what are you going to do with your turkey leftovers?

[vash]

well?

i'm not a super-fan about turkey. i like it alot, i just dont love it. but the things to do with the leftovers..yep. BIG FAN!

i ask PPOT, "team food". what are you doing with the leftovers?

as a chinese person, we turn ours into a turkey congee. (porridge)

like this. not my pic. it is our breakfast the next day. i cannot wait!!

[recycled sixtie]

We cooked a turkey a couple of days ago. Day 1 traditional with mashed garlic potatoes , veg, dressing.
Day 2 Turkey sandwiches.
Day3 We are now making turkey soup - ingredients carrots + spinach+dried peas etc etc
Good winter food.

[craigster59]

Turkey sandwiches, turkey/ noodle soup and turkey ala king.

[futurefun]

Love turkey a few times per year. Along with sandwiches, reheating leftovers I make soup too boiling the carcass & going from there. Amongst other things Thanksgiving is a harvest celebration so enjoy a hearty feast.

[aigel]

Fricassee. (That is cubed turkey meat white or dark with a mushroom cream sauce).

I don't like the store bought Turkey. Rarely had one that was very good.

G

[sammyg2]

Sammiches. Lots o'sammiches. Specially hot open-faced with gravy.

The smashed taters end up as pancakes the next morning.

The stuffing usually doesn't last long enough to end up as left-unders.

[Aggie93]

Turkey tortilla soup. I think this will be the fifth or sixth year.

Make the stock Thanksgiving night and finish it up in the morning. Served either Friday or Saturday. I'm always amazed how much meat is left on the bird after carving it. But I admit, since i know I'm making soup I'm not as through as I used to me.

[ckelly78z]

Cut it off and boil it all off the bone the next day and have sammiches with what will slice off, and save the rest of it along with the juices to fix over the next few weeks with thick home made noodles into thick turkey noodle soup.

[GH85Carrera]

Eat it!

I like mine just nuked in the microwave with the taters & gravy & stuffing & turkey & the taters & the stuffing and the gravy.

[craigster59]

Originally Posted by Aggie93

Turkey tortilla soup. I think this will be the fifth or sixth year.

Make the stock Thanksgiving night and finish it up in the morning. Served either Friday or Saturday. I'm always amazed how much meat is left on the bird after carving it. But I admit, since i know I'm making soup I'm not as through as I used to me.

This makes excellent tortilla soup, just substitute turkey for chicken....

This is easy to make and will have everyone asking for the recipe. Great for colds and cold weather.
SOPA DE TORTILLA

2 chicken breasts; boneless, skinless (or buy a roasted whole chicken and shred it, a lot quicker)
3 quarts chicken broth
1 red onion -- diced
2 carrots -- diced
1 boiling potato -- diced
1/4 cup tomato paste
1 bay leaf
2 cloves garlic -- chopped
1/2 teaspoon chipotle chile en adobo – pureed (comes in a can in the salsa section of the store, get the one with the duck on the label if possible)
1 teaspoon jalapeno chile-- seeded, chopped
1 teaspoon dried Mexican oregano or regular oregano
1/8 teaspoon cumin
salt -- to taste
white pepper -- to taste
1 zucchini -- diced
1 yellow squash -- diced
1/2 red bell pepper -- diced
1 lime (juice from)
2 tablespoons sweet Sherry
1 tablespoon cilantro -- chopped
1 tablespoon fresh mint -- chopped

This stuff’s for garnish, you can skip it if you want. The soup tastes great by itself.
4 corn tortillas-- cut into thin strips
Oil
1/2 pound Jack cheese -- shredded
12 slices avocado
cilantro sprig


Directions:
Poach chicken breast in simmering chicken broth until done through, about 10 minutes. Set aside until cool enough to handle and shred. (skip this if you bought a roasted chicken)

Combine chicken broth, chicken, red onion, carrots, potato, tomato paste, bay leaf, garlic, chipotle and jalapeno chiles, oregano, cumin and salt and pepper in large saucepan or soup pot. Bring to boil, reduce heat and simmer 20 minutes. Correct seasoning, if necessary.

Add zucchini, squash, pepper, lime juice and Sherry. Bring again to boil. Reduce heat and simmer 15 minutes. Add cilantro and mint. Stir, then remove from heat.
(You can use tortilla chips and shredded cheese and skip this whole garnish thing if you’re in a hurry.)
To assemble, fry tortilla strips in hot oil until crisp.

Drain on paper towels and set aside. Ladle soup into each bowl. Sprinkle with shredded cheese and tortilla strips. Garnish each bowl with avocado slice and sprig cilantro. Serve at once. Note: Soup may be frozen in batches if desired.