Let's Talk Turkey

“One thing I love about Thanksgiving turkey is all the leftovers,” says Betty Farber, of Southold, N.Y.

Thanksgiving Day is over. To get started planning mouth-watering meals from leftover turkey, trim all the turkey off the bone, slice the breast meat and dice the rest. Then use one or more of the following suggestions to create delicious after-Thanksgiving meals.

• Turkey frame soup: Once the turkey meat is cut off the bone, the carcass can be made into a delicious soup. Place in a large pot, cover with water, add a few carrots, celery and onion. Bring to a boil, turn down heat and simmer for two hours. Strain; discard bones and vegetables. Skim the fat. Add a variety of diced vegetables and/or pasta; cook until tender. Add diced turkey meat and salt or chicken bouillon cubes. Serve with hot rolls for a hearty autumn supper.

• Think chicken: Turkey can be substituted in any recipe that normally uses chicken, such as chicken noodle soup or chicken ‘n’ dumplings.

• Turkey salad: Mix diced turkey, diced hardboiled eggs, chopped celery, pickle relish, mayonnaise and salt. Turkey is a little drier than chicken in texture, so you might need to add extra mayonnaise. Serve on a bed of lettuce or on a croissant roll.

• Chef’s salad: Chunks of turkey, ham, cheese, and hardboiled eggs are the perfect choice for a refreshing Chef’s salad. Serve on mixed greens, grated carrots, diced celery, diced green pepper and tomato wedges. Ranch or French dressing complements these flavors well.

• Autumn barbecue: Use sliced or shredded turkey for barbecue sandwiches. Heat barbecue sauce and turkey in a pan or in the microwave. Toast fluffy rolls or hamburger buns. Serve turkey on rolls. A side of cole slaw and potato salad completes this “summer-like” meal.

• Fajitas: Fry sliced green peppers and onions in a skillet. Add diced turkey and fajita seasoning. Serve in warmed flour tortillas with grated Monterey Jack cheese.

• Turkey tetrazzine: Similar to chicken tetrazzine, this delicious spaghetti dish has a white sauce. Cook spaghetti; drain. Add diced turkey, cream of mushroom soup diluted with milk, and Parmesan cheese. Top with buttered breadcrumbs. Bake in a greased casserole dish at 350 degrees for 20 minutes or until bubbly.

• Freeze for later use: Put leftover turkey that you have trimmed, sliced, and diced into labeled containers, creating convenience the next time you need cooked turkey for a casserole or a quick dinner.

• TV dinners: Here’s another way to freeze your leftover turkey. Place individual portions of sliced turkey, gravy, and side dishes in foil pans, TV dinner-style. Surround with tin foil, label and freeze. To reheat, bake frozen dinners in the oven at 350 degrees for about 30 minutes or until hot.

Amy Houts is a freelance writer in Maryville, Mo.

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