Posts Tagged ‘turkey leftovers’

The Last Supper … For Turkey Leftovers

Monday, December 2, 2013
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We’re now entering Day 4 of turkey leftovers. Or as I like to call it …  

ENOUGH ALREADY! 

After today, I’ll be breaking down what’s left of that big bird to make a giant pot of homemade stock to freeze in smaller containers that can be pulled out to flavor soups, stews, rice and more over the coming weeks. 

But if you have any meat left, you can still get one more meal out of the thing. Today’s recipe calls for angel hair “nests” (available in some specialty food stores) but you can also just serve this over any ol’ pasta for similar results. 

 

Angel Hair Nests with Turkey and Leek

 

1–2 packages of angel hair nests

5 Tbsp. olive oil, divided

1-1.5 cups cooked, skinless turkey breast

5 medium leeks, white and light green parts only, washed and thinly sliced

1 cup water

3/4 cup finely chopped green onions, divided

1/3 cup dry white wine, such as Chardonnay or Sauvignon Blanc

3/4 cup grated Parmesan cheese

Salt and pepper to taste

 

  1. Cut cooked, skinless turkey into bite-size pieces or shreds; set aside.
  2. Add 1 tablespoon oil to skillet. Reduce heat to medium, and add leeks. Cook 7 minutes or until tender-crisp, stirring frequently. Add water, 1/2 cup green onions and wine; cook, covered, 10 minutes or until leeks are soft.
  3. Transfer mixture to a blender. Cover and process until smooth. Season to taste with salt and pepper. Stir in remaining 3 tablespoons of oil. Cover and keep warm.
  4. Bring a large pot of salted water to a boil. Working in 3 batches, gently lower pasta into boiling water. Cook 6 minutes or until al dente. Carefully remove pasta with a large slotted spoon, gently shaking to remove excess liquid. Repeat procedure with remaining pasta.
  5. Arrange cooked pasta nests on a large rimmed platter. Spoon sauce evenly over each nest. Sprinkle evenly with Parmesan cheese, and top with turkey. Garnish with remaining 1/4 cup green onions.

     

    Recipe courtesy www.dececcousa.com

Beef Stroganoff – Beef + Turkey = Tasty Results

Sunday, December 1, 2013
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I adore Beef Stroganoff, with its chunks of meat and fat egg noodles bathed in a creamy sauce made with sour cream, Dijon mustard, onions and parsley. 

So why not replicate the dish with a few leftovers from the Thanksgiving table? 

Today’s recipe takes advantage of some of that turkey (you can use white or dark meat), plus adds mushrooms and cranberries for a super-quick satisfying meal. 

And if the addition of cranberries doesn’t tempt your taste buds, you can easily omit them – no harm done.  

 

Turkey Stroganoff with Mushrooms & Cranberries

9 oz. wide egg noodles

2 tsp. vegetable oil

1 ½ cups/8 oz. finely chopped onion

1 ½ cups/4 oz. sliced cremini mushrooms

6 Tbsp./3 oz. dry white wine

6 Tbsp./2 oz. dried cranberries, preferably unsweetened

3 cups/12 oz. shredded cooked white and dark meat turkey

1 Tbsp. Dijon mustard

12 oz. reduced fat sour cream

2 Tbsp. chopped parsley

 

  1. Bring a large pot of salted water to the boil. Cook the egg noodles according to package directions. Drain and reserve.
  2. Place a large sauté pan over medium heat. Add the vegetable oil and sauté the onions and mushrooms until softened and starting to brown, about 8 minutes.
  3. Deglaze the pan with the white wine, and add the cranberries. Simmer until most of the liquid has evaporated, about 2 minutes. Stir in the turkey, Dijon mustard and sour cream. Remove from heat. Adjust seasoning to taste.
  4. Divide the noodles between 6 bowls. Top with stroganoff mixture and sprinkle with parsley.
    Recipe courtesy www.pastafits.org