As part of my pre-blogging research, I asked Priscilla what she thought was the best way to deal with the leftovers. Here are HER top answers
- I hate turkey
- Throw them out
- Make sure you only make enough turkey for Thanksgiving dinner so you don't have leftovers.
- Turkey soup is rude. Make it, and then throw it out before you have to eat it.
So, if you are like Priscilla and really don't like turkey, just make enough for your dinner. How much is that? 3/4 to 1 lb per person. That's for turkey with bones. If you buy a boneless turkey breast for Thanksgiving, or worse, a tofurkey, you are un-American and don't deserve to live in our country. Go move someplace else.
Last year, I wrote a post about how to cook a turkey. You can find it here.
So, after you have cooked the turkey and are facing a huge pile of leftovers, what to do? Well, here's what I do.
- I don't make turkey soup. Grandma Foodie makes a really good one, but mine sucks. Well, it doesn't suck, but I can never get it as good as hers, so why bother?
- Curried turkey salad. Here is the recipe, just substitute cooked turkey for chicken.
- Turkey enchiladas.
- Soften corn tortillas by quickly frying them on both sides in vegetable oil until soft. Fill the center with cooked turkey, chopped onions and about a tablespoon of cheddar cheese. Roll and place in a greased 13x 9 pan. Keep going until it is filled. Pour red chili sauce over all and top with more cheese. Bake, covered, for 30 minutes at 350 degrees.
- Red Chili Sauce: Heat 1 T oil in medium saucepan. Add 1 chopped onion and 1 clove of chopped garlic. Saute until softened. Add 5 dried New Mexico chilies, which you have soaked in hot water until soft. (About 10 minutes) remove the stems and seeds. Saute briefly and then add 3 cups of hot water. Simmer 20 minutes. Puree in blender or food processor. Or buy some at the supermarket.
- Turkey Mole
1 tablespoon minced fresh garlic
1/2 cup tomato paste
1/2 cup slivered almonds
1 cup chili powder
1 tablespoon dried oregano
1 tablespoon unsweetened cocoa powder
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground cumin
1 cup chicken broth
4 cups shredded turkey
Tapatio, Tabasco or other hot sauce
In large saucepan, melt butter over moderate heat. Add onion and garlic and cook until softened, about 3 minutes. Add tomato paste, almonds, chili powder, oregano, cocoa powder, cinnamon, cloves and cumin; stir well to combine. Add stock and bring to boil. Reduce heat and simmer 5 minutes. Stir in turkey and cook until warmed through, about 3 minutes.
You can eat this as is, like a stew, served with flour tortillas and sour cream for garnish. Or make it into tacos or burritos.
And those are my ideas for leftover turkey. Maybe Priscilla would even eat one of them.