Turkey Recipes for Any Time of Yearby Lori Grossman
Most of my relatives and friends serve either turkey or ham at Thanksgiving, Christmas and Easter. And depending on the size of the family or how many invited guests show up, there are usually lots of leftovers to store in the freezer. I have some ideas on how you can use turkey leftovers to make tasty main dishes. Or if it is months since you've made that big turkey dinner, you can still use regular turkey for sale at the grocery store. Just buy one of those nifty frozen turkey breasts and you're all set.
I hope you make a habit of freezing leftover turkey right away so you won't have worry about nasty things like bacteria and other microorganisms. You have to be really careful with poultry. I speak from experience. One year, I got sick after eating extra turkey and dressing that my mom froze after Thanksgiving. So, make sure you follow the rules!
When you defrost that leftover turkey, the safest way to do it is to defrost it in the refrigerator overnight. Turkey will keep in the freezer for up to four months if you freeze it without any dressing or gravy.
Add jalapeños and garlic, and cook 1 minute longer. Add chili powder, cumin, coriander, salt and cayenne, stirring constantly, and cook about 30 seconds.
Add the hominy, chicken broth and turkey to the mixture, and heat to boiling over high heat. Reduce heat to low, cover and simmer 5 minutes to blend flavors and heat through. Remove Dutch oven from heat. Stir in cilantro and lime juice. Makes 4 main-dish servings.
If you like cheesy dishes, you'll love this next one. It'll really warm you up (and fill you up) on a cold winter's day. And, if any of you happen to be vacationing on a warm, sunny beach right now (lucky!), plan on whipping this up when you get back home.
Cheesy Turkey Casserole
In a large saucepan, melt the butter over medium-low heat. Increase the heat to medium, then add the flour and stir to make a smooth roux. Season the roux with salt and pepper. Continue to cook, stirring, until the flour barely begins to brown, about 5 minutes.
Remove the saucepan from the heat, then slowly whisk in the half and half. Next, slowly whisk in the heavy cream. Finally, whisk in the milk. Return to the heat and continue to cook, stirring, until the mixture bubbles, about 8 minutes. Add the cheeses, remove from the heat, and stir until melted and the mixture is smooth.
Pour the cheese sauce over the bread and turkey in the casserole. Sprinkle the bacon and tomato on top of the sauce. Sprinkle the Parmesan cheese on top of the bacon and tomato and bake until bubbly, about 35 minutes. Makes 8 servings.
Most recipes for Shepherd's Pie call for ground beef. My mom used to make it that way, and it was one of my favorites. However, turkey makes a low-fat and delicious version. Make the Mashed Potatoes with Horseradish Cream a day ahead, refrigerate the leftovers, and you're ready to make this dish.
Mashed Potatoes with Horseradish CreamThis is a great side dish, whether you have leftovers or not.
In a 6-quart saucepan, place potatoes and enough water to cover. Heat to boiling over high heat. Reduce heat to low. Cover and simmer for 15 minutes or until potatoes are fork tender. Drain. Reserve 1/4 cup sour cream and 1 tablespoon chives to use later for the topping.
Return potatoes to saucepan. With potato masher, mash potatoes with milk, salt, remaining sour cream, and chives. Spoon potato mixture into a shallow 2-1/2-quart casserole dish.
In a small bowl, stir together the mayonnaise, horseradish, pepper, reserved sour cream and reserved chives. Spread the horseradish mixture over the mashed potatoes. Bake for 20 minutes or until hot and bubbly and top is lightly browned. Garnish with chives, if desired. Be sure to reserve 2 cups of potatoes for the Shepherd's Pie. Refrigerate the leftovers. Makes 10 cups.
Turkey Shepherd Pies
In a 5- to 6-quart Dutch oven, heat the olive oil over medium heat until hot. Add the carrots, onion, and celery, and cook until vegetables are tender and lightly browned, about 15 minutes. Meanwhile, in a small bowl, stir together the leftover mashed potatoes with 1/4 cup milk until combined.
In a 2-cup glass measuring cup, mix the flour with the chicken broth and remaining 1/2 cup milk until blended. Pour broth mixture into Dutch oven with vegetables. Heat over high heat until mixture boils and thickens slightly, stirring often. Boil 1 minute. Reduce heat to medium and add turkey, frozen peas, salt, pepper, and thyme. Heat through.
Place four 1-1/2-cup ramekins or soufflé dishes on a 15x10-inch jelly roll pan for easier handling. Spoon warm turkey mixture into ramekins and top with potato mixture. Bake 30 minutes or until hot and bubbly and potatoes are lightly browned. Garnish with thyme sprigs, if desired. Makes 4 main-dish servings.
Online Since 1997
Follow us on Twitter
Our Facebook Fan Page
TexasCooking on Flickr
Recipe Exchange, Chat
Texas Wines & Wineries
Save on Your
Coffee For Less
5% off Coupon Code: CFLESS