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Thursday, November 19, 2009

What Do We Do With All This Turkey?

So every year like most people we make  a turkey that can barely fit into our oven or roasters.  And every year we have so many left overs we have no idea what to do with them all.  Last year my mom used a William Sonoma recipe and made us the best darn turkey sandwich ever! Just seeing the recipe and picture now makes my mouth water!  I am dedicating this post to some great recipes where you can use your left over turkey without feeling the burden of " What do we do with all this turkey?"

*Photo Courtesy of William Sonoma


This is the sandwich that my mom made for all of us last year.  Let me tell you...this sandwich is terrific!  Just seeing the picture and the recipe again makes my mouth water!  I am definitely making this the day after Thanksgiving this year for sure!

Ciabatta or focaccia makes an ideal backdrop for this flavorful sandwich, prepared with leftover roast turkey (and cranberry sauce, if you have it). Using a whole loaf makes quick work of serving a crowd. It is best assembled at least 1 hour ahead so it can be ready well before your guests arrive.

  • 1 cup mayonnaise
  • 4 green onions, including tender green tops, minced
  • 1 loaf ciabatta, about 6 inches wide and 12 to 14 inches long
  • 1 jar whole-berry cranberry sauce
  • 3/4 to 1 lb. sliced roast turkey breast
  • 1/4 lb. sliced white cheddar cheese
  • 3 cups arugula

In a small bowl, stir together the mayonnaise and green onions, mixing well. Cut the ciabatta in half horizontally and spread the cut sides with the mayonnaise mixture. Spread one side of the bread with the cranberry sauce. Top with the turkey, cheese and arugula. Cover with the other bread half. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or up to 4 hours to allow the flavors to mingle and to hold the loaf together for easy slicing.

To serve, cut the loaf into slices 2 inches wide, or place on a wooden cutting board and allow guests to slice and serve the sandwich themselves.

Serves 6 to 8.

*Photo & Recipe Courtesy of William Sonoma


We love chicken pot pie in my family.  I don't believe I make it enough, so I thought this year I would use my chicken pot pie recipe, but instead use some leftover turkey instead. 

  • 4 lbs. turkey (preferably the white meat) cut into 1 inch pieces
  • 4 - 6 cups chicken broth or turkey stock
  • 2 TB. butter
  • 3 large carrots (peeled and chopped large)
  • 1 cup small baby onions (peeled, and left whole)
  • 2 cups small baby red potatoes (leaving half the red skin on - and quarted)
  • 1 cup frozen peas (thawed)
  • 1 tsp. fresh thyme chopped
  • 1/2 cup dry white wine
  • 1/2 cup whipping cream
  • 1/2 cup flour
  • 1 prepared pie crust

  1. Pre-heat oven to 350 degrees.
  2. In a stock pot bring the chicken broth to a boil.
  3. Add the carrots, potatoes and onions.  Cook until vegetables are about 80% done - tender, but a bit hard still in the middle.
  4. With a slotted spoon remove the vegetables from the broth and set aside.  Pour the broth into a bowl.
  5. In the same stock pot melt the butter.  Add the thyme and the flour.
  6. Slowly add the chicken broth a bit at a time to the flour mixture, whisking quickly so that no lumps form.  Continue this process until you have poured all the chicken broth into the stock pot and you have a smooth gravy base.
  7. Add the white wine and whisk.
  8. Bring the mixture to a high simmer, but not a full boil.  Constantly whisking.
  9. Add cream and simmer until thick, whisking frequently for about 6 minuts.
  10. Season with salt and pepper.
  11. In a large baking dish place the turkey pieces, carrots, potatoes, onions and peas.  Mix.
  12. Take the gravy that you just made and pour it over the turkey and vegetables.
  13. Take your prepared pie crust and cover the turkey and vegetables and gravy in the baking dish.  Crimping the edges as you would a pie.  Cut a few slits in tip of crust for air to escape.
  14. Cook for about 45 mintues or until pie crust is golden and inside is bubbly.
* Photo Courtesy of McCormick


For a completely different flavor try this mexican stew.  It is topped with shredded cabbage, sliced radishes, cilantro and lime cannot get any farther away from the Thanksgiving dinner leftovers than this!

Yield: 4 servings (serving size: 1 1/4 cups)

  • 1 tablespoon olive oil
  • 1 canned chipotle chile in adobo sauce
  • 3/4 cup finely chopped onion
  • 3/4 cup finely chopped celery
  • 3/4 cup finely chopped carrot
  • 2 tablespoons minced garlic
  • 2 teaspoons chili powder
  • 2 cups leftover cooked turkey, shredded (light and dark meat)
  • 3 cups fat-free, less-sodium chicken broth
  • 1/2 cup tomato puree
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (15.5-ounce) can white hominy, drained


Heat oil in a large heavy saucepan over medium-high heat. Finely chop chile. Add chile and next 5 ingredients (chile through chili powder), and sauté 5 minutes or until tender. Add remaining ingredients, and bring to a simmer.

Cover and cook 45 minutes or until slightly thick, stirring occasionally.

*Recipe & Photo Courtesy of Cooking Light

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