From staff reports
---- — The problem with Thanksgiving tends to be that by the time dinner is served, nobody's that hungry.
Between snacking and appetizers and multiple courses and too many things to choose from on the dinner table or buffet, there can be a lot of turkey, stuffing and potatoes left over.
If you have extra turkey, slice some of it up and store it in the freezer for later use. Consider dividing it into portions so it's easy to pull out just a little for a soup or other dish as you need it.
At Traverse City's The Cottage, the staff was cooking up 24 turkeys to feed Thanksgiving guests today. Even restaurants have leftovers, though.
"We definitely use it in soup," said Eric Drossart, The Cottage co-owner. "And usually some of it goes to a church down the road if we have extra-extra."
If you have extra-extra, here are some recipes to get you started. You might not be all that hungry tonight, but by Friday, those leftovers are going to be looking pretty good.
Turkey Barley Soup
2 T. butter
2 onions, chopped
2 cloves of garlic, minced
¼ lb. mushrooms, sliced (optional)
½ t. rosemary, crushed
6 c. turkey stock
¾ c. pearl barley
2-3 c. chopped broccoli
2 T. cornstarch
¼ c. water
2 c. milk
Saute onions, mushrooms, garlic and rosemary in butter. Pour in the turkey stock and barley. Simmer for about 45 minutes, until barley is soft. Stir cornstarch into water, then 2 c. milk, and add to soup. Stir in broccoli and simmer for 10 to 20 minutes over low heat.
-- Duerksen Turkey Farm, Mancelona
Turkey Salad Sandwich
4-5 lbs. cooked turkey breast
Green & red peppers, chopped
Walnuts or sliced almonds (optional)
Salt and pepper to taste
Lemon pepper to taste
Fresh green grapes, whole or sliced in half (optional)
Dice turkey and place in a large bowl. Add all ingredients except grapes. You can add whatever amount of mayonnaise that you like. Stir gently and then add the grapes. Serve on a bun or in a wrap.
-- Duerksen Turkey Farm, Mancelona
1 package (17.3 oz.) frozen puff pastry sheets, thawed
1 jar (12 oz.) turkey gravy or homemade equivalent
2 c. coarsely chopped cooked turkey
½ c. cooked vegetables (peas, corn, green beans or carrots)
2 c. prepared stuffing
½ c. cranberry sauce
Heat the oven to 400°. Stir ½ cup gravy, the turkey and vegetables in a medium bowl.
Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut into 4 (7-inch) squares. Repeat with the remaining pastry sheet, making 8 in all.
Place ¼ cup stuffing in the center of each square. Top with about ⅓ c. turkey mixture and 1 T. cranberry sauce. Brush the edges of the squares with water. Fold the corners to the center over the filling and pinch the edges to seal. Flute the edges, if desired. Place the filled pastries onto the baking sheet.
Bake for 25 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on wire racks for 10 minutes.
Heat the remaining gravy in a 1-quart saucepan over medium heat until hot and bubbling. Serve the gravy with the pastries. Makes 8 servings.
-- Pepperidge Farm
Four Cheese Turkey Mac & Cheese
2﻿½ c. uncooked elbow macaroni (about 10 ounces)
2 c. chopped cooked leftover turkey
1 can (12 oz.) evaporated milk
3 eggs, slightly beaten
2 T. Dijon mustard
2 t. Worcestershire sauce
¼ t. ground black pepper
2 c. (8 oz.) shredded cheddar cheese
½ c. (2 oz.) each shredded Swiss, mozzarella and Parmesan cheeses
2 T. butter, melted
¼ t. garlic powder
1 c. soft white or whole wheat bread crumbs
Preheat oven to 350°. Cook pasta according to package directions; rinse and drain.
Combine cooked pasta and turkey in large bowl. In separate bowl, combine milk, eggs, mustard, Worcestershire sauce and pepper. Gradually stir cheese into milk mixture. Stir milk mixture into pasta.
Spoon pasta mixture into well-sprayed 3-quart casserole dish. Combine melted butter and garlic powder in a small bowl. Stir bread crumbs into butter and garlic powder mixture until evenly coated. Sprinkle bread crumb mixture over top of pasta.
Bake 25 to 30 minutes, or until pasta mixture is heated through and cheese is melted. Makes 8 servings.
Turkey Frittata with Tomato Salsa
⅓ c. milk
1 T. spicy brown mustard
½ t. salt
⅛ t. ground black pepper
1 T. vegetable oil
2 c. refrigerated shredded hash brown potatoes
1 c. chopped cooked turkey
½ c. sliced green onions
½ c. (2 oz.) shredded cheddar cheese
Tomato Topper, recipe follows
Beat eggs in medium bowl. Blend in milk, mustard, salt and pepper. Set aside. Heat oil in large nonstick skillet over medium heat. Add potatoes and cook 8 to 10 minutes or until lightly browned, turning once. Stir in turkey and onions. Reduce heat to low, cover and heat 3 minutes. Stir again. Pour egg mixture over potato mixture; cover and cook 10 minutes or until eggs are set. Lift edges so uncooked egg flows to bottom of skillet. Sprinkle with cheese; cover and cook until cheese melts. Cut into wedges and serve with Tomato Topper. Makes 4 servings.
3 T. butter (not margarine)
1 can (14.5 oz.) diced tomatoes (with green peppers, celery and onions, drained)
Melt butter in medium saucepan over medium heat and continue heating until butter has browned lightly. Add drained tomatoes; simmer 5 minutes. Crush tomatoes with potato masher to make chunky sauce.
Turkey Pot Pie with Cheddar Biscuit Crust
Carcass and skin from a 12- to 14-pound roast turkey
10 c. water
1 medium onion, coarsely chopped
2 large carrots, cut into ½-inch pieces
2 celery ribs, cut into ½-inch pieces
1 large parsnip (peeled), cored and cut into ½-inch pieces
1 t. chopped thyme
13 T. unsalted butter
1½ lb. mushrooms, trimmed and quartered
1¼ c. all-purpose flour
14 c. roast turkey meat, cut into ½-inch pieces
11 (10-oz.) package frozen baby peas, thawed
For biscuit crust:
2 c. all-purpose flour
2 t. baking powder
1 t. baking soda
½ t. salt
½ t. black pepper
1 c. coarsely grated extra-sharp cheddar
¼ c. grated Parmigiano-Reggiano
¾ stick cold unsalted butter, cut into ½-inch pieces
1﻿¼ c. well-shaken buttermilk
Separate parts of carcass and put, along with skin, in an 8-quart pot. Cover bones with water and simmer until liquid is reduced by one third, about 1﻿½ hours. Strain through a fine-mesh sieve into a large bowl. Set aside 3﻿½ cups stock (reserve remainder for another use).
Cook onion, carrots, celery, parsnip and thyme in butter with ½ t. salt and ¼ t. pepper in a 12-inch-wide shallow pot (3- to 4-quart), covered, over medium heat, stirring occasionally, until vegetables are almost tender, 10 to 12 minutes. Add mushrooms and cook, uncovered, stirring, until tender, 5 to 7 minutes.
Sprinkle with flour and cook, stirring constantly, 2 minutes. Stir in stock (3﻿½ cups), scraping up any brown bits, and bring to a boil, stirring, then simmer until slightly thickened, about 3 minutes. Stir in turkey, peas and salt and pepper to taste. Reheat over low heat just before topping with biscuit crust.
Make biscuit crust and bake pie:
Preheat oven to 400° with rack in middle.
Sift together flour, baking powder, baking soda, salt and pepper into a medium bowl. Add cheeses and toss to coat. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms. Drop biscuit dough onto filling in 8 large mounds, leaving spaces between biscuits.
Bake until biscuits are puffed and golden brown and filling is bubbling, 35 to 40 minutes. Let stand 10 minutes before serving. Makes 8 servings.