey than can be consumed during a Thanksgiving feast. For some of us, leftovers are premeditated; we look forward to our sandwich creations even more than our turkey dinner.
Here are a few suggestions for other turkey transformations. We're sharing them early, in case you want to buy a bigger turkey.

turkey stock, turkey pot pie, barbecue turkey sandwich with homemade slaw, wild rice and curried turkey salad,turkey enchiladas after the jump

1. Turkey Stock: Don't throw out the bones or the carcass, any kitchen pro will tell you roasted bones are the key to great stock. Simmer away, skim and freeze a hearty, satisfying base for soup.
Break down turkey carcass, place bones in a tall stockpot
Add enough water to cover the bones plus 2 inches
Heat the water and bones to a simmer (do not bring to a boil!)
Skim the impurities that rise to the surface and discard
Keep the pot on low simmer for 2 hours (small sparse bubbles)
(Cover the pot to keep moisture locked inside, check that it is simmering)
Add 1 lg yellow onion, 2 carrots, and 2 stalks celery-all rough chopped, 3 sprigs of fresh thyme, 3 sprigs fresh parsley, 1 bay leaf, 8 whole peppercorns
Continue to simmer 2-3 hours
Cool, strain through a fine mesh sieve
Measure stock into freezer safe containers, refrigerate, skim solid fat from surface, and freeze
Tip: measure some of the stock into ice cube trays, pop out and add to sautés
and sauces
Substitute turkey stock for chicken stock in soups, risotto, gumbos, and chili

2. Turkey Pot Pie with Biscuit Topping: serves 4
The preparation is worth the effort. The recipe can be easily adapted to use leftover chicken or steak. Leave out the meat for a comfort vegetarian meal.
1.5 lbs cooked turkey, cut into 3/4 inch pieces
3 red or Yukon gold potatoes, scrubbed and cubed
1 parsnip, turnip or rutabaga, peeled, medium dice
3 celery stalks, medium dice
3 carrots, peeled, medium dice
1 small yellow onion, peeled, medium dice
1 cup frozen peas, thawed
1 teaspoon fresh thyme leaves, finely chopped
2 Tablespoons flat leaf parsley leaves, chopped
4 Tablespoons unsalted butter
¼-1/2 cup AP flour
1 and ½ cups vegetable, chicken or turkey stock
1-cup milk or heavy cream
2 Tablespoons olive oil-divided

Preheat oven to 400 F
Drizzle the potatoes and parsnip with 1 Tablespoon olive oil, season with Kosher salt and freshly ground black pepper, and toss. Place on a baking sheet and roast until soft and light brown (about 30 minutes)
Heat a medium saucepan over medium heat, add 1 Tablespoon olive oil
When oil is hot, add carrots, celery and onions. Season with Kosher salt and freshly ground black pepper. Sauté vegetables until tender, add roasted potatoes and parsnip to the pan, sauté an additional 3 minutes.
Remove vegetables to a bowl. Return saucepan to the stove and add butter, heat until foaming. After the foam subsides, add the flour to the pan and whisk smooth. Cook 1-2 minutes. Add the broth, milk and thyme. Whisk mixture to combine. Simmer until sauce thickens.
Remove from heat.
Add vegetables, turkey, peas, and parsley to the sauce.
Taste for seasoning, if needed add Kosher salt and freshly ground black pepper.
Pour mixture into individual ramekins or a 9 x 13 baking dish.
Top with biscuit topping.
Bake 20-30 minutes, until tops are golden brown and filling bubbly.
Do ahead: Pot pie can be made ahead and refrigerated prior to baking.

Biscuit topping:
1-teaspoon baking powder
½ teaspoon fine grain Kosher salt
2 cups AP flour
4 oz cold unsalted butter, cut into pieces
¾ cup milk
½ cup Emmental cheese, grated

In a stand mixer, combine baking powder, salt and flour.
Add cold butter pieces
Mix on medium speed just until the mixture resembles coarse meal
Stir in the cheese
Add the milk and stir until the mixture just comes together to form dough
On a lightly floured surface, pat the dough into a 1-inch thick circle
With a 2 inch cutter, cut rounds
Place rounds on pot pie filling.

3. Pulled Turkey and Slaw Sandwich-yield 4
Add your favorite barbecue sauce, some homemade slaw and spice up the leftover turkey sandwich.
3 cups cooked turkey, shredded
1-cup barbecue sauce
4 whole-wheat buns
Garnish: pickled jalapeños and sliced red onion
6 cups shredded cabbage
1 cup cilantro leaves, chopped
1 red pepper, thinly sliced
1-cup mayonnaise
¾ cup apple cider vinegar
1 Tablespoon Dijon mustard
1-teaspoon celery seed
¼ teaspoon cayenne pepper
Kosher salt, freshly ground black pepper and pinch of sugar to taste
In a large bowl, combine slaw ingredients
Cover and refrigerate 1 hour

In a medium saucepan, combine barbeque sauce and shredded turkey
Heat until warmed through
Place turkey in sauce on bun, top with coleslaw and garnish with pickled jalapeno and red onion.

4. Wild Rice and Turkey Salad with Mango Curry Dressing (adapted from The Uptown Café, MN)
One of our favorite Minnesota ( where wild rice rules) inspired dishes.
1/2 lb seedless red grapes, halved
1/2 cup slivered almonds or pumpkin seeds, toasted
1 and 1/2 cups celery, small dice
3 cups cooked turkey, medium dice
½ lb wild rice, cooked
¾ cups craisins or golden raisins
Kosher salt and freshly ground black pepper

Mango Chutney Dressing:
1 cup Greek style yogurt OR 1/2 cup mayonnaise + 1/2 cup plain yogurt
4 teaspoons prepared mango chutney
3-4 teaspoons curry powder, to taste
1/2 teaspoon dried ginger
In a small bowl, combine dressing ingredients, put aside to rest 15-20 minutes

In a medium bowl, mix diced turkey and diced celery. Add dressing and stir to combine. In a large bowl, mix together cooked rice, toasted almonds, grapes, craisins, and turkey-celery mix. Slowly add additional dressing if needed to desired consistency. Season with Kosher salt and freshly ground black pepper.
Serve over a bed of romaine leaves. Optional-Garnish with additional craisins and toasted almonds

5. Turkey Enchiladas:
Piping hot, creamy and cheesy and absolutely, Southwestern.
1 tbsp olive oil
1 medium onion, peeled, medium dice
2 garlic cloves, minced

2 Tablespoons AP flour

1-15 oz can diced tomatoes with green chiles (fire roasted if preferred)
½ cup Mexican creama or heavy cream
1/2-teaspoon cumin

1/2 teaspoon Mexican oregano

½ teaspoon ground coriander
Pinch of cayenne

1-cup turkey, chicken or vegetable broth

2 cups cooked turkey, shredded

2 cups cheddar or Monterey Jack, shredded
12 corn tortillas

Garnish-2 green onions- thinly sliced, Mexican Creama or sour cream, Salsa

Heat a sauté pan over medium heat, add olive oil and when hot,
Add the onion, sauté until soft and translucent.
Add garlic to the pan with the onion, and cook until garlic is soft (do not brown onion or garlic)
Slowly add the flour and stir for 2 minutes
Add the can of chopped tomato and green chiles
Stir in the cumin, oregano, coriander, and broth
Season with Kosher salt and freshly ground black pepper to taste
Simmer mixture on low heat, 5-7 minutes.

In a medium mixing bowl combine turkey, 1/2 cup of tomato and green chilies mixture, ½ cup Mexican Creama
Spray a 9x13 ovenproof dish with vegetable oil
Place 2 Tablespoons of filling in each tortilla, add cheese and additional dollop of sauce. Roll the bottom and top toward the center, and then roll the sides. Place tortillas in the baking dish seam facing down.
Pour the remaining sauce on top of the filled tortillas.
Sprinkle with additional grated cheese
Bake at 350 F for 20 to 30 minutes, until hot and bubbly.
Serve with small bowls of sour cream, green onions, and salsa.

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