Need help with leftover turkey

[Kristie]

I've got a big hunk of leftover turkey breast from our Monday *small* thanksgiving feast... doug didn't cook up an entire bird because he's the only turkey fiend in the house

but now i've got 1/2 a breast and don't know what to do with all that meat...except throw it out and i really don't want to do that.

again, i'm not a major fan of turkey...so much turkey in my younger years has jaded me somehow

so if i can put it in something and cover up the fact that it's "turkey", that might help me finish it.. haha

any ideas??? Thanks!

[Brenda]

What about turkey chili? With the chili you might not know its actually bird because of the beans and sauce.

[Brenda]

Kristie,
I made turkey enchiladas last night and they were yummy.
I shredded the turkey, sauteed them in a salsa, enchilada sauce, garlic and onion concoction. Then rolled them in the corn tortillas, poured more enchilada sauce on top, sprinkled with cheese and baked. Served with mexican rice that had veggies in it. Tasted just like chicken!

[Rebes]

I make turkey salad, like chicken salad. Tonight, I am putting it in a cheese and broccoli quiche.

[SeatClutcher]

It's yummy in omelettes and sandwiches, too.

[Kristie]

I think i'm gonna try making a light turkey pot pie with it today...

I did chilli a few days ago but bought ground turkey for that thinking i couldn't use the cooked turkey. doh!

[Regina]

Could you freeze the turkey or, now, I should say, "Did you freeze the turkey?"

I like to make turkey or chix noodle soup with those noodles that you find in the freezer section...I think they are maybe called Rehems or something like that. They are the thick, egg noodle type that Panera uses for their soups. I cook them in the chix broth and the drippings from my chix (I think they have turkey broth too.)...I use about 6-8 cans of the broth. Then, I add my spices (PAUL PARDONE's poultry magic, garlic salt, pepper, fresh parsley, etc.). I throw in the veggies I like in the soup (carrots and sometimes celery--my kids do not like celery, so I typically just have chix noodle with carrots). A stick of butter (yep...I know, a lot of extra fat and calories, but it really makes a difference in the soup). Then I let it simmer until it is ready. If it doesn't have the taste you like or tastes too bland, you can add some chix bouillion....I really like the bouillion that you have to store in the refrigerator...to me it tastes so much better than the cubes.

Here's another recipe....I usually use it with chix, but I am sure you can use it with turkey too. I barely ever measure because I am so use to just doing things by sight now, so everything here is just an estimate. This is for a chix pasta. Oh, Kristie, this would be a version for feeding 8, so you can scale it up or down depending on how many you have to feed. It is very easy, very tastey, and looks like a gourmet meal if you serve it with the right sides (nice salad, fresh bread, wine, etc.) In a saute pan, use one large heavy cream and skim milk combination (meaning, after you pour your carton of cream in, place about a cup or so of skim milk in your pan until you have enough liquid for your sauce that you like), salt, and Paul Pardone's poultry magic. Mix together over medium-high heat. Add a couple of Tablespoons of flour to thicken (don't let your flour lump up here)...it may require more, depending upon how much liquid you have. Constantly stirring your mixture until it reaches boiling. Add 1 bottle of white wine (you know those small bottles that come in groups of 4 in a carton...I can't recall the name off hand, but I think it has yellow on the bottle). Reduce heat to low/simmer. It should be thickening by now, and if it isn't, you need to add a little more flour. Right now, you should have your penne pasta cooking on another burner (we like to use barnilla with the added omega-3...that is in a yellow box too). After your sauce thickens (sample taste your sauce to see if you need more salt or poultry magic), add your cut up chix (but in this case, turkey) to the pasta. Serve over penne or angel hair pasta. It is quite good, and we have never had any of our guests not want a second serving.

[spotty4]

Originally Posted by Kristie

I think i'm gonna try making a light turkey pot pie with it today...

Yes! Go w/ that idea! We always make a turkey noodle soup!

[ccbegay]

Kristie, I wish I had your problem...no leftover turkey...we ate at relatives, so we had enough turkey for a snack later on in the day...i love turkey day, it really is the only meat that i eat...